Soft Whole Wheat Hamburger Bun Recipe

Sure, you can buy store-bought buns, but I am here to show you that making them at home can be pretty easy. Another thing I love about this Soft Whole Wheat Hamburger Bun Recipe is that I know exactly what is going into them- no weird ingredients I cannot pronounce. I also love that there is no excess packaging- they are made and served right at home, fresh from your oven. 

If you are looking for the perfect burger to serve with these buns, how about my carmelized onion and mushroom burger? Or if you are looking for veggie burgers, what about these spicy black bean burgers? Or if you are into salmon as much as I am, these salmon burgers are awesome too. If you like poultry, I have a burger for you as well- these southwestern chicken burgers or teriyaki chicken burgers. 

Ingredients

• Whole wheat flour- I used white whole wheat, but you can also spelt, red whole wheat, or Kamut. For directions on how to use a blend of all-purpose and whole wheat, check the tips section below. 
• Brown sugar or honey- This recipe only calls for 1 tablespoon, so not much! Molasses can also be used and add a rich flavor to the buns. 
• Active dry yeast- Instant yeast can also be used, I will explain more about this in the tips section. 
• Salt- as with all breads, salt has many purposes. If you are interested in these, check the salt section below. 
• Water- You can also use milk in this recipe, but I prefer using water. 
• Egg- this is used for the egg wash on the buns. 
• Seeds- These are used for toppings. You can use them, or leave them off. This is a personal preference. I used sesame seeds and poppy seeds on mine. 

How to make

This is an easy recipe and uses a method called the "straight dough" method. Essentially everything is thrown together in one bowl to be mixed. 

• Start by activating the yeast. Add the warm water, yeast, and brown sugar to the mixing bowl. Mix and let it sit at room temperature for about 5 minutes. 
• Next, add the flour and salt. Mix for 1 minute with a dough hook attachment and check the dough. This is a whole wheat dough, so it needs to be a little tacky (slightly sticky), but you don't want it to be too sticky. If you need to add more flour, add it now. 

• Once the dough is a good consistency, let it mix on medium speed for 7-10 minutes until the dough is smooth and supple. 
• Cover with plastic wrap or a towel and let the dough rise at room temperature until the dough has doubled- mine took about an hour. This is the first rise. 

• Next, it is time to shape the dough. Place the bread dough on a lightly floured surface. Divide your dough into 8 equal pieces. Using the kitchen scale, these will weigh about ounces. Or you can just eyeball them too. Form into tight balls. 
• Place the whole wheat hamburger burger buns on a parchment-lined baking sheet seam side down. I used 2 to ensure they didn't rise into each other. 

• Now, here is where my recipe differs from others. One thing I learned in culinary school was to lightly weight the top of the buns so they won't rise like dinner rolls. To do this, place a piece of plastic wrap over the top of the buns on each tray. Then place another sheet pan on top of the covered buns. This will begin the second rise. 

• Let them rise like this for about 20 minutes. Remove the pan and let it rise for another 10 minutes while the oven is preheating. 
• Brush the buns with the egg wash and sprinkle with your toppings if you are using them. 

• Bake until the buns are a beautiful golden brown. Since they are whole wheat, it is really important not to overbake them or they will dry out. Mine took exactly 12 minutes. 
• Let the whole wheat burger buns cool slightly before serving.

Tips and tricks

• If you want to use instant yeast in place of active dry, no problem. Simply sub 25% less instant yeast for the active dry. In this recipe, that means- 
• If you want to use a blend of white flour and whole wheat flour, I recommend doing a 50/50 trade. This would be whole wheat flour and all-purpose flour. 
• When checking for the hydration in your dough, I like to look for a few things. First, is it pulling away from the sides of the bowl if you are using a stand mixer? This dough should be a little sticky, but not so sticky that it sticks to the sides of your bowl. Also, when you touch the dough, it should feel just barely sticky, not too much. 
• Be sure to use the dough hook and not the paddle attachment for mixing the dough. 
• Be sure to let the whole wheat hamburger buns rise properly on both rises. They should double with each one. If you have a warm place in your kitchen, you can place them here to get them to rise more quickly. 
• Parchment paper isn't essential, but it sure makes clean-up so much easier!
• If you don't want to brush the homemade burger buns with egg wash, you can also brush them with a little bit of olive oil. 
• If you are making slider buns, this recipe will make 16 of them. 

Topping ideas for homemade hamburger buns

One of the best things about making your own hamburger buns if you can mix their toppings up any way you like. Let me share a few ideas with you. 

• Classic Sesame Seeds: Brush the tops of your buns with a little beaten egg and sprinkle sesame seeds for a classic burger bun look and a slightly nutty flavor. I use this method all the time.
• Poppy Seeds: Similar to sesame seeds, poppy seeds can add a unique flavor and a bit of crunch to your buns. I also LOVE poppy seeds on mine so I use these often too.
• Cheese: Melt a slice of your favorite cheese onto the tops of the buns during the last minute of baking for a gooey, flavorful addition.
• Garlic Butter: Brush the tops with a mixture of melted butter and minced garlic before baking to infuse the buns with a rich, garlicky flavor.
• Herbs: Sprinkle chopped fresh herbs like parsley, chives, or cilantro on top before baking for a burst of freshness.

Why is salt important in making bread?

1. Flavor Enhancement: Salt boosts the overall flavor of bread, bringing out the natural sweetness of the flour and creating a balanced taste.
2. Yeast Regulation: Salt controls yeast growth, ensuring a controlled and even fermentation process without the dough rising too quickly.
3. Gluten Development: Salt strengthens the gluten network, improving elasticity and resulting in better-textured bread with a good crumb structure.
4. Dough Conditioning: Salt enhances the handling properties of the dough, providing stability and making it easier to shape.
5. Water Absorption: Salt improves water absorption, ensuring well-hydrated dough and a consistent texture in the final bread.
6. Preservation: Salt's natural preservative properties extend the shelf life of bread by inhibiting the growth of microorganisms.
7. Crust Formation: Salt contributes to the development of a golden brown crust, adding texture and flavor to the bread.

Side dish ideas to serve with burgers

• Bread & Baking
• Yeasted Breads
• Baked
• White Whole Wheat Flour