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!
