Looking for a healthier option for your hamburger buns? Look no further than these delicious Whole Wheat Hamburger Buns! Made with white whole wheat flour and sweetened with honey, these buns are the perfect complement to any burger, veggie patty, or sandwich. With a soft and fluffy texture and a subtle nuttiness from whole wheat, these buns will take your burger game to the next level. Follow this simple recipe for perfectly golden and delicious buns to impress your family and friends!
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What are Whole Wheat Hamburger Buns?
Whole Wheat Hamburger Buns are a healthier alternative to traditional hamburger buns, typically made with refined flour and often containing added sugars. Instead, whole wheat buns are made with whole grain flour, which has more fiber and nutrients than fine flour. These buns are often slightly denser and nuttier in flavor than traditional buns, but they provide a satisfying and wholesome base for your favorite burger, veggie patty, or sandwich.
Whole Wheat Hamburger Buns can be made easily at home with a few simple ingredients, and they're perfect for anyone looking to incorporate more whole grains into their diet.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Lukewarm water: used as the liquid component to make the dough
- Unsalted butter at room temperature: provides flavor and richness to the dough
- An egg, room temperature, optional: adds richness and helps bind the dough together but is not necessary for the recipe
- White whole wheat flour (spooned, leveled, and sifted): provides structure and texture to the buns and is a healthier alternative to refined flour.
- Honey or granulated sugar: provides sweetness and helps activate the yeast
- Kosher salt: enhances the flavor of the buns and helps regulate yeast fermentation.
- Instant yeast: leavens the dough and helps it rise
Topping:
- Unsalted melted butter: brushed on top of the buns after baking for added richness and flavor
- Sesame seeds, optional: sprinkled on top of the buns for added texture and flavor
Tools you'll need
How to Make Whole Wheat Hamburger Buns
Note: The full instructions are provided in the recipe card below.
Place all the dough ingredients in the bowl of your electric stand mixer fitted with the dough hook. Knead the dough until soft and smooth but still somewhat sticky.
*(You may want to oil your hands for easier handling lightly). Place your dough in a large, lightly oiled bowl, cover it with plastic wrap, and sit at room temperature 73 - 76 degrees F to let it rise for 1- 2 hours or until it's nearly doubled in bulk. Gently deflate the dough and divide it into 8 equal-sized pieces (about 125 grams each). Then, flatten it into a round, working with one piece of dough at a time. (You may want to flour your hands lightly.) Next, take the edges of the dough, fold them into the center, and gently seal. Then flip your dough over so the smooth side is facing up.
With the palm of your hand, rotate the ball of dough on your surface to create surface tension and seal the dough's edges completely. Place the buns on a parchment-lined baking sheet, spacing them several inches apart. Cover and letproof at room temperature (about 73 - 76 degrees F) or until nice, puffy, and almost doubled size. Brush the buns with about half of the melted butter. If desired, sprinkle the tops with sesame seeds. Bake the whole wheat hamburger buns in a preheated 375°F oven for 15 to 18 minutes, until golden.
Remove them from the oven, and brush them with melted butter. This will give the buns a satiny, buttery crust. Place on a wire rack to cool for about five minutes before transferring to a wire rack to cool completely. Enjoy our Perfect 100% Whole Wheat Hamburger Buns.
Substitutions
- Whole wheat flour: You can use all-purpose or bread flour instead of white whole wheat flour. Note that the texture and flavor of the buns will be slightly different depending on the type of flour you use.
- Honey or granulated sugar: You can use maple syrup, agave nectar, or another liquid sweetener in place of honey, or use brown sugar or another granulated sugar in place of granulated sugar.
- Instant yeast: You can use active dry yeast instead of instant yeast, but you must activate it in warm water before adding it to the dough.
- Unsalted butter: You can use salted butter instead of unsalted butter, but you may need to adjust the amount of salt in the recipe accordingly.
- Egg: You can omit the egg if you prefer or have an egg allergy.
