This is an AMAZING hamburger bun recipe using 100% freshly milled wheat that is not only easy but FAST!
Pull this recipe out when you need buns in a hurry!
Fast Hamburger Buns with Freshly Milled Wheat
This is a converted recipe from Fox and Briar! Such a great hamburger bun recipe that is FAST!
Ingredients
- 2 tablespoons instant yeast yeast can use active dry yeast, see instructions
- 1 cup plus 2 tablespoons warm water about 110 degrees
- 1/3 cup oil I used avocado oil
- 1/4 cup sugar I use cane sugar. This can be omitted, but it may affect the softness and flavor of the bread
- 1 large egg beaten
- 1 teaspoon salt
- 3 to 3-1/2 cups freshly milled hard white wheat flour Mill about 2-2.5 cups of wheat berries to equal the flour needed. See note about wheat berries.
Topping
- 1 egg yolk
- 1 TB water
- 2 TB sesame seeds
Instructions
- Start preheating your oven to 425 degrees F
- Mill your hard white wheat berries into flour. Set aside.
If using active dry yeast
- Active dry yeast must be activated! In a bowl or mixer add your yeast, water, sugar, and oil and mix together. Let stand for 5 minutes. After 5 minutes, should be bubbly mixture. If not, your yeast is bad. Toss it out and try again.
If using instant yeast
- You can choose to activate your yeast if you want, but you don't have to. To a bowl or mixer, combine your yeast, water, sugar and oil. Mix together.
- Whisk in egg
- Add your salt, mix together. Add 2 cups of freshly milled wheat and mix to combine.
- In your mixer, continue to add flour about 1/4 cup at a time until the dough mixer starts to pull off the sides of the bowl.
- Once dough just starts to pull off sides of bowl, stop adding flour and set your timer to knead for about 4-5 minutes until the dough is smooth. I prefer the dough to be a bit on the tacky side. I can always dust my hands with flour when I shape it.
- After knead time, remove dough from bowl. Divide pieces into about 8 equal sizes (or just eyeball it like I do). If you want smaller buns, make dough balls smaller (See video for explanation)
- Roll dough into smooth balls (same way to make rolls), then flatten down the tops a bit. Set aside on baking sheet.
- When all dough balls are rolled out, cover with light towel and let rest for 10 minutes.
- After ten minutes, brush with your egg wash mixer and sprinkle with sesame seeds.
- Bake in preheated 425 degree F oven until golden brown on top. For me this takes about 12 minutes. After 12 minutes, if buns look cooked but not browned you can place under broiler for about 1 to 1.5 minutes to brown them.
- Let cool for about 10 minutes, then slice open and enjoy!
Notes
Wheat berries to use:
This is a yeast bread so I prefer hard white wheat. Hard white wheat provides a mild flavor and works great! However, since this isn't a crazy super high yeast loaf it is possible to use other grains like spelt, kamut, einkorn, and soft white wheat. Just know that using ancient grains can be a bit tricky so proceed with caution!
About the sesame seeds:
I think these look SO much better with sesame seeds added! But, of course, you can choose not to use them and it will do just fine. I still recommend doing the egg wash even if you don't use sesame seeds to help the buns get that beautiful golden brown look.
Storing instructions:
When buns are completely cooled, store in airtight container for about 3 days.
Freezing Instructions:
To freeze, wait until buns are completely cooled and slice them in half. Then wrap up tightly in plastic wrap and place in plastic bag. Freeze for 1 month.
OR
Just place them individually in a air-tight freezer safe container and freeze for 1 month.
Tried this recipe?Let us know how it was!
I am newbie to milling & making bread. I tried your whole wheat sandwich recipe & loved it. These buns were soft and yummy. I did do the egg wash & sesame seeds. They look beautiful. Thank you for making it look so easy & not so intimidating.
Can this recipe be doubled in a stand mixer?
Yep! I double it all the time.
I’m brand new to milling my own flour and decided to give these a try. They were absolutely delicious and easy to make as a newbie to using freshly milled flour! I love how quickly they came together. I will definitely be making these again!
When doubling the amount of flour doesn’t change on recipe. Is it 3 cups for single and doubled recipe ?
Loved the buns. Only had half the yeast as instant, so used half regular rise yeast and the final buns were still yummy. Family was very happy with these.
Can this be mixed in a bread machine and take out before baking?
I’d like to know that answer too’
I just did that. First time making these. After the first kneading I took the dough out. It worked well, tasty hotdog buns
Can hard red wheat be used? What adjustments would I need to make if any?
