Whole Wheat Burger Buns

Whole Wheat Burger Buns from Handle the Heat

Do you have any fun 4th of July plans? It’s supposed to get up to 118°F this weekend here in Phoenix so I’m not sure it will be any cooler by the 4th. I may have to just celebrate by listening to the fireworks instead of stepping out into this sizzling heat. That is if I’m not working! At least I can enjoy good food on the holiday. There’s nothing quite like a homemade grilled cheeseburger to celebrate summer holidays and these burger buns would be perfect on any summer cookout table. Have you ever made homemade burger buns? If not, you must do so as soon as possible. They are about a thousand times better than store-bought buns and can elevate almost any burger recipe to gourmet status.

Recipe Rundown
Taste: Since this recipe isn’t 100% whole wheat, the buns have just the right amount of nuttiness. I also like that they aren’t overly sweet like a lot of store-bought buns.
Texture: Again, since the recipe isn’t 100% whole wheat these buns are still light and fluffy yet firm enough to stand up to a juicy burger.
Ease: Definitely a recipe to make on a free day but there really isn’t much hands-on time.
Appearance: I love the beautiful brown crust and how it is offset by the sprinkling of white sesame seeds.
Pros: Great compromise of health and texture/flavor. These buns freeze well too!
Cons: None.
Would I make this again? Absolutely yes.

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Whole Wheat Burger Buns

This recipe can be easily doubled to serve a crowd or to stash extra baked buns in the freezer.

Yield: 8 buns


3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 large egg
2 cups bread flour
1 1/3 cups whole wheat flour
3 tablespoons unsalted butter, softened

For topping:
1 large egg beaten with 1 tablespoon water
Sesame seeds


In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, salt and egg. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Knead on low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover loosely with plastic wrap and let rise again until puffy and almost doubled, 1 to 2 hours.

Preheat the oven to 400°F with a rack in the center. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month.

Adapted from Annie's Eats


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11 Responses to “Whole Wheat Burger Buns”

  1. #
    ashley - baker by nature — June 28, 2013 at 4:08 am

    I’ve been wanting to make homemade burger buns for-ever now! You’ve inspired me I need to do this asap!!!

  2. #
    Angie — June 28, 2013 at 5:31 am

    What a grat idea for the fourth! Nothing is better than homemade bread!

  3. #
    Diane @ Vintage Zest — June 28, 2013 at 7:24 am

    This is definitely on my to do list because sometimes I feel like I put all this work into making a beautiful burger with all of the fixings, and then I end up with a boring, storebought burger bun. Womp womp. It’s funny because I don’t mind taking the plunge with a fancy dessert or entree with unusual ingredients, but I’m scared away by baking bread sometimes. I don’t know why, because it always ends up sooo much better than I expect. Thanks for the recipe!

  4. #
    Peggie — June 28, 2013 at 8:27 am

    You are right – homemade buns are the best. One secret I learned (the hard way) – if you’re going to freeze them, cut them in half first. Then it is a snap to pop them in the microwave to defrost. Cutting a soft, warm roll doesn’t always turn out so well.

    • Tessa replied: — June 28th, 2013 @ 8:29 am

      Fantastic tip!

  5. #
    Jessica@AKitchenAddiction — June 28, 2013 at 9:03 am

    I agree, homemade is so much better than store bought! Love that you can freeze these!

  6. #
    Tieghan — June 28, 2013 at 12:33 pm

    Man, those buns look perfect!!

  7. #
    Kiran @ KiranTarun.com — June 29, 2013 at 8:41 pm

    Mom used to bake homemade buns all the time. This reminds me of my childhood :)

  8. #
    Julia — July 1, 2013 at 2:19 pm

    I’m not a big burger eater, however, if homemade buns were involved, I’d eat like 18. These look fantastic!

  9. #
    PJ — September 20, 2013 at 8:45 pm

    My house is filled with the smell of these baking! I added some Dukkah on top for some extra loving. They have a really nice texture. The only problem I had was losing a bit of volume when removing the plastic wrap on the second proofing so didn’t come out as high as I’d like :( but they still make the perfect addition to our home made burgers tonight.

  10. #
    The Baking Historian — November 2, 2013 at 4:38 am

    My dough is on the first rise right now. I only needed one brown/wholewheat bun for myself for Thai chicken burgers tonight (the rest of my family always demand white hamburger buns), but none of the grocery stores had any! So I decided, “What they hey! I’ll just make my own then and freeze the rest!” Looking forward to getting them into the oven eventually!

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