How To Make Hamburger & Hot Dog Buns Crafted with Fresh Milled Flour!
I am going to show you how to make Sandwich Buns with Fresh Milled Flour. Let’s make both Hamburger and Hot Dog Bun Styles with one dough! So, get ready to elevate your culinary game with a homemade touch that will leave your taste buds dancing with delight. I want to teach the secret to crafting irresistibly fluffy, flavorful hamburger and hot dog buns using freshly milled flour. Say goodbye to store-bought preservatives, and embrace the satisfaction of creating these pillowy masterpieces from scratch. Whether you’re firing up the grill for a backyard barbecue or simply craving a gourmet sandwich experience, this easy-to-follow recipe will empower you to create bakery-quality buns that will take your culinary creations to new heights.
Fresh Milled Flour Hamburger Sandwich Buns
The recipe for Hamburger buns is the same as the Hot Dog Buns, but the shaping will be different. So, after the first rise, you will divide the dough into 12 equal portions (you could double this recipe and make 24 if you want.) After the dough is divided, shape the bun dough as you would for dinner rolls. Make sure to have surface tension on the top, and place on a parchment paper lined baking sheet with the seam side down. Now, you have to go against what you have been taught about making bread and rolls. So, take your hand and flatten that roll shape into a disk. Then, cover and let them rise, and you can top as desired before baking.
Although, I am calling these Hamburger Buns, they can be used for any delicious sandwich you are cooking up! These are a bit on the sweeter side, so it is ok to reduce the sugar amount if you prefer a less sweet bun. But, either way you make these, they are so good! Such a great way to elevate your hamburger or sandwich!
Fresh Milled Flour Hot Dog Buns
Firstly, I will reiterate, the Hot Dog Buns are made with the same recipe as the Hamburger buns. However, they differ in the shaping portion. So, to make the hot dog buns, after the first rise, divide the dough into 12 equal portions. (Again, you can double this to make 24 if you want.) Flatten each piece, and roll it up tightly to create surface tension. pinch the ends together, and roll to lengthen with your hand. Place seam side down on a parchment paper lined baking sheet. Then, cover and allow to rise until puffy and smooth. (about 30-40 minutes.) Finish according to recipe below.
Ingredients To Make Hamburger and/or Hot Dog Buns With Fresh Milled Flour
- 3&1/2 cups Fresh Milled Flour (420g) (I milled 340g hard white wheat and 80g spelt berries.)
- 1 cup warm water (240g)
- 4 TBSP softened butter (56g)
- 1/3 cup sugar (74g)
- 1 egg
- 1 tsp salt
- 2&1/2 tsp instant yeast
Instructions How To Make Fresh Milled Flour Hamburger & Hot Dog Buns
- Mill The Flour.
- Warm water & butter in microwave for about 60 seconds.
- Pour warmed butter/water mixture into a stand mixing bowl. Add sugar, egg, and salt, then mix until combined.
- Then add the flour and mix until incorporated, and no dry flour is left. This will appear to be a sticky dough at this stage.
- Cover the bowl, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the liquids.
- After the dough rests, add in the yeast, and mix in.
- Knead dough until it passes the window pane test. (See my video HERE about the window pane test with any issues.)
- Spray dough with oil & cover for about 1 hour, until dough has doubled.
- On an oiled surface divide dough into 12 equal pieces.
Shaping The Buns
Shaping the Buns will vary depending on if you want hamburger/sandwich buns or hot dog buns. Also, you can make some of each if you prefer! That is what I like to do! Checkout the video below, I show you how to shape, and get surface tension.
Hamburger/Sandwich Bun Shaping
- Roll each dough ball into a sphere shape, making sure to gently pull some surface tension onto the top of the dough ball. Then flatten with your hand to make it into a disk shape.
- Place on a parchment paper lined baking sheet, and repeat this with the rest of the hamburger/sandwich buns.
- Cover and let rise for 30-40 minutes, until they look smooth and puffy.
- Preheat the oven to 350*F towards the end of this second rise.
- Bake Buns for 20-25 minutes until the internal temperature of the buns reach 190*F.
