These hamburger buns are 100% whole wheat, yet have a great texture for sandwiches and veggie burgers. They are especially good when made with stone ground, high quality wheat flour.
Makes 18 buns.
- 5 c whole wheat flour
- 2 Tbsp wheat germ
- 2 tsp salt
- 1 tsp lecithin granules
- 3 Tbsp gluten flour
- 1 c buttermilk
- 1 c water
- 1 tsp cider vinegar
- 2 Tbsp honey
- 1 Tbsp dry yeast
- 1 Tbsp melted butter or margarine
- 1 Tbsp sesame seeds, poppy seeds or wheat germ
- In a large bowl, blend together the whole wheat flour, wheat germ, salt, lecithin and gluten flour.
- In a small saucepan, blend the buttermilk, water, vinegar, and honey. Heat over a low flame until hot, but not boiling. Cool 5 minutes.
- Blend the warm liquid into the flour mixture, stirring with a wooden spoon. When cool enough to handle (warm but not hot), knead in the yeast and continue kneading the dough in the bowl or on a lightly floured surface for 5 minutes, adding a bit more water if needed to make a stiff, but elastic and smooth dough.
- Turn the dough into a large oiled bowl and cover with a clean kitchen towel. Allow to rise in a warm place until doubled, or about 30 minutes to an hour.
- Punch down, and knead briefly. Divide into 18 pieces. Form into plain balls or shape as pictured by forming 9 inch “ropes” with the dough. Cross the ends over and tuck one end under and one end over and into the center. In either case, place the buns on a lightly greased large baking sheet (6 rows of 3 buns each). Press the buns down a bit to flatten slightly. Brush with melted butter and sprinkle with seeds or wheat germ. Cover with a clean towel and allow to double (about 20 minutes to 40 minutes).
- While the rolls are rising, preheat the oven to 375 degrees F. Bake 20 minutes. Cool on a wire rack.