Homemade Hamburger Buns with Freshly Milled Flour
Think whole wheat hamburger buns from the store are bland and taste like cardboard? Let me show you how to make soft, fluffy fresh milled hamburger buns from scratch at home that will put the store-bought ones to shame!
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These 100% whole grain hamburger buns are quick & easy to make and are free from preservatives but full of nutrients, fiber, and flavor!
Make a double batch because these are freezer friendly and the perfect bread product to have on hand for busy weeknights!
Why make hamburger buns with fresh milled flour?
- Flavor – Whole grain flour has a distinctly nutty flavor that makes these hamburger buns shine!
- Nutrition – Fresh milled flour has 40/44 essential nutrients and also is very high in fiber making it perfect for all of your baking needs!
- Easier to digest – When flour is fresh milled, it has enzymes that aid in digestion so no more bloating and discomfort when eating bread products!
Are you new to milling your own flour? START HERE!
Interested in learning how to make fresh milled sandwich bread in a bread machine? CLICK HERE!
Best Wheat Berries for Hamburger Buns
Hard White Wheat
- Mild in flavor
- High in gluten and protein
- Easy to work with
Hard Red Wheat
- Nuttier in flavor than hard white wheat
- Higher in fiber
- A bit denser
- Also high in protein and gluten
Spelt or Kamut
- Lower in gluten, but still works for this recipe
- High in nutrients and fiber
- Nutty in flavor and hearty
Einkorn
Einkorn is a bit trickier to work with. If using in this recipe, do not knead the dough for as long. Also, you may need a bit more flour as Einkorn absorbs water differently.
For my Sourdough Hot Dog Bun Recipe, Click Here
Ingredients for these Homemade Hamburger Buns
- Flour – I use fresh milled flour from hard white wheat berries. You can use hard red wheat, Kamut, or Spelt as well.
- Yeast – Active dry yeast. See proofing instructions below. You may substitute with instant yeast.
- Water – For best results, use filtered water.
- Honey
- Olive Oil – You can substitute with melted butter, melted coconut oil, or avocado oil.
- Salt
Optional: Egg Wash and Sesame Seeds
Let’s talk about the flour options. You can use freshly ground whole wheat (which is what I use), store bought whole wheat flour, or, even unbleached all purpose flour will work just fine if you don’t mill your own flour.
To mill my wheat berries into flour, I use the Nutrimill Classic Grain Mill
For ingredient amounts, see recipe card below.
Instructions for making Homemade Buns with Fresh Milled Flour
I use a Nutrimill Artiste stand mixer, but, you can most definitely knead these by hand. Just knead them for 6-7 minutes or until soft and stretchy.
To start, add the very warm water (between 105-110 degrees F), yeast, and honey to the bowl of a stand mixer with a dough hook attachment.
Mix together and cover. Allow the yeast to proof for 5-10 minutes. It should look puffy and bubbly if it is activated.
If using instant yeast add with the rest of the ingredients.
After it is proofed, add the oil, salt, and 3 cups of the flour. You want the dough to clean the sides of the bowl.
It may take up to 3 1/2 cups of flour. After 3 cups just add a little at a time until it comes away from the bowl.
Knead for 6-7 minutes on speed 2.
Transfer the dough to a large mixing bowl with a little oil in it to do it’s first rise for 1-2 hours or until doubled in a warm place. Cover the bowl with plastic wrap.
After it is doubled, punch the dough down. Divide into 12 equal pieces and shape into hamburger bun shapes.
To shape, take each dough ball and shape into a round ball. Drag across your work surface to seal the seam.
Place on a parchment paper lined baking sheet, spritz with olive oil, and cover with plastic wrap for the second rise.
The second rise takes between 30 minutes to an hour. While they are rising, preheat the oven to 400 degrees F.
You can brush the tops of the buns with an egg wash and sprinkle with sesame seeds if you prefer.
Once they have risen and become poofy, bake for 15-18 minutes or until golden brown.
Allow to cool on cooling rack or wire rack before storing.
Storage
Store at room temperature in a plastic bag or airtight container for 3-4 days.
Freeze in freezer safe bag for up to 3 months.
Frequently Asked Questions
The most probable cause is using too much flour. You want to add just enough flour to make a soft, tacky dough ball before kneading.
On the counter, 3-4 days, in the freezer, up to 3 months.
Sure! Instead of yeast, add 1/2 cup of active sourdough starter and reduce the flour and water by 1/4 cup each. Mix all the ingredients together and let the dough rest for 30 minutes before kneading. Let rise overnight or 8-12 hours, divide, shape, and let rise 1-2 hours before baking.
Whole Wheat Hamburger Buns
Equipment
- 1 Stand Mixer optional
- 1 Baking Sheet
- Grain Mill
Ingredients
- 1 1/4 cup very warm water 105-110 degrees F
- 1 tbsp active dry yeast
- 1 tbsp honey
- 1 1/2 tsp salt
- 1/8 cup olive oil can use 1/2 of a 1/4 cup
- 3-3 1/2 cups flour (I use freshly milled whole white wheat) can use store bought whole wheat or unbleached all purpose
Instructions
- Add water, yeast, and honey to the bowl of a stand mixer. Mix well, cover, and allow to proof for 5-10 minutes. It should be puffy and bubbly once proofed.
- Once proofed, add oil, salt, and 3 cups of the flour. Add up to 3 1/2 cups of flour or until the dough cleans the sides of the mixing bowl.
- Knead for 6-7 minutes.
- Transfer to a large mixing bowl with a little olive oil in it.
- Cover, allow to rise 1-2 hours or until doubled.
- Punch down. Divide into 12 equal portions. Shape into hamburger bun shapes.
- Place on a parchment lined baking sheet. Cover and allow to rise for 30 minutes to an hour until poofy.
- Preheat oven to 400 degrees F.
- Bake for 15-18 minutes or until golden brown taking care to not over bake.
- Transfer to cooling rack to cool completely.
These were pretty easy and it is the first homemade bun my husband has complimented!