These fluffy, light and highly nutritious wholemeal homemade burger buns are the best alternative to store-bought rolls. They are straightforward to make, taste far better than supermarket buns and let you control every ingredient.
Homemade baking wins for many reasons:
- They taste fantastic.
- You know exactly what goes into them.
- Your kitchen fills with the irresistible aroma of fresh bread.
If you think bread making is too difficult, give this recipe a try — it’s easier than you expect and incredibly rewarding. The smell of bread baking is one of the best parts of home cooking, and shaping these buns is satisfying too.
A few Tips…
Salt
If you use coarse salt, dissolve it in the warm water with the butter so it blends evenly.
Yeast
If you don’t have fresh yeast, substitute with dry yeast — about 4 teaspoons is a good guideline.
Kneading
If you prefer not to knead by hand, use a stand mixer with the paddle or dough hook:
1) Place flours, salt and butter in the mixer bowl and mix until butter resembles small crumbs.
2) Add the yeast mixture and slightly beaten eggs.
3) Mix on low–medium (around speed 3 on many mixers) until a dough forms, about 5–8 minutes.
4) Scrape the bowl as needed, form the dough into a ball and cover with a clean towel to rise until doubled in size.
Now let’s get kneading these little beauties!
Ready your apron — it’s time to bake.
Best wholemeal homemade burger buns
Ingredients
- 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 tablespoon milk lukewarm
- 3 small eggs or 2 large
- 2 teaspoon salt I used Pink Himalayan salt *
Instructions
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Sift the white flour into a large bowl. Add the wholemeal flour, salt and nigella seeds, and mix. Make a well in the center and add the whole eggs; set aside.
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Warm the water until hot but not boiling — warm enough to melt the butter.
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In a small bowl or mug, mix the yeast with about ½ cup of the lukewarm water taken from the 500 ml. Add the sugar and stir until dissolved. Pour this into the well over the eggs.
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Turn off the heat and add the butter and milk to the hot water. Allow the mixture to cool until lukewarm. If using coarse salt, add it to this mixture so it dissolves.
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When the yeast mixture starts to bubble (about 15 minutes), add the water and butter mixture to the flour and eggs and begin kneading. Knead for 10–15 minutes until the dough is smooth and no longer sticks to your hands.
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Shape the dough into a ball, cover and place in a warm spot. Let it rise until doubled in size, about 45–90 minutes depending on temperature.
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When risen, turn the dough onto a lightly floured or oiled surface and gently press out the air bubbles.
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Cut the dough into about 24 equal portions. For exact sizes, weigh the whole dough and divide by the number of buns you want. Flatten each piece like a pancake, gather the edges, pinch to seal and roll into a smooth ball. Place on a baking sheet about 1 inch (2.5 cm) apart, cover and let rest 30–60 minutes until puffy.
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Preheat the oven to 195°C / 390°F about 15 minutes before baking. Place an ovenproof dish with 1 cup of water on the oven floor to create steam; this keeps the tops soft.
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Beat the remaining egg with a tablespoon of water to make an egg wash. Brush the buns just before baking and sprinkle seeds if desired. Note: the recipe already includes nigella seeds in the dough.
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Bake for about 20 minutes or until golden brown. Test with a skewer to ensure they are cooked through. Transfer to a wire rack and cool completely before slicing.
Notes
Nutrition
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Carbohydrates: 105g
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Protein: 18g
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Fat: 15g
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Fiber: 7g
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