Whole Wheat Burger Buns

Yield: 8 buns

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...

15 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 — June 28, 2013 at 8:29 am

      Fantastic tip!

  5. #
    [email protected] — 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.
    Thanks

  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!

  11. #
    Nickie — January 18, 2016 at 8:24 pm

    These were great! Thanks for the recipe. The taste was really good, but my outside was hard like a roll instead of a hamburger bun. Do you know how I can fix it? Thx

  12. #
    Leila Jones — February 14, 2016 at 11:59 am

    I’m just trying this recipe. Can’t wait to see how it turns out.:)

  13. #
    Eleanor — May 14, 2016 at 4:42 am

    Thank you for surpplying this much needed information. However, may I enquire as to weather the ingredients can be submitted into a bread making machine, as I am rather reluctant to follow said instructions for the above. Tidium, being the main factor, requires your input.

    One, can only assume that your process could be adapted, as bread machines have become a dominate force to be reckoned with, within numerous kitchens.

    Yours faithfully
    Ms Hunt

  14. #
    Buffy — March 8, 2017 at 5:00 pm

    People nolramly pay me for this and you are giving it away!

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