Fresh Milled Hamburger Buns (Soft & Whole Wheat)

These fresh milled hamburger buns are soft and fluffy and of course, they're made with freshly milled whole wheat!

Whole Wheat Hamburger Buns Recipe (with Freshly Milled Flour!)

One thing I haven't bought from the store in a year or more, is hamburger buns!
I've been baking with freshly milled flour for about two years at this point, and buns is something I made almost from the beginning.
Hamburger buns are easy to make, and these are so good! We use them for burgers, sloppy joes, deli sandwiches, etc.
If you're just getting started with freshly milled flour, buns is a good place to start! It's taking me much longer to perfect my sandwich bread.😅 Soft tortillas is another thing I've been making since the beginning.

Supplies You'll Need (and what we used)

• Measuring cups and spoons
• Kitchenaid mixer - an electric stand mixer of some kind
• Nutrimill grain mill - to mill the wheat (and if you're wanting to purchase from Nutrimill, use code SMALLTOWNSCRATCH at checkout to get a discount!)
• Large bowl
• Small mixing bowl - for smashing the buns
• Sheet pan
• Food scale - you'll need a food scale to weigh the wheat, and the buns when shaping.
• Pastry cutter - is nice to have to chop the dough into portions

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All About the Ingredients

Wheat berries - you'll want hard white wheat or hard red wheat
Water
Olive oil - I go for extra virgin olive oil
Honey
Salt
Gluten - this is optional, but vital wheat gluten does add extra fluffiness!
Eggs
Yeast - it needs to be instant yeast for this recipe

Where to Purchase Wheat Berries

I usually get mine at the local Mennonite bulk food store, so if you have one of those nearby, you can check if they have wheat berries.

Here are a few more options:

• Azure Standard
• Grand Teton Ancient Grains
• Central Milling
• Pleasant Hill Grain
• Chisholm Trail Farms

(And by the way, we're not affiliated with any of these, just sharing some resources I've heard good things about.)

How to make Fresh Milled Hamburger Buns

First, mill the wheat on the finest setting.

Meanwhile, measure the water, oil, honey, gluten and eggs into the bowl of the stand mixer. Then add the freshly milled flour and mix on low until thoroughly combined. You might need to scrape down the sides of the bowl a little.

Cover the bowl and let the dough rest (so the gluten can develop) for 20-30 minutes.

Add the yeast and salt and knead on the lowest speed or speed 2 of the mixer. Knead for about ten minutes or until the dough passes the windowpane test.

Grease the large bowl, and put the dough in there to rise. Cover and let the dough rise for 45 minutes to 1 hour.

Now, shape into buns! First, I divide the dough into approximately 12 buns, weighing 75-80 grams each.

Then, roll each dough ball into a smooth, round bun and place on the pan. Grease the bottom of a small mixing bowl and press each bun flat.

Let the buns rise for another 45 minutes to 1 hour, or until they look just a little smaller than you want them to be when they're finished. Preheat the oven to 350 degrees towards the end of this rise time.

Bake the buns for 10-15 minutes, until they're golden brown on top and the internal temperature is 190 degrees.

Transfer to a cooling rack, so the buns can cool completely.
Slice in half and enjoy!

How to store Fresh Milled Hamburger Buns

Place the buns in an airtight container or plastic bag. The buns can be stored at room temperature for several days or in the freezer for several months.

Fresh Milled buns are best fresh, so I like to stick them in the freezer the same day I make them. Then just get them out a couple hours before we're ready to eat them!

Tips, Tricks and Notes

You will need a food scale for this recipe, since measuring fresh milled flour with a measuring cup is hard to consistently measure correctly. It's so fluffy!

Sometimes, just for fun, I sprinkle some sesame seeds on top of the buns before baking! Give the buns a light egg wash to keep the seeds sticking.

If you like this recipe…

…you might also like:

Whole Wheat Biscuits

Homemade Soft Tortillas (with Fresh Milled flour)

Whole Wheat Garlic Knots

Whole Wheat Pancakes

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As always

Thanks so much for being here. You're welcome to stay awhile and explore!
'til next time, we love you and we'll be praying for you,
-Julie