- Sesame seeds: You can use poppy or another seed or spice instead of sesame seeds for topping, or omit the topping altogether.
Variations
- Add herbs and spices: Add some chopped fresh herbs like rosemary, thyme, or parsley, or some spices like cumin, paprika, or garlic powder to the dough for extra flavor.
- Use different seeds: Use different types of seeds for toppings, such as flax seeds, pumpkin seeds, or sunflower seeds, or mix other seeds for a unique blend.
- Make smaller buns: Divide the dough into smaller pieces to make slider buns instead of full-sized hamburger buns.
- Make vegan buns: Use vegan butter and omit the egg to make vegan Whole Wheat Hamburger Buns.
- Make sweeter buns: Increase the amount of honey or sugar in the recipe to make slightly sweeter buns that are perfect for breakfast sandwiches.
- Use different flours: Try using different types of whole grain flours, such as spelled, rye, or barley flour, for a different flavor and texture.
How to Serve
There are countless ways to serve Whole Wheat Hamburger Buns! Of course, they are perfect for serving juicy burgers and veggie patties, but you can also use them to make other types of sandwiches, like pulled pork, BBQ chicken, or even breakfast sandwiches. Toast the buns and spread on some butter or jam for a simple and satisfying breakfast, or use them to make mini pizzas or bruschetta for a fun appetizer.
How to Store & Re-Heat
To store: Whole Wheat Hamburger Buns, let them cool completely after baking, then transfer them to an airtight container. They will keep at room temperature for up to 2-3 days, but they are best when eaten fresh.
To reheat the buns, wrap them in foil and heat them in a 350°F (175°C) oven for 5-10 minutes or until warmed. Alternatively, you can slice the buns in half and toast them in a toaster oven or under the broiler for a few minutes.
If the buns are slightly stale, sprinkle them with water before reheating them to help soften them. Avoid microwaving the buns, as this can make them soggy. Proper storage and reheating allow you to enjoy delicious and fresh Whole Wheat Hamburger Buns even after cooling.
Make-Ahead
Whole Wheat Hamburger Buns can be made ahead of time for convenience. Once baked, the buns can be stored in an airtight container at room temperature for 2-3 days. To make the buns ahead of time, follow the recipe instructions and allow the dough to rise until doubled in size. Once the dough has risen, punch it down and shape it into buns. At this point, you can cover the buns tightly with plastic wrap or foil and refrigerate the dough for up to 24 hours.
When ready to bake, remove the dough from the refrigerator and allow it to come to room temperature for 30 minutes before baking as the recipe directs.
How to Freeze
Whole Wheat Hamburger Buns are a great item to freeze, allowing you to have them on hand whenever needed. To freeze the Whole Wheat Hamburger Buns, let them cool completely after baking, then wrap each bun tightly in plastic or foil. Place the wrapped buns in a freezer-safe bag or container and freeze for 2-3 months. When ready to use, remove the desired number of buns from the freezer and let them thaw at room temperature for a few hours.
Heat the frozen buns directly in a 350°F (175°C) oven for 10-15 minutes or until warmed. Avoid microwaving the frozen buns, as this can make them tough and chewy. By freezing Whole Wheat Hamburger Buns, you can always have fresh, homemade buns for your favorite burgers, sandwiches, and more.
Tips for Making The Best Whole Wheat Hamburger Buns
- Measure your flour carefully: When measuring your flour, spoon it into the measuring cup and level it off with a straight edge. This will help ensure that you use the right amount of flour and that your dough is dry and dry enough.
- Use lukewarm water: The water you use to make the dough should be lukewarm, between 105-110°F (40-43°C). Water that is too hot can kill the yeast, while water that is too cold can slow the fermentation.
- Let the dough rise in a warm, draft-free place: For best results, let it rise in a warm, draft-free place, such as in an oven with the light on, for about 1 hour or until it has doubled in size. This will help the yeast do its job and produce fluffy, light buns.
