Homemade Soft Whole Wheat Hamburger Buns Recipe
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The experience of taking freshly baked golden brown homemade burger buns from the oven is deeply rewarding, especially when the flour used was freshly milled just hours earlier. In our household, these homemade whole wheat hamburger buns are a favorite. They combine freshly milled hard white wheat flour with warm milk and basic ingredients. Once you prepare these homemade buns, you won’t want store-bought buns again.
Table of Contents
I began baking my own hamburger buns when every store-bought option failed to meet my standards. I wanted a soft bun that held its shape instead of falling apart. These buns should be sturdy enough to hold hot dogs or veggie burgers, yet stay fluffy and warm. The most important factor was using whole grains I milled at home.
Why Freshly Milled Hard White Wheat?
Hard white wheat gives complete whole grain nutrition but with a milder taste than red wheat. It creates a bun that’s softer and fluffier than most whole wheat bread. Freshly milled flour has all the oils and nutrients that store-bought all-purpose flour loses. That makes a big difference in flavor and texture.
Why Use a Tangzhong?
Freshly milled whole wheat flour absorbs a lot of liquid, which can make buns dry if not managed well. That’s where tangzhong helps. It’s a paste made by cooking flour with milk and water until thick. This simple step helps buns stay soft and moist.
This method locks in moisture in whole wheat dough, making buns that stay soft longer. It’s an easy upgrade to homemade burger buns, especially when using whole grain flour. I use this trick in many white flour doughs, but it’s especially useful here.
Storage
Homemade hamburger buns taste best freshly baked, when they’re warm and golden brown. But with planning, they store well too.
Cool buns completely on a wire rack before storing. Trapped steam makes them soggy.
Store in an airtight container or plastic bag at room temperature for up to three days.
To freeze, wrap each bun in plastic wrap. Place in a freezer-safe bag or container. Use within two months.
To reheat, thaw at room temperature. Warm in the oven or toast until crisp on the edges and soft inside.
Serving Suggestions
Use these buns for burgers, veggie burgers, pulled pork, or grilled chicken.
Shape dough into longer rolls for soft hot dog buns.
Toast a sliced bun with butter in a skillet for a quick breakfast sandwich or snack.
For a bakery-style finish, brush with egg wash and top with sesame or poppy seeds.
Step-by-Step Instructions
Mill Your Flour
Mill hard white wheat berries to make your flour. Use it within 30 minutes for best freshness. You need 510g flour for the dough and 20g for the tangzhong.
Make the Tangzhong
Mix 20g flour, 30g water, and 60ml milk in a small pan. Whisk while heating on medium-low until it thickens into a paste. This takes about two minutes. Let cool.
Autolyse the Dough
In the mixer bowl, combine 510g flour, tangzhong, 140ml milk, 195ml water, 1 egg, and 1 egg yolk. Mix and rest for 20 to 30 minutes. This lets the flour absorb the liquids and improves dough texture.
Add Yeast, Sugar, Salt, and Butter
Add sugar, salt, and yeast. Mix with a dough hook for 8–12 minutes. Add softened butter and knead until smooth. Dough will be soft and slightly sticky.
First Rise
Put dough in a large bowl. Cover with plastic wrap or a damp cloth. Let rise in a warm place for 1.5 hours, until nearly doubled.
Shape the Buns
Place dough on a floured surface. Cut into 8–10 equal parts using a kitchen scale. Shape into smooth balls, seam side down. Place on a parchment-lined baking sheet with space between.
Second Rise
Loosely cover the buns with a towel or plastic wrap. Let them rise for 30 minutes.
Bake
Preheat oven to 350°F. Brush buns with egg wash and add toppings. Bake for 20–25 minutes, until golden brown. Cool on a wire rack.
Tips for the Best Results
Store cooled buns in an airtight container to keep them soft.
For freezing, wrap each bun before placing in a freezer-safe bag.
Use warm (not hot) liquids to avoid killing the yeast.
Slightly sticky dough is fine. Whole wheat dough firms up as it rests.
A Few Notes
Shape into ovals for homemade hot dog buns.
White whole wheat flour can replace hard white wheat berries, but fresh milling is best.
Brush melted butter on warm buns for extra flavor.
Homemade hamburger buns made from freshly milled hard white wheat are a testament to the value of real ingredients and thoughtful preparation. These buns check every box: they are soft but sturdy, flavorful yet simple, and nourishing in a way that only whole grains can be. When you take the time to mill your own flour, make a tangzhong to preserve moisture, and follow through with a good rise and careful bake, the payoff is more than just a bun—it’s a foundational part of your meal that enhances everything you serve with it.
Whether you’re planning a cookout, making sandwiches for the week, or just want to enjoy the process of baking something from scratch, this recipe delivers consistent, delicious results. It brings whole foods into everyday routines in a way that’s both satisfying and sustainable. And once you start making these buns regularly, you might find yourself building entire meals around them.
Give yourself the time to try this recipe, and taste the difference freshly milled grains and a bit of extra care can make. Your family, your guests, and even your weekday lunches will thank you for it.
Freshly Ground Wheat Hamburger Buns
These soft and fluffy hamburger buns are made with freshly milled hard white wheat flour and a simple tangzhong to lock in moisture. Perfect for burgers, sandwiches, or hot dogs, they’re wholesome, sturdy, and full of flavor.
Ingredients
- 20g whole wheat flour (for tangzhong)
- 30g water (for tangzhong)
- 60ml milk (for tangzhong)
- 510g freshly milled hard white wheat flour
- 140ml whole milk (additional liquid)
- 195ml water
- 1 egg + 1 egg yolk
- 15g sugar
- 9g salt
- 2¼ tsp instant yeast
- 2½ tsp butter, softened
Instructions
- Mill Your Flour
Mill hard white wheat berries to make your flour. Use it within 30 minutes for best freshness. You need 510g flour for the dough and 20g for the tangzhong.
- Make the Tangzhong
Mix 20g flour, 30g water, and 60ml milk in a small pan. Whisk while heating on medium-low until it thickens into a paste. This takes about two minutes. Let cool.
- Autolyse the Dough
In the mixer bowl, combine 510g flour, tangzhong, 140ml milk, 195ml water, 1 egg, and 1 egg yolk. Mix and rest for 20 to 30 minutes. This lets the flour absorb the liquids and improves dough texture.
- Add Yeast, Sugar, Salt, and Butter
Add sugar, salt, and yeast. Mix with a dough hook for 8–12 minutes. Add softened butter and knead until smooth. Dough will be soft and slightly sticky.
- First Rise
Put dough in a large bowl. Cover with plastic wrap or a damp cloth. Let rise in a warm place for 1.5 hours, until nearly doubled.
- Shape the Buns
Place dough on a floured surface. Cut into 8–10 equal parts using a kitchen scale. Shape into smooth balls, seam side down. Place on a parchment-lined baking sheet with space between.
- Second Rise
Loosely cover the buns with a towel or plastic wrap. Let them rise for 30 minutes.
- Bake
Preheat oven to 350°F. Brush buns with egg wash and add toppings. Bake for 20–25 minutes, until golden brown. Cool on a wire rack.
Notes
Tips for the Best Results
- Store cooled buns in an airtight container to keep them soft.
- For freezing, wrap each bun before placing in a freezer-safe bag.
- Use warm (not hot) liquids to avoid killing the yeast.
- Slightly sticky dough is fine. Whole wheat dough firms up as it rests.
- White whole wheat flour can replace hard white wheat berries, but fresh milling is best.
- Brush melted butter on warm buns for extra flavor.
