WHOLE WHEAT HAMBURGER BUNS
This is a great recipe I got from 3ABN television. It is a little different, as the recipe uses oatmeal and flax seed. I know you will enjoy! Prep time includes rising time. For a demonstration on how to make these tasty buns, go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Yeast Breads
Time 2h45m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl place all ingredients except flour and yeast.
- Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls. yeast.
- Whip with a wooden spoon 5 minutes. Slowly, add the rest of the flour. Turn out on a floured board and knead till smooth.
- Spray a large bowl with cooking spray and place dough in it. Put in a warm place to rise, covered with a towel, about 1 hour.
- When the dough has doubled in size, divide into 12 pieces. Roll into smooth balls. Flatten with the palm of your hand and place on a baking sheet.
- Let rise till doubled, about 45 minutes to an hour.
- Bake at 350*F. 20-25 minutes.
- Remove from oven. Cool on wire rack.
Nutrition Facts : Calories 317.1, Fat 7.3, SaturatedFat 0.9, Sodium 409.6, Carbohydrate 58, Fiber 8.9, Sugar 11.9, Protein 9.9
SOFT-N-FLUFFY HAMBURGER BUNS
Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!
Provided by What's for dinner, mom?
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
- When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g
LIGHT WHEAT HAMBURGER BUNS
This is a recipe I developed. For the flours I use metric weight measurements for accuracy. If you don't have a metric scale, you can use 1 cup of whole wheat flour and 2 1/4 cups bread flour; that doesn't translate exactly to the metric measurements I use but it will produce a similar result. Time does not include time for rising as rise time will vary.
Provided by Riverside Len
Categories Yeast Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat water to 110 degrees f.
- Mix dry ingredients.
- add oil and water.
- Mix until the dough is formed.
- let rest 5 minutes.
- Knead in a stand mixer using the dough hook for 3 minutes
- let rest for 5 minutes.
- Knead an additional 3 minutes.
- Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
- Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
- Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
- Cover with plastic wrap and let buns rise until quite puffy.
- Bake in pre-heated 375 f oven for about 15 minutes.
- Cool on wire rack.
AWESOME LIGHT WHEAT BREAD
This is a great light wheat bread that rises high and is a good sandwich bread. I adapted "Country White Bread or Dinner Rolls (Bread Machine)" Recipe # 71373 by DDW . Instructions are for use with a Cuisinart Food Processor. I also changed the ingredients just a bit. The original recipe was by DDW, and it was GREAT, so I have to give credit where it is due.
Provided by RecipeJunkieGina
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Add yeast and sugar to 1/3 cup warm water. Set aside and allow to proof for 5-10 minutes.
- Place bread flour, whole wheat flour, salt and 4 1/2 teaspoons of oil in food processor. Process for approximately 10 seconds to combine.
- Add the egg and the 2/3 cup cold water to the yeast mixture and mix well.
- With the processor running, add the yeast mixture through the feed tube in a slow steady stream as fast as the flour will absorb it.
- When the liquid is absorbed and mixture has formed a ball of dough that has cleaned the sides of the work bowl, process for 45-60 seconds longer to knead.
- Place the 1 tablespoon of vegetable oil in a large bowl. Using your fingers/hands, coat the sides of the bowl. Rub your hands with the oil to make handling the dough easier.
- Remove the dough from the workbowl and place in oiled bowl. Flip dough over so it is oiled on all sides. Lay plastic wrap on top of dough to keep it from drying while rising (you should have enough oil on the top of your dough so the plastic won't cling to it).
- Place dough in a warm, draft free area and allow to rise until double in bulk. I warm my oven slightly (2 minutes) and allow the dough to rise there. It is quicker. The dough has risen enough when you poke it with your finger and the indentation stays.
- Once dough has risen, remove it from the bowl and punch it down. Reshape it to fit in a greased bread pan. Re-place plastic wrap (being sure you put the oiled side down) and allow to rise a second time, once again until doubled.
- Preheat oven to 375`. Bake for 20-30 minutes or until your loaf is brown on top and sounds hollow when you tap it.
