Best Whole Wheat Hamburger Buns Recipe
Soft and fluffy yet still sturdy hamburger buns made with 100% whole wheat flour and no special ingredients. Psst these have almost 8 grams of protein per bun!
Jump to RecipeOkay people! We did it!!! We made a whole wheat hamburger bun recipe that doesn’t suck! Haha, we’ve had a love-hate relationship with homemade hamburger buns (whole wheat) for awhile now. They’re either way to heavy or crumbly or taste weird. We almost decided to give up on making them all together and either go to boughten… ehh or try making them ourselves with all purpose flour. We just couldn’t bring ourselves to do that though because we’d be cheating on our brand.
These hamburger buns are made with 100% whole wheat flour and don’t require any special ingredients. You can even make the dough ahead of time and let it raise in the refrigerator for up to 12 hours. We think the key to making the best buns is to 1. Not get the dough too stiff and 2. Be sure to let them raise long enough. We hope this recipe helps you make epic homemade hamburger buns!
What You Need to Make This Recipe
ingredient list
- Whole white wheat flour
- Water
- Oil (something mild tasting)
- Egg
- Sugar
- Yeast (active dry)
- Salt
- Egg or milk for brushing tops
- Sesame seeds
FAQ’S
We have only tested this recipe with whole white wheat flour. Either boughten or fresh milled.
Whole white wheat flour is ground from hard white wheat berries. Most generic whole wheat flour is ground from hard red wheat which makes a heavier bread product and also has a more bitter flavor.
If your flour has a bitter taste or smell it is likely too old and going rancid. Fresh whole white wheat flour should not have any bitterness but should have a slightly sweet taste and aroma.
Fresh milled is the best but some brands we really like are Wheat Montana Prairie Gold, and Natural Grocers (in the refrigerator section).
How to Make These Hamburger Buns
Step by step instructions with photos below or scroll down for printable version
First make the dough
We recommend weighing at least the flour but we’ll give measurements in cups also.
In the bowl of a stand mixer combine 8 ounces (1 cup) warm water between 110°-115° F, 2 Tablespoons Sugar and 2 teaspoons Active dry yeast. Let set for 5-10 minutes or until foamy.
Add 2 ounces (1/4 cup) oil, 1 beaten egg, and 1 teaspoon salt and stir a few times. Add 384 grams of whole white wheat flour (3 cups + 3 Tablespoons) and mix with the dough hook attachment until the flour is incorporated. Scrape down the sides of the bowl. Add more flour 1 Tablespoon at a time if needed (see instructions below).
How to Tell if Your Dough Needs More Flour
After you add the initial amount of flour scrape the sides of the bowl and start the mixer again. Watch how the dough sticks to the side of the bowl. You want it to barely stick to the sides as it mixes. Also when you stop the mixer watch how the dough falls from the hook. It should hold its shape and fall slowly (be careful not to add too much flour).
After you add the flour knead the dough on medium-high speed for 3-5 minutes or until the dough is smooth and stretchy. It should form a nice ball around the dough hook.
Place the dough into a large oiled bowl, cover and let raise in a warm place until doubled in size (about 1 hour).
Tip: You can put the dough in the refrigerator to raise for up to 12 hours.
Shape and bake
Divide the dough into 8 equal pieces. Shape each piece into a ball, pinch together on the bottom and roll between your hands to make it smooth. Flatten each ball to about 1/2-3/4″ tall.
Place on a greased or parchment lined baking tray about 2 ½ – 3 inches apart. Cover and let raise for about 1 hour or until they are roughly doubled in size (may need a little longer if the dough was cold).
Very carefully brush the tops with beaten egg or milk and sprinkle with sesame seeds. Bake in a preheated 400°F oven for 14-16 minutes or until golden brown on top. Slice just before using.
These will stay good for up to 3 days in a closed bag at room temperature.
other recipes you might enjoy
Burger Recipes
- Gourmet Turkey Burger with Cherry and Smoked Gouda
- Mushroom Swiss Burger with Special BBQ Mayo
- Gourmet Salmon Burger with Mango Chutney
Need Dessert?
Best Whole Wheat Hamburger Buns Recipe
Equipment
- Stand mixer
Ingredients
- 8 ounces Warm water 110°-115° F 1 cup
- 2 Tablespoons Sugar
- 2 teaspoons Active dry yeast
- 1 large Egg beaten
- 2 ounces Mild tasting oil ¼ cup
- 1 teaspoon Salt
- 384 grams Whole white wheat flour 3 cups + 3 Tablespoons
- 1-3 Tablespoons More flour if needed
- Beaten egg or milk for brushing the tops
- Sesame seeds
Instructions
Make the dough
- In the bowl of a stand mixer combine the water sugar and yeast. Let set for 5-10 minutes or until foamy.
- Add the oil, egg and salt and stir a few times. Add the 384 grams of flour and mix with the dough hook attachment until the flour is incorporated. Scrape down the sides of the bowl. Add more flour 1 Tablespoon at a time if needed (see below).
How to tell if your dough needs more flour.
- After you add the initial amount of flour scrape the sides of the bowl and start the mixer again. Watch how the dough sticks to the side of the bowl. You want it to barely stick to the sides as it mixes. Also when you stop the mixer watch how the dough falls from the hook. It should hold its shape and fall slowly (be careful not to add too much flour).
- After you add the flour knead the dough on medium-high speed for 3-5 minutes or until the dough is smooth and stretchy. It should form a nice ball around the dough hook.
- Place the dough into a large oiled bowl, cover and let raise in a warm place until doubled in size (about 1 hour). Tip: you can put the dough in the refrigerator to raise for up to 12 hours.
Shape and bake
- Divide the dough into 8 equal pieces. Shape each piece into a ball, pinch together on the bottom and roll between your hands to make it smooth. Flatten each ball to about 1/2-3/4" tall.
- Place on a greased or parchment lined baking tray about 2 ½ – 3 inches apart. Cover and let raise for about 1 hour or until they are roughly doubled in size (may need a little longer if the dough was cold).
- Very carefully brush the tops with beaten egg or milk and sprinkle with sesame seeds. Bake in a preheated 400°F oven for 14-16 minutes or until golden brown on top. Slice just before using.
- These will stay good for up to 3 days in a closed bag at room temperature.
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Tag us on Instagram @thetearyonion. Or leave a review here on the recipe!
Thanks for reading and as always have fun in the kitchen!
Thanks for this recipe! I had never made buns before but my husband needed homemade buns from fresh flour on his new diet. I found your recipe and it came out amazing the first time. Saving this to make again and again!
I am so happy to hear this! So glad you liked them 😁.