Light Wheat Hamburger Buns Recipes
BELLE'S HAMBURGER BUNS
My mom used to make these hamburger buns all the time. They are so easy to make: light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too--delicious!
Provided by LemonLush
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
- In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
- Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
- Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 46 g, Cholesterol 23.8 mg, Fat 3.3 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 315.4 mg, Sugar 2.2 g
LIGHT WHEAT ROLLS
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Provided by KATRINA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g
HAMBURGER BUNS RECIPE
These feather-light Hamburger Buns are homemade and are as soft as the grocery store buns! No more dense hamburger buns! They are amazingly soft, airy, and even get those classic wrinkled signature marks!
Provided by Alyona Demyanchuk
Categories Bread
Time 1h19m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, dissolve the yeast in warm water. Whisk in the sugar, salt, eggs, and shortening. Stir in the flour and knead 7 minutes. Let rise 30 minutes or until doubled.
- Cut dough in half and then cut each half into 16 equal pieces. Roll all 32 pieces into balls and place onto a cookie sheet about 2-inches apart (9 rolls fit into a large 18x13 cookie sheet.)
- Let buns rise in the cookie sheet until tripled in size or the size of a hamburger bun.
- Bake at 350° for 10-12 minutes on the lower rack of the oven.
Nutrition Facts : Calories 135 kcal, Carbohydrate 22 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 224 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 Bun
LIGHT WHEAT HAMBURGER BUNS
This is a recipe I developed. For the flours I use metric weight measurements for accuracy. If you don't have a metric scale, you can use 1 cup of whole wheat flour and 2 1/4 cups bread flour; that doesn't translate exactly to the metric measurements I use but it will produce a similar result. Time does not include time for rising as rise time will vary.
Provided by Riverside Len
Categories Yeast Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat water to 110 degrees f.
- Mix dry ingredients.
- add oil and water.
- Mix until the dough is formed.
- let rest 5 minutes.
- Knead in a stand mixer using the dough hook for 3 minutes
- let rest for 5 minutes.
- Knead an additional 3 minutes.
- Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
- Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
- Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
- Cover with plastic wrap and let buns rise until quite puffy.
- Bake in pre-heated 375 f oven for about 15 minutes.
- Cool on wire rack.
ROSEMARY-WHOLE WHEAT HAMBURGER BUNS
Found this recipe in a magazine a long time ago. Have been making them almost weekly ever since! I have made some alternate versions as well. They're easy, most of the time listed is rising time not actual working time. And they never fail to impress! You can also add 1 tsp. chopped garlic (or more!) and use olive oil instead of the butter but they seem to need a little extra flour for easier handling with the olive oil.
Provided by Jody Prestine
Categories Yeast Breads
Time 1h45m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment. Let stand 2-3 minutes or until yeast is dissolved.
- Add milk, butter and 1 cup of the bread flour; beat at low speed until combined.
- Add salt and rosemary; beat until combined.
- With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
- Beat at medium-low speed 5 minutes or until smooth and elastic. (Can be made by hand. Knead 10 minutes if doing by hand).
- Place in a greased medium bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size.
- Gently punch down dough to deflate; place on a lightly floured surface. Divide into 6 pieces. Form each piece into a ball; place on a parchment paper lined baking sheet. Cover with towel; let stand 3 minutes. Flatten into 3 3/4" rounds. (should weigh about 4 ounces each) Cover with a towel; let rise another 15 minutes.
- At this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but I don't think it's necessary. Let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).
- Preheat oven to 375 degrees. Lightly brush the tops of the buns with egg white; lightly press a rosemary sprig onto the center of each bun. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.
Nutrition Facts : Calories 199.7, Fat 5.2, SaturatedFat 3, Cholesterol 13, Sodium 442, Carbohydrate 32.5, Fiber 2, Sugar 0.5, Protein 5.9
More about "light wheat hamburger buns recipes"
HOMEMADE WHOLE-WHEAT HAMBURGER BUNS
From wholeandheavenlyoven.com
4.7/5 (10)Estimated Reading Time 5 minsServings 12Total Time 2 hrs 20 mins
- In a stand mixer bowl, dissolve yeast in warm water. Let stand 5 minutes, then stir in milk, oil, honey, egg, and salt until combined. Add 4 cups flour and mix on medium speed until a dough forms. Continue mixing until dough pulls away from sides, adding more flour if necessary.
- Turn dough onto a floured surface and gently knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Let dough rise 1-1/2 hours or until doubled.
