I’ve been wanting to share my homemade, whole wheat hamburger bun recipe with you for some time.
After trying several recipes and tweaking to my liking this is the one I landed on for my family.
It’s really easy to make and comes out soft with a chewy texture. The way bread should taste.
I’m not a fan of bread that in your first bite you wonder, “did I just chew into something?” You know, the kind of bread that seems like it’s just filled with air.
This bread definitely has texture and honestly makes a great toast in the morning as well.
Smothered in butter and dipped in coffee… hey, why not?
Homemade, Whole Wheat Hamburger and Hot Dog Buns
Makes 16 hamburger buns or 8 hamburger buns and 8 hot dog buns
For all of my baked goods I grind my own grains. Besides it’s nutritional value, the reason I absolutely love milling my own wheat berries is that you can adapt any recipe using 100% whole wheat flour.
The end result is always soft and light just as if you’re using unbleached white flour. Most people will not even know that it’s whole wheat.
If you’re using store bought whole wheat flour, the end result will most likely be more dense and well… not so good. My recommendation is if you do not mill your own grains, use unbleached white flour as instructed on The Kitchen website.
- 1 tablespoon active-dry yeast
- 1 cup warm water
- 1 cup milk
- 2 large eggs
- 4 tablespoons melted butter
- 4 tablespoons honey
- 2 teaspoon salt
- 4 cups ground, hard red winter wheat berries (whole wheat flour)
- 2 1/2 cups ground, soft white wheat berries (whole wheat pastry flour)
1. In a small bowl, add the yeast to warm water and allow to sit for 10 minutes.
2. In the bowl of a standing mixer, whisk together the milk, eggs, melted butter, honey, and salt.
3. Add the warm water with yeast and stir until combined.
4. Add the ground flour and with your paddle attachment mix on low until the flour just incorporates with the wet ingredients. Once incorporated, switch to your dough hook and knead until your dough no longer sticks to the sides of the bowl for about 10 minutes. If your dough is sticking add a tablespoon at a time more flour while it’s mixing. Your finished dough should be slightly sticky and spring back when poked.
Once kneaded, shape your dough into a ball and place in an oiled bowl.
5. Brush your dough with some oil, cover, and allow to rise until doubled in bulk for about one hour.
6. Once risen, divide the dough in half.
7. Divide each half into 8 equal pieces. (Each half should make 8 buns.)
8. Shape each piece into a tight ball. (This will allow the dough to rise up)
To shape hot dog buns, roll into a tight cylinder. (The kids love this part.)
9. Transfer the balls to a baking sheet or pizza stone and gently pat them down (not too much). Brush each with a bit of oil, cover, and allow to rise for 30 minutes.
10. Once risen, bake at 375F for 15-18 minutes or until the tops are nice and golden.
11. Once baked, brush the tops with a bit of butter and transfer to a wire rack to cool.
They taste best fresh but will keep up to a week.
Do you make your own buns? What’s your favorite sandwich or hamburger recipe? Feel free to share any links in the comments below.