LIGHT WHEAT BREAD OR ROLLS (ABM)
Very light and good tasting wheat bread that kids love. Another standard on our dinner table. Sometimes I'll make dinner rolls with this recipe. Hope you like it with your meals! Cook time is estimated if you bake in your oven and not in your bread machine. also makes 15 rolls
Provided by LiisaN
Categories Yeast Breads
Time 35m
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Sift flours, salt, sugar and dry milk.
- Add to bread machine with liquids first then flour mixture- yeast should be last.
- Set on light/med setting.
- Often I will set just on dough setting and knead and raise last time to bake in my own oven at 375 degree oven for about 25-30 minutes.
BELLE'S HAMBURGER BUNS
My mom used to make these hamburger buns all the time. They are so easy to make: light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too--delicious!
Provided by LemonLush
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
- In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
- Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
- Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 46 g, Cholesterol 23.8 mg, Fat 3.3 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 315.4 mg, Sugar 2.2 g
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- Mix together the yeast, sugar and 1/4 cup warm water in the mixing bowl of a stand mixer. Let sit for 5 minutes until yeast starts to "bloom". (If using instant yeast, no need to let it bloom.)
- Add the unsalted butter, salt and honey; mix on low speed with the dough hook attachment of your stand mixer.
- Alternate adding the white flour, wheat flour, and the 1-1/4 cup of warm water little at a time until a soft dough forms.
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- In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
- Now, for my usual finger test. By now, you probably don't need me to show you this (see progress pictures in a previous blog post).
WHOLE WHEAT HAMBURGER BUNS - THE CLEVER CARROT
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5/5 (2)Servings 8Cuisine AmericanCategory Bread Baking
- In a glass measuring cup, combine the water, milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg in a separate bowl; set aside.
- In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of small crumbs.
- Add the yeast mixture and beaten egg to the bowl. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 8-10 minutes.
- Shape the dough into a ball and return it to the bowl (it will be sticky). Cover with plastic wrap and let the dough rise in a warm place for about 1-2 hours. Transfer to the refrigerator to finish rising overnight.
HOMEMADE WHOLE WHEAT HAMBURGER BUNS - FIFTEEN SPATULAS
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- In a small saucepan, combine the milk, water, butter, sugar, and salt in a saucepan. Bring to a simmer, then remove from the heat, and let it stand until it’s lukewarm (too hot and it will kill the yeast). If you have an instant read thermometer, you want to use it when it’s 110 degrees F.
- In a large bowl, whisk the flour and yeast together to combine. Pour the lukewarm wet ingredients from the saucepan into the flour, and stir until the dough starts to come together. If you have a stand mixer, use the dough hook to knead for 8 minutes. If not, knead the dough on a floured surface for 10 minutes (and resist adding too much flour. Adding more flour will make the bun more dense, and heavy). Place the dough in a large oil greased bowl, and toss the dough to coat. Cover with plastic wrap and let stand until it doubles in size (about 1 hour).
- Redistribute the yeast in the dough with your hands (try not to degas the dough too much) and divide into 12 portions. Make tight balls by pulling the dough out and around and pinching it on the bottom. Place them on two sheet pans lined with parchment paper, and flatten each ball with the palm of your hand until it’s about 3 or 4 inches wide (wet your hands first). Let the rolls rise until they have doubled in size, around 30 to 45 minutes. Make sure you give them the time to rise, or else they will be very dense.
- Preheat the oven to 400 degrees F. Beat the egg in a small bowl, and brush the tops of the rolls so they get an extra beautiful color on them in the oven. Sprinkle the tops with wheat germ. Bake for 16-18 minutes until they have browned on the top and bottom (they should be 200 degrees on an instant read thermometer). YAY homemade hamburger buns!!!
HOMEMADE WHOLE GRAIN HAMBURGER BUNS - LIVE SIMPLY
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- Warm the milk and water. The liquids should be warm, but not HOT! In the bowl of a stand-mixer (or a large bowl), whisk together the warm milk and water and the yeast. A whisk or fork is fine, there's no need for the whisk attachment on a stand-mixer for this recipe. Let the yeast proof for 5-10 minutes in the liquid ingredients. After 5-10 minutes, the liquid should appear to have a foam layer on the top.
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