Homemade Clean Eating No-Rise Hamburger Buns
The other night, I made the most delicious Crock-Pot Barbeque Chicken—only to realize at the last second that I didn't have any hamburger buns. Of course, I could have used our homemade sandwich bread for this meal, but the thin slices of bread just didn't seem right. But I surely didn't have the time to make buns from scratch, which would have required an hour and a half or more for the dough to rise. I had about 30 minutes before my husband would be home expecting dinner. I decided to make my no-rise hamburger buns.
I should warn you ahead of time that because this is a no-rise dough, the recipe calls for a lot of eggs because this ingredient helps with rising. A bread dough rich with egg will rise very high because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit.
These buns are also a great source of protein simply due to the fact that there is at least one egg in each hamburger bun. It makes it a little easier for me to use that many eggs when I think of it that way. It also makes me want to make sure that not a single one goes to waste.
My favorite part of this recipe is the ground flaxseed. It really adds a lot of flavor to these buns. Let me show you how I pulled them together!
- 4 cups whole wheat flour
- 1/2 cup ground flaxseed
- 8 eggs
- 1 cup applesauce, homemade preferred
- 2 teaspoons baking powder
- 2 teaspoons pink Himalayan salt
- a little bit of real butter
- some sesame seeds
- Preheat your oven to 400 degrees F and line a cookie sheet with parchment paper.
- Start by adding half of your flour and your flax seed to a large mixing bowl.
- Then add in your applesauce and eggs.
- Next add your salt and baking powder.
- Mix together, slowly adding in the rest of your flour. You may need to finish mixing your dough with your hands. I dumped it out onto the counter and kneaded it until it all came together. You're looking for a soft dough.
- Divide your dough into 8 equal pieces.
- Roll them into dome shapes and place them on your cookie sheet, evenly spaced.
- Brush the top of each one with butter and then sprinkle them with sesame seeds.
- Slide them into the oven and bake for about 25 minutes.
- Slice them in half horizontally to use them as hamburger buns. Yum!
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 31 g||10%|
|Sugar 0 g|
|Fiber 3 g||12%|
|Protein 6 g||12%|
|Cholesterol 0 mg|
|Sodium 32 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Boy, these hamburger buns smelled amazing baking in the oven, and they were even more delicious than they smelled. If you're looking for a light and fluffy hamburger bun recipe, this surely is not it. I had to make some quick buns without any time to let them rise, so they may be fluffy, but they were a little bit more dense than you may be used to. We had some serious meat to put on these buns, so it ended up working out perfectly.
My son even commandeered the rest of the buns for his cheese sandwiches this week because he enjoyed them so much. The flaxseed really gives these rolls a nice texture and flavor. But if you'd like them a little sweeter, you could always add it a bit of coconut sugar or honey—but be careful about adding too much liquid. The eggs already make this recipe heavy.
If you don't have the eggs necessary for this recipe, or if you would like to substitute them out for something else, 1/4 cup of applesauce, coconut oil, or banana would be a great substitute for each egg. Just know that too much of any of these items will make your bread taste like the ingredient you use. I would also be careful about using sweetened applesauce, as it may make your bread too sweet. I use my homemade applesauce for this recipe.
If you have a little bit of extra time, or if you have the forethought to pull these together over the weekend, I have a great homemade hamburger bun recipe that uses yeast and makes buns that are a little softer and fluffier because they take an hour and a half to rise. I like those a little better when I can pull them together over lunchtime just before a nice roast beef or pulled pork dinner. But this no-rise recipe is perfect for those moments when you simply need some hamburger buns fast.
Good luck and have fun baking! I always love making my own food. It gives me a sense of accomplishment and pride.
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© 2019 Victoria Van Ness