Rye Mint Hamburger Buns

  • mintbuns7
  • mintbuns5
  • mintbuns1
  • mintbuns2
  • mintbuns3
  • mintbuns4
  • mintbuns6

You should see our mint plant.. Now I just want to put mint in everything.

I used this recipe from The Tart Tart  (except for the milk) to make rye, whole wheat hamburger buns.


  • 1 package (2 tsp) active dry yeast
  • 2.5 tbsp sugar
  • 1 cup warm water
  • 1/2 cup whole wheat flour
  • 1/2 cup rye flour
  • 2-1/3 cups all-purpose flour
  • 1.5 tsp salt
  • 2.5 tbsp unsalted butter, softened
  • 1 egg

Mix the yeast, sugar and water together for a few minutes until the yeast activates. Mix together the flours and salt, mix in the butter, then add the egg and yeast mixture. Knead for 10 minutes until doughy, and then let rest for 1-2 hours.

Since I don’t need 8 buns, I cut the risen dough in half, froze half of it (for later), then cut the other half into four pieces.

Roll each one in 1/2-1 tablespoon of chopped mint (I like more, rather than less) when forming them into balls, brush on some butter, let rise again for a second time, and then bake at 400 for 15 minutes.

Eat with whatever you want, but a grilled burger is always a good idea.

Now, what to do with the other half of that dough..

April 28, 2014 Comments (0) Breads, Sandwiches

, , ,

Leave a Reply

Your email address will not be published.

« »