Whole Wheat Hamburger Buns

 In the past few years as our family is working to learn more about eating healthier…I’ve tried to come up with a healthy, homemade whole wheat hamburger bun. 

I think I have finally figured out how to make a good bun.

(I must say…blogging about my buns feels a little….strange.  But  just in case you’ve had trouble with your buns…I thought this was worth sharing.)  

Many burger bun attempts failed…as usually they were too bready…or too heavy.  And we all know that NOBODY wants their buns to be too heavy

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So last week…I tried again and tweaked one of my other recipes and turned out a great batch of buns!  Here’s how I did it:

Homemade Whole Wheat Hamburger Buns 

5 cups  (+) whole wheat flour
1 1/2 cups warm water
2 pkgs regular or active dry yeast (4 1/2 t.)
2 T. honey
1/4 cup water
1/2 cup milk
2 T. butter
2 t. sea salt

In a large mixing bowl, stir together 3 cups of whole wheat flour and 1 1/2 cups warm water.  Set aside to let rest for 30 minutes.  In the meantime, mix together 1/4 cup water, yeast and honey.  Allow this to sit for at least 10 minutes to activate the yeast.

Melt butter, milk and salt in a small saucepan on the stove.  Do not allow the mixture to get above 120 degrees.

Pour yeast mixture and milk mixture into flour mixture.  Add remaining two cups of flour (more if needed). 

Knead for about 10 minutes until dough begins to look “shiny”.  Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.

Pull dough onto a clean countertop and knead for a couple of minutes to get any air bubbles out.  Roll dough on a lightly floured surface until about 1/2 inch thick. 

Cut circles from the dough with a large drinking glass or wide mouth jar.  Place circles on in a well buttered baking dish about an inch apart. 

Allow to rise for about 30 minutes.  Bake for 20-25 minutes in a 350 degree oven.  Makes about 18 buns.

Now….I really hope you like these as much as we do!! 

But really…do be careful when you share this recipe and talk with others about them.   Because…

“Don’t you just LOVE Laura’s buns?!” might just not sound quite right…  ;)

Comments

  1. Barbara says

    We had a snow storm today so i made these (half recipe) with the kiddos and they turned out GREAT! Im thinking i may make these each week for sandwiches instead of a loaf of bread. Thanks for a great recipe.

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  2. Barbara says

    I forgot to mention… I made half of them on a cookie sheet and half on a pizza stone and i gotta say the ones on the pizza stone turned out better…

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  3. Chrissy says

    Can’t wait to try this recipe out! Thank you for sharing. Has anyone tried freezing the unbaked buns? If so, did they bake well after being thawed?

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    Laura Reply:

    I think they would do well that way!

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    Cedar Reply:

    I found that they froze better when baked. When I tried to bake the dough after thawing, they never rose quite right… But the baked ones came out of the freezer and were great!

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  4. Courtney says

    Thank you for your awesome site! I’ve been a peruser for years but just finally started cooking all your wonderful treats. That said, I’m a major novice! Do you knead this like bread, where it isn’t sticking to hands? I would love any help:-)
    Blessings!!
    Btw my gluten/wheat senstivities are not aggravated by Home fresh ground wheat!!
    Praise God for His awesomeness!!

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    Laura Reply:

    Yes, although you don’t knead it for as long as you would bread loaves. :)

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    deb2blessed Reply:

    Courtney~~~ thank you for your comment about gluten allergies. I have suspected that to be the case. Using non GMO organic home ground wheat is what we should ALL be eating! The pesticides that are engineered into our food are IMO the cause of these intolerances. Blessings. (so happy to hear you are not bothered by the home ground wheat.

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  5. Heidi says

    Did anybody ever tell you what nice buns you have? LOL! I am so thrilled to find your blog! This is my project for this afternoon–thanks!

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  6. Scott says

    Haw many calories average a bun do you think? from what calculations it’s about 130, but I not the best at figuring calories out. I was looking for a bun that has not animal products, I would try replacing the milk with almond milk. If I can get them to be about 130 cals that would be so fantastic!