Do you have the nutritional values for your recipes? I have the grains and mills, but have just be diagnosed with type 2 diabeties. I dont want for my harx earned money to go to waste because i cannt use the grains i have bought.
Just made these and wow! They look amazing! So appreciative of your recipes!
I made these buns today and used the zojirushi bread machine to make the dough. I used the basic bread method of putting in the ingredients (instafirm yeast on top of flour) and used the dough (#11) setting on the machine. When the dough was finished it was great to roll the buns out. Yes, the machine may have taken a bit longer than the hand mixer method, but I wasn’t in a hurry, so I used the machine. Turned out great. Thanks
This is my new go to recipe for buns. Any tips on preventing them from cracking? The taste is better than anything in the store and it’s super easy to make. Your recipes never disappoint me.
This recipe delivered as promised. The buns are very tasty and easy to put together. They are soft as well and look pretty with the sesame seed topping.
is 2 TABLESPOONS/ 24 GRAMS of instant yeast for only 3 1/2 cups of flour a typo???
I made these last night and they are delicious! I will make them again!
We have loved all your recipes so far! Thanks for putting in the work you do. We received our flour mill last week and have already made several of your recipes.
We’ve specifically made these buns twice. The first time with hard white and they turned out beautiful and delicious. The second time we tried soft white and they cracked on us. Any recommendations for using soft white or should we stick to the hard white?
Thanks!
I would just stick to the hard white OR you can maybe use 3/4 hard white and 1/4 soft white if you’re looking to just soften them up a bit but still maintain the structure.
Wondering, since I don’t have a mill, if I use regular wheat flour will the recipe ingredients change?
You may need more or less flour since this was a recipe designed for 100% freshly milled wheat.
THIS IS THE BEST FMF RECIPE I’VE EVER TRIED.
Oh my goodness!!! This was FABULOUS. Thank you SO MUCH!!! I truly didn’t know I could make buns so fluffy with 100% fresh milled flourrrrr!!! some notes – I have an artisan kitchen aid mixer. I started with the paddle attahment until half the flour was in, switched to the dough hook. Had to mix and knead nearly 20 minutes, got a decent window (tbh, best I’ve ever gotten). Trusted the process, weighed out my buns (3.5 oz each), rolled them up, and baked. ten minutes. The literal fluffiest homemade buns I’ve ever made with FMF.
Thank you!!!!! I used Palouse hard white wheat berries in my nutrimill.
First time making these and I used my bread machine for the mixing and kneading. It was so quick and easy and I did hotdog buns, very soft and tasty! Thank you!! I’m still new so having a success is such a nice feeling:)
With low expectation I tried making hamburger buns with fresh milled white hard wheat. I used a portable mixer with the dough hooks. The dough turned stretchy and smooth so nicely I was shocked. Shaping was easy. The buns came out of the oven beautiful, golden brown. Resisted until cool to taste. Wow the texture soft but strong to hold burger. The taste was so exceptional. Slicing was a snap. I can never eat store bought again. The recipe was quick and easy. Highly recommend.
An add-on to my previous comment. Even with using instant yeast, I chose to let yeast, water, sugar, oil stand 5 minutes before preceding with recipe. It was bubbling.
So again I say 5 star.
These were a big hit with my family! I ran out of sesame seeds so I did not use them on top. Thank you for this fast, and delicious recipe!
I made these with Palouse berries, with hamburger and hotdog buns. I haven’t gotten the nerve to try them without adding a bit of vital wheat gluten, yet, though. They were amazing! I added 2tsp of VWG and got to window pane with kitchen aid in about 20 minutes.
I make these almost weekly and always double them! They are such a staple in our house. I love using them for breakfast sandwiches too. Love how fast they come together. Thanks for such a great recipe
Very easy to follow and came out great! I don’t eat eggs, so I used bobs red mill egg replacement instead.
I love these. I have made these at least half a dozen times, and now make double batches. (I find I use closer to 4 cups of flour, so I mill 2/5-3 cups when I make a single batch, and the double recipe really is just everything.) Thank you for this great, convenient recipe.
Fabulous! My first fresh milled grain recipe. It’s a keeper. After tasting this, no way am I ever going back to store bought product. I was so impressed that I ordered a NutriMill grain mill as I was eating the first hamburger bun. Best part is, the hard white wheat berry was grown on our farm.
The flour milled in the mockmill comes out very hot. Are you milling a day ahead or just using hot flour? Thanks.
~Mary