- Punch risen dough down and divide into 12 equal pieces. Shape each piece into a bun shape and place on parchment paper-lined baking sheets. (space buns about 4 in)
- Cover buns with plastic wrap and let rise 20 minutes or until puffy. Remove wrap and gently flatten each bun slightly. Cover buns with plastic wrap again and let rise an additional 30 minutes, or until doubled in size.
WHOLE WHEAT BURGER BUNS - SOFT HAMBURGER BUNS - …
From veenaazmanov.com
Ratings 37Category Brunch, Dinner, LunchCuisine AmericanTotal Time 2 hrs 40 mins
- In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
- Now, for my usual finger test. By now, you probably don't need me to show you this (see progress pictures in a previous blog post).
GLUTEN FREE HAMBURGER OR HOT DOG BUNS - GFJULES
From gfjules.com
4.4/5 (32)Category Homemade Gluten Free BreadsCuisine BreadTotal Time 50 mins
- Prepare English Muffin rings, mason jar lids or bun pans by oiling lightly. Place the rings on a parchment-lined baking sheet and set aside. Or, if you have a hamburger bun pan, oil the pan well and set it aside.
- In another large bowl, whisk all dry ingredients except yeast (gfJules Flour, salt, milk powder/potato flakes and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine.
- Continue beating while slowly pouring in the milk or sparkling water (or other beverage) to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 3-4 minutes.
LIGHT BRIOCHE HAMBURGER BUNS - THE CLEVER CARROT
From theclevercarrot.com
4.9/5 (141)Category Yeasted Breads + DoughsCuisine AmericanTotal Time 456113 hrs 36 mins
- Whisk together the warm water, milk, yeast and sugar; set aside. Beat the egg in a separate bowl.
- Add the flours, salt, and butter to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
- Add the yeast mixture and the beaten egg. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 5-8 minutes.
- Scrape down the sides of the bowl if necessary, and shape the dough into a ball. It will be sticky. Cover bowl with a damp kitchen towel and let the dough rise until it has doubled is size, about 1- 3 hours @ 70 F. *See notes below.
WHOLE WHEAT HAMBURGER BUNS - THE CLEVER CARROT
From theclevercarrot.com
5/5 (2)Servings 8Cuisine AmericanCategory Bread Baking
- In a glass measuring cup, combine the water, milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg in a separate bowl; set aside.
- In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of small crumbs.
- Add the yeast mixture and beaten egg to the bowl. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 8-10 minutes.
- Shape the dough into a ball and return it to the bowl (it will be sticky). Cover with plastic wrap and let the dough rise in a warm place for about 1-2 hours. Transfer to the refrigerator to finish rising overnight.
THE SECRET TO FLUFFY WHOLE-WHEAT HAMBURGER BUNS: VITAL ...
From anitaojeda.com
Cuisine AmericanTotal Time 2 hrs 30 minsCategory BreadCalories 186 per serving
- Pour the hot water into a very large mixing bowl (or stand mixer with a bread hook). Add the sugar, yeast, and oil. I usually add the vital wheat gluten flour and pour the salt on top of it (that way I don’t accidentally forget the salt). There’s no need to stir anything (in fact, you shouldn’t, because you don’t want the yeast and salt interacting yet). Allow to proof (sit and watch the bubbles form to make sure that the yeast works) for 10 minutes.
- We usually purchase wheat berries in bulk when we visit Montana each year. You can grind them in a stone grinder or in a high-speed blender (we used our BlendTec to grind wheat for a year while our grinder wasn’t working). Or, you can purchase whole-wheat flour online or in a grocery store. Since most people don’t use it very often, (and it can go bad more quickly because it still has the germ in it) it tends to be more expensive than white flour.
- After ten minutes, add the ground flax seeds and about five cups of the whole-wheat flour and mix with a heavy wooden spoon (or on low with your electric mixer). The amount of flour you use will depend on whether you grind your own or buy it from the store. Freshly ground wheat is fluffier, so it takes more. Store-bought flour has settled, so you’ll need less.
- Once a stiff batter has formed, dump the dough on a floured surface and continue to add flour and knead after each addition. You’ll want to knead the dough for 8-10 minutes (consider it an aerobic workout) to fully develop the gluten (which helps make it light and fluffy). If you’re using an electric mixer, knead for 8-10 minutes, adding flour until the dough feels tacky, but not sticky (the bowl will look almost clean). Return the dough to the bowl.
