Homemade Hamburger Buns with Freshly Milled Flour

Having an easy recipe that is quick to make, yet still nutritious is important to me. These whole wheat hamburger buns are perfect for those busy weeknights!

I am sure you all can relate, there are times when you just don’t think ahead for dinner time.

I have many of these nights, honestly:) Since I bake all of our bread from scratch, I never have store-bought buns on hand. So, having such a quick and easy nutritious recipe for buns is important.

*This post contains affiliate links. I may make a small commission on sales at no extra cost to you*

At the same time, it’s very important to me to have nutritious meals.

Using freshly milled flour in my kitchen is one way I can make even a quick bread recipe more healthy.

We were out of bread this morning, and, I decided to make a quick and easy recipe that is still quite delicious and full of nutrients.

But, just because these are quick and easy doesn’t mean they lack in flavor and texture! They are very delicious and fluffy!

When I try to come up with easy and quick recipes, I almost always lean towards yeasted breads.

Obviously, they rise much quicker and you can have bread products in just a couple of hours as opposed to 12-24 hours.

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 as well.
• Yeast – I use instant yeast. Active dry yeast can be used but needs to be proofed first.
• Water – For best results, use filtered water.
• Honey
• Olive Oil – You can substitute with melted butter, melted coconut oil, or avocado oil.
• Salt

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. If using active dry yeast, 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.