Whole Wheat Hamburger Buns (using a bread maker)
I wanted to have hamburgers, so I made the buns myself.
To prevent the dough from drying out, cover it with a wrung out kitchen towel while it rests, and spray with water during the second rising.
The buns will brown quickly about 10 minutes into the baking time, so check on them occasionally. For 6 to 8 large buns. Recipe by Rarumu
Whole Wheat Hamburger Buns (using a bread maker)
I wanted to have hamburgers, so I made the buns myself.
To prevent the dough from drying out, cover it with a wrung out kitchen towel while it rests, and spray with water during the second rising.
The buns will brown quickly about 10 minutes into the baking time, so check on them occasionally. For 6 to 8 large buns. Recipe by Rarumu
Cooking Instructions
- 1
Put the ingredients in the bread maker, and switch on using the dough setting.
- 2
Take the dough out and punch it down to deflate. Divide into 6 to 8 pieces (as you like) and roll each piece into a ball. Cover with a moistened and wrung out kitchen towel and rest for 10 to 20 minutes.
- 3
Press down on the dough to deflate again, and form into round bun shapes.
- 4
Put the bund on a baking sheet lined with kitchen parchment paper, and let rise in the oven using the dough rising mode until the buns are twice the size (about 30 minutes).
- 5
Brush the tops with beaten egg. Preheat the oven to 190°C, then lower the heat to 180°C and bake for 13 minutes. (Optionally sprinkle with sesame or poppy seeds after brushing the tops with egg.)
- 6
I think 5 buns is too big. They're about the size of quarter pounders. .
- 7
These are how they look inside. You can also try baking them for 8 minutes at 220°C , then 4 minutes at 200°C for a puffy finish.
- 8
If you use 150 g of bread flour, 50 g cake flour and 50 g whole wheat flour, the buns will be even bouncier.
- 9
Teriyaku Burger recipeCucumber pickle recipe
- 10
Hot salsa recipeChicken teriyaki recipe
- 11
To reheat the buns, wrap in aluminium foil and put in a toaster oven for a bit less than 5 minutes. If you finish by taking them out of the foil and putting in the toaster oven for 30-40 seconds, they'll have a crispy crust.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Easy Homemade Hamburger Buns with Bread Machine Easy Homemade Hamburger Buns with Bread Machine
This recipe became popular! Let the bread machine handle the dough preparation.The origin of this recipeI wanted to enjoy hamburgers made with homemade buns.Homemade is always safe and delicious!
Translated from Cookpad Japan -
Bread Maker Everything Hamburger Buns Bread Maker Everything Hamburger Buns
These buns are light, fluffy, and totally delicious!
-
Homemade Hamburger Buns Homemade Hamburger Buns
Buns that go well with burgers are slightly sweet, soft, not very chewy and easy to bite through. This is a recipe with thought-out ingredient ratios to be used exclusively for hamburger buns. Please enjoy the buns with the patties in another recipe!I used shortening instead of butter on purpose. Please be sure to add the shortening later in the kneading process. Please be sure to use castor sugar (or superfine sugar).The oven is very hot so use thick oven mitts and be careful not to burn yourself. Recipe by Uniikura
-
Whole Wheat Buns--Homemade Mos Burger-Style Hamburgers Whole Wheat Buns--Homemade Mos Burger-Style Hamburgers
Our family loves Mos Burger. But when we go as a family, it can get pretty costly.So, it's best to use what we have on hand, and make healthy whole wheat buns.Even my daughter's friend loves them.Try them with ready-made hamburgers or other filling of your choice.If you bake the buns without using a circular mold, take extra care when forming them. They're beautiful right out of the oven.As long as you divide the dough evenly into 8 to 10 buns, you should be able to bake them all at once.How about a Big Mac size bun for dad?McDonald's anyone? For 8 to 10 buns' worth. Recipe by Youtank -
Homemade Hamburger Buns Homemade Hamburger Buns
Light and softer than regular. I found it online a long time ago.
-
Homemade Hamburger Buns Homemade Hamburger Buns
Goes great with my homemade Garlic and Herbs Juicy Lucy, Or for any burgers/ sandwiches!
-
Easy Homemade Burger Buns with a Bread Machine Easy Homemade Burger Buns with a Bread Machine
A simple recipe you can make with ingredients you have at home. Making bread from scratch turns it into a delightful treat.The origin of this recipeI made these to take on a picnic.
Translated from Cookpad Japan -
Hamburger Buns Hamburger Buns
These hamburger buns have a soft and chewy texture.The story behind this recipeWhile I was out of rice, I often ate hamburgers as a substitute for bread and noodles (haha). I had been adjusting a bun recipe for a while, so I decided to finalize it this time. I didn't want to crack an egg just for the egg wash, so I minimized it and used the egg from the ingredients.Makes 8 buns using a 3.5-inch round mold. For 4-inch molds, increase the recipe by 1.2 times.
Translated from Cookpad Japan -
Hand-Kneaded Hamburger Buns Hand-Kneaded Hamburger Buns
Fluffy hamburger buns! The origin of this recipe: I made it slightly sweet!
Translated from Cookpad Japan -
Sourdough Hamburger Buns Sourdough Hamburger Buns
As you can see in my previous recipe, I made sourdough starter, and the great thing about having it ready to use (by feeding it every day) is that you can make many types of dough. Today, I made these delicious little hamburger buns!
Translated from Cookpad Spain -
Sesame Seed Hamburger Buns Sesame Seed Hamburger Buns
I wanted to try making hamburger buns out of ordinary bread dough.The pictures I used feature dough balls that are 70~75 g -- a little on the light side. The main profile picture (showing the hamburger patties) have buns made from 80 g balls of dough. They can become a little tall, so if you want to cut them into 3 slices, so weigh the dough to 80-85 g. Recipe by Narimofugi -
Hamburger Buns (Soft) Hamburger Buns (Soft)
I used to make buns with recipes for hard hamburger buns, but I was looking for a softer variation that blends well with the filling. This recipe makes soft and delicious buns without any trouble.Usually there's a lot of rules for baking, but you can make this nice and easy by mixing everything together for primary fermentation, then divide for secondary fermentation. Eat as it is, or toast. The dough will settle down and be firmer from the next day. For 18 after dividing dough into 50 g portions. Recipe by mitesolo
More Recipes
Comments