A burger bun is as important as the burger itself. Soft with a tender crust that melts in the mouth. These soft whole wheat burger buns are, soft, tender, and delicious.
Table of Content
You know how I feel about my burger buns. They just HAVE to be SOFT! That is why my Soft Burger Buns is, by far, the most popular recipe for burger buns!
I wanted to make whole wheat burger buns. And yet, I wanted to make sure they had the same exact softness and tender crust as my original recipe.
After much trial and error, I must succeed and this is the result. These buns are not 100% whole wheat, and yet, they are light fluffy, and delicious. Which is a great compromise for health and flavor.
Why make these buns?
- The recipe is like any other bread recipe with ingredients you probably already have on hand.
- The secret to making these buns soft, light, and airy is in the kneading and in the consistency of the dough. I highly recommend you watch the video and take note that my dough is soft, smooth, and elastic but also quite sticky.
- The soft dough is much easier to knead in the stand mixer than by hand so I highly recommend letting the machine do the kneading if possible.
Timeline and process at a glance
- Prepare dough - 25 mins
- First rise - 60 to 90 mins
- Shape the buns - 10 mins
- Proof the buns - 45 mins
- Bake the buns - 25 mins
- Cool the buns - 15 mins
Ingredients and substitutes
- Whole wheat flour - Adds a nice nutty flavor to the bread and makes the buns more wholesome and nutritious.
- Flour - Since this bread if not 100% whole wheat, the rest of the flour is all-purpose flour. I have always used all-purpose flour and it works great.
And yet, if you prefer you can use bread flour - I have no doubt it will be even softer. - Warm milk - I like adding milk to this bread recipe. It gives a nice soft tender crumb to the bread. And yet, if you want, you can substitute the milk with water. That would work just as well. But, the dough might be a bit looser. So, adding a few handfuls of flour may be necessary.
- Yeast - Active dry yeast is usually what I use, but any active yeast works. Over the years, I've used many different brands. And I can tell the yeast has never been an issue. I have even used fresh yeast when I made it in India and the bread was just as soft.
Whole wheat burger buns
Dough
- Yeast mixture - In a mixing bowl or measuring cup combine the warm milk (110 F), yeast, sugar, butter, and eggs. Stir and set aside.
- Combine - Measure both the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
- Knead - continue to knead on medium speed for 18 to 20 minutes or until you have a smooth and elastic dough.
Pro tip - you can also knead the dough by hand on a lightly floured surface for 20 to 25 minutes. - Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Pro tip - You want the dough to be really really soft, and a little sticky. But it has to be elastic! This is what will give us soft hamburgers. - Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
Shape & proof,
- Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.
Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour. - Divide the dough into 10 to 12 depending on how big you want the burgers.
Pro tip - For 6oz /150 grams size beef patties make 10 buns for 9 oz/250 grams beef patties make only 8 buns - Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an un-floured surface. The un-floured surface creates the tension we need in the dough
Pro tip - Do not over-roll these for too long or you will rupture the top smooth skin. - Tray - Place the buns on a baking tray. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. - When almost doubled in size, about 20 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5
Bake
- Eggwash - Brush each bun with an egg wash and sprinkle on some sesame seeds.
Pro tip - Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust. - Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.
Pro tip - When baked, the internal temperature of the hamburger buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped. - Keeping them soft - as soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft.
Pro tip - Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Troubleshooting
- Why did my dough not rise? Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
- My burger buns were not soft. They were dense. If you add too much flour to the dough the buns will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky when kneading.
- My burger buns deflated when baking? Prove the buns for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the buns they tend to rise and deflate when baking.
- Why are my buns flat? Again if you overproof the buns before baking they will rise and deflate giving you flat hamburger buns.
Variations
- Onion buns - for an onion flavor add 1 tablespoon of onion flakes to the dough. Alternatively, you can add sauteed red onion to the mix.
- Garlic buns - brush the buns with garlic butter for a garlic flavor.
- Herbed buns - Add chopped herbs like fresh parsley or dill to the dough.
More buns recipes
How long do these whole wheat burger buns keep?
If stored properly these burger buns will last for 3 to 4 days at room temperature. These freeze well too so if you make extra place them in a ziplock back and freeze them for longer.
Can I make this dough by hand? Do I need a stand mixer to make these hamburger buns?
Unless you are making buns to feed a crowd you don't need a stand mixer. I usually make these in batches of 12 and always make them by hand. I find kneading dough by hand very therapeutic, you should try it. But if you have a stand mixer then definitely use it.
What makes the burger buns soft and fluffy?
The consistency of the dough.
The dough should be soft, elastic, and slightly sticky. Avoid the temptation to add more flour. Use flour on your hands when kneading but don't make the dough dense.
My mom used to say - a well-kneaded bread dough should be soft and jiggly like a baby's bottom.
