Soft Whole Wheat Burger Buns
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.
My classic burger buns have always been a big hit — both at home and on the blog. They’re soft, fluffy, and honestly, a family favorite. I can’t even count how many times we’ve used them for cookouts, weeknight dinners, and “just because” burger nights.
But over time, I kept getting the same question: “Can I make these with whole wheat flour?”
And of course, I had to find out!
So I started testing. I tried all kinds of flour ratios, tweaking things here and there. And while I know a lot of people wish for a 100% whole wheat version, the truth is — it’s just not the same. Fully whole wheat buns tend to come out a little too dense and heavy. Good, sure, but not that soft, pillowy bite you want with a juicy burger.
What I found was that blending whole wheat flour with some all-purpose flour gives you the best of both worlds: a healthier bun with that beautiful light texture we all love. It’s hearty enough to feel wholesome, but soft enough to complement the burger rather than compete with it.
So if you’re looking for a burger bun that’s a little more wholesome, but still absolutely delicious — this one’s for you!
Why are these the best buns?
- Texture: The combination of whole wheat flour and all-purpose flour, along with vital wheat gluten, gives these buns a soft and light texture, making them perfect for burgers.
- Flavor: Honey adds a touch of sweetness, enhancing the buns’ flavor without being overpowering.
- Nutrition: Whole wheat flour provides more fiber and nutrients compared to using only all-purpose flour, making these buns a healthier choice.
- Versatility: These buns can be used for a variety of burgers, from classic beef burgers to vegetarian options like bean or mushroom burgers.
- Ease of preparation: The recipe is straightforward and doesn’t require any special equipment. With just a few simple steps, you can have fresh, homemade burger buns.
- Customization: You can easily customize these buns by adding seeds or herbs to the dough or brushing the tops with an egg wash for a shiny finish.
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 is 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 the bread a nice, soft, tender crumb. 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.
Step-by-step: Whole wheat burger buns
- Wet ingredients – Combine warm water/milk, yeast, and sugar/honey in a large bowl. Let it sit for 5-10 minutes until foamy. Add olive oil/melted butter, egg, salt, whole wheat flour, and all-purpose flour to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
- Rise – Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Shape – Punch down the dough and divide it into 8-10 equal parts. Shape each part into a smooth ball.
- Proof – Place the balls on a baking sheet lined with parchment paper, spacing them apart. Flatten each ball slightly with your hand. Cover the buns with a damp towel and let them rise for another 30-45 minutes.
- Oven – Preheat the oven to 375°F /190°C/ Gas mark 5.
- Bake the buns for 15-20 minutes or until golden brown. Remove from the oven and let them cool on a wire rack before slicing and serving.
Troubleshooting
- Why did my dough not rise? Most often, the simplest explanation for this is that the liquid (milk) used was not warm. The liquid should be no more than 110°F/41°C. Anything hotter will not activate the yeast. In some cases, the yeast may have been 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. Proof the buns for only 45 minutes or until they are almost doubled in volume. They will continue to rise further in the oven during 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.
Frequently asked questions
Whole wheat bread/buns can dry out more quickly than white-flour bread, so it is important to store them correctly. Store these in an airtight container or plastic bag at room temperature for up to three days. You can also freeze them for up to three months.
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.
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.
Whole Wheat Burger Buns Recipe
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.
Ingredients
- 240 g (1 cups) Warm milk or water – about 41 C or 105 F
- 50 g (1 large) Egg large
- 60 g (4 tbsp) Melted butter or oil
- 30 g (2 tbsp) Sugar or honey
- 7 g (2¼ tsp) Instant dry yeast
- 5 g (1 tsp) Salt
- 260 g (2 cups) Whole wheat flour
- 160 g (1¼ cups) All-purpose flour
- 1 Egg wash beaten egg with 2 tbsp water
- 2 tbsp Sesame seeds or poppy seeds
Method
- Wet ingredients – Combine warm milk/ water, yeast, and sugar/honey in a large bowl. Let it sit for 5-10 minutes until foamy. Add olive oil/melted butter, egg, salt, whole wheat flour, and all-purpose flour to the yeast mixture. Stir until a dough forms.240 g Warm milk , 50 g Egg , 60 g Melted butter, 30 g Sugar, 7 g Instant dry yeast, 5 g Salt, 260 g Whole wheat flour, 160 g All-purpose flour
- Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
- Rise – Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Shape – Punch down the dough and divide it into 8-10 equal parts. Shape each part into a smooth ball.
- Proof – Place the balls on a baking sheet lined with parchment paper, spacing them apart. Flatten each ball slightly with your hand. Cover the buns with a damp towel and let them rise for another 30-45 minutes.
- Oven – Preheat the oven to 375°F /190°C/ Gas mark 5.
