Whole Wheat Burger Buns

January 24, 2012

Whole Wheat Burger Buns

A couple of days ago I was in the mood for vegan burgers. With all the unhealthy, unnecessary extra ingredients in most breads on the market I decided to make whole-wheat buns from scratch. I found this great recipe on RecipeSource that was extremely easy to veganize, so I tried it. The buns were absolutely delicious, very light, fluffy and with a slightly nutty flavour from the whole-wheat flour. The best thing about the recipe is that it does not require to let the dough rise for a long time.

Whole-Wheat Burger Buns

Wet Ingredients
  • 1 1/4 cups warm water (not hot)
  • 1/3 cup oil (I used sunflower)
  • 1//4 cup unrefined caster sugar
  • 2 sachets (7 g each) dried active yeast
Mix well in a bowl and let rest for 15 minutes (I didn't cover the bowl).


Dry Ingredients
  • 2 1/2 cups whole-wheat flour (I like to use the type that has coarsely ground bran in it)
  • 1 cup bread flour (I had to add about 1/2 cup more because the dough was too sticky)
  • 2 tsp salt (the original recipe calls for 4 tsp, but that was too much for my taste)
Add the dry ingredients to the wet, mix well and knead for about 10 minutes.


Shape the dough into a ball. Lightly dust your work surface with flour and roll out the dough until 1 - 1.5 cm thick.


Using a cookie cutter, cut the dough into 7.5 cm (3") rounds (I used a regular can that I opened at both ends and washed). I got 13 of them. You can make them larger, but I needed them to be about the size of portobello mushrooms for my burgers. Sprinkle some coarse semolina onto a baking tray and place them onto it.


Melt 2 Tb vegan butter/margarine and brush the buns with it. Sprinkle some coarse sea salt and sesame seeds over and let the buns rise while preheating the oven to 375°F (190°C). In the original recipe the buns should be allowed to rise for 30 minutes. In the 10 minutes it took for preheating the oven they rose high enough for what I needed.

Whole Wheat Burger Buns

Bake for 10-12 minutes until golden/light brown on top. Check 1 or 2 of them with a toothpick to make sure they are cooked through. Remove the tray onto a wire rack and let the buns cool completely.

Whole Wheat Burger Buns

Use as soon as they are cold (or slightly warm) for the best texture, or place in a plastic or paper bag and store for 1-2 days. I used the last bun the next morning and it was still fresh and soft.

Whole Wheat Burger Buns

They are excellent as they are not very crumbly. These sweet & salty buns went perfectly well with my Portobello Mushroom Burgers and Potato Broccoli Burgers.

Enjoy and spread the magic:)


A lot of time, effort and passion goes into each recipe I post. My greatest satisfaction comes from your feedback. If you made this recipe, then please take a minute of your time to leave me a comment. And if you like it, please share it so that others have access to it as well. Thank you all in advance!

14 comments:

....

I haven't tried this yet but thanks for posting ! Looks extremely easy to make :)

Vegan Magic

Hi and thank you for the comment:) I'm happy you like this recipe, the buns are indeed very easy to make and they're light and delicious. Enjoy!

Anonymous

I just took these out of the oven half an hour ago and they are amazing... So delicious, a nice flavor and very fluffy. I subbed the 1/4 cup sugar for a 1/4 cup agave and they turned out absolutely beautiful. Thank you for this great recipe!!!

Vegan Magic

Thank you so much for the feedback and for giving them a try. Recipes like this make homemade bread something to look forward to:)

Zau Fos

Made these for Friday night dinner... Love this recipe. I will definitely add this one to my go to list. :-)

Vegan Magic

Zau Fos, I'm very happy you enjoyed the buns and thank you for the feedback:)

Parul

Love it love it love it!!

Love it once again! :)

I usually try several recipes...from various blogs..but none come out like the pictures in the blog.

This one was an absolute exception.My buns...although much smaller than yours...looked absulutely as pretty as them. I would never reply...if they did not :D

Also, i made some cheese filled buns with the same dough and they were also gorgeous!!

Thank you. Love Internet...for making the world a smaller place! :)

Vegan Magic

Parul, your comment has made me so happy:) Thank you very much for the feedback, I am thrilled that the buns came out perfectly. It seems that you're having a lot of fun trying different versions:) Enjoy!

sugarplumzoom

I just made these, following your recipe exactly, and they turned out just as advertised. I also used only two tsps of salt and had to add a bit of flour whist kneading. Thirteen delicious buns! This recipe is definitely a keeper. Thanks so much for sharing it.

Vegan Magic

That's great news! Thanks so much for the feedback. These buns are something else, aren't they?:) I'm so happy they came out right and you enjoyed them. Happy baking...and happy eating!:)

Kimberly

Trying your recipe right now in the bread machine to make the dough. Just wanted to let you know that your amount has a typo on how much sugar is in this recipe. I checked the recipe you modified from and will let you know how they turn out. They look absolutely delicious!

Vegan Magic

Kimberly, thanks very much for trying this recipe. The original uses 1/4 cup sugar, I used the same. I only reduced the amount of salt. Looking forward to your feedback.

Patrick Kammerer

Just finished my first batch of these, and they seem to have turned out well. I used organic whole wheat bread flour and organic unbleached flour, and definitely needed a bit of extra water because the dough was very stiff. I used melted coconut oil for the top instead of margarine. However, they are quite yummy, especially with my fresh cannabis coconut oil spread on them! Thank you for the recipe!

Vegan Magic

Patrick, thanks very much for the feedback. I haven't tried coconut oil in this recipe, I guess the added flavour does make them really yummy.

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