Whole Wheat Hamburger Buns

Golden brown hamburger buns with sesame seeds on top.

5 from 3 votes

Soft and fluffy hamburger buns made with 100% whole wheat flour. These take a little time to make, but they are worth the effort (most of the time is hands off though).

Prep Time20

Cook Time15

Rising Time2

Total Time2 35

Course: Breads

Cuisine: American

Servings: buns

Calories: 245kcal

Author: Jessica and Merissa

Equipment

Ingredients

1 cup (240 g) warm water about 110℉
2 tablespoons (26 g) granulated cane sugar or honey (1 tablespoon, 21 grams)
2 teaspoons (6 g) active dry yeast or instant
1 large (1 large) egg, beaten
¼ cup (48 g) oil avocado or olive
1 teaspoon (6 g) sea salt
3 cups + 3 tablespoons (384 g) hard white wheat flour
beaten egg or milk for brushing the tops
sesame seeds optional

Instructions

If you scroll up you can find step by step photos.
In the bowl of a stand mixer, stir together the water, sugar and yeast. Let sit for 5-10 minutes, or until foamy.
1 cup warm water, 2 tablespoons granulated cane sugar, 2 teaspoons active dry yeast
Add the oil, egg, salt and flour. Mix until all the flour is incorporated. Add more flour if necessary 1 tablespoon at a time.
How to tell if your dough needs more flour.
After you add the initial amount of flour, scrape the sides of the bowl and start the mixer. Watch how the dough sticks to the side of the bowl, you want it to barely stick to the sides as it mixes. Also when you stop the mixer watch how the dough falls from the hook. It should hold its shape and fall slowly (be careful not to add too much flour).
1 large egg, beaten, ¼ cup oil, 1 teaspoon sea salt
After all the flour is added, knead the dough on medium speed for 5-10 minutes or until the dough is smooth and stretchy. It should form a nice smooth ball around the dough hook. Note: the dough will be quite sticky, but you should be able to pick it up with oiled hands. It will be much easier to handle once it has gone through the first rise.
Place the dough into a large oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour). Or you can let it rise in the fridge for up to 12 hours.
Line a large baking tray with parchment paper. Turn the dough out onto a lightly oiled surface. Divide the dough into 8 equal pieces (use a kitchen scale if you want them all the exact same size). Shape each piece into a ball, pinch together on the bottom and roll between your hands to make it smooth. Flatten each ball to about ½" - ¾" tall.
Place on the prepared baking tray about 2½ - 3 inches apart. Cover and let rise for about 1 hour or until they are roughly doubled in size (if the dough was refrigerated they will take longer to rise). Don’t forget to preheat your oven to 400° before the buns are done rising.
Using a pastry brush, carefully brush the tops with beaten egg, milk or cream and sprinkle with sesame seeds. Bake in a preheated 400°F oven for 14-16 minutes or until golden brown on top. Let cool for a few minutes or until ready to use, before slicing.
These will stay good for up to 3 days in a closed bag at room temperature.

Video

Notes

For the best flavor and texture we recommend using fresh ground flour from hard white wheat or hard red wheat. You can also use high quality store bought white whole wheat flour.

If you have a kitchen scale we highly recommend using it to measure your ingredients.

Nutrition