Fresh Milled Hamburger Buns

Homemade hamburger buns are one of those things I like to make in a big batch. These fresh milled hamburger buns use hard white wheat, a little all-purpose flour, and yeast, with milk, butter, and eggs for a soft, rich dough. This recipe makes 24, so you can use what you need and freeze the rest for another night. One baking day, a few less things to make later.

I use my NutriMill grain mill to make fresh flour for homemade baking. If you’re thinking about milling your own flour, Shop NutriMill here and use code HAH20 for an additional 20% off their discounted price.

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Fresh Milled Hamburger Buns

Soft homemade hamburger buns made with fresh-milled hard white wheat and a little all-purpose flour. This recipe makes 24 buns, enough for dinner and extras to freeze for another night.

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Prep Time 30 minutes mins

Servings: 24 buns

Course: Bread

Cuisine: American

Ingredients Method Notes

Ingredients

  

Dough

• 900 g fresh-milled hard white wheat flour
• 300 g all-purpose flour
• 960 g warm milk whole or 2%
• 100 g sugar
• 110 g butter melted and cooled slightly
• 2 large eggs
• 2 tablespoons instant yeast
• 2 tablespoons honey
• 2½ teaspoons salt
• 3 tablespoons vital wheat gluten optional

Egg Wash & Topping

• 1 large egg
• 1 tablespoon milk
• Sesame seeds optional
• Additional melted butter for brushing after baking optional

Method

 

Mix the wet ingredients

1. In a large mixing bowl, combine the warm milk, sugar, honey, and instant yeast. The milk should be warm, not hot. Mix in the melted butter and eggs.

Add the flour

1. Add the fresh-milled flour, all-purpose flour, salt, and optional vital wheat gluten. Mix until a dough forms.

Knead the dough

1. Knead for approximately 10–12 minutes, until smoother and elastic. The dough should feel soft and slightly tacky. Avoid adding too much extra flour; fresh-milled flour continues absorbing liquid as it rests.

First rise

1. Cover and let rise in a warm spot for 60–90 minutes, or until roughly doubled.

Shape the buns

1. Line baking sheets with parchment paper. Divide the dough into 24 equal portions. Shape each portion into a smooth ball, then gently flatten into a disk approximately 3½–4 inches wide. Leave room between the buns for expansion.

Second rise

1. Cover loosely and let rise for 45–60 minutes, until puffy. Near the end of the rise, preheat the oven to 375°F.

Brush with egg wash

1. Whisk together the egg and tablespoon of milk. Gently brush over the buns and sprinkle with sesame seeds, if using.

Bake

1. Bake for 15–18 minutes, until golden brown and the centers reach approximately 190–195°F. Bake in batches as needed.

Cool

1. Brush with melted butter, if desired. Transfer to cooling racks and let cool completely before slicing or freezing.

Notes

Batch baking: This recipe makes 24 buns. Keep what you need for dinner and freeze the extras in meal-sized portions.

Freezing: Cool completely, then place in freezer bags or an airtight container. Remove as much air as possible. Use within about 3 months for best quality.

Thawing: Thaw in the closed bag at room temperature, then slice and toast if desired.

Flour blend: This recipe uses 75% fresh-milled hard white wheat flour and 25% all-purpose flour. You can use 100% all-purpose flour too!

Mixer capacity: This is a large batch. If it exceeds your mixer’s capacity, make two half batches.

Even portions: Weigh the finished dough and divide its weight by 24 for evenly sized buns.

Batch Baking Fresh Milled Hamburger Buns

You don’t need to be feeding a crowd to make 24 buns. I like having homemade bread tucked away for the nights when making one more thing feels like too much. Let the buns cool completely, then freeze them in portions that work for your household. Pull out a bag for burger night, chicken sandwiches, or whatever needs a bun. Check out my favorite freezer bags on Amazon.

Mixer Capacity

This is a large batch! If it exceeds your mixer’s capacity, make two half batches. I currently use my KitchenAid Mixer for this with no issues.

If the oven is already on, try my Brown Butter Chocolate Chip Cookies… you can tuck some of those away for later, too.