Ditch the store-bought packs for these incredibly soft and fluffy fresh milled hamburger buns. The perfect sturdy yet airy bun for your favorite burgers.
As I worked my way through my pantry to replace our regular staples, I knew I wanted a good fluffy hamburger bun. These aren’t too dense making the hamburger impossible to eat. They are fluffy but still sturdy enough to hold up to a jam packed burger. This recipe checks all the boxes and is almost as simple as making an extra trip to the store to pick up a package!
Start with a good mill that will give you fine and consistent flour. I have both the Nutrimill Classic and the Wondermill.
I also love this recipe for Cottage Cheese Hamburger buns for some extra protein. They are my go-to if I am in a hurry as they are made in the air fryer.
If you’re new to fresh milled flour, here are a couple of posts to get you started!
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Table of Contents
Equipment needed to make Fresh Milled Hamburger Buns
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Measuring cups
- Parchment Paper
- Pastry Brush
- Sheet Pan
Everything listed above can be found in, Shop my kitchen!
Ingredients for Fresh Milled Hamburger Buns
- Hard White Wheat Berries: You can use Hard Red or any other HIgh Protein, hard grain you prefer. My family loves the light flavor of a white wheat with the rich flavor of a beef patty.
- Yeast-Instant or dry active
- Sugar-I use granulated coconut sugar
- Salt–Redmond’s Real salt is all I use!
- Water
- Butter
- Egg: There is one egg in the dough and one used as an egg wash to keep your sesame seeds or other toppings in place
How to make Fresh Milled Hamburger Buns
Instructions
- Mill your hard white wheat flour on the finest setting of your grain mill.
- Measure out warm water and melt your butter.
- To the bowl of a stand mixer, add the flour, salt, sugar and warm liquids. Mix just until all flour is moistened. Let autolyse for 20 minutes.
- After the 20 minute autolyse, add the yeast and egg to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. It should be able to pass the windowpane test.
- Cover and proof for 1 hour or until the dough has doubled in size.
- After the dough has risen for 1 hour, it is time to shape. Weigh out 8, 97g portions. Shape buns by pulling dough in small sections up and into the center. Work your way around until you have creatd a smooth surface on the bottom. Pinch the dough in the center to seal.
- Unlike dinner rolls, you wanted to flatten slightly into a “disk”.
- Cover with plastic wrap and allow to proof for 20 minutes while you preheat your oven to 400 degrees F.
- With your remaining egg, add it to a bowl with a tsp of water and whisk until smooth. Brush the tops of your fresh milled hamburger buns and then sprinkle with sesame seeds. You can use poppy seeds, everything bagel seasoning or any other dry seed topping you prefer.
- Bake at 400 degrees F for 15 minutes.
- Allow to cool completely before splitting with a sharp bread knife. I only split mine when we are ready to make a hamburger. If I freeze them, I do so as a whole bun, unsplit.
- Buns can be stored on the counter for 3 days in an airtight container or in the freezer for 3 months.
Fresh Milled Hamburger Buns
Ingredients
Yeast Dough
- 420 grams Hard White Wheat
- 2 1/4 tsp instant yeast
- 3 Tbsp Sugar
- 3 Tbsp Butter melted
- 1 cup water plus 2 TBSP
- 1 Tsp salt
Topping
- 1 egg
- 1 tsp water
- Sesame Seeds, poppy seeds, everything bagel seasoning
Instructions
Yeast Dough
- Measure out warm water and melt your butter.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. It should be able to pass the windowpane test.
- Cover and proof for 1 hour or until the dough has doubled in size.
- After the dough has risen for 1 hour, it is time to shape. Weigh out 8, 97g portions. Shape buns by pulling dough in small sections up and into the center. Work your way around until you have creatd a smooth surface on the bottom. Pinch the dough in the center to seal.
- Unlike dinner rolls, you wanted to flatten slightly into a "disk".
- Cover with plastic wrap and allow dough to proof for 20 minutes while you preheat oven to 400 degrees F.
- With your remaining egg, add it to a bowl with a tsp of water and whisk until smooth. Brush the tops of your fresh milled hamburger buns and then sprinkle with sesame seeds. You can use poppy seeds, everything bagel seasoning or any other dry seed topping you prefer.
- Bake at 400 degrees F for 15 minutes.
- Allow to cool completely before splitting with a sharp bread knife. I only split mine when we are ready to make a hamburger. If I freeze them, I do so as a whole bun, unsplit.
- Buns can be stored on the counter for 3 days in an airtight container or in the freezer for 3 months.
Nutrition
Frequently asked questions about Fresh Milled Hamburger Buns
How do I shape Fresh Milled Hamburger Buns?
The shaping of hamburger buns is very similar to dinner rolls. You want to pull the dough over itself creating good dough tension and pinch on the bottom to seal. The main difference is, you then want to flatten slightly into a disc shape instead of a tall “ball” shape.
Can I substitute honey for sugar?
Yes, but you may not need the 2 Tbsp of water the recipe calls for in addition to the 1 cup. Add all of your ingredients and see how the dough looks. Go ahead and add the 2 Tbsp water if it seems dry after you have kneaded for the first 6 minutes.
Can I use this dough recipe for other baked goods?
You can certainly shape this dough for hot dog buns as well!
More Backyard BBQ must bakes…
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Fresh Milled Hamburger Buns as much as my family does. If you make this recipe, please share and tag me on Instagram orFacebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Classic Focaccia Bread made with Fresh Milled Flour
This spin on the classic focaccia bread is made even better with the use of whole grains made into fresh milled flour.
Recipe Ingredients: