100 Whole Wheat Burgerhot Dog Buns Recipes
WHOLE WHEAT HAMBURGER AND HOT DOG BUNS (BREAD MACHINE)
This is from Bread Machine Magic. The best bun we ever had. When barbecuing, I usually divide the dough in half and make 4 burger buns and 6 hot dog buns.
Provided by Engineer in the Kit
Categories Breads
Time 2h5m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in bread pan, select Dough setting, and press Start. (Vital Wheat Gluten is optional but the bread will rise higher with it.).
- When dough has risen enough, the machine will beep. Remove bread pan, and turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
- With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
- Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
- Preheat oven to 400°F Bake 10 to 12 minutes until golden brown (be careful mine cook pretty fast). Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.
Nutrition Facts : Calories 172.9, Fat 5.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 153, Carbohydrate 27.7, Fiber 1.9, Sugar 4.3, Protein 4.4
100% WHOLE WHEAT BURGER/HOT DOG BUNS
I found a recipe on the internet and substituted and added different ingredients to make a white hamburger bun recipe 100% whole wheat and healthy. I have been making them for years and my family and friends just love these buns! Never will I buy buns again! As with any bread machine recipe, add flour and/or water as needed. You can add other ingredients such as dried onion flakes, ground flax seed or whatever. Sometimes after cooling I wrap and freeze them and defrost as needed. I hope you will love this recipe as much as I do! Also, this recipe also makes great dinner rolls. Just divide dough into 12 to 24 balls, depending on the size of roll you want.
Provided by Mavis S.
Categories Breads
Time 2h15m
Yield 8-10 hamburger or hot dog buns, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in order according to your bread machine.
- Select 'dough' cycle.
- Allow cycle to run.
- Dump out onto lightly floured surface. Divide into 8-10 pieces(I make 8 hamburger,10 hot dog).
- Shape each piece into a hot dog or hamburger bun.
- Place on greased cookie sheets (or bun pans), cover; let rise 30 to 40 minutes.
- Bake in preheated 375 degree oven for 12 to 15 minutes until golden.
- Cool on wire racks.
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- It is best to start the starter the evening before. We take the starter ingredients and mix them together. Now take a wet towel and put it over the bowl with the dough. Leave the bowl on the countertop overnight or for at least 12 hours.
- After the rising time of the dough, we prepare the main dough. First stir the almond milk with the nut butter and add maple syrup and the yeast and let it stand for about 3 minutes. Put the flour and gluten flour in a mixing bowl from a stand mixer and add the starter and the yeast mixture. Now knead the dough with a dough hook for approx. 10 min. You can add the salt after about 5 minutes.
- The dough should be slightly damp but elastic and no longer stick to the edge of the bowl. If the dough is too dry, just add a little water. If the dough is too sticky that it sticks to the edge of the bowl, just add a little more flour. Now cover the dough with a damp towel and let it rise for about 1 hour.
- Now divide the dough into 8 equal parts and knead each into a ball. Roll out the dough pieces into an oval about 5 inches (ca. 13 cm) long and 3 inches (ca. 8 cm) wide. From the long side, fold the sides in the middle so that they lie on top of each other. Now place the rolls on a baking sheet lined with parchment paper. Place the rolls apart with a distance of about 1 inch (2.5 cm). Now cover the rolls with a damp tea towel and let them rise for about 30 minutes. In the meantime, you can preheat the oven to 350 °F (175 °C). Brush the rolls with a little almond milk and bake them for about 20 minutes or until the desired browning is reached.
HOW TO MAKE SOFT WHOLE-WHEAT HOT-DOG BUNS - SIMPLE BITES
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3.2/5 (8)Total Time 2 hrs 25 minsCategory BakeryCalories 160 per serving
- In a small bowl, stir together yeast, cane sugar, and warm water; let mixture stand in a warm place until yeast begins to foam, about five minutes.
- Meanwhile, combine whole wheat flour and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center and add buttermilk and stir in egg.
- With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid.
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- To mix the dough: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture.
- Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.
- Knead until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.
- Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.
- Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds.
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- Fifteen minutes before you want to bake your buns, preheat your oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with whatever seeds strike your fancy.
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- In a small saucepan, gently heat the honey, butter, and milk over low heat until the butter is just slightly melted. Don’t boil or simmer this mixture– you want it just barely warm.
- Place the yeast in a mixing bowl. Check the temperature of the honey/milk mixture. It should be warm, but not the slightest bit hot. If you put your finger in the mixture and it’s even the tiniest bit uncomfortable, allow it to cool down to around 100 degrees before adding it to the yeast. Otherwise, you’ll end up with dead yeast and flat buns.
- Mix the lukewarm honey/milk mixture into the yeast and stir well. Add the egg and salt. Gradually add in the flour, mixing and kneading as you go.
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