Posted in bread

Whole Wheat Burger Buns Recipe

imageThese soft whole wheat burger buns have been prepared with 80% whole wheat flour and 20% refined flour. Kneading bread dough with a food processor makes bread-baking an absolutely easy process. Dough becomes ready in a couple of minutes and gluten develops very well. If you have added ingredients as per list, chances for error decrease to a great extent. Rising happens on its own and shaping is again very easy.

I have added gluten to make whole wheat burger buns more soft. If it is not available, replace 15-20 % whole wheat flour with refined flour otherwise burger buns will be very dense.

I am sharing one more test to know if dough is well kneaded. It is called windowpane test. Steps for window-pane test are:

  • Take a piece of dough.
  • Shape it into ball whose size is about the size of a golf ball.
  • Hold it between your thumb and first two fingers.
  • Stretch your fingers and thumbs apart till the time you see a translucent sheet. Be very gentle while doing so.
  • If it gets torn in between, dough is not ready. Repeat the test after kneading for couple more minutes.



  • 200 Gms. Whole Wheat Flour
  • 50 Gms. Refined Flour
  • 10 Gms. + 5 Gms. Sugar (Approx. 3 Tsp.)
  • 1.5 Tsp Dry Yeast
  • 1 1/4 Tsp Gluten
  • 1 Tsp Salt
  • 15 Gms. Margarine/Olive Oil
  • 3/4 Tsp Sesame seeds
  • 180-200 Ml. Water
  • Butter (For Greasing)



  1. Dissolve yeast along with 5 gms. sugar in 60 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar, gluten and yeast mixture to a big bowl.
  3. Bring all ingredients together and add margarine.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. You can put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Transfer dough to a greased bowl for second rise. Wait for it to double.
  11. Again, knock it to remove gas bubbles formed by yeast during rising process.
  12. Dough is ready to be shaped.


  1. Divide dough into 4 portions.
  2. Take one portion and shape it into a ball. Flatten it a bit to get the shape of a burger bun.
  3. Place it on a baking tray lined with parchment paper and repeat with other portions.
  4. Allow buns to double in size.
  5. Gently brush top of buns with milk and sprinkle sesame seeds on top.
  6. Place the tray in oven and bake burger buns in a preheated oven at 180°C for 18-20 minutes. When you tap them, you should be able to hear a hollow sound. It is an indication that buns are ready.
  7. Brush them with melted butter and allow them to cool before you mark a slit.




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