These hamburger buns made with fresh milled flour are unbelievably flavorful and delicious! They hold their texture perfectly for a juicy burger, and they are so easy to make!
I love hamburgers, and the best way to ensure a delicious hamburger is by having quality ingredients and toppings! This especially includes the bun, which has the potential to either ruin a perfectly good hamburger, or make delicious a sub par hamburger!
These hamburger buns are unbelievably flavorful and delicious. They are certainly the type of bun that will have people complimenting the hamburger bun instead of the hamburger! Something about the nuttiness of the fresh milled wheat and the soft, fluffy texture of the bun is just irresistible. Trust me, this ones a keeper.
What type of wheat should I use for hamburger buns?’
I use hard red wheat berries to make the flour for these hamburger buns. The hard red wheat has a high protein content, and is excellent at forming gluten and giving you a light and fluffy hamburger bun. I would not recommend using soft white wheat, because your hamburger buns would not turn out nearly so soft and delicious.
100% Whole Wheat Hamburger Buns
This recipe uses 100% whole wheat to make these hamburger buns, and you would not believe how light and fluffy they are! They do have a slightly more dense texture than a hamburger bun made with white flour, such as these sourdough hamburger buns, but the texture is welcome with the deep, nutty flavor of the whole wheat.
If you’re worried about not enjoying a hamburger bun made entirely with whole wheat flour, I would encourage you to give it a try! I think you’ll be surprised at the delicious, fresh flavor that freshly milled flour has in comparison to store-bought whole wheat flour.
Ingredients
1 Cup Warm Water (235ml)
2 1/4 tsp Active Dry Yeast (One packet, or 7g)
3-3 1/2 Cups Freshly Milled Flour* (300-350g)
1 1/2 tsp. Salt (9g)
1 Tbsp Sugar (12g)
1 Large Egg (plus one more egg for optional egg wash)
1/4 Cup Avocado Oil** (60ml)
How to make hamburger buns with fresh milled flour
In the bowl of a stand mixer or in a large mixing bowl, combine the warm water with the yeast and allow it to sit for 5 minutes. After 5 minutes, the yeast should have “bloomed”, and look a bit frothy or bubbly.
Next, add in the 300g flour, salt, sugar, egg, and oil. Mix the dough to combine the ingredients. Knead the dough on medium speed for 8-10 minutes, or by hand for 10 minutes. The dough will be sticky, but try not to add the extra 1/2 cup flour unless you absolutely must. The buns will be better without it.
Form the dough into a ball and drizzle a bit of oil into the mixing bowl, then lightly coat the dough with the oil and cover the bowl with a tea towel. Allow to rise for 1 hour, or until doubled.
Once the dough has doubled in size, you can remove it from the bowl and divide it into 8 equal pieces. Shape each piece of dough to form a tight, smooth, round ball. Pinch the bottom of the dough to help it keep its shape. Flatten the ball of dough slightly until its about 1/2-1 inch thick.
Place the formed hamburger buns onto a baking sheet lined with parchment paper, then cover with a tea towel and allow to rise for 30 minutes to 1 hour, or until very puffy.
Preheat your oven to 375 degrees
Make your egg wash by cracking the gg into a small bowl, then whisking vigorously with a fork for 1-2 minutes.
Brush your rolls with egg wash, then place them in the preheated oven and bake for about 15 minutes, or until nicely browned on top.
Notes
*The dough will be sticky, but the buns turn out better with less flour! Try not to add the extra 1/2 cup unless you absolutely must.
**Any type of oil will do, such as olive oil or vegetable oil.
To store, allow the buns to cool completely and then keep them in an airtight container at room temperature. A ziplock bag works well for this. If you plan to keep these buns for more than a day or two, I would highly recommend freezing them. Hamburger buns freeze incredibly well. To do this, allow the buns to cool completely, then slice them in half and place them in a freezer safe ziplock bag. Frozen buns will stay good for at least 3 months.
Hamburger Buns with Fresh Milled Flour
These hamburger buns made with freshly milled flour are light, fluffy, and so flavorful.
Ingredients
- 1 Cup Warm Water (235ml)
- 2 1/4 tsp Active Dry Yeast (One packet, or 7g)
- 3-3 1/2 Cups Freshly Milled Flour (300-350g)*
- 1 1/2 tsp. Salt (9g)
- 1 Tbsp Sugar (12g)
- 1 Large Egg (plus one more egg for optional egg wash)
- 1/4 Cup Avocado Oil** (60ml)
Instructions
In the bowl of a stand mixer or in a large mixing bowl, combine the warm water with the yeast and allow it to sit for 5 minutes. After 5 minutes, the yeast should have "bloomed", and look a bit frothy or bubbly.
Next, add in the 300g flour, salt, sugar, egg, and oil. Mix the dough to combine the ingredients. Knead the dough on medium speed for 8-10 minutes, or by hand for 10 minutes. The dough will be sticky, but try not to add the extra 1/2 cup flour unless you absolutely must. The buns will be better without it.
Form the dough into a ball and drizzle a bit of oil into the mixing bowl, then lightly coat the dough with the oil and cover the bowl with a tea towel. Allow to rise for 1 hour, or until doubled.
Once the dough has doubled in size, you can remove it from the bowl and divide it into 8 equal pieces. Shape each piece of dough to form a tight, smooth, round ball. Pinch the bottom of the dough to help it keep its shape. Flatten the ball of dough slightly until its about 1/2-1 inch thick.
Place the formed hamburger buns onto a baking sheet lined with parchment paper, then cover with a tea towel and allow to rise for 30 minutes to 1 hour, or until very puffy.
Preheat your oven to 375 degrees
Make your egg wash by cracking the gg into a small bowl, then whisking vigorously with a fork for 1-2 minutes.
Brush your rolls with egg wash, then place them in the preheated oven and bake for about 15 minutes, or until nicely browned on top.
Notes
*The dough will be sticky, but the buns turn out better with less flour! Try not to add the extra 1/2 cup unless you absolutely must.
**Any type of oil will do, such as olive oil or vegetable oil.
To store, allow the buns to cool completely and then keep them in an airtight container at room temperature. A ziplock bag works well for this. If you plan to keep these buns for more than a day or two, I would highly recommend freezing them. Hamburger buns freeze incredibly well. To do this, allow the buns to cool completely, then slice them in half and place them in a freezer safe ziplock bag. Frozen buns will stay good for at least 3 months.
Nutrition Information:
Yield:
8Serving Size:
1 Hamburger BunAmount Per Serving: Calories: 215Total Fat: 8.5gSaturated Fat: 1gCholesterol: 23mgSodium: 447mgCarbohydrates: 29.6gFiber: 4.3gSugar: 1.6gProtein: 6.2g
Nutrition information isn't always accurate
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