Mini Whole Wheat Hamburger Buns
The most challenging aspect of assembling a mini-burger is the bun. Everything else can just be cut down to size. Make your patties smaller. Cut your cheese in smaller slices. Trim your lettuce and tomatoes. But what to do for a bun? Cutting a regular-sized bun into quarters would just look silly. Dinner rolls might work but they would still be a bit too big.
Recipe detail
- 14 October , 2016
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Category : Muffins
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Cuisine : All
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Preparation Time : 30 Minute
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Cook Time : 65 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
4 cups whole wheat flour
Hot Water(Warm Water)
The clear liquid that has no color, taste, or smell, that falls from clouds as rain, that forms streams, lakes, and seas, and that is used for drinking, washing, etc.
2 cups warm water
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of millions of years ago, and 1,500 species are currently identified.
5 teaspoons active dry yeast (2 packs)
Wheat Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp.
1/2 cup wheat bran
Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
4 teaspoons brown sugar
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
3 teaspoons salt
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
4 cups whole wheat flour
Hot Water(Warm Water)
The clear liquid that has no color, taste, or smell, that falls from clouds as rain, that forms streams, lakes, and seas, and that is used for drinking, washing, etc.
2 cups warm water
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of millions of years ago, and 1,500 species are currently identified.
5 teaspoons active dry yeast (2 packs)
Wheat Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp.
1/2 cup wheat bran
Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
4 teaspoons brown sugar
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
3 teaspoons salt
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
4 cups whole wheat flour
Hot Water(Warm Water)
The clear liquid that has no color, taste, or smell, that falls from clouds as rain, that forms streams, lakes, and seas, and that is used for drinking, washing, etc.
2 cups warm water
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of millions of years ago, and 1,500 species are currently identified.
5 teaspoons active dry yeast (2 packs)
Wheat Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp.
1/2 cup wheat bran
Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
4 teaspoons brown sugar
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
3 teaspoons salt
Directions
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1
Combine 2 cup whole wheat flour, 2 cups warm water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (the timing is flexible here), until nice and bubbly and the “sponge” has puffed up. -
2Stir the remaining flour, wheat bran, brown sugar and salt into the sponge.
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3
Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. -
4Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic.
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5
Place in a lightly greased bowl, cover with plastic wrap, place in a warm place and let rise until doubled, approximately 1 1/2-2 hours. -
6Turn risen dough out onto a lightly floured surface and divide into 48 equal portions (divide into 12 portions and then divide each of those into four smaller portions).
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7
Shape into rounds and flatten (so they’re approx. 1/2 inch thick) onto a lightly greased baking sheet. -
8Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
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9Preheat oven to 375. Bake rolls for 10-15 minutes, until browned. They should sound slightly hollow when the bottom is tapped.
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10
Let cool on a wire rack before slicing.