Baking bread can definitely be an intimidating process, I get it! When I first started baking bread I was easily overwhelmed by the fancy equipment, terminology, and the long process!
After getting the basics down, I quickly learned that baking bread really isn’t as hard as it seems, and the outcome is SO rewarding! Nothing tastes better than freshly baked bread, especially when you know that you made it yourself. Plus your kitchen will smell absolutely amazinggggg!
Burger buns were one of the first bread recipes that I ever made, because they are pretty easy to make and they don’t require a ton of fancy equipment or ingredients. This recipe uses instant yeast, so these buns rise fairly quickly (3 hours is fast in the bread world, believe it or not!!) so you can start them in the afternoon and they will be ready by dinner!
One of the other reasons I like making my own bread is because a lot of store-bought bread is made with fillers, oils, and unnecessary ingredients. Just turn over a typical loaf of bread at the store and you will see the ingredient list go on and on! Most of the extra ingredients in store-bought bread help to preserve the bread so it doesn’t get moldy as quickly. Homemade bread won’t last as long because it doesn’t contain any preservatives, so if you aren’t going to eat the rolls within 4-5 days I suggest keeping them in the fridge, or even freezing some for later!
I hope that you try out these rolls and love them – bread baking can be tricky so even if they don’t come out perfectly your first time, practice makes perfect! This is a great bread recipe to start out with because it is pretty simple. If you have ANY questions please comment under the post of feel free to DM me on Instagram!
Easy Whole Wheat Burger Buns
- 2 1/4 cups white flour (save the 1/4 cup for later)
- 1 cup whole wheat flour
- 2 1/2 tsp instant yeast (0.32 oz packet)
- 1 1/2 tsp salt
- 1 1/4 cups warm water
- 3 tbsp honey
- 3 tbsp olive oil
- 1 egg
- a few tbsp of milk + sesame seeds for topping
- In a large mixing bowl combine 2 cups white flour, 1 cup whole wheat flour, instant yeast and salt.
- Whisk together warm water and honey so that they honey dissolves, pour into the flour mixture, and mix to combine.
- Whisk together egg and olive oil, then add to the bowl and mix to combine.
- Add 1/4 cup of white flour and mix until the dough pulls away from the sides of the bowl. It will look 'shaggy' and will be a little sticky.
- Turn the dough out onto a floured surface and knead for 7-8 minutes, using a little bit of extra flour as needed so the dough doesn't stick to your work surface. The dough should become smooth but will still be a little bit sticky. If you have a kitchen aid, you can use a dough hook to knead the dough instead of your hands.
- Lightly grease a large, clean mixing bowl. Shape the dough into a ball and add to the bowl, cover with a towel and let rest in a warm place for 2 hours or until the dough has doubled in size. I leave mine in my oven with the oven light on (make sure the oven is off!)
- After the dough has doubled in size gently punch it down with your fist and turn it out onto a lightly floured surface. Divide into 8 pieces, and gently shape each piece into a ball.
- Line a baking tray with parchment paper and add the balls to the tray. Cover with a towel and let rest for another hour.
- Preheat your oven to 400F 30 minutes into the second rise. After another 30 minutes, brush the tops of the buns with a little bit of milk and sprinkle with sesame seeds.
- Bake at 400F for 12-14 minutes, until risen and the tops of the buns are lightly golden brown.
- Let cool on a wire rack. If the buns are touching each other gently separate them. When you are ready to eat slice them in half and enjoy!
- Store in an airtight container to prevent them from getting stale, and if you want them to last longer you can keep them in the fridge or freeze them for later!
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