Name: Fresh Milled Hamburger and Hotdog Buns
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Ingredients: 532 g Fresh milled hard white flour (4&1/4 cup (or hard red wheat)); 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); 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)

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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!

Fresh Milled Whole Wheat Burger or Hotdog Buns

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

Fresh milled hard wheat flour Hard red or hard white wheat both work great

Water

Salt

Instant yeast

Oil

Egg (optional)

Honey

Sunflower lecithin (optional)

How to make fresh milled hamburger and hotdog buns

Mix

Start by milling your grain. While that is milling add the water, egg (if using), honey, oil and sunflower lecithin (if making sunflower lecithin version) to your mixer bowl.

Mix for 2-3 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 and yeast. 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.

Optional: If you’d like to add sesame seeds, mix 1 Tablespoon of water with 1 egg. When the buns are done rising, brush the tops with the egg wash and then sprinkle with sesame seeds. Bake as usual.