I was inspired by Felicia Joscelyn and her Grains and Grit cookbook to make these fast, fluffy hamburger buns with freshly milled flour. They come together quickly and are perfect for busy days, so I wanted to add them to our family blog as a go-to recipe anytime we’re ready to make burgers for dinner.

Hamburger Buns

Watch how to make it

Ingredients:

• 2 Tablespoon instant yeast (can be use active dry yeast)
• 1 cup and 2 Tablespoon warm water (about 110 degreees0
• 1/3 cup olive oil
• 1/4 cup sugar
• 1 egg,beaten
• 1 teaspoon salt
• 3 to 3 1/2 cups freshly milled hard white wheat (mill 2-2 1/2 cups of hard white wheat berries)

Topping

• 1 egg yolk
• 1 tablespoon water
• 2 tablespoons sesame seeds

Instructions how to make Hamburger Buns made with Freshly Milled flour

1.Mill the flour
Mill 2–2½ cups hard white wheat berries to make 3–3½ cups freshly milled flour. Set aside.

2.Preheat the oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. Activate the yeast
In a large mixing bowl, combine 1 cup + 2 tablespoons warm water (about 110°F), 2 tablespoons instant yeast (or active dry yeast), ¼ cup sugar and 1/3 cup of oil. Stir and let sit for 5–10 minutes, until foamy.

4.Add wet ingredients
Whisk in egg and 1 teaspoon of salt.

5.Add freshly milled flour
Transfer the yeast mixture to the mixer, then slowly add freshly milled flour, mixing until just combined. Add up to 3½ cups total, as needed, until a soft, slightly sticky dough forms. Stop occasionally to scrape down the sides of the bowl with a spatula, then continue kneading.

6.Knead the dough
Once the dough starts to pull away from the sides of the bowl, knead it with a mixer for about 5 minutes total, until smooth and elastic.

7.Shape the buns
Punch down the dough and divide into 8 equal pieces.

8. Shape each piece of dough into smooth balls and place on the prepared baking sheet.

9. Rise
Cover loosely and let the buns rise for 10–15 minutes, until puffy.

10. Prepare the topping
Whisk together 1 egg yolk and 1 tablespoon water. Brush over the buns and sprinkle with 2 tablespoons sesame seeds. The egg wash gives the buns a beautifully golden-brown, glossy finish, while the sesame seeds add a light crunch and classic burger-bun flavor.

11.Bake
Bake at 425°F (220°C) for 12 minutes, or until golden brown.

12.Cool and serve
Transfer buns to a wire rack to cool completely before slicing for at least 10 minutes.

Nutritional benefits of hard white wheat grains

• High in protein, supporting muscle growth and structure
• Rich in fiber for better digestion and gut health
• Good source of B vitamins, supporting energy metabolism
• Contains minerals like iron, magnesium, and zinc
• Lower bitterness than hard red wheat, making it more appealing for baking
• Provides complex carbohydrates for sustained energy

Benefits of Milling Your Own Grains

Why Mill at Home:

• Enjoy fresh, nutty flavor and aroma in your baking
• Preserve more vitamins, minerals, and antioxidants
• Adjust flour texture for breads, pastries, and more
• Keep it pure—no additives or preservatives
• Mix different grains for unique flavors and nutrition
• Connect more with the food you make

Assemble Your Perfect Hamburger

in an air fryer, then layer them on the buns with fresh tomatoes, pickles, onions, ketchup, or any toppings you love. Serve your delicious homemade burgers with a side of crispy French fries for a classic, satisfying meal.

How to Store Hamburger Buns with Freshly Milled Flour

Room Temperature:
Store completely cooled buns in an airtight container or zip-top bag for up to 2 days. This is the best option for short-term freshness.

Refrigerator:
Place buns in an airtight container and refrigerate for up to 3–4 days. Keep in mind that refrigeration can dry out bread, so warm before serving.

Freezer (Best for Long-Term Storage):
Freeze buns in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the oven or toaster to bring back softness.

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Hamburger Buns with Freshly Milled Flour

Soft, flavorful hamburger buns made from freshly milled grains, perfect for elevating any homemade burger.

Course Dessert

Cuisine American

Keyword buns, hamburger buns, hamburger buns wtih freshly milled flour, homemade buns

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Cooling time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8 buns

Calories 300kcal

Author Felicia Joscelyn

Equipment

• 1 Stand mixer
• Measuring Cups and Spoons
• 1 Spatula and whisk
• 1 baking sheet

Ingredients

• 2 Tablespoon instant yeast can be use active dry yeast
• 1 cup and 2 Tablespoon warm water (about 110 degreees0
• 1/3 cup olive oil
• 1/4 cup sugar
• 1 egg beaten
• 1 teaspoon salt
• 3 to 3 1/2 cups freshly milled hard white wheat mill 2-2 1/2 cups of hard white wheat berries

Topping

• 1 egg yolk
• 1 tablespoon water
• 2 tablespoons sesame seeds

Instructions

• Mill 2–2½ cups hard white wheat berries to make 3–3½ cups freshly milled flour. Set aside.
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine 1 cup + 2 tablespoons warm water (110°F), 2 tablespoons instant yeast (or active dry), ¼ cup sugar, and ⅓ cup olive oil. Stir and let sit 5–10 minutes, until foamy.
• Whisk in 1 beaten egg and 1 teaspoon salt.
• Transfer mixture to a mixer. Gradually add freshly milled flour, mixing until a soft, slightly sticky dough forms (up to 3½ cups flour). Scrape sides as needed.
• Knead with the mixer for about 5 minutes, until smooth and elastic.
• Punch down dough and divide into 8 equal pieces.
• Shape into smooth balls and place on prepared baking sheet.
• Cover loosely and let rise 10–15 minutes, until puffy.
• Whisk 1 egg yolk with 1 tablespoon water. Brush over buns and sprinkle with 2 tablespoons sesame seeds.
• Bake at 425°F (220°C) for 12 minutes, until golden brown.
• Cool on a wire rack for at least 10 minutes before slicing.

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