Honey whole wheat burger buns

Time 2 hours
Yields Makes 6 buns
Honey whole wheat burger buns
(Kirk McKoy / Los Angeles Times )

In a small pan, heat 1 cup milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon of honey, then set aside until the milk is foamy and the yeast is activated, about 10 minutes.


Whisk the egg in the bowl of a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and ¼ cup honey until fully incorporated.


If using a stand mixer, switch to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time, until incorporated.


In a medium bowl, whisk together the flours and salt. With the mixer running, add the flour mixture, one spoonful at a time, until fully incorporated.


Remove the dough to a lightly floured surface and knead until it is soft and elastic, 5 to 7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1 1/2 hours. (Alternatively, you can refrigerate the dough overnight, then take it out the next day and wait for it to come to room temperature.)


Meanwhile, make a wash: Beat together the remaining honey with the remaining 2 tablespoons of milk.


Heat the oven to 375 degrees. Line a baking sheet with parchment paper and lightly grease the parchment.


When the dough is doubled, punch it down and divide it into 6 pieces, each weighing about 5 ounces. Form each piece into a ball, pinching the seams together at the base of each one. Flatten the ball so it’s about 1 inch thick and place on the prepared baking sheet, continue until you have six rounds evenly spaced on the sheet.


Lightly brush each round with the prepared wash (for deeper coloring, brush the rounds a second time after the first wash has dried), and top with oats, seeds or other garnishes, as desired. Set aside until the rounds are puffed and almost doubled in size, about 15 minutes.


Bake the rounds until they are puffed and a rich golden color, about 20 minutes, rotating halfway for even coloring. Cool completely on a rack before slicing and serving.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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