Why buy hamburger buns when you can make your own? These soft, chewy hamburger buns taste 10x better than store-bought and are SO easy to whip up! Perfect for any kind of summer sandwich!
Or stuff-them-in-your-face-plain-because-they’re-so-dang-good.
Best title ever and it kind of describes these hamburger buns perfectly. They are honestly so good, you may not even NEED a hamburger….
So about a month ago, I shared these epic burgers. I mentioned in that post that I make my own buns and a bunch of you asked for the recipe.
Sooo here ‘ya go! My tried-and-true, best-ever homemade whole-wheat hamburger buns.
Just in time for the the 4th of July too! I guarantee your guests will have some new-found respect for you if you serve your hamburgers on THESE homemade buns.
Also, they’ll probably ask for the recipe.
I told you in yesterday’s post that I was doing my 4th of July completely homemade this year. Well, I wasn’t kidding.
Yes, these buns are whole-wheat and healthier for you, but they are still amazing. Promise.
Perfectly golden on the outside and oh-so soft, fluffy and flavorful on the inside!
So. Dang. Good. You. Guys.
So just a few quick words about some of the steps involved in these buns…Grab a cup of coffee and chillax for a sec here…
The dough for these buns is super-quick to whip up and is so easy to work with. But these buns do require 3 rise times. The first one is the longest, about 1-1/2 hours until the dough is nicely doubled.
The 2nd rise comes after you shape the dough into buns. About 20 minutes or until the buns are slightly puffy. You’ll then slightly flatten each bun.
Why are we doing this? Flattening the buns before the final rise time, will encourage the buns to spread out more while they bake, instead of rising into dinner roll-shaped buns.
The final rise will take around 30 minutes, or until the buns are doubled in size. Then, I like to brush my buns with an egg-white wash and sprinkle with sesame seeds before baking for an authentic-looking hamburger bun.
These buns will take around 20 minutes in the oven. Just watch them carefully so they don’t over-bake. Dry, crunchy buns = Blechh.
The tops of the buns should be a luscious shade of golden-brown when they’re done. Also, your kitchen should smell like a bread factory at this point. 😀
‘Holy buns, guys….
The inside of these buns is sturdy, but ideally soft, chewy and perfect for holding a hamburger.
Heck’ you don’t even NEED a hamburger for these buns! They make an amazing sandwich-type bun for just about any fun filling you can dream up.
They’re even amazing on their own. Plain. Yes, I tried it.
My personal favorite way to enjoy these killer buns is the good ‘ol classic way with a juicy burger loaded with all the works. Oh, and with lots of BBQ sauce too. Bonus points if you make your own.
You’ve gotta try these buns this summer. You’ll never want to go back to the store-bought junk again!
FYI: I’ve got some KILLER sliders coming next week.
Homemade Whole-Wheat Hamburger Buns
Ingredients
- 1 pkg active dry yeast 2-1/4 teaspoons
- 1 cup warm water 120F
- 1/2 cup warm milk 120F
- 1/4 cup vegetable oil
- 2 tablespoons honey
- 1 large egg room temperature (lightly beaten)
- 1-1/2 teaspoons salt
- 4 to 4-1/4 cups white whole wheat flour
- 1 egg white lightly beaten
- Sesame seeds
Instructions
- In a stand mixer bowl, dissolve yeast in warm water. Let stand 5 minutes, then stir in milk, oil, honey, egg, and salt until combined. Add 4 cups flour and mix on medium speed until a dough forms. Continue mixing until dough pulls away from sides, adding more flour if necessary.
- Turn dough onto a floured surface and gently knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Let dough rise 1-1/2 hours or until doubled.
- Punch risen dough down and divide into 12 equal pieces. Shape each piece into a bun shape and place on parchment paper-lined baking sheets. (space buns about 4 in)
- Cover buns with plastic wrap and let rise 20 minutes or until puffy. Remove wrap and gently flatten each bun slightly. Cover buns with plastic wrap again and let rise an additional 30 minutes, or until doubled in size.
- Brush buns with beaten egg white and sprinkle with sesame seeds. Bake hamburger buns at 375F 18-20 minutes, or until golden-brown. Cool on a wire cooling rack.
Notes
Nutrition
Try my other summer favorites next!
Anika says
can you heat hemp milk
Sarah says
Hi Anika – I would not recommend using hemp milk in this recipe. Instead, use an extra 1/2 cup of water in place of the milk.
Sherry says
Great recipe! Followed recipe to a “T”. They are beautiful buns. I made lentil sloppy joes and used these buns, great compliment! Would recommend!
Sarah says
Love the sound of lentil sloppy joes! So happy to hear these buns were a hit. 🙂
Linda says
Can regular whole wheat flour be used?
Sarah says
Yes it can, but be aware you might need to adjust the amount and it will change the texture of the buns a bit!
Kathleen says
What is the nutritional numbers? Calories, sodium, etc
Sarah says
Hi Kathleen! I went ahead and added the nutritional info to this recipe for you. 🙂