The Iowa Housewife: Sunflower Wheat Hamburger Buns

Clockwise, top R: Ingredients, brushing risen buns with egg wash, letting buns rise in covered half sheet pan,
wonderful finished buns!

I like to keep some hamburger buns on hand in the freezer all the time – they are handy for sandwiches on those days when you are pressed for time. Here’s a nice recipe for hearty buns that we’ll have again.
Check out our mixer bread information HERE. Remember, you can also make this recipe by hand too, the way I did for years.

It had everything we like in them, and I keep the ingredients on hand for baking anyway. I buy my wheat germ, wheat bran, flours and seeds at our nearest Amish grocery for a good price.

Sunflower Wheat Hamburger Buns

2 1/2 Cups Bread Flour -- 11 1/4 ounces

1 Cup Whole Wheat Flour -- 4 ounces

1 Teaspoon Salt

2 ½ Teaspoons Instant Yeast, or bread machine yeast

¼ Cup Toasted Wheat Germ -- 1 ounce

¼ Cup Wheat Bran -- 1/2 oz

¼ Cup Sunflower Seeds -- 1 1/4 oz

1 Tablespoon Poppy Seeds

¼ Cup Salad Oil

¼ Cup Honey

1 Large Egg

1 Cup Water -- 120°-125°

Combine dry ingredients in mixer bowl. Heat water to 120-125°.

Add oil, honey and egg to dry ingredients. Mix briefly with paddle attachment. Add water, while mixer is on low, as fast as flour will absorb the water. Mix on speed 1 or 2 for 2 minutes.

Change to dough hook. Knead for 6 minutes. Cover and let rest in a warm place for 10 minutes.

Deflate dough. Divide dough into 12 hamburger buns - 2 3/4 oz. each. Shape into balls and flatten.

Place on a half sheet lightly greased or lined with parchment. Cover and let rise in a warm place until almost doubled, 25-30 minutes. (I brushed the risen rolls lightly with an egg yolk beaten with a tablespoon of water for a nice shiny crust.)

Bake at 375° for 15 minutes or until internal temp. is 200°.

Remove from pan and cool on a wire rack.

**Can also be shaped into 20 dinner rolls and baked for 12 minutes.

"Everyday Light Meals"