This is a recipe I adapted from my second favorite baker’s book, Bernard Clayton’s New Complete Book of Breads. I promise this is not an advert.
This bread is fantastic as a loaf but works even better shaped into buns for hamburgers or sausages. It freezes perfectly and can be easily doubled. It also only requires one rising, so it can be made in a rush if a bunch of people suddenly decide to stop by for a barbecue.
Whole Wheat Hamburger Buns
- 4 tsp active dry yeast
- 3/4 cup warm water
- 1 1/4 cup buttermilk room temperature
- 1 1/2 cups unbleached white flour
- 3 cups whole wheat flour
- 1/4 cup butter room temperature
- 2 tbsp molasses
- 2 tsp baking powder
- 2 tsp salt
In a large mixing bowl pour water and yeast. Let stand 5 minutes, or until bubbles form. Add white flour, 1 cup wheat flour, buttermilk, salt, butter, molasses and baking powder. Mix on low speed or with a spoon until a smooth batter forms. 1/2 cup at a time work the remaining whole wheat flour into the batter until a rough dough forms. Allow each 1/2 cup of flour to fully be absorbed before adding the next. Turn the flour out on the counter and knead for 8 minutes, adding more whole wheat if necessary until the dough is a smooth ball the fills back in in depressed with a finger. Slice dough in half and let rest 10 minutes. Roll each half into a long rope. Cut each rope into 6 equal pieces and using the palm of your hand roll into a firm ball. Flatten each ball into a disc 1/2″ thick and place on a greased baking sheet. Cover and let rise 1 hour. 30 minutes before baking heat oven to 425 degrees. Bake buns until light brown on top and they make a hollow sound when tapped on the bottom. Place on a wire rack and let cool before freezing or slicing.
If you want to just make loaves then form the two halves of dough into torpedos and place in a greased loaf pan to rise instead. If you want buns for sausages or hotdogs devide each rope into 5 equal pieces and roll into little torpedos.