Whole Wheat Hamburger Buns
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 248.3
- Total Fat: 2.5 g
- Cholesterol: 18.9 mg
- Sodium: 317.6 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 3.3 g
- Protein: 10.0 g
View full nutritional breakdown of Whole Wheat Hamburger Buns calories by ingredient
Introduction
Wonderful homemade hamburger buns, no preservatives added Wonderful homemade hamburger buns, no preservatives addedNumber of Servings: 12
Ingredients
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1 cup 1% milk
1 cup water
2 Tablespoons light butter
1 Tablespoon white sugar
1 1/2 Teaspoons salt
4 cups all purpose white flour
1 pkg and 1/4 teaspoon envelope active dry yeast
8 teaspoons vital wheat gluten
1 egg yolk
1 Tablespoon water
Directions
Combine milk, 1 cup water, butter, sugar and salt in a saucepan. Bring almost to a boil. Remove from the burner and let it cool to lukewarm.
In a large bowl, stir together all the flour, yeast, and wheat gluten.I stir with a wire whisk. Pour in the wet ingredients and stil until the dough starts to pull together. Using the dough hook of a stand mixer, knead the dough about 8 minutes. If kneading by hand, about 10 minutes on a floured surface. Place the dough in a greased bowl, turning to coat. Put in warm place, covered by dish towel, to double in size, about 1 hour.
Punch down the dough and divide it in half. Take each half, divide into 6 equal portions. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom . Place on a baking sheet lined with parchment paper or foil with room around each roll . Go back and do the same for the other half of the dough, using another baking sheet. There will be 6 rolls per baking sheet.
Go to the first sheet of rolls and press down, flattening with the palm of your hand. Do the same to the second sheet of rolls. Let rolls rise to double in size, about 20 minutes.
Preheat the oven to 400 degrees F. Mix together the egg yolk and 1 tablespoon of water. Brush mix over the rolls. Position 2 oven racks so thay are not too close to the top or bottom of oven.
Bake for 10 minutes and then switch racks for the two pans. Bake another 5-10 minutes or until nicely browned on the top and bottom.
Remove from parchment paper while hot so it doesn't stick.
Serving Size: Makes 12 hamburger buns
Number of Servings: 12
Recipe submitted by SparkPeople user WEDTODAY.
In a large bowl, stir together all the flour, yeast, and wheat gluten.I stir with a wire whisk. Pour in the wet ingredients and stil until the dough starts to pull together. Using the dough hook of a stand mixer, knead the dough about 8 minutes. If kneading by hand, about 10 minutes on a floured surface. Place the dough in a greased bowl, turning to coat. Put in warm place, covered by dish towel, to double in size, about 1 hour.
Punch down the dough and divide it in half. Take each half, divide into 6 equal portions. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom . Place on a baking sheet lined with parchment paper or foil with room around each roll . Go back and do the same for the other half of the dough, using another baking sheet. There will be 6 rolls per baking sheet.
Go to the first sheet of rolls and press down, flattening with the palm of your hand. Do the same to the second sheet of rolls. Let rolls rise to double in size, about 20 minutes.
Preheat the oven to 400 degrees F. Mix together the egg yolk and 1 tablespoon of water. Brush mix over the rolls. Position 2 oven racks so thay are not too close to the top or bottom of oven.
Bake for 10 minutes and then switch racks for the two pans. Bake another 5-10 minutes or until nicely browned on the top and bottom.
Remove from parchment paper while hot so it doesn't stick.
Serving Size: Makes 12 hamburger buns
Number of Servings: 12
Recipe submitted by SparkPeople user WEDTODAY.