- Bake – Brush the tops of the buns with egg wash and sprinkle with sesame seeds. Bake for 15-20 minutes or until golden brown. Remove from the oven and let them cool on a wire rack before slicing and serving.1 Egg wash, 2 tbsp Sesame seeds or poppy seeds
Notes
- Use warm water or milk: The liquid should be around 110°F/45°C to activate the yeast properly. Too hot or too cold water can affect the yeast’s ability to rise.
- Check the yeast: Make sure your yeast is fresh and active. If it doesn’t foam after sitting in the water and honey mixture for 5-10 minutes, it may be old and should be replaced.
- Knead the dough properly: Kneading helps develop gluten, which gives the buns structure and texture. Knead the dough until it’s smooth and elastic.
- Let the dough rise properly: The dough should double in size during the first rise. This may take longer if your kitchen is cold. Be patient and let it rise until doubled.
- Shape the buns evenly: Divide the dough into equal parts and shape them into smooth balls. This will help ensure that the buns bake evenly.
- Allow for proper rising time: Let the shaped buns rise again until they have puffed up and are almost doubled in size before baking.
- Bake at the right temperature: Preheat your oven to 375°F (190°C) and bake the buns until they are golden brown. Under-baked buns may be doughy, while over-baked buns can be dry.
- Cool the buns before slicing: Let the buns cool on a wire rack before slicing them. This allows the buns to set and prevents them from becoming soggy.
Equipment you will need
Nutrition
Tried this recipe?
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Hi i made this and it was great, I am wondering if I can replace the all purpose flour with wholemeal flour?
Yes, you can but the whole wheat flour has less gluten so they are a bit more dense.
This is the second time I have every made yeast bread (the first time was your Pullman loaf bread recipe). I love these recipes. The pro tips are awesome. Both times have been a huge success. Looking forward to trying out more. I am going to try this recipe with all whole wheat flour and vital wheat gluten. Wish me luck!
Thank you, Heather, for your lovely feedback. I am so happy you enjoyed this recipe. I do have this recipe adapted with whole wheat as well. See my whole wheat burger buns recipe
Excellent recipe, works like a charm resulting in delicious buns
Thank you, Lee
This is my go-to recipe! I love it. Thinking of trying it for a hot dog bun.
Thank you for your feedback, Nayara
Hello! Love this recipe but I was wondering if I can store the dough on the fridge (or freezer) and just cook each bun in my air fryer before eating. This works best since I’m the only one eating them and don’t want them to go bad. Thanks!
YOu can keep the dough in the fridge for up to 24 hours. Ideally, it is best to bake the bread then freeze them individually when you want to eat.
Wow! Thanks for that really fast response :), will bake bread and then freeze.
Hi Veena, always thinking of making my own burger buns. Tried your recipe and turn out perfect. Thank you for sharing a great recipe.
Happy you enjoyed this recipe, Selina. Thank you for the feedback.
Made each bun at 85 grams of dough. Got 12 buns perfect size for my 6 oz patties. Did not egg wash, but gave a spritz of water to each. Lovely golden brown after 16 minutes. Recipe a keeper.
Thank you for the feedback. Anne. Happy you enjoyed these
I made the buns on Monday and absolutely loved them. They were exactly as described with the easy to follow instructions and comments. By noon the next day they were gone!…and there are only two of us. Thank you.
Thank you so much Judy for the lovely feedback. I am so happy to hear you enjoyed these buns. Thanks
As always Veena another easy peasy & great recipe from your kitchen 🙂
I tried both the whole wheat as well as only AP flour recipes. Both turned out super nice.
Was wondering if I can try this without the egg & if there is an alternative for that?
Thank you so much, Amrita for the lovely feedback.
Hi Veena,
Would you have an alternate to egg for this recipe ?
I think you can omit the eggs. You will need less flour in the recipe. I have not tried any replacement. Thanks
I just finished preparing the dough, but when I followed the recipe my dough did not turn out sticky at it should be, so I added about 1/4 cup of warm water. Hope it would work fine. Will update you when I baked them. Or do you have any other recommendation on adding extra liquid?
Thank you!
yes, the dough must be smooth, elastic, and slightly sticky. Let me know how they were
Thanks for sharing this amazing whole wheat burger buns recipe with all of us. I really like this recipe.
Hi Veena,
Tried these today and loved them. I may have over baked them by five minutes as the top still looked a bit pale after even twenty minutes. They turned a bit firm but we all still enjoyed them. Would appreciate any tips you may have to fix this. Look forward to trying more recipes from your site and as is now all the rage, would love to see a sourdough bread recipe from you.
Thank you!
Hey Meghna. Yes, sounds like you overbaked. If your oven is not browning evenly, try using egg yolk or cream to brush before baking. Sourdough is on my list for the future