When the urge for hamburgers strikes…
… You just gotta heed the call. And when you live 45+ miles from the grocery store (and don’t really care for the ingredients list on store-bought buns anyway) hamburger cravings usually necessitate homemade buns of some sort.
I’ve been making homemade hamburger buns for a while now– both with unbleached white flour and whole wheat flour. Usually I get a bit skittish about feeding whole wheat bread products to guests, since such recipes can end up being dry and crumbly. But these buns are an exception to my rule! They have just the right texture that make them a pleasure to eat–without feeling like you’re eating a mouthful of cardboard.
Honey Whole Wheat Hamburger Buns
- 1 cup milk
- 1/4 cup butter or coconut oil (If using coconut oil, select the refined kind that doesn’t taste like coconuts)
- 1/4 cup honey
- 1 egg
- 1 teaspoon salt
- 2 1/2 teaspoons yeast (or one packet)
- 2 to 3.5 cups of whole wheat flour (see note below)
- Sesame seeds or rolled oats (optional–for garnish–only really necessary if you are trying to take pretty pictures for a blog…)
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.… [Continue Reading]