Fresh Milled Hamburger and Hotdog Buns
Burgers are always a hit in my home, so these fresh milled hamburger and hotdog buns are a weekly staple. I double the batch to use the leftovers for breakfast sandwiches the next morning. They are soft and the perfect size for burgers or hotdogs.
I usually make these with sunflower lecithin but on occasion I’ll use egg instead. I’ve provided two versions of the recipe. One version with an egg and one with sunflower lecithin. Both egg and sunflower lecithin are fat emulsifiers that aid in producing soft fresh milled hamburger and hot dog buns. In my experience, they are just slightly softer with the sunflower lecithin, but both produce wonderful results!
Supplies for this recipe
Grain mill Use code LOVELYBELLBAKES20 for $20 off!
Bosch mixer code LOVELYBELLBAKES20 for $20 off!
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Ingredients for fresh milled hamburger and hotdog buns:
Version With Egg
- 532 g Fresh milled hard red or hard white flour 4&1/4 cup
- 340 g Water 1&1/3 cup + 2 Tablespoon
- 11 g Salt 2 Teaspoon
- 10 g Instant yeast 2&3/4 Teaspoon
- 55 g Oil 4 Tablespoon
- 1 large Egg
- 37 g Honey 2 Tablespoons
Version With Sunflower Lecithin
- 532 g Fresh milled hard white or hard red flour 4&1/4 cup
- 390g Water 1&2/3 cup
- 11 g Salt 2 Teaspoon
- 10 g Instant yeast 2&3/4 Teaspoon
- 55 g Oil 4 Tablespoon
- 37 g Honey 2 Tablespoon
- 10 g Sunflower lecithin 1 Tablespoon
Instructions
Mix
Start by milling your grain. While that is milling add the water, honey, oil and sunflower lecithin (if making sunflower lecithin version) to your mixer bowl.
NOTE: If you are making the egg version DO NOT add it yet. We will add it later.
Now add the milled flour to the water mixture.
Mix for 3-5 minutes until all of the flour is fully incorporated. Cover with a damp cloth or lid.
Allow the dough to rest for at least 20 minutes.
This is after the 20-minute rest. I’m adding my egg, salt and yeast. (Egg version)
Knead
After 20 minutes, add the salt, yeast, and egg (if making the egg version). Knead the dough until it is smooth and has a nice windowpane. That takes my commercial KitchenAid mixer about 8-10 minutes.
When it’s done kneading, place the dough in a lightly oiled bowl. Allow it to rise until it has doubled in size. Mine usually takes about an hour.
Windowpane after kneading in my KitchenAid mixer.
Shape
After it’s done rising, deflate the dough. Divide the dough into 12 equal portions. I like to weigh mine in order to have uniform buns. Form the dough into balls by first flattening the dough ball. Then bring all of the edges into the center. Flip the ball over so that the smooth side is now on top. Glide the ball against the countertop to form a nice tight ball.
After the buns are shaped, cover the pan with a light damp cloth so the dough does not dry out. Allow to rise until they are about double in size. Mine usually take 45 minutes to an hour depending on how warm my home is.
Shaped burger buns.
Bake
Toward the end of the second rise, preheat your oven to 350 degrees Fahrenheit.
When the buns are done rising, bake for 20-25 minutes until the internal temperature is 190F.
Remove the buns from the pan and onto a wire rack to cool until you’re ready to enjoy them.
Burger buns after rising. Ready to bake.
Fresh Milled Hamburger and Hotdog Buns
Equipment
- 1 Baking pan
- 1 Mixer
- 1 Grain Mill
Ingredients
With Egg
- 532 g Fresh milled hard red or hard white flour 4&1/4 cup
- 340 g Water 1&1/3 cup + 2 Tablespoon
- 11 g Salt 2 Teaspoon
- 10 g Instant yeast 2&3/4 Teaspoon
- 55 g Oil 4 Tablespoon
- 1 large Egg
- 37 g Honey 2 Tablespoons
With Sunflower Lecithin
- 532 g Fresh milled hard white or hard red flour 4&1/4 cup
- 390 g Water 1&2/3 cup
- 11 g Salt 2 Teaspoon
- 10 g Instant yeast 2&3/4 Teaspoon
- 55 g Oil 4 Tablespoon
- 37 g Honey 2 Tablespoon
- 10 g Sunflower lecithin 1 Tablespoon
Instructions
Mix
- Start by milling your grain. While that is milling add the water, honey, oil and sunflower lecithin (if making sunflower lecithin version) to your mixer bowl.
- NOTE: If you are using egg DO NOT add it yet. We will add it later.
- Now add the milled flour to the water mixture.
- Mix for 3-5 minutes until all of the flour is fully incorporated. Cover with a damp cloth or lid.
- Allow the dough to rest for at least 20 minutes.
Knead
- After 20 minutes, add the salt, yeast, and egg (if making the egg version). Knead the dough until it is smooth and has a nice windowpane. That takes my commercial KitchenAid mixer about 8-10 minutes.
- When it’s done kneading, place the dough in a lightly oiled bowl. Allow it to rise until it has doubled in size. Mine usually takes about an hour.
Shape
- After it’s done rising, deflate the dough. Divide the dough into 12 equal portions. I like to weigh mine in order to have uniform buns. Form the dough into ball by first flattening the dough ball. Then bring all of the edges into the center. Flip the ball over so that the smooth side is now on top. Glide the ball against the countertop to form a nice tight ball.
- After the buns are shaped, cover the pan with a light damp cloth so the dough does not dry out. Allow to rise until they are about double in size. Mine usually take 45 minutes to an hour depending on how warm my home is.
Bake
- Toward the end of the second rise, preheat your oven to 350 degrees Fahrenheit.
- When the buns are done rising, bake for 20-25 minutes until the internal temperature is 190F.
- Remove the buns from the pan and onto a wire rack to cool until you’re ready to enjoy them.