These freshly baked homemade buns will take your burgers to the next level. These are much more fulfilling and tastier than the refined flour ones. Once you have them, you would never want to go back to the store bought ones.
This pandemic has changed our lives in ways we could never have imagined. During the first lockdown when there were stricter measures and everyone was hoarding at home (wish there was an equivalent term for Hamsterkauf in English too), there was a time when our local store was out of burger buns for days. And of course at times like these what do the kids crave for: Burgers.
In order to bring some excitement in the otherwise monotonous lockdown life, I decided to make my own burger buns. And while I was making them at home, why not try to make them with whole wheat flour instead of refined. To my delight, they were not only baked to perfection but were also tastier and much more fulfilling than the store bought ones.
Now, that the stores have gotten their supply chains in control again and the burger buns are available in abundance, I went to grab a packet only to be told by hubby that he much prefers the home made ones. I think I might have spoilt my family for life now. Be prepared to make them more than once, as your family might behave the same way. Now, don’t say I didn’t warn you ahead. 🤷🏻♀️
Ingredients at a glance:
Let’s get to the recipe:
Whole-wheat burger buns
- 3 cups whole wheat flour (alternative: chakki aata)
- 1 tsp salt
- 2 tsp active dry yeast
- 1/4 cup brown sugar (alternative: white sugar)
- 1 cup buttermilk (room temperature)
- 1/2 cup yogurt (full fat or skimmed)
- 1/4 cup ghee (alternative: butter/ olive oil)
- 1 egg (beaten)
- 2 tsp sesame seeds
- Take a big bowl and add whole-wheat flour, salt, sugar and yeast to it. Mix everything together with a spatula.
- Add buttermilk and yogurt and make the flour mixture wet.
- Add the ghee and start kneading the dough using your hands. Stretch the dough to form gluten and make it smoother.
- Knead only until smooth and no longer than 3-4 minutes. Cover with a kitchen towel and put it at a warm and dark place (switched off oven is a good option) for about an hour or until the dough has doubled in size.
- After your dough has doubled in size, knock the air out with your hands.
- Transfer it on a working surface and divide into 6 equal parts.
- Form each part into a ball, sealing the edges underneath so there are no cracks on the top. Flatten slightly on the bottom to shape into buns.
- Now cover again with a kitchen towel and put them back to a warm and dark place for 20 minutes.
- After 20 minutes, the dough balls will almost double in size.
- Preheat your oven to 180°C.
- Using a brush, coat them lightly with the beaten egg and sprinkle some sesame seeds on top.
- Bake them on 180°Celsius for 20-25 minutes until golden brown on top. Keep an eye on them as they burn very quickly.
- Leave to rest for about 10 minutes before slicing. Enjoy with your favorite patties and toppings.