Wheat Burger Buns, Whole Wheat Burger Buns

This is an ideal recipe for whole wheat burger buns which makes that rustic soft bun that toasts well, takes in all the juices without becoming mushy.

To me an ideal burger bun is

Soft but not a foamy pillow Holds up to the juices It needs to be a little sweet. Hell yeah! Good Balance…. Should be hearty, has some character Absolutely no dry buns

This recipe is all that. Now lets get to work. Here are the things you will need

First lets get the yeast working. Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast. I store my yeast in the freezer at all times and it stays for a long period.

Once the yeast has proved that its kicking and alive, dump all the ingredients – the proved yeast mixture, water, sugar, butter, all purpose flour, whole wheat flour mixed with salt into a bowl and mix with a wooden spoon. We are not trying to knead yet. We are just combining everything together. Once its kinda looks mixed, move away for 15 minutes. Don’t do anything. It hydrates the dough and it becomes a lot easier later to knead.

Now start kneading. I did it by hand for a good 5 minutes. The trick in kneading is to avoid the temptation of adding flour. Too much flour alters the moisture content and will result in a dry burger. Dry bread is a sin. so do not add too much flour while kneading. Promise me you wont!.

BENCH SCRAPER is my best friend. I use it all the time to get the dough off the surface while kneading. It will stick to your hands like mad. After 5 minutes, it will still be very very tacky and that’s how it should be.

Transfer it to a clean bowl and cover and keep it in a warm place for about an hour. It should have doubled in volume.Take the dough and gently deflate. Divide into 6 equal balls.Shape it into a very smooth ball using the cup of your hands. Any imperfection at this stage is going to be reflected in the final bun. so take your time. Place it in an oiled sheet pan and gently press the tops and brush the tops with butter and sprinkle the seeds generously.

Now let them rise again for about an hour. In the mean time preheat the oven to 400°F/200°C. Bake the buns for about 15-18 minutes, turning the pans once to help aid even baking. Cool the buns in a rack for 30 minutes. Now, Here is the recipe for whole wheat burger buns !

• 1/2 cup water plus 1/4 cup barely warm water
• 1 tablespoon butter
• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 3/4 teaspoon salt
• 2 tablespoon sugar
• 2 teaspoon active dry yeast
• 1 tablespoon sesame seeds
• 1 teaspoon melted butter to brush the buns
• 2 tablespoon all purpose flour for kneading- Bench flour

Method

Prove the yeast

1. Mix in the yeast, warm water and a pinch of sugar and set aside for 5 minutes to foam

Flour mixture

1. Mix salt, whole wheat flour and all purpose flour with a whisk to combine

Kneading and baking

1. In a big bowl combine the yeast mixture, water, sugar, butter and the flour mixture briefly and set aside for 15 minutes to hydrate the dough.
2. Now knead the dough for a good 5 minutes by hand until the dough comes together and forms a rough ball. It will still be very very tacky.
3. Place the dough in a clean bowl ,cover it and let it rise in a warm place for one hour until doubled.
4. After risen, deflate the dough gently and divide it into 6 equal parts.
5. Shape it into 6 smooth balls using the cup of your hands.
6. Place it in an oiled sheet pan, gently press the tops, brush the tops with butter and sprinkle the seeds generously.
7. Now let them rise again for about an hour. In the mean time preheat the oven to 400°F/200°C. Bake the buns for about 15-18 minutes, turning the pans once to help in even baking. Once out of the oven cool the buns on a rack.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 30 mins
• Category: Bread
• Cuisine: American

Number of servings in this recipe : 6

• 1/2 cup water plus 1/4 cup barely warm water
• 1 tablespoon butter
• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 3/4 teaspoon salt
• 2 tablespoon sugar
• 2 teaspoon active dry yeast
• 1 tablespoon sesame seeds
• 1 teaspoon melted butter to brush the buns
• 2 tablespoon all purpose flour for kneading- Bench flour

Method

Prove the yeast

1. Mix in the yeast, warm water and a pinch of sugar and set aside for 5 minutes to foam

Flour mixture

1. Mix salt, whole wheat flour and all purpose flour with a whisk to combine

Kneading and baking

1. In a big bowl combine the yeast mixture, water, sugar, butter and the flour mixture briefly and set aside for 15 minutes to hydrate the dough.
2. Now knead the dough for a good 5 minutes by hand until the dough comes together and forms a rough ball. It will still be very very tacky.
3. Place the dough in a clean bowl ,cover it and let it rise in a warm place for one hour until doubled.
4. After risen, deflate the dough gently and divide it into 6 equal parts.
5. Shape it into 6 smooth balls using the cup of your hands.
6. Place it in an oiled sheet pan, gently press the tops, brush the tops with butter and sprinkle the seeds generously.
7. Now let them rise again for about an hour. In the mean time preheat the oven to 400°F/200°C. Bake the buns for about 15-18 minutes, turning the pans once to help in even baking. Once out of the oven cool the buns on a rack.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 30 mins
• Category: Bread
• Cuisine: American

Find it online : https://www.kannammacooks.com/whole-wheat-burger-buns/

Recipe for Tamilnadu style Pudina Thogayal / Mint chutney for rice made with the addition of coconut and lentils. Pudina Thogayal recipe with step by step pictures and video.

This recipe for Pudina thogayal is a simple side dish that can be served along with rice for lunch. This pudina thogayal recipe can be made in minutes and it tastes very delicious with rice. Do try this Pudina Thogayal recipe at home.