EASY WHOLE WHEAT HAMBURGER BUNS - PEANUT BLOSSOM
From peanutblossom.com
Servings 10Total Time 2 hrs 47 minsCategory Bread Machine
- Add the ingredients to your bread machine in the order they are listed, starting with the milk and ending with the yeast.
- Set the machine to the Dough setting, most machines take about 1 hour and 30 minutes to finish the cycle.
- Once the dough cycle is complete, transfer the dough to a lightly floured work surface. Use a pastry scraper tool or knife to divide it into 10 equal portions. Shape them into round buns by folding the dough up underneath each ball and pinching the seam closed. Spread the rolls evenly on a baking pan lined with parchment paper.
- Cover the shaped buns with plastic wrap and let rise for 1 hour and 30 minutes or until they have almost doubled in size. It helps to keep them on top of the stove while the oven preheats.
SPROUTED LIGHT RYE SANDWICH BUNS RECIPE: MAKING SPROUTED ...
From savoringtoday.com
Ratings 1Calories 203 per servingCategory Bread
- Mix the yeast and honey with the water and let yeast soften for 5 minutes. Mix in the butter, egg, egg yolk, lemon juice, crushed caraway seeds, all of the rye flour, and 2 cups of the wheat flour until smooth, 1 to 2 minutes. Drape with a towel and let dough rest for 20 minutes so the flour can properly hydrate before adding the remaining flour.
- Add the salt and remaining flour 1/2 cup at a time, mixing 1 minutes after each add, to form a soft, shaggy dough (up to 5 1/2 cups, in total). (If using a stand mixer, a paddle attachment can work better than a dough hook.) Once the dough holds it's shape (though sticky) and is stable on the mixing paddle, spread 1/4 cup of flour out on the counter. With floured hands, knead dough by folding over and turning 4 or 5 times to form a soft ball.
- Note: Because the dough can be tacky, use a pastry knife to help the dough release from the counter rather than adding more flour, which will make the dough heavy. Switching from flour to oil on your hands can help too.
- Leave the dough to rest on the counter and cover with a bowl for 5 minutes. With oiled hands, fold the dough 4 or 5 times again, and cover with the bowl to rest again for 5 minutes. Repeat one more time so the dough has 3 folding processes and 3 rests of 5 minutes each.
HOMEMADE HAMBURGER BUNS {SOFT & FLUFFY} - TASTES OF LIZZY T
From tastesoflizzyt.com
Reviews 4Category BreadServings 8Estimated Reading Time 7 mins
- In the steel bowl of your stand mixer , mix together 3 cups flour, salt, and instant yeast. Set aside.
- In a small bowl, microwave the water and honey together until warm. The temperature should be around 120-125º F degrees.
HOMEMADE WHOLE WHEAT HAMBURGER BUNS - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (5)Total Time 2 hrsCategory Side DishCalories 249 per serving
- In a small saucepan, combine the milk, water, butter, sugar, and salt in a saucepan. Bring to a simmer, then remove from the heat, and let it stand until it’s lukewarm (too hot and it will kill the yeast). If you have an instant read thermometer, you want to use it when it’s 110 degrees F.
- In a large bowl, whisk the flour and yeast together to combine. Pour the lukewarm wet ingredients from the saucepan into the flour, and stir until the dough starts to come together. If you have a stand mixer, use the dough hook to knead for 8 minutes. If not, knead the dough on a floured surface for 10 minutes (and resist adding too much flour. Adding more flour will make the bun more dense, and heavy). Place the dough in a large oil greased bowl, and toss the dough to coat. Cover with plastic wrap and let stand until it doubles in size (about 1 hour).
- Redistribute the yeast in the dough with your hands (try not to degas the dough too much) and divide into 12 portions. Make tight balls by pulling the dough out and around and pinching it on the bottom. Place them on two sheet pans lined with parchment paper, and flatten each ball with the palm of your hand until it’s about 3 or 4 inches wide (wet your hands first). Let the rolls rise until they have doubled in size, around 30 to 45 minutes. Make sure you give them the time to rise, or else they will be very dense.
- Preheat the oven to 400 degrees F. Beat the egg in a small bowl, and brush the tops of the rolls so they get an extra beautiful color on them in the oven. Sprinkle the tops with wheat germ. Bake for 16-18 minutes until they have browned on the top and bottom (they should be 200 degrees on an instant read thermometer). YAY homemade hamburger buns!!!
WHOLE WHEAT HAMBURGER BUNS {HOMEMADE FOR SUMMER …
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- In the steel bowl of your stand mixer , mix together 3 cups white whole wheat flour, salt, and instant yeast. Set aside.
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