There’s just something about biting into a nice fluffy bun, whether it’s on a hamburger bun or a sandwich roll. It’s even better when it’s homemade. I’m excited to share with ya’ll my soft and nutritious Homemade Hamburger Buns recipe.
How To Make Hamburger Buns
It’s really quite an easy process and this recipe isn’t as time consuming as when you are making a full loaf of bread. Just a few simple ingredients and a couple of hours and you’ll have buns on the table in no time.
- Add flour to a bowl and then sprinkle the yeast on top. Set aside.
- Combine oil/honey water mixture and salt into a bowl. Stir together until mixed well.
- Slowly add the flour/yeast to the bowl, stirring really good.
- Once the flour mixture is combined with the water and salt mixture, give it a good stir to make sure everything is combined.
- Now, start kneading. You can do this by hand, using a back and forth movement (usually about 500-600 strokes) or put the dough in your stand-up mixer. If kneading in the mixer, turn the setting to 2 and gradually go to a 4. Knead for about 10 minutes. Once you see the dough pull away from the sides of the bowl, it’s ready. It should be nice and elastic.
- Once the dough is kneaded, cover the bowl with a towel and allow to rise until double. It usually takes about 45 minutes – an hour.
- Next, sprinkle some flour on a clean surface. Cut the dough into 10-12 pieces. Depending on how big you want your buns, you might have fewer or more.
- Take a piece of dough in your hand and roll it around into a ball. Then press it down to form a flat circle.
- Continue with the other pieces. Place on a cookie sheet. Allow to rise until double.
- Bake at 375 for 10-15 minutes.
What Flour To Use
There’s several types of flours you can use to make homemade hamburger buns. I always aim for the most nutritious ones. I’m a huge advocate for grinding your own wheat. See how I do it HERE.
- My favorite is using hard white wheatberries. They are loaded with fiber, bran, germ, vitamins and minerals. They make a fluffy bun!
- My next would be Khorasan wheatberries. Kamut is the brand name and it’s an ancient grain. It is easily digestible and has great benefits as well. I have a brand new bucket of that I can’t wait to start trying.
- Another option is to make sourdough homemade hamburger buns. You can easily adjust your recipe with a few extra steps. Sourdough bread is super gut healthy too.
- You can definitely use flours from the store. I love Bob’s Red Mill Organic flours. They usually have a high protein count than others I’ve seen. Just be careful about using plain all-purpose flour. Most flours have been stripped of the bran, germ and all the essential nutrients that wheat naturally has.
Homemade Hamburger Buns
These whole wheat hamburger buns are so fluffy and will be perfect for your next bbq!
Ingredients
- 4 1/2 cups Flour (I use hard white wheatberries)
- 1 tsp Real salt
- 1 tbsp Yeast
- 1 1/2 cups Hot water
- 4 tbsp Olive Oil
- 4 tbsp Raw Honey
Instructions
- Add flour to a bowl and then sprinkle the yeast on top. Set aside.
- Combine oil/honey water mixture and salt into a bowl. Stir together until mixed well.
- Slowly add the flour/yeast to the bowl,stirring really good.
- Once the flour mixture is combined with the water and salt mixture, give it a good stir to make sure everything is combined.
- Now, start kneading. You can do this by hand, using a back-and-forth movement (usually about 500-600 strokes) or put the dough in your stand-up mixer. If kneading in the mixer, turn the setting to 2 and gradually go to a 4. Knead for about 10 minutes. Once you see the dough pull away from the sides of the bowl, it's ready. It should be nice and elastic.
- Once the dough is kneaded, cover the bowl with a towel and allow to rise until double. It usually takes about 45 minutes – an hour.
- Next, sprinkle some flour on a clean surface.Cut the dough into 10-12 pieces. Depending on how big you want your buns, you might have fewer or more.
- Take a piece of dough in your hand and roll it around into a ball. Then press it down to form a flat circle.
- Continue with the other pieces. Place on a cookie sheet and cover with the towel again. Allow to rise until double.
- Bake at 375 for 10-15 minutes.
Notes
- I use a convection oven and this temperature is just fine. If you have a regular oven, you might need to bump it up to 400 degrees or just watch the time so your buns don’t burn.
- You can also combine an egg and water and brush the tops, if you like that shiny look.
- I use both a hamburger pan and a cookie sheet if I’m making a big batch. No fancy pan is needed.
- If I only need a few buns, I’ll make 6 of those and then turn the rest into 6 rolls.
Watch How To Make Homemade Hamburger Buns
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how would you adjust exactly if you wanted to make them sourdough?
Remove the yeast and replace with 1 cup of active Sourdough Starter. Next, reduce the water. Depending on what type of flour you are using, you might need less or more. Start with less, maybe ½ cup if you’re using freshly-milled flour. If you are using all-purpose flour, reduce by 1 cup. Reduce the flour to 3 ½ cups. I would back the honey and oil down to 2 tbsp. You’ll also need to perform a few stretch and folds. Depending on where you live, the dough might need to rise longer. I’m in Florida where my house stays around 72 on most days. Sourdough has so many benefits but it is more time consuming. Freshly-milled wheat using yeast also has great health benefits. Hope this helps!
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