Click the link below to find more varieties of pudina thogayal / chutneys and dishes made using pudina leaves / mint leaves as the main ingredient. Recipes on Kannamma Cooks using Pudina / Mint leaves recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this pudina thogayal recipe. Click on the link to buy them online. Panasonic Mixie Teak-wood Chopping Board Glass Mixing Bowls (500 ml) Measuring Spoons Saute / Stainless Fry Pan Spatula Kadai for Tempering spices Carbon Steel Knife

Here is the video of how to do Pudina Thogayal / Mint Chutney for rice made with mint leaves, lentils and with coconut.

Here is a pictorial of how to do Pudina Thogayal / Mint Chutney for rice made with mint leaves, lentils and with coconut. Heat little oil in a pan and add in the urad dal and chana dal. Use unpolished lentils for this pudina thogayal recipe. Try to use unpolished dal as they are more healthy and minimally processed. Roast the lentils on a low flame till they are nice and golden. Low flame is key. If you cook on a high flame, the lentils might burn and the flavour of the pudina thogayal will not be very palatable.

Once the lentils are half done, add in the dried red chillies and the curry leaves. I have used Guntur chillies or the long dried red chillies for the recipe today. The Tamilnadu chillies / Gundu chillies also works well in this pudina thogayal recipe. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina thogayal, add more chillies and vice versa. Saute for a few seconds. Add in the tamarind and the fresh shredded coconut. If you want to make the thogayal without coconut, just omit the coconut. The fresh coconut adds a nice richness and body to the pudina thogayal.

Add in the salt and Jaggery. The little jaggery is optional in this pudina thogayal. If you do not want to add jaggery, just omit it while making the pudina thogayal. Jaggery nicely rounds the flavour of the pudina thogayal. I love to add jaggery to my thogayal.

Remove the sauteed ingredients and set aside on a plate / mixie to cool. Add half a cup of water to the mixie and set aside to cool.

In the same pan, add in the cleaned and washed pudina leaves / mint leaves. Add only the leaves. The stems are very fibrous. Discard the stems. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. The pudina thogayal will become bitter if the mint leaves are cooked for long. Remove the mint leaves and set aside to cool.

Now we will grind the sauteed ingredients to make pudina thogayal. Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina thogayal will be a nice green colour with the green specks that are so good to look at and also the awesome taste.

Now add in the mint leaves and grind the pudina thogayal briefly. Use the pulse mode / setting in the mixie and grind the pudina thogayal for a few seconds only. The green specks should still be visible.

Tempering for the pudina thogayal Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.

Add the tempering to the pudina thogayal. Serve the pudina thogayal / mint chutney with rice. This pudina thogayal tastes delicious served with rice and little ghee or Indian sesame oil.

Ingredients for making Pudina Thogayal

• 1 teaspoon Indian sesame oil
• 2 tablespoon white unpolished urad dal
• 2 tablespoon chana dal
• 4 dried red chillies
• 1 sprig curry leaves
• 1/2 inch piece tamarind
• 1/2 cup fresh coconut
• 3/4 teaspoon salt
• 1/2 teaspoon jaggery
• 1/2 cup water
• 2 cups mint leaves

Tempering for the Pudina Thogayal

• 1 teaspoon Indian sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• 1 sprig curry leaves
• 2 dried red chillies

Here is how to make Pudina Thogayal

• Heat little oil in a pan and add in the urad dal and chana dal. Use unpolished lentils for this pudina thogayal recipe. Try to use unpolished dal as they are more healthy and minimally processed. Roast the lentils on a low flame till they are nice and golden. Low flame is key. If you cook on a high flame, the lentils might burn and the flavour of the pudina thogayal will not be very palatable.

• Once the lentils are half done, add in the dried red chillies and the curry leaves. I have used Guntur chillies or the long dried red chillies for the recipe today. The Tamilnadu chillies / Gundu chillies also works well in this pudina thogayal recipe. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina thogayal, add more chillies and vice versa. Saute for a few seconds. Add in the tamarind and the fresh shredded coconut. If you want to make the thogayal without coconut, just omit the coconut. The fresh coconut adds a nice richness and body to the pudina thogayal.

• Add in the salt and Jaggery. The little jaggery is optional in this pudina thogayal. If you do not want to add jaggery, just omit it while making the pudina thogayal. Jaggery nicely rounds the flavour of the pudina thogayal. I love to add jaggery to my thogayal.

• Remove the sauteed ingredients and set aside on a plate / mixie to cool. Add half a cup of water to the mixie and set aside to cool.

• In the same pan, add in the cleaned and washed pudina leaves / mint leaves. Add only the leaves. The stems are very fibrous. Discard the stems. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. The pudina thogayal will become bitter if the mint leaves are cooked for long. Remove the mint leaves and set aside to cool.

• Now we will grind the sauteed ingredients to make pudina thogayal. Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina thogayal will be a nice green colour with the green specks that are so good to look at and also the awesome taste. Now add in the mint leaves and grind the pudina thogayal briefly. Use the pulse mode / setting in the mixie and grind the pudina thogayal for a few seconds only. The green specks should still be visible.

• Tempering for the pudina thogayal Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds. Add the tempering to the pudina thogayal. Serve the pudina thogayal / mint chutney with rice. This pudina thogayal tastes delicious served with rice and little ghee or Indian sesame oil.

• Author: Suguna Vinodh

This Pudina Thogayal recipe post from the archives has been updated and republished – June 2020.