Whole Wheat & Flax Hamburger buns

3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 3.5 g
  • Cholesterol: 20.4 mg
  • Sodium: 4,947.7 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Whole Wheat & Flax Hamburger buns calories by ingredient


These delicious buns are great with any burger, but we love them best with good veggie burgers. These delicious buns are great with any burger, but we love them best with good veggie burgers.
Number of Servings: 24


    1/2 c butter or margarine
    1/4 c sugar
    2 t salt
    1 c milk
    2 pkgs dry yeast dissolved in 1/2 c warm water
    2 eggs
    2 c whole wheat flour
    2 c white flour
    1/2 c flax seed meal


heat milk to just barely boiling
add to butter, salt and shortening; break up butter to hasten melting
allow to cool to luke warm
add eggs and dissolved yeast
mix well
sift all flours together and add 2 cups to wet ingredients
beat well with a spoon until smooth
gradually add remaining dry ingredients until well mixed and smooth (use hands as needed)
scrape down into a ball and place, tightly covered, in refrigerator for 1 1/2 hours to rest
remove to a floured board and roll out to 1/2 inch thickness.
double over onto itself twice, and roll again to 1/2 inch thickness.
cut into rounds, using 3 inch cutter; reshape pieces into a ball and roll again until all is used
place dough buns onto 2 greased baking trays and cover with a towel. Allow to rise.
Preheat oven to 400.
Bake for 12 - 15 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user SCOTTY51.

TAGS:  Side Items |

Member Ratings For This Recipe

  • no profile photo

    Nutrition facts are wrong, flax is listed as salt... hence the high sodium and low calories! I'd try this but I don't want to mess up my tracker... - 9/16/10

  • no profile photo

    The bread tasted good, but I messed up something because it didn't raise. I did everything as called for, but didn't add the flax because we don't have it here. - 6/5/10

  • no profile photo

    I used my Kitchen Aid, I also left dough out at room temp for the 1 1/2 hours and cut the dough into 18 pieces, then shaped them into balls and flattened them to about 1/2 inch high to let them raise, so they were shaped like a regular hamburger bun. (and I didn't sift!) - 4/5/10