Hot Dog Bun Shaping
- Flatten each piece and roll it up longwise, then pinch the ends.
- Roll each dough stick until about 5 to 6 inches long.
- Place, seam side down on a parchment paper lined baking sheet, and repeat this with the rest of the hot dog buns.
- Cover and let rise for 30-40 minutes, until they look smooth and puffy.
- Preheat the oven to 350*F towards the end of this second rise.
- Bake Buns for 20-25 minutes until the internal temperature of the buns reach 190*F
Freezing Hamburger & Hotdog Buns
These Buns can be frozen for later use. Just make sure they have cooled completely, then put them in a freezer safe container. Pull them out on the counter a couple hours before you want to use them to thaw.
Shop This Post
Checkout Some Of My Other Recipes
Fresh Milled Flour Recipe Index
Fresh Milled Flour Hamburger & Hot Dog Buns Printable Recipe
Hamburger or Hot Dog Buns – Fresh Milled Flour
Ingredients
- 3&1/2 cups Fresh Milled Flour 420g (I milled about 340g hard white wheat and 80g spelt berries.)
- 1 cup warm water 240g
- 4 TBSP softened butter 56g
- 1/3 cup sugar 74g
- 1 egg
- 1 tsp salt
- 2&1/2 tsp instant yeast
Instructions
- Mill The Flour.
- Warm water & butter in microwave for about 60 seconds.
- Pour warmed butter/water mixture into a stand mixing bowl. Add sugar, egg, and salt, then mix until combined.
- Then add the flour and mix until incorporated, and no dry flour is left. This will appear to be a sticky dough at this stage.
- Cover the bowl, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the liquids.
- After the dough rests, add in the yeast, and mix in.
- Knead dough until it passes the window pane test. (See my video about the window pane test with any issues.)
- Spray dough with oil & cover for about 1 hour, until dough has doubled.
- On an oiled surface divide dough into 12 equal pieces.
Shaping Will Depend on the type of bun you want to make
- *Hamburger Bun Style- Roll each dough ball into a sphere shape, making sure to gently pull some surface tension onto the top of the dough ball. Then flatten with your hand to make it into a disk shape. Place on a parchment paper lined baking sheet, and repeat this with the rest of the hamburger/sandwich buns.
- *Hot Dog Buns Style- Flatten each piece and roll it up longwise, then pinch the ends. Roll each dough stick until about 5 to 6 inches long. Place, seam side down on a parchment paper lined baking sheet, and repeat this with the rest of the hot dog buns.
Finish The Buns
- Cover and let rise for 30-40 minutes, until they look smooth and puffy.
- Preheat the oven to 350*F towards the end of this second rise.
- Bake Buns for 20-25 minutes until the internal temperature of the buns reach 190*F.
I only have active dry yeast on hand. I’m fairly new to bread baking, mostly use sourdough. How would I make this recipe since I don’t have instant yeast?
Thank you! Also, I’m so thankful for your site. I recently found it and it’s given me the confidence to do more fresh milled grains. 😊
You can take a small amount of the liquid, and sugar out of the recipe. Then use that to activate your yeast during the first 15 minute rest, let the yeast bloom for 5-10 minutes during this time. (It should get frothy or foamy at the top, this is how you know your yeast is good and active.) Then, add in the yeast mixture to the dough and continue the recipe as is with the kneading.
Thank you so much for your content. I’m new to baking with freshly milled flour and this recipe and techniques you showed helped so much. My first time making buns was a success.
You are welcome! Thank you for letting me know! That is wonderful!
Thank you for all your recipes. Is there a way to use sourdough starter instead of yeast in your recipes. Love the fresh milled flour but I want to use my starter in baking. Is there a ratio/ recipe to convert yeast to starter in baking.
Hi! You can either add a small amount of starter into the recipes along with the yeast for the tang. But, if you want the full sourdough benefits, you would leave the yeast out, and add in about 1/2 cup of sourdough starter. Then, the rise times would be 4-6 hours for the first rise, until about doubled. And, once they look puffy for the second rise. Hope that helps. I do have some sourdough recipes as well, here is that link.
https://grainsinsmallplaces.net/category/sourdough-recipes/
Hey Valerie, did you try making this with just sourdough starter and not using yeast? Just wondering how it turned out before I try it!
