Whole Wheat Hamburger Buns Recipe

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In our small town on the western edge of TN, we lack a bakery and as an individual who LOVES fresh bread and rolls and buns and croissants etc. the lack thereof is very acute indeed.  While our local Wal-Mart and Kroger offer fresh breads and baked goods in their bakery sections, it is high priced and truthfully not really much more appetizing then the bagged bread sitting on the aisle shelves because it sits there for who knows how long before they get around to marking it with “use by”  stickers and markdown prices. To combat this lack, at the start of this year my husband and I decided we were going to learn to make our own breads and rolls and we’ve succeeded way beyond our wildest expectations. We have conquered various types of whole wheat breads, French bread, baguettes, various pizza crusts and now we’ve succeeded in making some very tasty hamburger buns. Follow this recipe & tweak it as you like to create your own tasty buns at home!

Using a KitchenAid mixer or something similar will really help you create this recipe.

Let the dough rise for an hour in a draft free area.You will then need to punch down bread and let rise for an additional hour.

Divide the dough into 8-10 portions and shape into rolls.

Let the rolls rise for an hour before baking. This is a long process but worth it!

Note: In order to complete this recipe you will need a kitchen scale as all ingredient used were measured by weight.

Whole Wheat Hamburger Buns Recipe
Recipe type: Bread
  • 300g whole wheat flour, unbleached
  • 350g bread flour, unbleached, plus additional 50-60g (1/2 cup) in reserve if needed during the mixing process.
  • 290g water, warm
  • 200g milk
  • 2 ½ tsp active dry yeast
  • 13g salt
  • 30g olive oil
  • Bun Additives (Optional: sesame seeds, nuts, diced olives, diced jalapeños, cheese, pepperoni’s etc.)
  • 1 tbsp butter, melted & 1 tbsp buttermilk blended to brush on buns during bake.
  1. In a 5-6 quart KitchenAid mixer bowl combine whole wheat flour, bread flour, water and milk. Mix using the bread hook attachment on speed 2 until combined (2-3 minutes) then let rest for 20-25 minutes.
  2. After elapsed time, again on speed 2 work in yeast, then work in salt and last work in olive oil. Once all three have individually been combined into dough, mix for an additional 5 minutes on speed 2. The bread should pull away from the walls of the bowl and form a ball on the hook. If it appears sticky and does not pull away from the walls of the bowl add about a ¼ cup of bread flour at a time until it does. You don’t want overly sticky dough but neither do you want it dry.
  3. While dough is mixing grease a large bowl with oil or cooking spray. Remove dough from hook and shape into a ball. Place ball in bowl and turn to coat all sides with oil. Cover with a damp towel or wax paper and a towel to rise in a warm area free from draft for 1 hour. (I warm up my microwave for 30 seconds before placing in the microwave to rise.)
  4. After 1 hour, punch down bread in bowl and let rise again for 1 hour.
  5. After the second hour, punch down bread a second time and divide into 8-10 equal portions.
  6. With each portion, press out on a flat surface (to a pancake size) then pull up the sides like they were flaps and press to the center. Lift and flip over and continue to pull the dough from sides to the underneath to form the bun. Pinch the seam created underneath closed and set on a cookie sheet that is lightly dusted with cornmeal. (Note: before forming each bun decide on whether you’re going to incorporate any additives to it and do so at this time.)
  7. Once each bun is formed, again place in a warm area free from draft to rise for 1 hour.
  8. minutes before the rise is complete preheat oven to 350 degrees F.
  9. Once buns have risen and oven is heated, bake for 10-15 minutes. Check on buns and if they have a nice golden color then lightly brush with melted butter/buttermilk blend and continue baking for an additional 10 minutes.
  10. Remove from oven and cool on racks.
  11. Enjoy!
* These buns are thicker and denser than traditional hamburger buns. They will hold up under the pressure of a loaded pulled pork sandwich, thickly layered deli style sandwiches with layers of meats & cheese, thick ½ lb burgers or the sloppiest of sloppy joes! * Add cheeses, pepperonis, olives etc. before forming and you’ll have a very versatile bun that you can fill or eat as is!


Make sure you check out my other easy recipes!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

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Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

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