Homemade Whole Wheat Hamburger Buns
Make your burgers extra special with these homemade hamburger buns. The buns are made with part whole wheat flour.
There’s nothing quite like a homemade bun to elevate your burgers, and these soft whole wheat hamburger buns are a great place to start. They’re made with a blend of all-purpose and whole wheat flour for a light texture with extra flavor, fiber, and nutrition.
Baking the buns in canning jar bands helps shape them evenly—ideal for both standard and slider-sized sandwiches. Serve these with your favorite burger patties, pulled pork, or grilled chicken for a satisfying homemade meal.
What You’ll Like About These Buns
Soft and flavorful. Just the right mix of whole wheat and all-purpose flour for taste and texture.
Great shape and structure. Perfect for burgers—sturdy enough to hold fillings, soft enough to bite through.
Customizable sizes. Make full-size or slider buns using wide-mouth or small jar bands.
Freezer-friendly. Make a big batch and freeze extras for later use.
Ingredient Notes
- Yeast: Active dry yeast works well—proof it in warm water to get things started.
- Flour: A mix of all-purpose and whole wheat flour gives lightness and structure.
- Egg: The yolk enriches the dough; the white is used for a glossy egg wash.
- Butter: Adds flavor and tenderness.
- Sugar: A little sugar feeds the yeast and adds a subtle sweetness.
- Salt: Enhances flavor—don’t skip it!
- Sesame or poppy seeds: Optional toppings for a classic finish.
Steps to Make Homemade Whole Wheat Hamburger Buns
- Proof the yeast in warm water and let it stand for 10 minutes.
- Mix in the flours, egg yolk, salt, sugar, and melted butter to form a dough.
- Knead until smooth and elastic, then let rise in a greased bowl until doubled.
- Shape dough into balls, flatten into disks, and place in jar bands or directly on parchment-lined baking sheets.
- Let rise again until doubled in size.
- Brush with egg white wash and sprinkle with seeds, if using.
- Bake until golden brown and fully cooked.
Tips for the Best Burger Buns
- Weigh dough portions for evenly sized buns—about 2 ounces each for standard buns.
- Use a light hand when brushing with egg wash to avoid deflating the dough.
- Let buns cool completely before slicing for clean cuts.
- For softer crusts, cover the hot buns with a clean towel while cooling.
Recipe Variations
- Make slider buns. Use smaller jar bands and 1 1/4 to 1 1/2 ounces of dough per bun.
- Add seeds or toppings. Use everything bagel seasoning, oats, or sesame seeds.
- Use honey. Replace some or all of the sugar with honey for added flavor.
- Enriched version. Add 1/4 cup milk powder for extra softness and richness.
- Dairy-free version. Use oil instead of butter and water in place of milk or milk powder.
Serving Suggestions
- Serve with grilled burgers, veggie patties, or fried chicken sandwiches.
- Use for pulled pork or barbecue beef sliders.
- Pair with hearty soups or stews for dunkable dinner rolls.
- Split and toast for breakfast sandwiches with eggs and cheese.
How to Store and Reheat
Refrigerate: Store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freeze: Wrap cooled buns tightly and freeze for up to 2 months. Thaw at room temperature.
Reheat: Warm buns in a 300°F oven or toast lightly before serving. Split and toast for sandwiches or burgers.
Homemade Whole Wheat Hamburger Buns
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water, about 110 F
- 2 cups all-purpose flour, about 9 ounces, plus more for kneading
- 3/4 cup whole wheat flour, about 3 1/2 ounces
- 1 large egg, separated
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- 1 teaspoon water
- pinch salt
- sesame seeds or poppy seeds
Instructions
- In a large mixing bowl, combine the yeast and water. Let stand for 10 minutes.
- With the dough hook attachment of a stand mixer or by hand, work in the all-purpose and wheat flours, the egg yolk, 1 teaspoon of salt, sugar, and melted butter.
- Knead with the stand mixer or by hand on a lightly floured work surface for about 10 minutes, or until smooth and elastic. Work in small amounts of flour, as needed, to keep the dough from sticking to the sides of the bowl or to the work surface.
- Coat the inside of a large bowl with vegetable oil or melted butter. Gather the dough into a ball and place it in the oiled bowl. Turn the dough to coat thoroughly with the oil. Cover the bowl with plastic wrap and place it in a warm, draft free place until doubled, about 1 hour.
- If you are using jar bands or baking forms, spray the insides with nonstick cooking or baking spray. Use wide-mouth bands for large buns. For slider buns, use smaller bands.
- Line 2 large baking sheets with parchment paper.
- Place jar bands or forms on the prepared baking sheets.
- Remove the risen dough to a lightly floured work surface and press out excess air bubbles. Tear off pieces of dough and shape into balls, roughly 2 ounces each (about 1 1/4 to 1 1/2 ounces for small buns). Flatten slightly to form disks.
- Place the disks on the parchment-lined baking sheet in the jar bands, or place the dough disks on the baking sheets, leaving at least 2 inches between each disk.
- Cover the baking sheets loosely with tea towels and let the buns rise in a warm place for about 45 minutes or until doubled.
- Heat the oven to 400 F.
- Whisk the egg white with 1 tablespoon of water and a pinch of salt. Gently brush each bun with the egg wash and sprinkle with seeds, if desired.
- Bake for about 15 minutes or until nicely browned. Makes 12 large buns or about 16 to 18 small buns.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