About how much does the dough for each weigh?
Typically somewhere between 2 and 3 ounces depending on the size of bun you are wanting.
Made these yesterday. First time I’ve ever successfully made buns – usually mine are flat and hard. Also first time using a mix of grains. My husband and I both agreed that these were the fluffiest and most delicious buns we’ve ever tasted!
I am so happy to hear that! I love mixing my grains, I think it gives great flavor and helps with texture. Thanks so much!
Hi!
Can I replace the sugar in your recipes with honey?
Yes, you can sub honey for sugar 1:1 in any of my bread product recipes. Typically you don’t have to change anything else. Occasionally I will add a tiny bit more flour if using a larger amount of honey, but not normally necessary, just keep an eye on the dough texture and consistency. (Cookies and desserts might need a little more tweaking to get right.)
I did change out the sugar with honey and I did have to add a little more flour. These are by far the best buns I’ve made with FMF. I didn’t have enough spelt so I added einkorn to equal the total spelt amount. The flavor is delicious and they’re the first ‘fluffy’ buns I’ve been able to make with FMF. Usually, they’re too dense and crumbly. I was shocked when these came out of the oven so soft and chewy. I have learned to trust the dough, even when it feels too sticky. For me, it seems adding more knead time versus adding more flour is the trick. Thank you so much for this amazing recipe!
Awesome! I am so happy to hear that! Nice job! I love when you can see the dough transform right in front of you! Such a rewarding experience, yes trust the dough, it will seem a bit too wet in the beginning, but it kneads into a beautiful soft fluffy bun! Thanks for sharing! 🙂
Could these be made dairy free by using avocado oil instead of butter
Yes! You can sub avocado oil or olive oil for the butter same amount.
Thank you!!
My pleasure!
The buns are excellent! 420 grams is about 2–1/4 to 2-1/2 cups of grains. The written recipe states 3-1/2 cups.
Hi! I am so happy you enjoyed them! The 3&1/2 cups is for the milled berries (the flour amount). Yes, you are correct the total grains for that weight are a little over 2 cups. I try to put both in there, so different types of bakers can use it too! Thanks! Happy Baking!
Can I use premade millet flour?
Millet flour would not give the gluten formation necessary to get the stretchy dough. You would need a hard wheat to obtain this. You could add a little millet flour in the recipe, but it wouldn’t be the right texture with all millet. I hope that helps!
These look delicious. Can we use an egg replacer if you don’t consume eggs?
Yes, you can use an egg replacer in the dough, and just skip the egg wash. They may not be as golden brown and shiny, but they will still taste super yummy! Let me know how they turn out! Happy Baking!
I only had hard white wheat, but I made these today and they are great! Can you just use this recipe to make regular rolls?
Yay! I am so happy to hear that. Yes, you can make these into dinner rolls! Most of my bread product recipes are versatile and can be used as loafs, buns, or rolls! Happy Baking!
You mean I can make a loaf with this dough? I made the hamburger buns and they were so good that I was wishing I could make a loaf that tasted that good!
Yes! You can make two 4×8 bread loafs with this recipe!
Can I use kamut instead of spelt? Going to make this weekend 😀
Hi Kara! I’m wondering if I could make this recipe using a combination of kamut and spelt. If so, would I use 50/50? Thanks for your help!
Without the hard wheat they will be a bit more dense. Kamut and spelt do develop gluten, but it is a weak gluten. I like to make these with hard white and a little Kamut or spelt. You can make them with 50/50 Kamut and spelt, but expect a slightly denser bun. Just knead until they are nice and stretchy dough, it probably won’t give a windowpane because of the lower gluten formation. They will still be super yummy though! Let me know what you decide to do, and how it turns out! Happy Baking!
Newbie baker here! If I wanted to make the dough the day before, or in the morning, and bake later, how would you suggest I do that?
