Fresh Milled Flour Hamburger Buns
Give your sandwiches and burgers that special homemade touch! Soft, fluffy, and perfectly chewy, these homemade buns with fresh milled flour are a great wholesome addition to a meal.
Servings: 8 buns
Calories: 280kcal
Equipment
- Small saucepan
Ingredients
For the Dough
- 3 1/2 cups hard white wheat flour (455g) *see notes below
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water
- 1/4 cup honey
- 3 tablespoons avocado oil or any vegetable oil
- 1 large egg room temperature
For Topping
- 1 egg
- 1 tbsp water
- 1 tbsp sesame seeds
Instructions
- In the bowl of a stand mixer, combine the flour, salt, and yeast. Give it a quick stir and set it aside.
- In a small saucepan, warm the water over low heat to about 110°F. Stir in the honey.
- Pour the warm water into the flour mixture, then add the egg and oil. Mix well with a rubber spatula until the dough comes together. It's going to be pretty sticky, but don't be tempted to add any more flour.
- Using the dough hook attachment, knead on medium-low speed (I use speed 2) for 6-8 minutes. The dough should be smooth and slightly tacky and stretchy. It is a little on the sticky side, but it should pull away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise for 1-2 hours or until doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Divide it into 8 equal portions. Shape each portion by creating a flat surface on top, and tucking the remaining dough underneath. Place on a baking sheet about 2-3 inches apart. (Note: if your dough is still sticky, you can wet your hands to keep it from sticking.)
- Cover again and let them rise for another hour or until almost doubled in size.
- Preheat the oven to 400°F. While the oven is preheating, make your topping by whisking together the egg and 1 tablespoon of water in a small bowl. Once the dough balls have risen, brush each one with the egg wash and sprinkle sesame seeds on top.
- Bake for 10-12 minutes, or until the tops are golden brown.
- Carefully remove them from the oven and transfer the buns to a wire rack. Let them cool completely before enjoying!
Notes
- *You can substitute King Arthur whole wheat flour 1:1 for the freshly milled flour in this recipe.
- Store the buns in an airtight container for up to 5 days. They can also be frozen for about 6 months.
- Be sure to spoon and level your flour, and avoid packing it into the measuring cups.
- Check out the step-by-step images in the post above for visual guidance on dough consistency and more.
- You can make this recipe without a stand mixer by kneading by hand. It will take longer, though — knead the dough for around twice as long to develop the gluten.
- Milk can be used in place of the egg wash. An egg or milk wash gives the buns that golden, shiny outside crust that buns typically have.
- If you mill your own whole grains, I strongly recommend investing in a quality grain mill. I've tested quite a few, and the Mockmill professional grain mill produces baked goods with the best texture.