Hey, now those are some nice looking buns! It’s burger season (and fish sandwiches for tonight) – so I had to make up a batch of buns. I like the whole wheat bun recipe from my favorite bread cookbook – Bread Machine Magic. I twisted it just a little, the recipe is at the end. This is the first time I tried topping them, it looks to have bonded pretty good, there was almost no seed loss with the two eaten tonight. Six of them just have sesame seeds, for the other two I tried some of King Arthur Flour’s Everything Bread & Bagel Topping – poppy and sesame seeds, dried onion, garlic, and salt. My wife is a big fan of the everything bagel and sandwich bread, so we’ll see how these go over.
This is about the 4th or 5th time I’ve made these and, as the picture shows, I’ve just about got it down. They always poof a little more than I expect so they end up a little…poofy. I need to let them rise after shaping just a touch less (these probably went 20 minutes instead of the 10-15 recommended by the book – I used 15 in the recipe below). Only 1 is a little misshapen, I was rushing a little to get this done after work (getting out the bread machine to ready-to-bag is almost a 4 hour process) so that one didn’t get shaped well. It also got the least covering of sesame seeds, but I just didn’t want to get the bag out again and add more to the plate, so it just got whatever was left. No harm, no foul. As you can see, the everythings also stuck together just a hair, I should have separated them a bit more. But still, don’t those look fantastic? They’re only 1/3 wheat flour and could probably be bumped up a little if you want without other changes (going all wheat should be fine yeastwise, but they may need a bit longer on the second rise and would benefit from a TBSP or two of vital gluten). For the fat, I’m a recent convert to coconut oil, trying it in a lot of things with a lot of success. I use Trader Joe’s organic virgin.
Whole Wheat Hamburger Buns
(1-1/2 lb bread machine setting)
- 1 C tepid water
- 1 egg
- 2 C (8-1/2 oz) all-purpose flour
- 1 C (5 oz) whole wheat flour
- 1/2 – 3/4 tsp salt (depending on taste)
- 3 TBSP coconut oil
- 1/3 – 1/4 C sugar (depending on taste)
- 3 TSP active dry yeast
- Seeds for topping (optional)
- Add ingredients, minus seeds, in the order called for by your bread machine manufacturer and set for dough.
- Remove dough to a lightly oiled cutting board and divide into 8 roughly equal pieces – ideally use a kitchen scale.
- Prepare 2 baking sheets/cookie sheets with silpats or parchment paper. Pour your seeds out on a small plate.
- Take each piece and form into a ball with your hands, roll it around while pressing your hands together with light pressure until the seams largely disappear and you are left with a nice round ball. You might want to lightly oil your hands with some olive or veggie oil. I found it wasn’t necessary with the slight sheen picked up from rubbing a dab of olive oil over the cutting board.
- Using your palms, give the ball a bit of a flattening until they’re about palm sized (if you have extremely abnormally sized palms, take your best guess 😀 ).
- Rub just a tiny bit of water on top of the flattened ball and then give the wet side a good dip in the seeds. Turn it back over and do some more pressing, making sure the dough keeps a nice round shape. If it’s not happening and the dough keeps springing back to ball form, let the dough rest for a few minutes. Place the dough on the prepared baking sheet and then carefully flatten it more until it’s about 3/4 as wide as you want it, keeping it round. Repeat with the remaining 7 pieces. Put 4 on each sheet.
- Let the rolls rise for 10-15 minutes, until they’re about doubled, but really until they’re just a little flatter than you think you want them ultimately to be, in a warm place, covered with a lint-free towel. I turn on the oven for about 45-60 seconds, then turn it off and let bread proof in there.
- Take the trays out and preheat the over to 400 degrees. Pop in your trays (you removed the towels, right?) and let bake for 5 minutes. Rotate the trays and let bake another 5 minutes. Your time may vary, but that works for me. Ideally check one with an instant read thermometer for about 190-195 degrees (put the thermometer in from the side to avoid putting a hole in the top).
- Let them cool on cooling racks, then carefully cut in half and enjoy!