Whole Grain Burger Buns

Bread baking is my way to unwind. I try to bake one bread every week. Cookies and cakes are baked when I want to please my daughter. She loves cocoa and chocolate and you will find a number of recipes with cocoa and chocolate on my blog. The third member changes his preference according to his mood. So I have to ask what should I bake for him.

These healthy buns I had baked as I was craving for burgers. Once you start eating homemade bread, It’s very difficult to go for readymade stuff. So I had baked these burger buns with whole wheat flour and semolina. I like semolina as it gives an excellent rise to my bread. Try replacing some of the wheat flour with semolina. It also gives a nutty flavour and crunch to the bread.

Whole Grain Burger Buns.

Soft and delicious buns for the burgers.

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Prep Time 2 hrs

Total Time 2 hrs 30 mins

Servings 10 buns

Ingredients

  

• 250 g Whole-wheat flour
• 150 g Fine semolina or chirroti rava
• 2 tsp Instant dry yeast
• 2 tsp Brown sugar
• 1.5 tsp Salt
• 125 ml Warm milk
• 150-175 ml Warm water
• 1/4 cup Any neutral oil or butter
• 1 tbsp Sesame seeds for garnish
• 1 tbsp Milk for milk wash
• 1 tbsp Butter

Instructions

 

• Take warm milk in a bowl and mix in sugar. Now add yeast and keep it aside for 10 minutes to bloom.
• In another bowl, take wheat flour, semolina and salt. Give it a good mix.
• Add bloomed yeast to the flour mix and make a dough by adding water gradually. The water requirement may be different depending upon the quality of wheat flour. If the dough appears dry after you have added all the water given in the recipe, don't hesitate to add some more. Bring the dough together. The dough will be loose and sticky.
• Smear the dough with butter or oil and transfer it to the counter to knead. Knead it for 10-12 minutes until the dough is soft and pliable.
• Keep the dough for the first rise in an oiled bowl. Cover it with a kitchen towel. The first rise takes anytime between 60 minutes to 90 minutes depending upon the temperature in the kitchen. Wait until the dough doubles in size.
• Punch the dough to release the gases. Divide it into 10 pieces.
• Line a baking tray with parchment paper.
• Shape each piece like a ball and place at a distance of about 2" in the baking tray.
• Cover it with a kitchen towel and allow to rest for a second rise which took about half an hour.
• Preheat the oven at 190 C for 10 minutes.
• Brush the buns with milk and sprinkle sesame seeds on the top.
• Bake at 190 C for 25-30 minutes or until the buns have a beautiful golden colour on the top.
  
• Apply butter on the buns. Cool them on the wire rack and make a sandwich of your choice.
  

Notes

Knead the dough gently for 10-12 minutes. Don't skip this step. This is very important for the development of gluten. Use the stretch and fold method for kneading.

You can make smaller buns by dividing the dough into 12 or 16 pieces. To make them equal in size you can weigh each dough ball.

Store the buns in an airtight box to keep them fresh.