Filed Under: Bread

Whole Wheat Burger Buns

Recipe By Tessa Arias
June 28th, 2013
5 from 4 votes
5 from 4 votes

Have you ever made homemade burger buns? If not, you must do so as soon as possible. They are about a thousand times better than store-bought buns and can elevate almost any burger recipe to gourmet status.

Yield: 8 buns

Prep Time: 10 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Since this recipe isn’t 100% whole wheat, the buns have just the right amount of nuttiness. I also like that they aren’t overly sweet like a lot of store-bought buns.
Texture: Again, since the recipe isn’t 100% whole wheat these buns are still light and fluffy yet firm enough to stand up to a juicy burger.
Ease: Definitely a recipe to make on a free day but there really isn’t much hands-on time.
Appearance: I love the beautiful brown crust and how it is offset by the sprinkling of white sesame seeds.
Pros: Great compromise of health and texture/flavor. These buns freeze well too!
Cons: None.
Would I make this again? Absolutely yes

Whole Wheat Burger Buns from Handle the Heat

Do you have any fun 4th of July plans? It’s supposed to get up to 118°F this weekend here in Phoenix so I’m not sure it will be any cooler by the 4th. I may have to just celebrate by listening to the fireworks instead of stepping out into this sizzling heat. That is if I’m not working! At least I can enjoy good food on the holiday. There’s nothing quite like a homemade grilled cheeseburger to celebrate summer holidays and these burger buns would be perfect on any summer cookout table. Have you ever made homemade burger buns? If not, you must do so as soon as possible. They are about a thousand times better than store-bought buns and can elevate almost any burger recipe to gourmet status.

5 from 4 votes

How to make
Whole Wheat Burger Buns

Yield: 8 buns
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time 4 hours
Total Time: 4 hours 25 minutes
Have you ever made homemade burger buns? If not, you must do so as soon as possible. They are about a thousand times better than store-bought buns and can elevate almost any burger recipe to gourmet status.


  • 3 tablespoons warm milk
  • 1 cup warm water
  • 2 teaspoons instant yeast
  • 2 1/2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 large egg
  • 2 cups bread flour
  • 1 1/3 cups whole wheat flour
  • 3 tablespoons unsalted butter, softened
  • For topping:
  • 1 large egg beaten with 1 tablespoon water
  • Sesame seeds


  1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, salt and egg. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Knead on low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns.
  2. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
  3. Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover loosely with plastic wrap and let rise again until puffy and almost doubled, 1 to 2 hours.
  4. Preheat the oven to 400°F with a rack in the center. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month.

Recipe Notes

This recipe can be easily doubled to serve a crowd or to stash extra baked buns in the freezer.
Adapted from Annie's Eats
Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    ashley – baker by nature — June 28, 2013 at 4:08 am

    I’ve been wanting to make homemade burger buns for-ever now! You’ve inspired me I need to do this asap!!!

  2. #
    Angie — June 28, 2013 at 5:31 am

    What a grat idea for the fourth! Nothing is better than homemade bread!

  3. #
    Diane @ Vintage Zest — June 28, 2013 at 7:24 am

    This is definitely on my to do list because sometimes I feel like I put all this work into making a beautiful burger with all of the fixings, and then I end up with a boring, storebought burger bun. Womp womp. It’s funny because I don’t mind taking the plunge with a fancy dessert or entree with unusual ingredients, but I’m scared away by baking bread sometimes. I don’t know why, because it always ends up sooo much better than I expect. Thanks for the recipe!

  4. #
    Peggie — June 28, 2013 at 8:27 am

    You are right – homemade buns are the best. One secret I learned (the hard way) – if you’re going to freeze them, cut them in half first. Then it is a snap to pop them in the microwave to defrost. Cutting a soft, warm roll doesn’t always turn out so well.

    • #
      Tessa — June 28, 2013 at 8:29 am

      Fantastic tip!

