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This is an easy and delicious whole wheat hamburger bun recipe for those times you want a little more substance to your sandwich bread! Perfect for hamburgers and any hot or cold sandwich, these honey-sweetened buns combine wholesome ingredients with incredible taste.
There’s something magical about pulling fresh, homemade hamburger buns out of the oven. I’m always looking for ways to sneak a little more substance into my family’s meals, and these whole wheat hamburger buns do just that with the addition of whole wheat flour.
What makes these buns truly special is the combination of whole wheat flour, all-purpose flour, and old-fashioned oats, creating a satisfying base that doesn’t compromise on taste.
The touch of honey adds just the right amount of sweetness, making these buns versatile enough for everything from classic burgers to school lunch sandwiches. Plus, your kitchen will smell absolutely amazing while they’re baking!
Jump to:
- Why You’ll Love This Whole Wheat Hamburger Bun Recipe
- Recipe Ingredients
- How to Make Whole Wheat Hamburger Buns
- Recipe FAQs
- Expert Tips
- More Bread Recipes to Consider
- Whole Wheat Hamburger Bun Recipe
Why You’ll Love This Whole Wheat Hamburger Bun Recipe
- Great Texture: No dense or heavy buns here! The blend of whole wheat and all-purpose flour with oats creates the perfect balance for a soft, pillowy texture for these buns.
- Freezer Friendly: These buns freeze beautifully, so you can make a batch ahead and always have fresh bread ready to go.
- Sweet Enough: The honey adds natural sweetness while helping create that gorgeous golden-brown crust.
- Budget Price: They’re incredibly cost-effective compared to premium whole wheat buns from the store. Using honey and topping with oats or sesame seeds mimics the fancy store-bought buns at a fraction of the cost.
🍞 I enjoy bread making so much that I often make some kind of comfort food bread to go with most meals — my family never complains!
Recipe Ingredients
- Old-Fashioned Oats
- Flour — all-purpose and whole wheat
- Eggs
- Milk — Whole milk works best, but you can also use 2%.
- Water
- Butter
- Yeast
- Honey
- Salt
See the recipe card below for full information on ingredients and quantities.
How to Make Whole Wheat Hamburger Buns
Step 1: In a medium bowl, mix together the water, milk, and butter. Microwave for about a minute until the mixture is warm but not hot. Stir until the butter melts. Add the yeast and honey and stir.
Step 2: Add the salt, egg, and whole wheat flour and mix well. Add the old-fashioned oats and half of the all-purpose flour and stir. Add the rest of the flour a little at a time and stir after each incorporation.
Step 3: Once the dough comes together, remove it from the bowl and place it on a well floured surface. Knead in additional flour until a smooth dough forms.
Step 4: Add some cooking spray to a bowl, shape the dough into a ball, and place it in the bowl. Cover with plastic wrap and allow it to sit.
Step 5: When the dough has risen, remove it from the bowl and divide it into even parts. Shape each piece into a wide, flat circle. Lay the shaped dough on a lined baking sheet. Cover the baking sheet with a towel and let the dough rise again.
Step 6: Add the egg yolk and water to a bowl and mix together with a fork. Brush the egg wash over the buns and sprinkle with a few additional oats. Bake until the buns are golden brown. Remove from the oven and let cool.
Recipe FAQs
Can I make these buns ahead of time?
Absolutely! These buns stay fresh for 3-4 days in an airtight container at room temperature, or you can freeze them for up to 3 months. Just thaw at room temperature when ready to use.
Can I make these buns dairy-free?
Yes! You can substitute the milk with your favorite plant-based milk and use dairy-free butter. The texture might be slightly different, but they’ll still be delicious.
How do I know when the dough has risen enough?
The dough should roughly double in size during both rises. In warm conditions, this usually takes about 1 hour for the first rise and 30 minutes for the second rise.
Can I skip the egg wash?
While you can skip it, the egg wash gives the buns that beautiful golden-brown color and slight shine. You can substitute with milk for a similar effect.
Expert Tips
- Active Yeast: Make sure your yeast is fresh and active. If you’ve had it for a while, test it by combining with warm liquid and honey or sugar. It should become foamy within 5-10 minutes.
- Add Flour In Batches: Don’t add all the flour at once. Add it gradually until you achieve a soft, slightly tacky dough that’s easy to handle.
- Shaping Buns: When shaping the buns, make them slightly larger than you want the finished product to be, as they’ll shrink a bit while baking. For perfectly round buns, tuck the edges under while shaping to create surface tension
- Make Ahead: These buns freeze well so make up a double batch and freeze after the buns have cooled. Defrost at room temperature on the day you want to use the buns.
More Bread Recipes to Consider
- Bosco SticksRecipe | Perfect Cheesy Breadsticks
- Easy Homemade Croutons
- Zucchini Cornbread
- How To Make Self Rising Flour
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Whole Wheat Hamburger Bun Recipe
This is an easy and delicious whole wheat hamburger bun recipe for those times you want a little more substance to your sandwich bread! Perfect for hamburgers and any hot or cold sandwich, these honey-sweetened buns combine wholesome ingredients with incredible taste.
Prep Time2 hours hrs
Cook Time15 minutes mins
Total Time2 hours hrs 15 minutes mins
Course: Breads
Keyword: hamburger buns, sandwich buns, whole wheat hamburger buns
Servings: 12 buns
Calories: 232kcal
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 ½ 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 ½ cup of the all-purpose flour and stir for another 3 minutes. Add additional flour, about ¼ 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.
- Instead of sprinkling oats on top of the buns you can also use sesame seeds for a subtle flavor!
- You will want about 2 inches of space in between each bun. This will give them enough room to spread out a bit as they cook without touching.
- In order to prevent the bottom of the buns from browning too much, you can use a baking mat or parchment paper on your baking sheet.
Nutrition
Calories: 232kcal | Carbohydrates: 45g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 210mg | Potassium: 204mg | Fiber: 5g | Sugar: 6g | Vitamin A: 43IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 2mg
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
