I’ve mentioned before that I’m not so much a red meat kind of girl. I gave it up at the age of 12 and haven’t looked back. I am, though, a huge fan of the turkey burger. Especially when it’s topped with melted, creamy Havarti cheese, barbecue sauce and avocado. Burgers are hard-pressed to get much better than that.
Over the summer, I quickly grew tired of spending upwards of five bucks for a pack of whole wheat burger buns so I decided to start making my own. Not only was it easier than I thought it would be; so, too, did my burger buns beat out the ho-hum Whole Foods ones by a tasty mile. Here’s the recipe:
Whole Wheat Burger Buns
1 c. + 3T. warm water
2 1/2 T. butter
2 c. whole wheat flour
1 1/3 c. bread flour
1 1/2 T. dry milk
2 T. vital wheat gluten
2 1/2 T. sugar
1 1/2 t. salt
2 t. yeast
Add ingredients to bread machine pan in order listed. Yeast should be added to the center of the pan in a small “hole” at the very end. Set the bread machine to dough setting. Let it do its magic.
When dough is finished, divide it into eight equal parts. Form each portion into a disc shape. This part can be a little tricky. You don’t want to make your buns too flat, but you also don’t want them to round. A disc is the best way I can think of to describe the shape we’re after. Cover loosely and let rise for an hour or two, until they’re double in size.
Brush with egg wash and sprinkle sesame seeds on top. Bake in a preheated 400° oven fifteen minutes or until golden brown. Transfer to a wire rack to cool completely. Enjoy!