Hamburger buns

Recipe

Beautiful burger buns - King Arthur Baking Company

How it turned out

Not that great. It wasn't light and fluffy, even after extra time for proofing and extra liquid to offset my use of whole wheat flour.

We sliced them in half and froze the extras. They work well when they are broiled with cheese or garlic butter on top. But as stand alone burger buns, they weren't my favourite.

What I learned

Whole wheat flour ≠ AP flour. I tried to up the health game by swapping out the AP flour for whole wheat. I've since learned the protein content is too different to do a 1:1 swap. It ended up being much denser than it should have been.

Whole-wheat flour has the highest protein content on our list. For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result.

Taking some advice from this New York Times article, next time I will mix half AP with half whole wheat flour to find the balance of texture and health.