Homemade Whole Wheat Everything Hamburger Rolls made with whole wheat and topped with poppy seeds, sesame seeds and garlic keep beautifully in the freezer.
Pin Hamburger Rolls here.
It is hard to imagine a few years ago, I was scared to death of yeast and making hamburger rolls. If a recipe called for yeast, I ran the other way. Whenever I did attempt a recipe that used yeast, it was only a 50-50 possibility of it turning out or not rising at all. This little fungus knew how to knock me down and frustrate me like no other. I always bought yeast from the grocery store in those little packets. That was mistake number one. I never bothered to check the temperature of my water, mistake number two. In addition I didn’t keep the yeast in my freezer, mistake #3. Once I corrected all those mistakes, I was off to the races making all kinds of bread and rolls. You can easily do it to.
First to make good hamburger rolls, I buy good yeast. What is good yeast? I buy an active, instant yeast in bulk and not in those old packets. Furthermore, I usually buy it on-line from King Arthur but there are a number of places you can buy it. In addition I keep it in an air-tight container in the freezer. Finally I also always take the temperature of the water I am adding. You don’t want the water too hot or too cold. It has to be just right for the yeast to grow.
So an instant read thermometer is just the ticket. The other important factor is weighing your ingredients especially the flour. I am begging you, please, please, please weigh your flour don’t measure it. If you measure out a cup of flour 20 times, it will contain 20 different amounts of flour. Baking is a science, you have to be specific.
One other important factor, you have to let the dough rise in a warm spot. I keep it away from the air conditioning vent in the Summer. I put it by the vent in the Winter when the heat is on. It is so magical to come back and see how big the dough has gotten. I always yell “yipee” in my head. It is rather thrilling to see the dough doubled in size. It makes me feel like a baking superstar! With these few tips you can become a baking superstar too. Take hold of your fear of yeast and bake these fabulously, delicious Everything Hamburger Rolls.
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Whole Wheat ,Everything Hamburger Rolls
- 1 cup warm water 105-115°
- 2 ¼ tsp. active dry yeast
- 1 tbsp. sugar agave or honey
- 1 cup warm non-fat milk 105-115°
- 2 tbsp. unsalted butter melted
- 1 ½ tsp. kosher salt
- 3 cups 360 grams all-purpose flour
- 2 to 2 ½ cups white whole wheat flour 240-320 grams
- 2 tbsp. egg substitute with 1 tbsp. water
- 2 tsp. poppy seeds
- 2 tsp. sesame seeds
- 1 tbsp. dried onion or shallots
- 3 garlic cloves minced
- 1 tsp. kosher salt
In a small bowl, combine ½ cup warm water, yeast and sugar. Stir to dissolve yeast. Let sit for 10 minutes, until mixture is foamy.
In the bowl of a stand mixer, combine remaining water, milk, butter and salt.
Add yeast mixture and stir until combined.
Add 1 cup all-purpose flour and 1 cup whole wheat flour. Mix well.
Beat mixture for 2 minutes or until smooth and creamy.
Add remaining flour ½ cup at a time, stirring after each addition, until dough holds together and starts to pull away from the side of the bowl.
Change to a dough hook and knead dough while you add 1 tbsp. flour until dough completely pulls away from the side. Continue to knead until dough is smooth and springy to the touch. It will be slightly sticky still. This may take about 5 minutes.
Coat a large bowl with cooking spray. Place dough in the bowl and turn to coat dough with cooking spray. Cover with a clean kitchen towel.
Let dough rise until doubled in size, about 1 hour.
Flour a work surface and place dough on top.
Divide dough in half then each half into 7 to make 14 buns. You can also weigh each roll to make sure they are even.
To shape buns, pull the sides of the dough down towards the bottom to make the top taut. Pinch the bottom of the dough together to seal.
Place buns seam-side down onto a baking sheet, leaving a 3 inch border between each bun.
Let buns rise for 10 minutes. Then gently press down until buns are 4 inches wide. Cover with plastic wrap.
Let buns rise again until doubled in size, about 20 minutes.
Preheat oven to 400°.
In a small bowl, combine poppy seeds and next 4 ingredients.
Brush tops of buns with egg substitute and sprinkle with poppy seed mixture.
Bake for 15 minutes.
Happy Healthy Eating,
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