Whole Wheat Hamburger Buns

Whole wheat hamburger buns are a summer staple in our house. A couple years ago I made it a goal to get away from store-bought buns and it was a tough transition for a while- until I discovered this recipe.

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases

When you’re biting into your favorite burger you want a bun that’s light and fluffy and doesn’t compete with or hide the burger. Brioche recipes I tried would turn out so rich, and a lot of the whole wheat buns were just too heavy.

Secretly, I longed for those cheap old store-bought buns that stick to the roof of your mouth and let the cheeseburger shine through gloriously! I felt like every grill-out night was a disappointment.

Until I discovered this recipe.

These whole wheat hamburger buns are light and airy, yet full of whole wheat flavor and goodness! I make them constantly and am determined to always have a bag or two in the freezer. We use them for burgers, ham sandwiches, breakfast sandwiches, and everything in between. Give this recipe a try and fall in love with burgers all over again!

Check out our original hamburger bun recipe, HERE

Why Bake Your Own Whole Wheat Hamburger Buns?

---

Baking your own homemade hamburger buns lets you control the ingredients, the flavor, and the texture—something that’s impossible with pre-packaged, mass-produced versions from the grocery store. Plus, if you’re passionate about whole grains, baking your own buns is the perfect way to work them into your daily diet.

Here are a few more benefits:

• Freshness: Your buns won’t taste like they’ve been sitting in a warehouse for three weeks.
• Nutrition: Whole wheat is a better source of fiber, vitamins, and minerals.
• Customization: Want poppy seeds, sesame seeds, or no seeds at all? You get to decide.
• Satisfaction: There’s nothing like pulling warm, golden brown buns from your oven.

---

The Magic of Freshly Milled Flour

Do I have to Use Freshly Milled Flour?

This recipe works great with either store-bought whole-wheat flour, or freshly milled. If you’ve never baked with freshly milled flour, let me just say—this is the best results secret no one talks about enough.

Read our Complete Guide to Milling Flour at Home

Freshly milled flour has a nutty aroma, slightly sweet taste, and far more nutrition than any bag of flour sitting on a shelf. Grinding your own flour allows you to experiment with different wheats and ancient grains.

A good quality grain mill makes this possible, and it adds a deeper flavor and improved texture to your whole wheat dough.

---

Key Ingredients For Whole Wheat Hamburger Buns

This is a yeast bread, which means we’re looking at a few basics:

• Whole wheat flour (freshly milled if you can)
• All-purpose flour or bread flour (to lighten up the texture)
• Granulated sugar, honey, or maple syrup
• Sea salt
• Butter
• Active dry yeast or instant yeast
• Large egg (plus another for the egg wash)

Pro tip: If you’re baking for special diets, this recipe is easy to tweak. You can use dairy-free products such as oil instead of butter.

---

Let’s Bake: Homemade Whole Wheat Hamburger Buns

Step 1: Mix the Wet Ingredients

The first step is mixing all of your wet ingredients together. I start by adding the water to a small bowl and add the sweetener and egg. give this a quick mix to stir the egg up and disperse the sugar.

Step 2: Mix the Dough

In the bowl of a stand mixer fitted with a dough hook, combine your whole wheat flour, bread flour, salt, and yeast. Mix these until they’re evenly dispersed then go ahead and pour in the wet ingredients. Mix for about a minute on low to medium speed until a dough forms then throw in the two tablespoons of butter and continue to mix on medium speed.

When you first start mixing the ingredients together, the dough will seem sticky and will not clear the sides of the bowl. You want to continue to let the mixer knead the dough until this changes. After 12-15 minutes of mixing (I KNOW! This is a LONG TIME!) the dough should start to form a ball around the dough hook and will pull away from the sides of the bowl.

---

Step 3: First Rise

Turn the dough onto a work surface and knead a few times into a smooth ball. Place it in a lightly greased mixing bowl, cover with plastic wrap, and let it rise in a warm place for about 30-45 minutes. This is your first rise.

The dough should roughly double in size. This step helps develop flavor and structure.

---

Step 4: Shape the Dough Balls

Punch down the dough and turn it out again. Divide into 8 equal pieces (or 10 if you want smaller buns). Shape each into a dough ball, tucking the edges underneath to form a tight top.

I like to shape these by pressing each piece into a square and then folding the top edge down about 2/3rds of the way. I then fold the bottom half up forming a tube of sorts. Starting at one side I then roll the tube up into a ball and us the heel of my hand to tuck the ends under, tightening the roll.

Place them on a parchment paper-lined baking sheet, leaving space between them.

Side note: These baking rings are TOTALLY unnecessary, but they are kind of fun! They keep the bottom half of the buns lighter in color and flatter so they look more like the fancy buns you can buy in the deli section!

---

Step 5: Second Rise

Cover loosely with plastic wrap or a clean towel and let them go through a second rise—about 30–45 minutes in a warm place.

The buns should puff up and almost double again. They’ll finish rising in the oven during the bake (this is called oven spring).

---

Step 6: Add the Egg Wash & Seeds

This step is totally optional and not something I do when eggs are $5/dozen! Whisk an egg with a splash of water and brush the tops of the buns gently with this egg wash for a glossy finish.

Sprinkle with sesame seeds, poppy seeds, or both—your choice! OR this delicious Everything Bagel Seasoning!

---

Step 7: Bake

Preheat your oven to 325°F (190°C). Bake the buns for 15–18 minutes, or until golden brown on top and firm when tapped on the bottom.

If you have a Thermapen or internal thermometer, whole wheat hamburger buns are done when they reach an internal temp of 190 degrees.

Let them cool slightly before slicing and using them for your favorite burgers or veggie burgers.

---

Storage Tips & Freezing

These buns are best fresh but freeze beautifully. Once cool, wrap individually and freeze for up to 2 months. Reheat in a toaster oven or wrapped in foil at 300°F.

---

Frequently Asked Questions

Q: Can I use all whole wheat flour?
A: Yes, but the buns will be denser. Mixing with all-purpose flour or bread flour helps with softness and structure. Feel free to play with the percentage of wheat vs white flour to your liking, as long as you keep the total amount of flour the same.

Q: Can I make them dairy-free?
A: Absolutely. Use oil instead of butter.

Q: Can I make mini buns or slider buns?
A: Yes! Divide into smaller dough balls and adjust your rise times and baking time (about 10–12 minutes).

---

Wrap-Up: Why Whole Wheat Hamburger Buns Just Taste Better

There’s something wholesome and heartwarming about making homemade burger buns from scratch. You’ll never go back to all white flour doughs or preservative-filled buns once you get the hang of this recipe.

Whether you’re going all in with freshly milled flour, sprinkling on poppy seeds, or experimenting with different rise times, you’re doing more than just baking—you’re crafting something that nourishes and delights.

So the next time burger night rolls around, give your patties the amazing whole wheat hamburger buns they deserve.

---

Love baking with whole grains? Check out our other quick recipes, kitchen tutorials, and baking tips to elevate every serving of food in your life. And don’t forget to share your bun pics—we want to see those glossy egg wash finishes and pillowy tops!