Hi! Welcome! I like to make the dough per the recipe, let it do it’s first rise. Then shape the buns, place them on a lined baking sheet, spray with a little oil, then cover with plastic wrap. Place the covered tray in the fridge overnight. Then the next day, place the tray on the counter for 1-2 hours until it comes up to room temperature. Then, bake as the recipe indicates. I hope that helps! Happy Baking!
Can I make this dough in the bread maker and then form them and put in the oven?
Yes, you can use your bread maker to mix and knead the dough. It may need a double kneading cycle, just check the dough for stretchiness. Let me know what you think! Happy Baking!
Mine did not rise very much. Would it be ok to add the yeast to the mixture before resting?
If you have active dry yeast, you may need to activate it before using. Try taking a bit of the water from the recipe, and a pinch of sugar, then add the yeast during the first autolyze rest period. It should get nice and foamy during this 10-15 minutes. Then, when the recipe says to add the yeast, add the whole mixture. If the yeast doesn’t get nice and foamy, then there may be an issue with the yeast. I hope that helps! Let me know how it goes! Happy Baking!
These were excellent! I was nervous that they’d be dense but they were airy and fluffy! Super easy dough to work with when shaping post rise. Best eaten day of. I had some leftover the next day and they were tougher (not sure if that’s the right word lol). Great recipe!
Yay! I am so happy to hear they were a hit! Nice job! I like to freeze my leftover buns, I think it keeps them fresh for the next time we want to use them. Thanks so much! 😊
Made these today using the dough cycle on my zojirushi. They were fantastic and so easy! Followed your recipe exactly but did have to mill an extra 100 gms hard white berries. It’s really humid in NC today. Thank you so much for your fantastic recipes and great instructions. It has changed the way we eat.
Yay! I am so happy to hear they were a hit! Yes, humidity can play a big roll in things! My pleasure! Thanks!
This is a great recipe! The hamburger buns turned out perfectly! You’re totally spot on with the shaping instructions in your video, I think that surface tension during shaping makes all the difference!
So for mine I used 100% FM kamut and it worked great. I also needed to make the buns bigger (our hamburger patties are big Costco ones) so I didn’t get as many buns as your recipe says, but that’s ok and I expected it as I was shaping. Anyways thanks so much for posting your content cuz it helps us FM gals so much!!
Yay! I am so happy to hear this! Yes, you can make them bigger, but get less as you mentioned. I am glad to help! Thanks! 😊
I am amazed. These turned out so good – the perfect texture and taste for a bun. Other recipes I’ve tried have turned out too dense for a burger. Your recipe and instructions were perfect. Thank you so much for sharing this!!
Awesome! I am so happy to hear that! Thanks! 😊
Forgot to add the rating
Thank you! 😊
I love your content. I have tried several of your recipes and I have never failed. Can I make this dough and freeze it? I want to shape and bake these while boon-docking next weekend.
Thank you so much! I am so happy to hear that! Yes, you can make the dough, first rise, shape, then freeze. The night before you want to bake them, put them in the fridge to thaw. Then, let them sit covered at room temperature on the baking sheet for about 1-2 hours before baking. They should get nice and puffy, then bake as directed. Have fun boon-docking! We love it! 😊
I followed the recipe exactly as written and they came out great!
Thank you so much!
Yay! So happy to hear that! Nice Job! Thanks! 😊
Loved these…turned out perfect! Thank you so much!
Awesome! I am so happy to hear that! Nice job! 😊
Hi, I only have hard red, soft white and rye berries – could I still make these? What would be the best use? Thank you!
Yes! I would recommend using all hard red for these.
Kara, Your hamburger/hot dog bun recipe is THE best. I’m making it today for the second time. It’s now my go-to recipe. I see in your response to someone else this recipe makes loaf bread! Yay!
In yet another response, you told how to freeze the unbaked rolls to bake later. Does that go for most FMF recipes, including loaves of bread?
Thank you so much for posting such fool proof, delicious recipes with easy to follow directions and fabulous tips.