  5. #
    [email protected] — June 28, 2013 at 9:03 am

    I agree, homemade is so much better than store bought! Love that you can freeze these!

  6. #
    Tieghan — June 28, 2013 at 12:33 pm

    Man, those buns look perfect!!

  7. #
    Kiran @ — June 29, 2013 at 8:41 pm

    Mom used to bake homemade buns all the time. This reminds me of my childhood 🙂

  8. #
    Julia — July 1, 2013 at 2:19 pm

    I’m not a big burger eater, however, if homemade buns were involved, I’d eat like 18. These look fantastic!

  9. #
    PJ — September 20, 2013 at 8:45 pm

    My house is filled with the smell of these baking! I added some Dukkah on top for some extra loving. They have a really nice texture. The only problem I had was losing a bit of volume when removing the plastic wrap on the second proofing so didn’t come out as high as I’d like 🙁 but they still make the perfect addition to our home made burgers tonight.

  10. #
    The Baking Historian — November 2, 2013 at 4:38 am

    My dough is on the first rise right now. I only needed one brown/wholewheat bun for myself for Thai chicken burgers tonight (the rest of my family always demand white hamburger buns), but none of the grocery stores had any! So I decided, “What they hey! I’ll just make my own then and freeze the rest!” Looking forward to getting them into the oven eventually!

  11. #
    Nickie — January 18, 2016 at 8:24 pm

    These were great! Thanks for the recipe. The taste was really good, but my outside was hard like a roll instead of a hamburger bun. Do you know how I can fix it? Thx

  12. #
    Leila Jones — February 14, 2016 at 11:59 am

    I’m just trying this recipe. Can’t wait to see how it turns out.:)

  13. #
    Eleanor — May 14, 2016 at 4:42 am

    Thank you for surpplying this much needed information. However, may I enquire as to weather the ingredients can be submitted into a bread making machine, as I am rather reluctant to follow said instructions for the above. Tidium, being the main factor, requires your input.

    One, can only assume that your process could be adapted, as bread machines have become a dominate force to be reckoned with, within numerous kitchens.

    Yours faithfully
    Ms Hunt

  14. #
    Buffy — March 8, 2017 at 5:00 pm

    People nolramly pay me for this and you are giving it away!

  15. #
    Barbra — February 28, 2019 at 3:06 am

    Hey y’all , so the comment section really inspired myself to try out this recipe , wish me luck , gonna try it for the hubbys 40th x

  16. #
    Mary — June 23, 2019 at 11:42 am

    Awesome recipe. Thank you so much for making my day. Slathered melted butter on just out of oven. Makes for a softer bun.

    • #
      Tessa Arias — June 24, 2019 at 10:04 am


  17. #
    Hema — April 10, 2020 at 9:25 am

    What a fabulous recipe. Buns were absolutely delicious. I was looking for a whole wheat burger bun recipe as I didn’t want to buy from outside during the corona lockdown and this popped up. I followed the recipe exactky. Total success. I wish i’d made a double batch! Thank you!

  18. #
    Stella — August 28, 2020 at 10:18 am

    I now use this recipe exclusively for my burger buns. They come out perfectly every time. I follow the recipe completely- no substitutions! And they are perfect.

  19. #
    Heather — December 31, 2020 at 7:42 pm

    So ding dang good. I didn’t have time to give the second rise. I gave it just ten minutes on the second rise. They turned out beautifully. I have no intention of buying buns again.

  20. #
    Robert Smith — April 2, 2021 at 10:14 am

    Useless. If you aint noticed everyone outside america uses METRIC measurements!
    Why do you fill the website with annoying useless adverts and put the recipe so low down tge page?

    • #
      Handle the Heat — April 2, 2021 at 11:37 am

      This recipe is 8 years old. If you look at my more recent posts, you’ll see that I use metric measurements as it is a lot more accurate; however, this recipe is not useless. There is a “Jump to Recipe” button you can click on the top if you aren’t interested in reading my Recipe Rundown. Have a wonderful day!

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