Imagine sinking your teeth into a perfectly soft, golden-brown hamburger bun that's not just delicious, but also healthier than store-bought alternatives. These Milk Honey Whole Wheat Hamburger Buns are about to revolutionize your burger experience, combining the wholesome goodness of whole wheat with the sweet touch of honey and the richness of milk. Whether you're a baking novice or a seasoned home chef, this recipe will transform your homemade burgers from ordinary to extraordinary!
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 buns
Ingredients
- 2 cups whole wheat flour
- 1 cup milk
- 1/4 cup honey
- 1/4 cup butter
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 egg
Instructions
- In a small saucepan, gently heat the milk over low heat until it is warm but not boiling (about 110°F or 43°C). Remove from heat.
- Add the active dry yeast to the warm milk and stir gently. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure the salt is evenly distributed.
- In a separate bowl, melt the butter and let it cool slightly. Once cooled, add the honey and egg to the butter and whisk until well combined.
- Pour the frothy yeast mixture and the butter-honey-egg mixture into the bowl with the flour and salt.
- Stir the mixture with a wooden spoon or spatula until it begins to come together into a dough.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a greased bowl, turning it to coat all sides with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and divide it into 12 equal pieces.
- Shape each piece into a ball by tucking the edges under and rolling it on the surface to create a smooth top.
- Place the shaped buns on a baking sheet lined with parchment paper, leaving space between each bun for expansion.
- Cover the buns with a kitchen towel and let them rise for another 20-30 minutes until they have puffed up.
- Preheat your oven to 375°F (190°C) while the buns are rising.
- Once the buns have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown on top.
- Remove the buns from the oven and let them cool on a wire rack. Enjoy your homemade Milk Honey Whole Wheat Hamburger Buns!
Tips
- Yeast Temperature Matters: Ensure your milk is warm (around 110°F), not hot. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your buns that perfect texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works great.
- Shaping Consistency: When forming bun balls, use a consistent technique to ensure uniform size and even baking.
- Egg Wash Option: For an extra golden, glossy top, brush the buns with a beaten egg before baking.
- Storage Tip: These buns freeze beautifully! Cool completely, then store in a freezer bag for up to a month.
Nutrition Facts
Calories: 108kcal
Carbohydrates: 14g
Protein: 4g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 16mg
