Whole-Wheat Hamburger Buns
These buns are a good way to add more fiber to a cheeseburger or veggie burger. They also make good sandwich rolls for mixed deli meats. The ginger adds a lot of flavor as well as some anti-inflammatory qualities to this meal.
INGREDIENTS | SERVES 6
- 1 packet yeast
- 3 tablespoons sugar
- Pinch of dried ginger
- 1⅓ cups warm water
- 3 tablespoons soft butter
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1¾ cups all-purpose flour
- 1¾ cups whole-wheat flour
- 1 egg, beaten
Combine yeast, ½ teaspoon sugar, ginger, and ⅓ cup water in a bowl. Let sit for 5 minutes.
In a mixing bowl, combine remaining water, butter, remaining sugar, salt, and baking powder. Mix in the all-purpose flour and then the yeast mixture, mixing with an electric mixer. Add whole-wheat flour. Knead with a dough hook for 10 minutes.
Turn dough into an oiled bowl. Cover and let rise in a warm place for 1 to 2 hours until doubled in bulk.
Punch down dough, then divide into 6 pieces, and shape into buns. Cover and let rise in a warm place for 1½ hours until doubled in size.
Preheat oven to 350°F. Uncover buns, gently brush with egg, and bake for 20 minutes.
PER SERVING: Calories: 345 | Fat: 7 g | Protein: 10 g | Sodium: 460 mg | Fiber: 6 g | Carbohydrate: 61 g
How's Your Yeast?
Wondering if your yeast is still alive and kicking? Mix a little sugar and water together with the yeast. If the yeast is still viable it will ferment the sugar into ethanol. Visually you will see the mixture bubble and foam. This is frequently referred to as proofing the dough.