Printable Recipe
Whole Wheat Burger Buns Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F /190°C / Gas Mark 5
Difficulty: Easy
Calories: 191kcal
Adjust Servings Here: 15 Buns
Description
A burger bun is as important as the burger itself. Soft with a tender crust that melts in the mouth with the burger. That is what these soft whole wheat burger buns are, soft, tender and nutritious. And, they are also homemade. This is a step by step tutorial on how to make these best, softest, whole wheat hamburger buns from scratch.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 ½ cup (1.50 cups) Warm milk (about 41 C or 105 F)
- 1 Egg (large )
- 4 tablespoon Melted butter ((½ stick))
- 2 tablespoon Sugar
- 2 ¼ teaspoon (9 g) Instant dry yeast ((1 envelop))
- 1 ½ teaspoon Salt
- 2 ¾ cup (330 g) Whole wheat flour
- 1 ½ cup (190 g) All-purpose flour
Plus
- ½ cup (60 g) All-purpose flour (for kneading)
- 1 Egg wash (beaten egg with 2 tablespoon water)
- 2 tablespoon Sesame seeds or poppy seeds
Instructions
Dough
- Yeast mixture - In a mixing bowl or measuring cup combine the warm milk (110 F), yeast, sugar, butter, and eggs. Stir and set aside.1 ½ cup Warm milk, 1 Egg, 4 tablespoon Melted butter, 2 tablespoon Sugar, 2 ¼ teaspoon Instant dry yeast
- Combine - Measure both the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.1 ½ teaspoon Salt, 2 ¾ cup Whole wheat flour, 1 ½ cup All-purpose flour
- Knead - continue to knead on medium speed for 18 to 20 minutes or until you have a smooth and elastic dough. Pro tip - you can also knead the dough by hand on a lightly floured surface for 20 to 25 minutes.½ cup All-purpose flour
- Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Pro tip - You want the dough to be really really soft, and a little sticky. But it has to be elastic! This is what will give us soft hamburgers.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
Shape, Proof, Bake
- Punch - When the dough is doubled in volume transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
- Divide the dough into 10 to 12 depending on how big you want the burgers. Pro tip - for 6oz /150 grams size beef patties make 10 buns for 9 oz/250 grams beef patties make only 8 buns
- Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an un-floured surface. The un-floured surface creates the tension we need in the dough Pro tip - do not over-roll these for too long or you will rupture the top smooth skin
- Proof - Place the buns on a baking tray. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - When almost doubled in size, about 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5
- Eggwash - Brush each bun with an egg wash and sprinkle on some sesame seeds. Pro-tip- Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.1 Egg wash, 2 tablespoon Sesame seeds or poppy seeds
- Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip - when baked the internal temperature of the hamburger buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
- Keeping them soft - as soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft.Pro-tip - do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Recipe Notes & Tips
- The amount of flour you add to your recipe is key to the success of these buns. The final quantity of liquid - eggs, milk, the butter will determine if you need 400 or 450, or even 500 grams of flour.
What's important is to look at the consistency of your dough. It has to be very soft, spongy, and yes still sticky but elastic!! I have tried my best to give you the pictures below to illustrate this. - Temperature - If you have made bread before, then you know that temperature plays a huge role in bread baking. Beginning with the temperature of your liquid ingredients - you want that to be approximately 41 C / 105 F. If it's cooler then it will fail to revive your yeast. And if it's hotter again you will kill the yeast giving you a flatbread.
NO, you don't really need a thermometer. The best way to test it is - just to stick a little clean finger if you can keep your finger in there without discomfort it's good. I always say - it's the same temperature you give milk to a baby - warm. - Covering the rolls as soon as they come out of the oven. This is an important step so don't skip it and don't forget. When you cover the hot buns in a clean kitchen cloth you are letting the steam in the buns cool inside the buns - this keeps the buns soft and moist - not dried out.
Nutrition Information
Calories: 191- kcalCarbohydrates: 31- gProtein: 6- gFat: 5- gSaturated Fat: 2- gCholesterol: 21- mgSodium: 276- mgPotassium: 141- mgFiber: 3- gSugar: 2- gVitamin A: 155- IUCalcium: 39- mgIron: 1.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Dana
Hi, I would like to make these, I don't have have a mixer. Could I knead by hand? Thank you.
Veena Azmanov
Absolutely, you can knead by hand. I do it all the time.
Catherine
Delicious!!! Light and fluffy, and so tasty! The detailed instructions were most helpful. Thank you for an excellent recipe. I have made theses buns twice now, and they are absolute perfection!
Veena Azmanov
Thank you, Catherine.
Sadie
This was my first go at making buns! They turned out great!! How would you recommend storing them?
Veena Azmanov
Hey Sadie, happy you had success with these. I store mine at room temperature for 2 days or in the freezer for a month.