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.
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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 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:)
I just made these as hot dog buns. I used hard white and einkorn and used honey in place of sugar. My first time making a FMF bread. The dough was much wetter than I am used to, but I followed the instructions and trusted the process. They turned out wonderful and tasted so good. My husband loves soft bread and he really liked them. Thank you for the great recipe and guidance.
Yay! I am so happy to hear they were a success! Nice job! 🙂
Hi! I’m new to fresh milled flour baking and trying these for the first time today! I used hard white like you said but replaced Kamut with einkorn since that’s what I have. I also replaced butter with olive oil to be dairy free. I have a kitchen aid with the mill attachment. My question is around kneading. It was going in the mixer for 30 minutes but still didn’t pass the window pane test. I changed speed a time or two while it was going but I think was at about 3 for most of it. I think it just needed more kneading time? I’m currently letting the dough rise since the motor got super hot from all that grinding and kneading. It probably didn’t help that I doubled the recipe. Any suggestions?
Likely, it is a combination of a few things. First, the kitchen aid mill attachment mills the grains pretty coarse, so it is very hard and takes a very long Autolyse to soften those coarse pieces. Also, the Einkorn grain does not like to be kneaded, so it was probably giving some trouble as well. If you don’t have Kamut or spelt, I would recommend using all hard wheat for bread, bun, roll recipes. I have a lot of info on kneading with the kitchen aid mixer in this video. https://youtu.be/tdnCrbOsVag?si=iioacrNadtaNYfk2
I hope that helps!
That does help a lot!! Thanks so much! One follow up question I have is when I soak the flour for extra long before any kneading should I combine just the flour and water (or whatever the main wet ingredient is for the recipe)? Or all of the wet ingredients with the flour?
You can do just the flour and water, I just tend to do it all so I don’t forget an ingredient 😉
Haha, I’ll probably do that too for the same reason. Thanks so much!!
🙂 Welcome!
Would the kneading time, 20 minutes be the same with the Bosch Universal?
I have found that in the Bosch mixer, I can knead for 5-7 minutes, any more than that and it can over-knead the dough.
My husband said these were “waaaaaay better than any you can buy in the store.” Made these for hamburgers to celebrate the 4th. We all loved them! Nice texture and wonderful flavor.
Followed the recipe exactly and doubled them to have larger buns.
Yay! I am so glad to hear they were a hit! Thanks! 🙂
This is the Second or third of your recipes I’ve tried and they’ve all been amazing. The white wheat dinner rolls and now these have been perfect and my husband and kids and friends have raved about them. I’m not our usual bread maker, despite my being the main cooker and baker in the house, but raised breads have always been the bane of my skill and so my husband usually does it. And now, thanks to your recipes, I think I’ve finally surpassed him and I can leave him to the grill, which he prefers. Haha.
I followed this recipe mostly exactly including your suggestion with the flour mix ratio, though I didn’t have spelt at the ready so used einkhorn this time. I also had some potato water left over from mashed potatoes and used it in place of the water, but otherwise I followed as directed. Took mine a little longer to come to windowpane and it was a tad more thirsty, but not a ton. So good and they looked nice too.
Yay! I am so happy to hear that! Great job adjusting and going with it! Thanks so much! 🙂