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A close-up of freshly baked whole wheat hamburger buns topped with oats. The buns are stacked on a marble surface with a hint of a white, round container in the background.
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4 from 2 votes

Light & Fluffy Whole Wheat Hamburger Buns Recipe

These homemade whole wheat hamburger buns will make your next cookout feel like a gourmet affair. They’re soft and slightly nutty, with just the right amount of structure to hold all your favorite burger toppings.
Prep Time2 hours
Cook Time15 minutes
Course: Bread
Cuisine: American
Servings: 12
Author: Melissa Griffiths

Ingredients

  • 1 cup water
  • 1 cup milk 2% or whole
  • 4 tablespoons butter cut into 4 pieces
  • 1 tablespoon yeast
  • 3 tablespoons honey
  • 1 teaspoon salt
  • 1 egg
  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 1 to 1 1/2 cups all-purpose flour
  • Plus 1 egg yolk + 1 tablespoon of water
  • Additional oats for bun tops

Instructions

  • In a medium bowl mix together the water, milk, and butter. Microwave for about a minute until the mixture is warm to the touch but not hot. Stir until the butter melts. Add the yeast and honey and stir. Let the mixture rest for 2 minutes.
  • Add the salt, egg, and whole wheat flour and mix well for 3 minutes. Add the old fashioned oats and 1/2 cup of the all-purpose flour and stir for another 3 minutes. Add additional flour, about 1/4 cup at a time, and stir well after each addition. When the dough starts to come together, remove it from the bowl and place it on a well floured surface. Knead in additional flour until a smooth dough forms. Add a little cooking spray to the bowl you used, form the dough into a ball, and place it back in the bowl. Cover the bowl with plastic wrap and let it rest for 30 to 45 minutes.
  • When the dough has risen for 30 to 45 minutes, remove it from the bowl and divide it into 12 even parts. Shape each dough piece into a wide flat circle that is about 4 inches across. Lay the shaped buns on a parchment or baking mat lined baking sheet, about 2 inches apart. Repeat with remaining dough. I could fit 6 buns per baking sheet. Cover the dough with a towel and let it rise until it is light and puffy, about 40 minutes.
  • Preheat the oven to 375°F. Add the egg yolk and water to a small bowl and mix it together well with a fork. Use a pastry brush to brush the egg wash over the buns and then sprinkle the bun tops with a few additional oats (you could also use a few sesame seeds). Bake the buns for 12-15 minutes until the tops are golden brown. Remove from the oven and let cool. Slice in half before serving.

Notes

  • These are pretty big burger buns. You could make 18 smaller buns or even 24 slider-sided buns, just adjust the baking time accordingly.
  •  For a richer, softer texture, replace the water in the recipe with warm milk. This adds a subtle creaminess and helps tenderize the whole wheat flour, making the buns less dense.
  • For easier handling, after mixing the ingredients, let the dough sit for 10-15 minutes before kneading.
  •  Swap sugar, maple syrup, or even molasses for honey for a deeper, more complex flavor. 

Nutrition

Calories: 218kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 239mg | Potassium: 156mg | Fiber: 3g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 2mg

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