These Homemade Whole Wheat Buns are perfect for burgers, chicken sandwiches, and more. Whole wheat flour is balanced with all purpose, for a bun that isn’t too dense but still has whole wheat flavor and nutrition.

Whole Wheat Bun - Freshly Baked on Sheet Tray from Homemade Recipe

Storebought hamburger buns are full of dough conditioners, preservatives, corn syrup, and other things that I prefer not to have in my food.

Not to mention, storebought hamburger buns usually don’t taste very good.

Who knows, maybe I can’t stand them because I make all of my bread at home, but bread is such an important component of a sandwich, so doesn’t the same apply to hamburger buns?

Whole Wheat Hamburger Buns - 4 on Tray Shaped and Ready to be Baked

A bad one can really ruin your hamburger.

Sprinkling Wheat Germ on Unbaked Bun Dough

The nice part about making these is you can make 12 at a time, and what you don’t use, just cut them in half and stick them in the freezer for the next time, toast them up, and use them for another set of burgers.

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Whole Wheat Bun - Freshly Baked on Sheet Tray from Homemade Recipe

Homemade Whole Wheat Hamburger Buns

These Homemade Whole Wheat Buns are perfect for burgers, chicken sandwiches, and more. Whole wheat flour is balanced with all purpose, for a bun that isn't too dense but still has whole wheat flavor and nutrition.
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Ingredients

  • 15 oz all purpose flour, by weight (3 cups, measured)
  • 10 oz whole wheat flour, by weight (2 cups, measured)
  • 1 cup milk
  • 1 cup water
  • 2 tbsp butter
  • 1 tbsp sugar
  • 1.5 tsp salt
  • 2.25 tsp instant yeast (one envelope)
  • 1 egg
  • wheat germ optional

Instructions 

  • In a small saucepan, combine the milk, water, butter, sugar, and salt in a saucepan. Bring to a simmer, then remove from the heat, and let it stand until it’s lukewarm (too hot and it will kill the yeast). If you have an instant read thermometer, you want to use it when it’s 110 degrees F.
  • In a large bowl, whisk the flour and yeast together to combine. Pour the lukewarm wet ingredients from the saucepan into the flour, and stir until the dough starts to come together. If you have a stand mixer, use the dough hook to knead for 8 minutes. If not, knead the dough on a floured surface for 10 minutes (and resist adding too much flour. Adding more flour will make the bun more dense, and heavy). Place the dough in a large oil greased bowl, and toss the dough to coat. Cover with plastic wrap and let stand until it doubles in size (about 1 hour).
  • Redistribute the yeast in the dough with your hands (try not to degas the dough too much) and divide into 12 portions. Make tight balls by pulling the dough out and around and pinching it on the bottom. Place them on two sheet pans lined with parchment paper, and flatten each ball with the palm of your hand until it’s about 3 or 4 inches wide (wet your hands first). Let the rolls rise until they have doubled in size, around 30 to 45 minutes. Make sure you give them the time to rise, or else they will be very dense.
  • Preheat the oven to 400 degrees F. Beat the egg in a small bowl, and brush the tops of the rolls so they get an extra beautiful color on them in the oven. Sprinkle the tops with wheat germ. Bake for 16-18 minutes until they have browned on the top and bottom (they should be 200 degrees on an instant read thermometer). YAY homemade hamburger buns!!!

Nutrition

Calories: 223kcal, Carbohydrates: 41g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 20mg, Sodium: 230mg, Fiber: 3g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.