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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 12 servings |
||
| Calories 317 | ||
| Calories from Fat 65 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 409mg | 17% | |
| Potassium 324mg | 9% | |
| Total Carbohydrate 58.0g | 19% | |
| Dietary Fiber 8.9g | 35% | |
| Sugars 11.9g | ||
| Protein 9.9g | 19% | |
Whole Wheat Hamburger Buns
By: Sharon123
Aug 8, 2008
This is a great recipe I got from 3ABN television. It is a little different, as the recipe uses oatmeal and flax seed. I know you will enjoy! Prep time includes rising time. For a demonstration on how to make these tasty buns, go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
SERVES 12 , 12 buns
Ingredients
- 2 cups warm water
- 1/4 cup corn oil or canola oil
- 2 teaspoons salt
- 1/2 cup cooked oatmeal
- 1/4 cup flax seed, ground
- 1/2 cup honey
- 6 cups whole wheat flour (you can replace 2 of the cups with white flour if you like)
- 2 tablespoons active dry yeast
Directions
1
In a large mixing bowl place all ingredients except flour and yeast.2
Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls. yeast.3
Whip with a wooden spoon 5 minutes. Slowly, add the rest of the flour. Turn out on a floured board and knead till smooth.4
Spray a large bowl with cooking spray and place dough in it. Put in a warm place to rise, covered with a towel, about 1 hour.5
When the dough has doubled in size, divide into 12 pieces. Roll into smooth balls. Flatten with the palm of your hand and place on a baking sheet.6
Let rise till doubled, about 45 minutes to an hour.7
Bake at 350*F. 20-25 minutes.8
Remove from oven. Cool on wire rack.
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Whole Wheat Sandwich Buns for Burgers, Hot Dogs and More
Browse similar recipes by category
- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event
- Occasion > Gifts
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: BakingMomjtb
On Sep 8, 2008
Thanks for sharing this fabulous recipe!! I make all my breads using a pre-ferment/autolyse, so I used that method for this recipe. I did use part unbleached all-purpose flour; scaled the buns to 4 oz, since I wanted them slightly smaller for commercially-prepared veggie burgers. Got exactly 13 buns. Will definitely make this recipe my main bun recipe. Thanks again!
From: KitchenWitchWay
On Aug 28, 2008
I sometimes like to try to eat healthy. Notice I said sometimes 
These buns were so tender and delicious in flavor. We enjoyed them so much. I used with burgers, tuna sandwiches and grilled cheese sandwiches this week and they were great! These will be made again soon, as my family will enjoy them too when I give them each a baggie full! Thank you Sharon!
From: French Tart
On Aug 30, 2008
Fabulous! We use a LOT of wholemeal or wholewheat flour in European bread making, and these burger rolls were superb! I cheated and started off the dough in my bread machine, as I was VERY busy; I then relaxed and shaped them by hand, before proving and baking them just over an hour ago! I had no ground flax seeds, so I added some oat flour instead. I also finished off my burger rolls by dusting some flour over the top. I am using these for burgers tonight, but Malcolm and I have shared one already, warm with fresh butter - amazing flavour and texture Sharon - thanks! Made for Holiday Tag and very much enjoyed - saved for the future. FT
From: Sue L
On Oct 9, 2008
Excellent recipe! These buns turned out beautifully, with great texture and flavor. We used all whole wheat flour, which did make for substantial and filling buns. They were perfectly sized for our homemade 1/3 pound burgers. Thanks for posting! ~Sue
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