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hamburger buns
Wendy Walker

Homemade Hamburger Buns

5 from 1 vote
These whole wheat hamburger buns are so fluffy and will be perfect for your next bbq!
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Prep Time 15 minutes
Cook Time 15 minutes
Rising - 2 times 1 hour 30 minutes
Total Time 2 hours
Servings: 12 buns
Ingredients Method Notes

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

Method
 

  1. Add flour to a bowl and then sprinkle the yeast on top. Set aside.
  2. Combine oil/honey water mixture and salt into a bowl. Stir together until mixed well.
  3. Slowly add the flour/yeast to the bowl,stirring really good.
  4. Once the flour mixture is combined with the water and salt mixture, give it a good stir to make sure everything is combined.
  5. 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.
  6. 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.
  7. 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.
  8. Take a piece of dough in your hand and roll it around into a ball. Then press it down to form a flat circle.
  9. Continue with the other pieces. Place on a cookie sheet and cover with the towel again. Allow to rise until double.
  10. Bake at 375 for 10-15 minutes.

Notes

  1. 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.
  2. You can also combine an egg and water and brush the tops, if you like that shiny look.
  3. I use both a hamburger pan and a cookie sheet if I'm making a big batch. No fancy pan is needed.
  4. If I only need a few buns, I'll make 6 of those and then turn the rest into 6 rolls.