These fluffy, light and super nutritious wholemeal home made burger buns are the ultimate burger buns that everyone can give a go and make at home instead of buying the supermarket ones.
But this is my opinion and you know my call on homemade stuff. Always the best for so many reasons:
- they taste a treat,
- you always know what’s in them
- your house will smell amazing no matter what you are cooking
You might say ‘no, no, bread making is not for me’ or something silly like ‘I cannot possibly make these’ …. don’t even think about it, just give these a go.
They are a lot easier to make than you have imagined and the tastiest buns you have ever had. It’s a promise.
The smell of making bread in the house it’s…. so unique, isn’t it?! It’s definitely the best smell ever if you ask me and making bread in general it’s so satisfying and rewarding, I find. 😊❤️
Are you ready? Apron on please and let’s get baking these beauties.
Best wholemeal homemade burger buns
- 720 g white strong flour
- 500 ml water warm
- 300 g wholemeal flour
- 100 g butter melted
- 60 g sugar I used unrefined cane sugar
- 50 g fresh yeast *
- 10 g Nigella seeds black sesame seeds
- 6 tbsp milk lukewarm
- 3 small eggs or 2 large
- 2 tsp salt I used Pink Himalayan salt *
- Sift the white flour into a large bowl, add the wholemeal flour and mix it well then add the salt and the nigella seeds. Make a well in the middle and add the whole eggs. Set aside.
- Warm up the water in a pan (make it hot but do not boil it. Make it hot enough to melt the butter in it.
- In a separate bowl or mug mix the yeast with approximately 1/2 cup of the lukewarm water (take it from the 500ml water just before this gets too hot). Add the sugar and mix until the yeast and the sugar has dissolved completely. Pour this into the well over the eggs.
- Going back to the water, when this is fairly hot turn off the heat and add the butter and the milk. Use when the water temperature has dropped and it’s lukewarm. if you’re sold its coarser add the salt here.
- Allow the yeast mixture to start bubbling up, this will take approximately 15 minutes and then start kneading. Add the water and the butter all at once (should be lukewarand knead for approximately 10-15 min until your hand will be almost clear of any dough.
- Form the dough into a big ball, cover and place in a nice and warm place. Allow it to rise for any time between 45-90 mins. It should be double in size.
- When the dough has risen enough, take it out and place onto a lightly floured or oiled work surface. Gently flatten it to get rid of all air bubbles.
- Using a knife cut the dough into approx 24 equal portions. If you wish to make perfectly equal buns use a kitchen scale to weigh each portion. I’d start by weighing the entire dough first and then divide by the number of rolls you want to make. You can make mini ones or bigger buns. Your choice here.
- Gently flatten each piece like a pancake and then carefully gather the ends and pinch the dough to seal in the center. Flip the dough overwhile in your palm and roll into a ball till you happy with its roundness. Transfer it to the baking sheet and place them at about 1 inch (2.5cm) apart. Cover with a light and clean towel and allow them to rest rest for 30-60 mins. They need to rise again and get nice and puffy. They are now ready to make it to the preheated oven.
- Preheat the oven to 195C/ 390F about 15 min before buns are ready to get into the oven. Also place an oven proof dish containing 1 cup of water on the floor of the oven. This will help with creating moisture in the oven so buns remain nice and soft on top.
- Just before placing the buns in the oven, beat the remaining egg with a tablespoon of water to make the eggwash. Using a brush, brush the buns when they are done and ready to go into the oven. You may sprinkle some sesame seeds to the top of your rolls if you wish. I have added the seeds to the dough so I have not added any extra on top.
- Bake for about 20 minutes or until golden brown. Do the stick test to make sure they are baked to perfection. When ready, transfer the buns to a wire rack and allow to cool completely before cutting them.
• if you use coarse salt add this to the water and the butter so that salt dissolves properly. Yeast
• if you don’t have fresh yeast then use dry yeast and I would recommend to use roughly about 4 teaspoons. Kneading
• If you don’t fancy kneading it by hand then this can be kneaded in a kitchen aid mixer.
This is how :
1) Add the flours to the bowl of a stand mixer, together with the salt and melted or room temperature butter. Using the paddle attachment, mix all these ingredients until the butter becomes small crumbs.
2) Stir in yeast mixture and the slightly beaten eggs.
3) Run the mixer on medium to low (I would say to go 3 on mixer) until a dough forms. This should take about 5-8 minutes.
4) You may need to scrape down the sides of the mixer bowl.
5) Form the dough into a big ball and set aside covered with a clean kitchen towel. It will need to rise to double in size. Rising Tips:
Chose a warmer place or a sunny corner. This should double in size. It will rise faster if you use fresh yeast but you can leave it 1-2 hours. If your kitchen is a bit colder it will take longer to rise. The recipe for these perfect lamb burgers is coming next, stay tuned!