Whole Wheat Hamburger Buns – a delicious recipe with active dry yeast, warm water, whole wheat flour, nonfat dry milk powder, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add wheat flour, dry milk, sugar, salt, lemon juice, 3 tablespoons butter and 1 cup all-purpose flour. Beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
3
Punch down dough. Shape into 14 buns, about 3-1/2 in. in diameter. Place on greased
4
; brush with 1 teaspoon of remaining butter. Cover and let rise until doubled, about 30 minutes. Bake at 375u00b0 for 14-16 minutes. Remove from
5
; brush with remaining butter. Cool on wire racks.
537
kcal
Calories
16
g
Fat
87
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1-3/4 cups warm water (110u00b0 to 115u00b0), 1-1/4 cups whole wheat flour, 1/4 cup nonfat dry milk powder, and more.
Yes, Whole Wheat Hamburger Buns falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
