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–+ servings
Close up picture of whole wheat burger buns stacked in a basket.
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Whole Wheat Burger Buns

These soft and fluffy whole wheat burger buns are made with freshly milled hard white wheat for a delicious homemade bun that's perfect for burgers and sandwiches.
Prep Time20 minutes
Cook Time20 minutes
1 hour 15 minutes
Course: Bread
Cuisine: American
Keyword: fresh milled flour, whole wheat
Servings: 8 buns
Calories: 275kcal
Author: Amy

Equipment

Ingredients

  • 420 grams whole wheat flour 3 cups*
  • 2.5 teaspoons instant yeast
  • 1/2 teaspoons salt
  • 1 egg
  • 3 tablespoons sugar
  • 1 cup warm water
  • 1/4 cup butter melted

Egg Wash (optional)

  • 1 egg
  • 1 tablespoon water

Instructions

  • If using wheat berries, mill the hard white wheat into fresh whole wheat flour. Melt butter and allow to cool.
  • Add the whole wheat flour, instant yeast, and salt to a mixing bowl. Stir to combine.
  • Add the water, egg, melted butter, and sugar. Mix and knead until the dough forms a smooth, stretchy ball. This can take 20 minutes or so.
  • Cover the dough and let it rise for 45 minutes to 1 hour, or until doubled in size.
  • Preheat the oven to 375°F.
  • Divide the dough into equal portions and shape each into a smooth ball.
  • Place on a parchment-lined baking sheet.
  • Cover and let the buns rise for about 30 minutes, or until doubled in size.
  • Brush the tops with egg wash, if desired. Bake for 20–25 minutes, or until golden brown and cooked through. Let cool before slicing and serving.

Notes

* Weigh your flour rather than measure if possible, especially if using fresh milled flour. Cups of fresh milled flour can weigh drastically different depending on when it was milled or how it is scooped.
  • 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.

Nutrition

Calories: 275kcal | Carbohydrates: 44g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 210mg | Potassium: 243mg | Fiber: 7g | Sugar: 5g | Vitamin A: 241IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 2mg