Whole Wheat Burger Buns with Fresh Milled Wheat

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These whole wheat burger buns are soft, fluffy, and made with freshly milled hard white wheat for a delicious homemade bun that’s perfect for burgers, pulled pork, sandwiches, and more.

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Whole wheat burger buns in a towel lined basket.

Once you start milling your own wheat, you realize just how many everyday recipes can be made with fresh flour, including soft, homemade burger buns!

These whole wheat burger buns are one of my favorite ways to use freshly milled hard white wheat. They have a soft, tender texture with the slightly nutty, naturally sweet flavor of freshly milled whole wheat.

My kids voted these to be “the best buns ever!”

And unlike some whole wheat bread recipes that require a long list of steps, these buns are surprisingly simple. Mix, knead, rise, shape, rise again, and bake. That’s it! Just like my sourdough whole wheat bread.

I love making a batch for homemade burgers, but they’re also delicious for pulled pork, chicken sandwiches, breakfast sandwiches, or simply toasted with a little butter. Or as a side to some sweet potato chili.

Or shape them differently and make them into hot dog buns. The possibilities are endless.

If you’re new to baking with fresh milled wheat, this is a great recipe to start with.

Recipe At A Glance: Whole Wheat Burger Buns

Why make this recipe: These whole wheat burger buns are soft enough for burgers while still giving you all the delicious flavor of freshly milled whole wheat.

Prep Time: 15 minutes
Rise Time: 1 hour 15 minutes
Bake Time: 20–25 minutes
Total Time: About 2 hours
Servings: 8 buns
Cook Method: Baked on a parchment-lined baking sheet
Flavor & Texture: Soft, fluffy, slightly sweet, and hearty with the nutty flavor of fresh-milled whole wheat.
Difficulty: Easy. These homemade buns are much easier than you might think!

Why You’ll Love This Recipe

Freshly milled whole wheat – Freshly milled hard white wheat gives these buns a delicious flavor and hearty texture without making them overly dense. Hard white wheat is also milder and lighter in flavor than hard red wheat, making it a great choice for homemade bread and buns.

Soft and fluffy – These aren’t the dense, dry whole wheat buns you may have tried before. The dough rises twice to create soft, fluffy buns.

Simple ingredients – You only need a handful of basic ingredients to make these homemade burger buns.

Ingredients

Whole wheat flour: I use freshly milled hard white wheat. Hard white wheat is my favorite wheat berry for bread because it has a mild flavor and produces a lighter-colored bread than hard red wheat.

Egg: The egg helps add richness and contributes to the soft texture of the buns.

Sugar: A little sugar adds a subtle sweetness and helps create a beautiful golden crust.

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Salt: Salt enhances the flavor of the wheat and balances the sweetness.

Instant yeast: Instant yeast makes this recipe quick and easy. You can also use active dry yeast with a small adjustment to the method.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Modifications and Variations

Use active dry yeast: You can substitute active dry yeast for instant yeast. The main difference is that active dry yeast generally benefits from being dissolved in warm liquid before mixing the dough and takes a little longer to rise. Follow the instructions on your yeast package for best results.

Use different wheat: I love hard white wheat for these buns, but hard red wheat can also be used. Keep in mind that hard red wheat has a stronger, more robust wheat flavor.

Make slider buns: For smaller buns, divide the dough into more portions and reduce the baking time. Keep an eye on them as they bake since smaller buns will cook more quickly.

How to Make Whole Wheat Burger Buns

Step 1: If you’re using wheat berries, mill your hard white wheat into flour. If you’re new to home milling, check out my guide on how to mill flour at home for everything you need to know about choosing wheat berries, using a grain mill, and milling your own flour.

Adding dry ingredients to stand mixer bowl

Step 2: Add the whole wheat flour, instant yeast, and salt to a large mixing bowl. Stir until everything is evenly combined.

Adding liquid ingredients to stand mixer.

Step 3: Add the water, egg, and sugar to the flour mixture. Mix until the ingredients come together into a dough.

Whole wheat dough being kneaded with dough hook in a stand mixer.

Step 4: Knead the dough by hand or with a stand mixer until it forms a smooth, stretchy ball. The dough should become elastic and stretchy rather than rough and shaggy. This can take a long time. I do find mixing for a few minutes with a paddle first is helpful with gluten development, and then switching to a dough hook.

Step 5: Cover the bowl and place it somewhere warm. Let the dough rise for about 45 minutes to 1 hour, or until it has approximately doubled in size.

Dividing and shaping whole wheat burger buns on a countertop.

Step 6: Preheat your oven to 375°F. Once the dough has doubled, gently divide it into equal portions and shape each piece into a smooth ball, creating tension against the countertop. Place the buns on a parchment-lined baking sheet, leaving room between each one for them to rise. for about 30 minutes or until doubled.

Brushing whole wheat burger buns with an egg wash.

Step 7: If desired, brush the tops of the buns with an egg wash before baking. This gives them a beautiful golden brown finish. Bake at 375°F for about 20–25 minutes, or until the buns are golden brown and cooked through.

adding butter to the top of whole wheat burger buns.

Step 8: Brush with butter once out of the oven, if desired. Allow them to cool before slicing and serving.

Amy’s Expert Tips

Mill your flour fresh. Freshly milled wheat gives these buns incredible flavor. I typically mill only what I need for a recipe and use it right away.
Kneading takes a long time. Whole wheat flour takes longer to absorb liquid and kneading may take a long time to pass the window pane test.
Don’t add too much flour. Whole wheat dough can feel sticky while you’re kneading, but adding too much flour can result in dense buns. Give the dough time to develop before deciding it needs more flour.
Watch the dough, not just the clock. Rise times can vary depending on the temperature of your kitchen and the freshness of your yeast. Look for the dough to approximately double in size.
Don’t skip the second rise. This is important for getting soft, fluffy burger buns rather than dense ones.

Pro Tip: Weigh your flour rather than measuring it by volume whenever possible, especially when using freshly milled flour. A cup of freshly milled flour can vary significantly in weight depending on how recently it was milled and how it is scooped.

Whole Wheat Burger Buns FAQs

What kind of wheat is best for whole wheat burger buns?

I recommend hard white wheat. It has a mild, slightly sweet flavor and produces a lighter-colored whole wheat bread. Hard red wheat will also work but has a stronger wheat flavor.

Can I use store-bought whole wheat flour?

Yes. You can substitute store-bought whole wheat flour, although the amount of liquid needed may vary slightly. One of the things I love about freshly milled flour is the flavor and freshness. If you’ve been wanting to try milling your own wheat, check out my guide on how to mill flour at home.

Can I make these burger buns with active dry yeast?

Yes. Active dry yeast can be substituted for instant yeast. Dissolve it in the warm water according to the package directions before adding it to the remaining ingredients.

How should I store homemade burger buns?

Once completely cooled, store the buns in an airtight container or bag at room temperature for several days.
You can also freeze them for longer storage. Allow them to cool completely before placing them in a freezer-safe bag or container.

Can I freeze whole wheat burger buns?

Yes! These buns freeze very well. I recommend freezing them once completely cooled. Thaw at room temperature and warm them slightly before serving.