Whole Wheat Flax Burger Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp ground flax seeds240 grams whole wheat bread flour1 tbsp raw sugar1/2 tsp salt1 tsp instant yeast10 grams butter90-120 grams lukewarm water1 tbsp whole flax seeds*for larger buns reduce flour to 200 grams and divide into 4 rounds (~220 kcal/bun)
Mix ground flax with 3 tbsp hot water and let stand for 10 minutes.
Mix and knead all of the dough ingredients for 10 minutes until you have soft, smooth dough. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise for 1 hour, or until doubled in bulk.
Gently deflate the dough, and divide into 6 equal pieces. Shape each piece into ball, and flatten into a round approximately 3" across. Place the rounds on baking sheet lined with parchment paper, cover with plastic wrap, and let rise for about an hour, until very puffy. If desired, brush buns with milk and sprinkle with whole flax seeds.
Bake the buns in a preheated 375°F oven for 12 to 15 minutes. Cool on a wire rack before cutting.
Number of Servings: 6
Recipe submitted by SparkPeople user TOTCHIKO.
Mix and knead all of the dough ingredients for 10 minutes until you have soft, smooth dough. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise for 1 hour, or until doubled in bulk.
Gently deflate the dough, and divide into 6 equal pieces. Shape each piece into ball, and flatten into a round approximately 3" across. Place the rounds on baking sheet lined with parchment paper, cover with plastic wrap, and let rise for about an hour, until very puffy. If desired, brush buns with milk and sprinkle with whole flax seeds.
Bake the buns in a preheated 375°F oven for 12 to 15 minutes. Cool on a wire rack before cutting.
Number of Servings: 6
Recipe submitted by SparkPeople user TOTCHIKO.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 3.2 g
- Cholesterol: 3.7 mg
- Sodium: 198.0 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 5.8 g
- Protein: 6.2 g
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