Whole-Wheat Burger Buns
Soft, fluffy, and slightly nutty homemade burger buns made with whole-wheat flour. Perfect for holding your favorite juicy patties and adding a wholesome touch to any barbecue.
For 8 servings
Activate the yeast.
In a large bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
TIPMake sure your water is warm, not hot. Hot water can kill the yeast and prevent your dough from rising.Combine the dry and wet ingredients.
- In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
- Add the flour mixture to the yeast mixture.
- Add the olive oil and one beaten egg.
- Mix with a spoon or spatula until a shaggy dough forms.
Knead the dough.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook for this.
TIPTo check if the dough is kneaded enough, perform the 'windowpane test'. A small piece of dough should stretch thin enough to see light through it without tearing.Let the dough rise.
Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the buns.
- Gently punch down the risen dough to release the air.
- Divide the dough into 8 equal portions.
- Roll each portion into a smooth ball and flatten it slightly into a disc shape.
- Place the buns on a baking sheet lined with parchment paper, leaving space between them.
Let the buns rise a second time.
Cover the baking sheet loosely with a cloth and let the buns rise for another 45-60 minutes, until they are puffy.
Preheat the oven and prepare the buns.
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk the remaining egg with 1 tablespoon of water to make an egg wash.
- Gently brush the tops of the buns with the egg wash.
- Sprinkle with sesame seeds.
Bake the buns until golden brown.
Bake for 12-15 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
Cool the buns.
Transfer the baked buns to a wire rack to cool completely before slicing and serving.
TIPFor an extra soft crust, you can brush the tops of the hot buns with a little melted butter as soon as they come out of the oven.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Using a mix of whole wheat and all-purpose flour gives the buns a light, soft texture while still providing the benefits of whole grains.
- 2Don't skip the second rise (proofing). This step gives the buns their light and airy structure.
- 3Store leftover buns in an airtight container at room temperature for up to 3 days.
- 4These buns freeze well. Wrap them individually and freeze for up to 3 months. Thaw at room temperature before using.
Adapt it for your goals.
Vegan
Use maple syrup instead of honey, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg in the dough, and brush with plant-based milk before baking.
quickQuick
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients and reduce the first rise time to about 30-40 minutes.
high proteinHigh protein
Add 2 tablespoons of vital wheat gluten to the flour mixture. This will improve the dough's elasticity and result in a higher rise and chewier texture.
kid friendlyKid friendly
Divide the dough into 12-16 smaller portions to make slider buns, perfect for smaller hands and appetites. Reduce baking time slightly.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full longer.
Provides Complex Carbohydrates
These buns offer complex carbohydrates that provide a steady release of energy, unlike the simple carbs in white bread.
No Preservatives
By making your own buns, you avoid the preservatives, artificial flavors, and high-fructose corn syrup often found in commercial products.
Frequently asked questions
Yes, homemade whole-wheat burger buns are a healthier alternative to store-bought white buns. They are made with whole wheat flour, which provides more fiber, vitamins, and minerals. Making them at home also allows you to control the amount of sugar and salt.