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    Laura Reply:

    I’m sorry that I really have no idea on the calories. :)

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  7. Pam says

    Hi, I am not great at cooking but I love this website and have started teaching myself to cook with these recipes. Since this makes 18 how do I make just 1/2 (9)? Do I just cut everything in 1/2? Like use 2 1/2 cups flour
    1 active yeast
    1 tablespoon of honey
    1/8 cup water
    1/4 cup milk
    1 tablespoon butter
    Any help would be great! Thanks

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    LindseyforLaura@HHM Reply:

    Yes! Just cut all the ingredients by half! It will still turn out fine.

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  8. Gina says

    Thank you for the recipe. We have tried to find a good recipe for hamburger buns. I think this is it! I made them tonight to go with chick-fil-a copy cat sandwiches, we even used whole wheat flour for the chicken coating and omitted the powdered sugar that the recipe called for.

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  9. Sandy says

    Mine didn’t rise but this was my first time attemping to make anything from scratch. Any one have any Idea what I may have done wrong?

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    Laura Reply:

    My best guess is that maybe the liquid was too hot and it killed the yeast? Good job making these for your first “from scratch” recipe! Yeast breads can be tough!

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    Sandy Reply:

    They turned out like a wheat flat roll had a good taste, I use them for my sandwiches. And I put some in the freezer. I am not giving up.

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  10. kathy says

    just made these for the first time…they are still in the oven. im new to using whole wheat flour. these didn’t really seem to rise much (my yeastwas good).. nothing ive made with the whole wheat does. is this normal or I doing something wrong. followed the recipe exactly.

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    Laura Reply:

    Whole wheat it trickier to use, for sure! I use freshly ground whole wheat flour, made from white wheat. If you can get your hands on whole wheat flour made from hard white wheat (Montana Gold is a great brand!) that may help. :)

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  11. Lori says

    I made this recipe today and got 12 hamburger buns and 8 hotdog buns and ran out of room on my baking sheets so I made a pie dish of 8 cinnamon rolls! I was worried they wouldn’t rise good cause I only had white whole wheat pastry flour but they still rose beautifully. My house smells amazing! I think my hotdog rolls are a bit on the small side but a great improvement from my last attempt at hotdog rolls. Thank you for another good recipe!

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  12. Mariah says

    I made these buns today using half spelt flour and half fresh ground whole wheat flour, they were awesome!!! Kids and hubby loved them with the sloppy joes I made as well. In addition, made up 7 different sized pizza crusts from your recipe as well, my 4yr old daughter walked in the kitchen and asked if we were having bread for supper, as the kitchen was full of breads of different shapes cooling on racks. I assured her that we were having other dishes to go with the bread. :) Love your site, thank you so much for sharing with the rest of us.

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  13. Kristie says

    Can I substitute olive oil for the butter? I have all of the ingredients except the butter. I have sea salt but it is the coarse variety. Can I use kosher salt or regular table salt instead?

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    Laura Reply:

    Yes, olive oil should work just fine, as would either of the salt varieties you mentioned! :)

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    Kristie Reply:

    Thanks!!!! They are going into the oven soon. So far so good. They look and smell amazing! Thanks for sharing your recipe. I just added your recipe to my pintrest as well so I can use it again. The dough rose nicely. I usually do not have this sort of luck when I work with whole wheat flour.

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  14. Ali Stewart says

    Hi Laura,

    I am wondering if you roll out the left over dough a second time after cutting out the first round of buns. There is so much left, it seems a waste to throw it out. Have you experimented with the leftovers at all and had success?

    Thanks,
    Ali

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    Laura Reply:

    Oh yes, that’s what I always do! Smoosh and roll that extra dough out again and keep at it until all the dough is used up. :)

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  15. Mandy says

    Had three batches rising on the counter and water broke so we had to leave for the hospital. Tossed rolls in the refrigerator without baking. Are they still salvageable?

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