Whole Wheat Hamburger Buns

Store-bought whole wheat buns either taste like cardboard or fall apart at the first bite of a juicy hamburger. These homemade ones split the difference: enough whole wheat flour for nutty flavor and fiber, plus a cup of bread flour to keep the structure tight and chewy.

The egg yolk in the dough is the move that gives these buns their soft, tender crumb. Egg yolks add fat and emulsifiers that tenderize gluten without adding the heaviness of whole eggs.

Letting the yeast mixture rest for fifteen minutes before adding the rest is a proofing step that confirms the yeast is alive and bubbly before you commit your flour. If nothing foams in that window, your yeast is dead and the dough won’t rise no matter how long you wait.

Pro Tips

• Use water that’s warm to the touch but not hot, around 110°F (43°C). Hot water kills yeast and your buns won’t rise.
• Knead a full 10 minutes by hand or 6 to 8 minutes in a stand mixer. Whole wheat dough needs more development than white-flour dough.
• The dough should pass the windowpane test before shaping, stretch a small piece thin and you should be able to see light through it without tearing.
• Brush with melted butter twice if you want extra-soft tops, once during the rise and once again after baking.
• Cool completely on a wire rack before slicing, hot buns gum up under a knife.

Variations

• Sprinkle sesame or poppy seeds on top after the butter brush for a classic bakery look.
• Substitute honey for the sugar (the recipe allows this) for a slightly more complex sweetness.
• Add a teaspoon of malt powder or molasses for darker, deeper-flavored buns reminiscent of pretzel rolls.