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–+ servings
fresh milled hamburger buns in a bowl with a striped towel

Soft and Light Fresh Milled Hamburger Buns

This is a delicious soft and light Fresh Milled Hamburger Bun. It is the perfect hamburger bun and so much lighter than a traditional whole grain bun. Hard to believe they are made with 100 percent freshly milled flour!
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Prep Time 20 minutes
Cook Time 20 minutes
Rise Time (1st and 2nd) 2 hours
Total Time 2 hours 40 minutes
Course Bread
Cuisine American
Servings 24 buns
Calories 291 kcal

Equipment

  • KOMO Grain Mill
  • stand mixer
  • mixing bowl
  • 2 Sheet Pans

Ingredients
  

  • 1122 grams fresh milled flour 3 cups hard white 2 cups hard red berries

Yeast Mixture

  • 1 cup warm water
  • 3 tbsp yeast
  • 2 tbsp sugar

Wet Ingredients

  • 1 1/2 cups water
  • 3/4 cup oil butter/lard/olive oil
  • 2 eggs
  • 1 tbsp molasses
  • 1 tbsp honey
  • 2 tbsp vinegar

Dry Ingredients

  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 2 tsp salt
  • 1/2 cup ground flax
  • 1/2 cup quick oats or oatmeal flour
  • 2 tsp baking powder
  • 1/8 tsp vitamin C

Instructions
 

Mill the wheat

  • For this recipe mill 3 cups hard white and 2 cups hard red wheat berries. You might not need to use all of it.

Make the dough

  • In the stand mixer, mix together the yeast mixture. Warm water, yeast, and sugar.
  • Add wet ingredients. Add warm water, oil, eggs, molasses, honey, and vinegar to the mixing bowl.
  • Combine dry ingredients: Next combine cane sugar, brown sugar, salt, ground flax, quick oats, baking powder, and vitamin C. Add to mixing bowl.
  • Slowly add the milled flour. Once the dough comes away from the sides and cleans the sides of the mixing bowl, you have enough flour. You might have a few tablespoons left. Let the dough knead on low speed for 13 minutes. If the dough is still too sticky in the last few minutes of kneading, add a bit more flour.

First Rise

  • Place dough in a large mixing bowl and let rise for 1 hour in a warm place.
  • Shape the buns: Lightly flour the work surface if you need to. Divide dough into strips. Weigh a 3 oz ball of dough, roll, and place it onto a greased baking sheet. When rolling buns, cup your hands like you are making a C shape. Make a complete circle and pull the dough towards you to create some surface tension. Repeat 3 times. Give another quick roll and place the bun on the tray. You should have a smooth round ball. You can flatten the dough balls but I prefer to leave them as is.

Second Rise

  • Let rise for 1 to 2 hours or until almost tripled in size. The buns are ready to bake when you poke the dough and it comes back very slowly. They should look smooth and puffy.
  • Bake at 350 for 20-25 minutes until golden brown.

Nutrition

Serving: 1bunCalories: 291kcalCarbohydrates: 47gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 14mgSodium: 238mgPotassium: 62mgFiber: 7gSugar: 11gVitamin A: 20IUVitamin C: 0.03mgCalcium: 58mgIron: 2mg
Keyword buns, fresh milled buns, hamburger buns
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