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 about 1&3/4 cup hard white wheat and 1/2 cup 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.
- Heat 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.
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Hamburger or Hot Dog Buns – Fresh Milled Flour
Ingredients
- 3&1/2 cups Fresh Milled Flour 420g (I milled about 1&3/4 cup hard white wheat and 1/2 cup 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.
- Heat 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/
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!