Light Wheat Hamburger Buns

"This is a recipe I developed. For the flours I use metric weight measurements for accuracy. If you don't have a metric scale, you can use 1 cup of whole wheat flour and 2 1/4 cups bread flour; that doesn't translate exactly to the metric measurements I use but it will produce a similar result. Time does not include time for rising as rise time will vary."
photo by CJAY8248 photo by CJAY8248
photo by CJAY8248
photo by spacekadet photo by spacekadet
photo by racrgal photo by racrgal
photo by Brenda. photo by Brenda.
photo by Brenda. photo by Brenda.
Ready In:




  • Heat water to 110 degrees f.
  • Mix dry ingredients.
  • add oil and water.
  • Mix until the dough is formed.
  • let rest 5 minutes.
  • Knead in a stand mixer using the dough hook for 3 minutes
  • let rest for 5 minutes.
  • Knead an additional 3 minutes.
  • Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
  • Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
  • Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
  • Cover with plastic wrap and let buns rise until quite puffy.
  • Bake in pre-heated 375 f oven for about 15 minutes.
  • Cool on wire rack.

Questions & Replies

Got a question? Share it with the community!


  1. I've made these buns twice now. The second time I cut down the sugar substantially to about 2 Tbsp (I'm not a big fan of sweet buns). It worked like a charm. So fluffy and delicious. Thanks!
  2. Another great recipe Len! I made these tonight using the dough setting on the bread machine. Perfect!!! This is the best hamburger bun recipe I've tried. Thanks for sharing a recipe I'll use for all the burgers I make. Made for PAC Spring 2010.
  3. Wonderful! Great for hamburger buns. We are actually going to try them as rolls tonight with dinner. I just did water w/yeast and sugar then added the olive oil, then added all the dry mixed together. Good directions on kneading and resting!
  4. Great recipe! Super easy directions to follow. I'll increase the wheat next time - yum!
  5. Wonderful buns! I used the dough cycle on my bread machine and the results were excellent. This is a keeper for us. I'll also be making cloverleaf dinner rolls with this dough. It's much better than the recipe I was using. Thanks for a great recipe!


<p>I started cooking when I was a kid. The first thing I remember cooking was baloney slices cooked in a half stick of butter, served on toast. I've always liked to be creative. We would often have individual frozen pizzas in the house. I didn't care for them too much the way they were so when I wanted a late night snack I would forage through the fridge for topping for the frozen pizza, onions, mushrooms, peppers, hot dogs (sliced) or whatever was on hand, then I would top that off with additional cheese. The first time my dad saw me do that he looked at me real funny like what in the world are you doing kind of look. But when the pizza came out of the oven it was a sight to behold. It wasn't long before my dad would ask me to do one up for him when I was doing one for myself. <br /><br />I think my skills have improved some since then, people seem to like what I make. I'm not a chef, but am more than a cook. <br /><img src="" border="0" alt="Photobucket" /></p>
View Full Profile

Find More Recipes