100% Whole Wheat Hamburger Buns

First I have to give credit to Heavenly Homemakers for testing this recipe out first! Here is the link to Laura's blog on the buns: Homemade Whole Wheat Hamburger Buns

Mine came out delicious and fluffy. The only change would be to bake them on a cookie sheet instead of the casserole dish because my round buns ended up with square bottoms! haha!

So next time I will roll balls out instead of cutting it out with a cup so that I get the round buns that I love so much. I did a 1/2 recipe so I only got 6 buns and one twist roll that I didn't take a picture of for the blog. Also I have a cold kitchen so I left mine to rise for a lot longer and they still came out wonderful! Here is the recipe if you'd like to try it:

Homemade Whole Wheat Hamburger Buns

5 cups (+) whole wheat flour
1 1/2 cups warm water
2 pkgs regular or active dry yeast (4 1/2 t.)
2 T. honey
1/4 cup water
1/2 cup milk
2 T. butter
2 t. sea salt

In a large mixing bowl, stir together 3 cups of whole wheat flour and 1 1/2 cups warm water. Set aside to let rest for 30 minutes. In the meantime, mix together 1/4 cup water, yeast and honey. Allow this to sit for at least 10 minutes to activate the yeast.

Melt butter, milk and salt in a small saucepan on the stove. Do not allow the mixture to get above 120 degrees.

Pour yeast mixture and milk mixture into flour mixture. Add remaining two cups of flour (more if needed).

Knead for about 10 minutes until dough begins to look “shiny”. Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.

Pull dough onto a clean counter top and knead for a couple of minutes to get any air bubbles out. Roll dough on a lightly floured surface until about 1/2 inch thick.

Cut circles from the dough with a large drinking glass or wide mouth jar. Place circles on in a well buttered baking dish about an inch apart.

Allow to rise for about 30 minutes. Bake for 20-25 minutes in a 350 degree oven. Makes about 18 buns.