- Don't overwork the dough: When kneading the dough, be gentle and don't overwork it. Overworking the dough can make the buns tough and chewy.
- Use melted butter for brushing: When brushing the buns with melted butter before baking, use unsalted butter for the best flavor. Add some garlic powder or herbs to the melted butter for extra flavor.
- Let the buns cool before slicing: After baking, cool the buns on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and make them easier to slice.
FAQ
Can I use all-purpose flour instead of whole wheat flour?
You can use all-purpose flour instead of whole wheat flour, but the texture and flavor of the buns will be slightly different. Whole wheat flour provides more fiber and nutrients than all-purpose flour.
Can I make the dough in advance and bake the buns later?
You can make the dough and refrigerate it for up to 24 hours before shaping and baking the buns.
How long do the buns keep at room temperature?
Whole Wheat Hamburger Buns can be stored at room temperature for 2-3 days in an airtight container or plastic bag.
Can I make the buns vegan?
You can use vegan butter and omit the egg to make vegan Whole Wheat Hamburger Buns.
Can I make smaller buns for sliders?
You can divide the dough into smaller pieces for slider buns instead of full-sized hamburger buns.
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Recipe
Easy 100% Whole Wheat Hamburger Buns
Ingredients
- 2 cups lukewarm water
- 2 tablespoons unsalted butter , at room temperature
- 1 large egg , room temperature, optional
- 5 cups white whole wheat flour * (spooned, leveled, and sifted)
- ¼ cup honey or granulated sugar
- 1-¼ teaspoons kosher salt
- 1-½ tablespoons instant yeast
Topping:
- ¼ cup unsalted melted butter
- Sesame seeds , optional
Instructions
- Place all the dough ingredients in the bowl of your electric stand mixer, fitted with the dough hook. Knead the dough until soft and smooth but still somewhat sticky.
- *(You may want to oil your hands for easier handling lightly). Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 - 76 degrees F to let it rise for 1- 2 hours, or until it's nearly doubled in bulk.
- Gently deflate the dough, and divide it into 8 equal-sized pieces (about 125 grams each). Then, working with one piece of dough at a time, flatten it into a round. (You may want to flour your hands if needed lightly.) Next, take the edges of the dough and fold them into the center and gently seal.
- Then flip your dough over so the smooth side is facing up. With the palm of your hand, rotate the ball of dough on your surface to create surface tension and seal the dough's edges completely.
- Place the buns on a parchment-lined baking sheet, spacing them several inches apart. Cover, and let proof at room temperature (about 73 - 76 degrees F) or until nice and puffy and almost doubled in size.
- Brush the buns with about half of the melted butter. If desired, sprinkle the tops with sesame seeds. Bake the whole wheat hamburger buns in a preheated 375°F oven for 15 to 18 minutes, until golden.
- Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. Place on a wire rack to cool for about five minutes before transferring to a wire rack to cool completely. Enjoy our Perfect 100% Whole Wheat Hamburger Buns.
Notes
- To store: Whole Wheat Hamburger Buns, let them cool completely after baking, then transfer them to an airtight container. They will keep at room temperature for up to 2-3 days, but they are best when eaten fresh.
- To reheat the buns, wrap them in foil and heat them in a 350°F (175°C) oven for 5-10 minutes or until warmed. Alternatively, you can slice the buns in half and toast them in a toaster oven or under the broiler for a few minutes.
- For slightly smaller buns: divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes.
- For slider buns: about 3" in diameter. Divide the dough into 24 pieces, and bake for 12 to 15 minutes.
- Brushing buns with melted butter will give them a soft, light golden crust.
- Brushing with an egg-white wash (1 egg white beaten with ¼ cup water) will give them a shinier, darker crust.
- For seeded Whole Wheat Hamburger Buns, brush with the egg wash; it'll make the seeds adhere better. Feel free to add the extra yolk to the Whole Wheat Hamburger Buns dough, reserving the white for the wash.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.