Wholewheat hamburger Buns


There’s no reason why you can’t just run to the nearest food store and buy a packet of perfectly decent soft burger buns but here is the difference between the store bought ones and the homemade ones, and that is you know exactly what goes in here and I’m not even talking about the bread softening chemicals; it’s the quality of the ingredients that you have the power to control, not to mention that these have whole wheat in them which does set them apart from the absolutely refined floured buns, and really it’s worth the effort, not least because it’s hardly an arduous task. Just a question of mixing and placing and baking. Talking of which..


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The ingredients are few and pretty straightforward. We have strong bread flour, wholewheat flour, melted butter, salt, sugar, yeast and some lukewarm water. It could be argued that these wholewheat flour buns do have bread flour in them, but it’s not all refined flour, moreover, when made entirely of wholewheat the buns tend to get a bit too dense.


Mix the flours and make a well in the centre.


Add yeast, salt and sugar


followed by water


and the butter


Give it a cursory mix with a spatula or spoon just so that everything is dispersed evenly before we begin to get our hands dirty.


Form into a shaggy dough to feel if you need some more water and I did.


Add water little by little, or teaspoon by teaspoon lest the dough gets too wet and sticky


form a rough clump before you begin kneading when the moisture to flour ratio feels just right.


Slap the dough on a large surface such as kitchen platform and get kneading. I use a simple technique wherein I flatten the dough then stretch and pull at one end


before bringing it back to meet the opposite end, and repeat


until the dough starts feelings soft and pliable under the fingers and palm. You really have to get a feel of this to understand because it’s a transformation and takes anywhere between 5-7 minutes.


Once you’re happy with the dough, form into a ball


transfer to a greased bowl. Oil the dough as well to prevent sticking


cover with cling film and let rest for an hour or until doubled in size.


like so..


scrape out of the bowl on a well-floured surface


and divide into two equal portions


dividing each portion into four equals.


before forming into rounds and placing on a well-oiled baking sheet


to transform these dough balls into decently sized hamburger buns, gently press each until a bit flat, about 7-8 cms wide and roughly 2 cm’s thick; ensuring you don’t make them too flat or they’ll be something of a pita bread.


Cover with a damp kitchen cloth and let rise for another hour until doubled in size.


Once they’re nicely fluffed, brush the top with some water/milk/egg white. I brushed mine with water because it ensures that sesame seeds stick and do not budge


Speaking of which, sprinkle the top liberally with some and bake at 200ºC for anywhere between 15-20 minutes, or until the top gets deliciously browned and the buns have cooked evenly.


Like so..


Bread flour: 300g

Wholewheat flour: 200g

Water: 250 mls + more if needed

Yeast: 2tsp

Salt: 1 tsp

Sugar: 2 tbsps

Butter (melted): 80g

Recipe instructions: 

Mix the flours in a large bowl and make a well in the centre. Add yeast, salt, sugar, water and melted butter to the well and mix with a spatula or wooden spoon until it forms a shaggy dough.

If the mixture is too dry and not coming together add water a teaspoon at a time until the mixture forms a dough. Scrape onto a large surface or platform and knead until the dough becomes soft and pliable for about five to ten minutes and form into a ball.

Transfer to a large bowl and ensure it’s well greased to keep it from sticking.

Cover with cling film and let rest for an hour until doubled in size, after which scrape the risen dough on a well-floured surface and divide into two portions, further dividing each portion into four equal parts and form into balls.

Place formed balls on a greased baking sheet and gently press until they’re larger in size, ensuring that they’re at least 2 cms’ thick

Cover with damp cloth and let them rest for another hour until doubled in size.

Once they have nicely fluffed up, brush the tops with some water and sprinkle sesame seeds.

Bake at 200ºC for 15-20 minutes or until the buns are deliciously golden.


Buns Buns Buns !!!!!!

These blistered little babies were made when I realized there is an overflow of yeast in the house and that I really needed to bake something new..

sadly I don’t have the pictures of this entire process because I remembered it all while I as actually kneading the dough and it was not a great idea to click pictures with those hands.

I have however got the recipe and all you gotta to is follow it and watch the miracle happen. These Buns are soooooo soft with a slightly blistered top which adds so much texture.


1.5 tsp active dry yeast

1.5 cup flour

2 tsp sugar

100 mls lukewarm milk

1/2 tsp salt

1 tbsp milk extra

Very easy and no fuss. Guaranteed bouncing beautiful buns in 2 hours..

Mix in the yeast and sugar with the flour and let it be a couple of minutes. Add in the salt and mix through. Now slowly pour in the milk into the flour yeast mix and gently using your hand mixer or stand mixer or simply your hands knead it well. It should become smooth and stretchy.

Now let this dough rest until it doubles in it’s size and btw cover the dough while it rises.. we do not want the top all dry and ugh!!..

After an hour of rising give it a good punch and let it deflate.. don’t worry it’ll rise back up. Another 45 minutes later we get this dough out and scoop out small balls. I didn’t try to make these perfect round balls, but if you’re a sucker for uniformity go ahead and knock yourself out.

Line them on your baking sheet, not too close to each other. Now for the blistered top, instead of an egg wash I drizzled the tops with some milk and let them be for another 15 minutes to rise a bit more. Before putting them into the oven brush their tops again with some milk and that’s all. I drizzled some flecks of salt on top too.. you can actually mix and match and put flakes of red chillies or basil or herbs DE Provence or whatever gets your ship sailing or just leave it plain.

Bake at 190℃ 18-25 minutes. that’s all..It’s heavenly. lather some butter, immerse yourself..

Enjoy !!!


Masala Pockets

A spicy alternative to the same old buns.. the premises are the same, only the ingredients slightly altered to give the most loved tea time a spicy twist. Easy and made within a couple of hours. These tasty treats don’t last too long.. addictive and yummy!!!

A humble line up of: Ingedients

1 tsp active dry Yeast

1medium size onion

2 cloves of garlic

1/4 tsp of red chilli powder

90 mls lukewarm water

1 tsp sugar

1.5 cups white flour

2 dried red chillies (of course)

1 tsp salt

1/4 tsp black pepper powder

1/2 tsp ground cumin

Dissolve the sugar into the lukewarm water and ad in the yeast and stir to mix it through and let it be for 15 minutes..

In the meantime get your onions, chillies and garlic chopped..

Mix these ingredients with the spices into the flour (no pictures my hands were covered with the goods)

You can use a mixer or simply use your hands if you need the work out.. apparentluy I always need the work out..

Once its all combined let it rest and a well oiled bowl for an hour until it starts poofing up and is almost ready to spill out of the bowl

Scoop out small balls from the dough, rolling and gently pressing to flatten out and let them rest again for 15 odd minutes to rise a bit more before you put them all into the oven.

15 minutes later, put these little babies in to bake at 195℃ for 15-20 minutes depending on your oven.. mine took exactly 18 minutes and came out this beautiful golden colour..

Let them cool before you start biting through.. make yourself a nice cup of tea and reflect when was the last time you had such beauties so bronze and spicy.. bliss !!!

Here.. reflect on them from another angle…