Whole-Wheat Hamburger Buns

These buns are a good way to add more fiber to a burger. They also make good sandwich rolls for mixed deli meats. The ginger adds a lot of flavor and may help aid with digestion.

Serves: 8Hands-on: 25 minutesTotal: 4 hours 15 minutesDifficulty: Medium

Serves: 8


  • 1 packet (¼ oz.) packet yeast
  • 3 Tbsp. sugar
  • ⅛ tsp. ground ginger
  • 1⅓ cups warm water
  • 3 Tbsp. butter, softened
  • 1 tsp. salt
  • ¼ tsp. baking powder
  • 1¾ cups all-purpose flour
  • 1¾ cups whole-wheat flour
  • 1 large egg, beaten


  • Combine yeast, ½ teaspoon sugar, ginger, and ⅓ cup water in a bowl. Let sit for 5 minutes.
  • In a mixing bowl combine remaining water, butter, remaining sugar, salt, and baking powder. Mix in the all-purpose flour and then the yeast mixture with an electric mixer. Add whole-wheat flour. Knead with a dough hook for 10 minutes.
  • Turn dough into an oiled bowl. Cover and let rise in a warm place for 2 hours, until doubled in bulk. Punch down dough, then divide into 8 pieces and shape into buns. Cover and let rise in a warm place for 1½ hours, until doubled in size.
  • Preheat oven to 350°F. Uncover buns, gently brush with egg. Bake for 20 minutes.