light brioche hamburger buns {whole wheat}

light brioche hamburger buns {whole wheat}

I’m always up for some good baking.

My friends over at Nosh On It are hosting #BurgerWeek, a compilation of creative burger-style fare from across the blogosphere. And I’m bringing the buns. Brioche buns to be exact; a spin off of my original version with the addition of whole wheat flour. I wanted to create a healthier version without departing too much from a traditional brioche. My family loves this recipe- it’s perfect for burgers.

Here are some key elements to keep in mind when baking:

Working with whole wheat flour can be tricky; too much will make your bread heavy and dense. After a couple of experiments, I found that adding only a small amount and letting the dough rise overnight was key to a light and fluffy texture. I also let my dough come to room temperature instead of baking (cold) straight from the fridge. This improved the overall texture as well.


  • 1 c. warm water
  • 3 tablespoons warm milk
  • 2 teaspoons active dry yeast
  • 2½ tablespoons sugar
  • 2 large eggs
  • 2½ cups bread flour
  • ¾ cup whole wheat flour
  • 1½ teaspoons salt
  • 2½ tablespoons unsalted butter, softened.
  • sesame seeds
Read the whole recipe on The Clever Carrot