Kara, Your hamburger/hot dog bun recipe is THE best. I’m making it today for the second time. It’s now my go-to recipe. I see in your response to someone else this recipe makes loaf bread! Yay!
In yet another response, you told how to freeze the unbaked rolls to bake later. Does that go for most FMF recipes, including loaves of bread?
Thank you so much for posting such fool proof, delicious recipes with easy to follow directions and fabulous tips.
Yes! I love mix and match! LOL. I will use almost any of my bread, bun, roll, recipes and make them into each other all the time. I just turned my pumpkin cinnamon rolls into cinnamon swirl loaves last night! I cycle through which recipe I use to make loafs of bread to change things up. So, to answer your other question. Yes, I will make my dough, let it rise once, shape it. Then cover and place in the fridge overnight for bread, rolls, buns, etc. Then put it on the counter to come to room temp before baking. (typically 1-2 hours on the counter before baking, loaves will take closer to the 2 hours because they are much thicker dough to warm up.) Then, bake as directed. 🙂
Yes! I love mix and match! LOL. I will use almost any of my bread, bun, roll, recipes and make them into each other all the time. I just turned my pumpkin cinnamon rolls into cinnamon swirl loaves last night! I cycle through which recipe I use to make loafs of bread to change things up. So, to answer your other question. Yes, I will make my dough, let it rise once, shape it. Then cover and place in the fridge overnight for bread, rolls, buns, etc. Then put it on the counter to come to room temp before baking. (typically 1-2 hours on the counter before baking, loaves will take closer to the 2 hours because they are much thicker dough to warm up.) Then, bake as directed. 🙂
Kara,
I have a hamburger and hot dog ban from USA Pan, can I use those pans for this recipe? Will the dough relax enough to shape to the pans?
Yes, you can use those pans! Let me know what you think! 🙂
I ended up using an unknown mixture of different wheat berries for this, but my husband said they are the best buns he’s ever had and the only buns he wants for the rest of his life. Pretty high praise!! Super easy recipe and easy to follow. Definitely will be using again! Thank you!
Awesome! I am so happy to hear they were a hit! Nice job! 🙂
This is another great recipe. Thank you so much for taking the time to be so detailed with your instructions and videos.
My pleasure! Thank you so much! 🙂
These responses leave me hopeful. My buns did not rise for the second rise. They seem pretty flat I am baking them with hopes.
My dough was pretty sticky I only used hard white. I am thinking I maybe should have added more fmf to the dough.
The first rise looked good. No idea what happened to the second rise
The dough should be a bit sticky, but if it was humid or rainy, sometimes you have to add just a tad more flour. But, not too much or they become dense.
Just made these and they came out fantastic!! This will be my go to recipe for buns. Thank-You!!!!
Awesome! I am so happy to hear that! Thanks! 🙂
Thank you so much for everything you do. I’m about to make these tonight. I did a big batch day today of your sandwich bread, cheesy pull apart garlic bread, muffins, cinnamon rolls, and pizza dough. I’m about to wrap it up with a round II to include these buns, butter crackers, and tortillas. I know I’ll love this recipe because I love all the others so much – I couldn’t have made the switch to fresh milled flour without your site. I’m sending all the love!
I am so happy to hear that! Thank you so much! 🙂
Hi! I just made these with all hard wheat flour. I mixed them in my kitchen aid for quite awhile but they didn’t pass the windowpane test. So I kneaded it another several minutes by hand and it still didn’t pass. Should I have kneaded it longer? I’m using to making sourdough bread but this is my first time using freshly milled flour.
The kitchen aid can take a long time to come together, I find that when it just doesn’t seem to be coming together I will take all the dough out of the bowl, flip it over and place it back in the bowl, and knead for another 30ish seconds, and ii comes together. But, also make sure the dough isn’t too dry that will not allow the dough to get nice and stretchy. This video may also be helpful. https://youtu.be/xLXm9PcmnNM
Great recipe! I’ve used both spelt and kamut with the hard white and the both turned out beautifully.
Awesome! I am so happy to hear that! Thanks:)