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
- 1 packet (1⁄4 oz.) packet yeast
- 3 Tbsp. sugar
- 1⁄8 tsp. ground ginger
- 1 1⁄3 cups warm water
- 3 Tbsp. butter, softened
- 1 tsp. salt
- 1⁄4 tsp. baking powder
- 1 3⁄4 cups all-purpose flour
- 1 3⁄4 cups whole-wheat flour
- 1 large egg, beaten
- Combine yeast, 1⁄2 teaspoon sugar, ginger, and 1⁄3 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 1 1⁄2 hours, until doubled in size.
- Preheat oven to 350°F. Uncover buns, gently brush with egg. Bake for 20 minutes.