These homemade whole wheat hamburger buns are soft, lightly sweet with honey, and sturdy enough to hold a juicy burger. Made with all whole wheat flour, an egg, and olive oil, they bake up golden with a tender crumb that does not fall apart.
The dough takes about 2 hours from start to finish, with only 20 minutes of hands on work, and makes 12 buns. They freeze well, so a double batch never goes to waste.
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Why This Whole Wheat Hamburger Buns Recipe Works
Honey and olive oil keep whole wheat dough soft, since whole grain flour tends to bake dry and dense. The egg adds richness and helps the buns brown evenly.
A small amount of wheat gluten and lecithin gives the dough extra lift and a longer shelf life. Both are optional, but they make the crumb noticeably lighter.
Ingredients for Whole Wheat Hamburger Buns
- 1 1/2 cups warm water (98 to 105 degrees F)
- 1/3 cup olive oil
- 1/3 cup honey
- 2 teaspoons sea salt
- 1 large egg
- 2 tablespoons lecithin granules (optional)
- 1 teaspoon vital wheat gluten
- 2 1/4 teaspoons dry active yeast (1 packet)
- 4 1/4 cups whole wheat flour, plus more for dusting
Whole wheat flour. Freshly milled hard red or hard white wheat works well. Store bought whole wheat flour works too.
Yeast. One packet is enough for this amount of dough. More does not make the buns rise faster, and it can leave a yeasty flavor.
Honey. It feeds the yeast and keeps the crumb soft. Maple syrup works as a swap.
Egg. It enriches the dough and gives the buns a tender bite.
How to Make Whole Wheat Hamburger Buns
1. Wake up the yeast. Stir the warm water, honey, and yeast together in a large bowl and rest 5 minutes, until foamy.
2. Add the wet ingredients. Whisk in the olive oil, salt, egg, and lecithin.
3. Add the dry ingredients. Stir in the gluten and 3 cups of the flour until a shaggy dough forms.
4. Finish the dough. Add the remaining flour a little at a time and knead about 10 minutes, until smooth and slightly tacky.
5. Let it rise. Place the dough in a greased bowl, cover, and rise about 1 hour in a warm spot, until doubled.
6. Shape. Punch the dough down, divide it into 12 pieces, and roll each into a smooth ball. Set them on parchment lined baking sheets and flatten slightly.
7. Proof. Cover and rest 30 minutes while the oven heats to 375 degrees F.
8. Bake. Bake 15 to 20 minutes, until deep golden and about 190 degrees F inside. Cool completely on a wire rack.
How to Serve Whole Wheat Hamburger Buns
Split the buns and toast them lightly in a skillet with butter. They are made for classic homemade hamburgers and beef burger patties.
For other burger nights, try teriyaki burgers or loaded ranch bacon cheeseburgers and pile them high on a toasted bun.
How to Store and Reheat Whole Wheat Hamburger Buns
Cool completely, then store in an airtight container or zip top bag at room temperature for up to 3 days.
For longer storage, freeze the cooled buns in a zip top bag, then thaw at room temperature and warm in a hot oven at 300 degrees F for a few minutes.
Tips and Variations for Whole Wheat Hamburger Buns
Measure by weight. Whole wheat flour packs densely, so 4 1/4 cups can vary by 40 grams or more.
Keep the dough slightly sticky. Too much flour is the main cause of dry buns, so stop adding flour when the dough clears the bowl.
Use warm, not hot, water. Water above 115 degrees F can kill the yeast.
Check the rise. Press a finger into the dough. If the dent fills in slowly, it is ready.
Weigh the pieces. A kitchen scale gives 12 evenly sized buns that bake at the same speed.
Add seeds. Brush the tops with beaten egg and sprinkle with sesame or sunflower seeds before baking.
Make mini buns. Divide the dough into 16 smaller pieces for sliders and watch the bake time closely.
Keep them fresh. The Purdue Extension leftovers guide is a handy reference for general storage.
Frequently Asked Questions About Whole Wheat Hamburger Buns
Why are my whole wheat hamburger buns dense?
Too much flour, too little rising time, or old yeast are the usual causes. Keep the dough slightly tacky and let it double.
Can I make whole wheat hamburger buns without lecithin?
Yes. Leave it out and add a teaspoon of extra olive oil. The crumb will be slightly less soft.
Can I freeze whole wheat hamburger buns?
Yes. Freeze fully cooled buns in a zip top bag, then thaw at room temperature before warming.
Can I use store bought whole wheat flour?
Yes. Any whole wheat flour works. Add a splash more water if the dough feels stiff.
Can I use instant yeast?
Yes, use the same amount and mix it right into the flour. The first rise may be a little faster.
Homemade Whole Wheat Hamburger Buns
Equipment
- Large mixing bowl
- Whisk
- Baking sheets
- Parchment paper
- Wire rack
- Kitchen towel
Ingredients
Main Ingredients
- 1 ½ cup warm water 98 to 105 degrees F
- ⅓ cup olive oil
- ⅓ cup honey
- 2 tsp sea salt
- 1 large egg
- 2 tbsp lecithin granules optional
- 1 tsp vital wheat gluten
- 2 ¼ tsp dry active yeast 1 packet
- 4 ¼ cup whole wheat flour plus more for dusting
Instructions
Cooking
- Bloom the yeast. Stir the warm water, honey, and yeast. Rest 5 minutes until foamy.
- Mix. Whisk in the oil, salt, egg, and lecithin, then stir in the gluten and flour.
- Knead. Knead 10 minutes until smooth and slightly tacky.
- Rise. Rise covered about 1 hour until doubled.
- Shape. Divide into 12 balls, set on lined sheets, and rest 30 minutes while the oven heats to 375 degrees F.
- Bake. Bake 15 to 20 minutes until golden, then cool completely.
