

These are absolutely the most delicious homemade, whole-wheat hamburger buns I’ve ever tasted. Unlike many whole-wheat recipes, these buns are not heavy, although they have a full rich texture and flavor. I was not familiar with the King Arthur’s Whole Grain Bread Improver until I found this recipe in an issue of Mother Earth News (one of my favorite magazines). Now I rarely bake breads without using it. I’ve found my whole grain breads raise better and it takes very little to make the difference. In fact, you only add 1 tsp per cup of flour in your recipe. I highly recommend it.
WHOLE-WHEAT HAMBURGER BUNS
TO MAKE THE SPONGE –(Best if done the night before.)
1 cup warm milk (If you need to proof your yeast, reduce the milk to 3/4 cup and proof yeast in 1/4 cup warm water.)
4 Tbsp unsalted butter (I used Smart Balance/Butter blend)
3/4 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 tsp instant yeast
*2 Tbsp potato flour (I substituted instant potato buds)
*1/4 cup King Arthur’s dry milk
*3 tsp King Arthur’s Whole Grain Bread Improver
TO MAKE THE DOUGH
1/4 cup warm water
2 tsp instant yeast
1 1/4 unbleached all-purpose flour
2 Tbsp sugar
1 1/2 tsp salt
*These additives are optional, but yield lighter, more flavorful buns. IF you don’t use them, add an extra 1/4 to 1/2 cup all-purpose flour. I used all three of them.
The night before baking, mix sponge ingredients and allow to rest at room temperature overnight, or for at least 2 hours. Scrape the contents of the bowl to the bottom, and push plastic wrap down over the sponge to keep it from drying out. Cover with a towel and leave out in a draft-free area.
In the morning, mix the yeast into the warm water, and work that mixture into the sponge. Then mix in the remaining dough ingredients. Knead the dough (in a stand mixer or by hand) until it is smooth and elastic (about 10 minutes in a mixer). If the dough is unmanageably sticky, add a few more tablespoons of flour. If it’s too dry add a little water.
Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with lightly greased plastic wrap first, and then a kitchen towel. Let the dough rise in a warm spot for about an hour, until it has doubled in bulk.
Turn the dough onto a lightly floured surface and divide it into 6 pieces. (I divided it into 8 pieces as the buns were too large for my liking when I made this the first time.). roll each piece into a smooth ball and place it in a lightly greased bun pan. (I don’t have a bun pan, so I just shaped them and baked them on a cookies sheet. It worked fine.) Cover the pan with lightly greased plastic wrap and a towel, and let the buns rest for about 10 minutes. Then remove the towel only and press down on the tops. Replace the towel and let rise until puffy, about an hour.
Just before baking, remove the plastic wrap.
Pre-heat the over to 375 degrees and bake the buns for 15-20 minutes or until they are golden brown.