Tuesday, November 6, 2012

Homemade Wholemeal Burger Bun

I am back into baking buns and bread.  Wholemeal burger buns for breakfast or late night supper ( after watching the idiot box ) I tend to be hungry.  I can chomp one with homemade  ice cream...seriously ,believe me !  For Wild Boar , he will have it with my beef patties which I made and stored in freezer  for his breakfast. Thank God , I am not a meat eater, thus ice cream sandwiched with these healthy buns is a welcome item in my diet.  Back to the main topic, I made this buns with water roux and it turned out soft and  yet firm for the beef patties.  I will post up how I make the beef patties burger for Wild Boar and how I sandwiched the homemade ice cream with them . Stay tuned but meanwhile check out the recipe as you read on..............

This is simple to make ...I find using the water roux method, the bun can keep soft for the next few days in a air tight container.  I used the large aluminium foil muffin liners to hold the dough when baking and the size is perfect for the beef patties which I made the other day.  Using a combination of wholemeal flour and all purpose flour makes the bun soft and yet firm.  Of course , the water roux helps too.   I made a large portion of wholemeal dough and divide it into two portions.  One for making just burger buns and the other portion , I kept in the an air tight tupper for making bacon and corn muffin buns which I will post up later for you to drool :p

the little ball of  dough had proofed the 2nd time after 20 minutes of rest,
brush water over the surface and sprinkle evenly the white sesame seeds
and bake at 180 C for 15 minutes

Cool the buns on rack before serving,
you can store in air tight container at room temperature
for 2 days

I love homemade buns...smell good
and no preservatives !

Homemade Burger Bun  

Recipe for 8 buns (approximately 60g for each dough or make more into small little buns):

200g wholemeal flour
60g bread flour 

60g all purpose flour
30g milk powder
60g caster sugar
half teaspoon of salt
4g yeast
30g beaten eggs
90-100g water
84g water dough
30g unsalted butter
Recipe for the water dough "water roux":
Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down.

Method of making the bun :

Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.

Let the dough slowly absorb the butter then turn to speed two if you are using kitchenaid mixer. Knead until the dough no more sticking at the side of the mixing bowl and the dough should be very smooth and elastic.

Let it proof for 40 minutes in a clean bowl cover with cling warp.

Divide the dough into even size of 8 portions or any size you like it to be then let it rest for 10 minutes.

Shape the dough into smooth round shape. Prepare some water on a a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place the dough on a baking tray and let the it proof for 40 minutes. Bake at 180C for 15 minutes.

Enjoy !


  1. Burger bun with ice-cream? Elin, you are giving me wicked ideas!

    1. Phong Hong...hang on ! wait , tomorrow I will post the ice cream in burger bun for you :p Wicked Indulgence once in a while is good :p

  2. Oooo ... what nice buns you have! Hehe ...

    1. Ping....how are you? Yea, surprisingly it turned out great eventhough long time no bake buns :p

  3. What an interesting process, I've never made bread that way. I will definitely try it, the buns look so fluffy and decious!

    1. Ruth.thanks for dropping a line here. Yea, I was happy it turned out fluffy and soft :)

  4. I made those yesterday, they are so good. Gonna make them again.