Whole Wheat Hamburger Buns
Emilie Raffa · theclevercarrot.com · 2014 · 8
Against 143 hamburger bun recipes
More liquid than 87% of recipes and more salt than 81%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More liquid than 87% of recipes: 68% of the flour weight against the typical recipe's 55%.
- More salt than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.8%.
- More egg than 81% of recipes: 24% of the flour weight against the typical recipe's 13%, about twice as much.
Ingredients (11)
- 1 c. warm water≈ 237 g
- 3 tablespoons warm milk (whole, 2%, 1% is fine)≈ 46 g
- 2 teaspoons active dry yeast≈ 6 g
- 2½ tablespoons sugar≈ 31 g
- 2 large eggs≈ 100 g
- 2½ cups bread flour≈ 318 g
- ¾ cup whole wheat flour≈ 96 g
- 1½ teaspoons salt≈ 9 g
- 2½ tablespoons unsalted butter≈ 36 g
- sesame seedsn/a
- Notes: Before you begin, this recipe requires an overnight rise. You’ll need to start the day before.n/a
flour 414 gbatter 878 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.
- Liquid68% · 88th percentile · median 55%
- Fat8.6% · 37th percentile · median 10%
- Sugar7.6% · 67th percentile · median 6.3%
- Egg24% · 82nd percentile · median 13%
- Salt2.2% · 85th percentile · median 1.8%
- Yeast1.5% · 51st percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 60 minutes
- median 15 minutes
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