These 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)
- 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.
- Transfer whole wheat flour, refined flour, salt, remaining sugar, gluten and yeast mixture to a big bowl.
- Bring all ingredients together and add margarine.
- Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
- Transfer dough to clean kitchen slab for further kneading.
- 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.
- 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.
- 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.
- Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
- Transfer dough to a greased bowl for second rise. Wait for it to double.
- Again, knock it to remove gas bubbles formed by yeast during rising process.
- Dough is ready to be shaped.
FOR BURGER BUNS
- Divide dough into 4 portions.
- Take one portion and shape it into a ball. Flatten it a bit to get the shape of a burger bun.
- Place it on a baking tray lined with parchment paper and repeat with other portions.
- Allow buns to double in size.
- Gently brush top of buns with milk and sprinkle sesame seeds on top.
- 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.
- Brush them with melted butter and allow them to cool before you mark a slit.