Ingredients

• 1.5 cups - whole-wheat flour
• 1.5 cups - all-purpose flour
• 2 tbsp - vital wheat gluten flour (optional - use it if you can because it gives the bread a great texture and a better rise)
• 1.5 tsp - active dry yeast
• 1/2 tsp - baking soda
• 1 tsp - salt
• 1.5 cups - warm water
• 2 tsp - sugar
• 3 tbsp - vegetable oil

How to Make Whole-wheat Burger Buns

• Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth, indicating the yeast is alive and well.
• Sift all the flours, salt, and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that's smooth but slightly sticky. If you are leaving out the gluten, knead at least 2 more minutes.
• Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
• Now place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.
• Punch down the dough and divide into 6 balls
• Shape them into smooth balls. Place the buns on a lightly greased and floured baking sheet, at least a couple of inches apart. Flatten the tops slightly with your fingers, and let the buns rise for an hour.
• Preheat the oven to 370 degrees. Place the buns in the oven and bake 25 minutes.
• Brush the tops with a little oil for a pretty, glossy look. Sprinkle some sesame seeds or poppy seeds on the top if desired.
• Remove to a rack and allow the buns to cool before breaking them off.
• Recipe courtesy: Holy Cow Vegan