There’s nothing like a homemade hamburger bun—especially when it starts with freshly milled flour. If you’ve struggled with heavy or dense buns when baking with whole grains, this recipe is going to change that. By blending fresh flour with a bit of all-purpose (or sifting!) and adding vital wheat gluten, you get the softness and rise of a classic bakery bun with the nutrition and flavor of home-milled grains.

Why Freshly Milled Flour Works Here

Fresh flour has natural oils, full flavor, and way more nutrition—but it needs a little help to bake up soft and airy. This recipe uses:

Freshly milled hard white wheat for structure and protein
Soft white or all-purpose flour for tenderness
Vital wheat gluten to boost elasticity and rise
Milk, egg, and butter for softness and color

You’ll get tall, fluffy, golden buns perfect for burgers, sandwiches, or sliders.

Why You’ll Love It

Bakery-soft, not dense: Freshly milled flour + a little gluten booster gives you soft, fluffy buns that don’t crumble.
Nutrient-rich: You’re getting the whole grain goodness—not the stripped-down stuff from the store.
Perfect for burgers, sliders, or sandwiches: Sturdy enough to hold up, but pillowy to bite into.
Customizable: Works with blends of hard white, soft white, kamut, spelt, or sifted flour.
Freezer-friendly: Make a double batch and stash some for later.

Ingredient Breakdown

Freshly Milled Hard White Wheat-This gives structure, protein, and full flavor. Hard white is milder than red wheat and bakes up lighter.
All-Purpose or Sifted Flour-Adds tenderness and airiness. If you want 100% fresh flour, sifting out 10–20% bran gives a similar effect.
Vital Wheat Gluten-Boosts elasticity and rise. Especially helpful when using whole grains so the buns don’t turn out dense.
Milk-Adds moisture, softness, and mild sweetness. It also helps the buns brown beautifully.
Egg-Improves color, lift, and texture. Acts as a binder for a fluffier crumb.
Butter-Provides tenderness and flavor. It keeps the buns soft and prevents them from drying out.
Sugar or Honey-Feeds the yeast and adds light sweetness. Also helps with browning.
Salt-Balances flavor and strengthens the dough structure.
Yeast-The engine behind the rise. Instant yeast can be mixed right in; active dry just needs a quick stir into the liquid first.
Egg Wash & Toppings-Gives shine and helps seeds stick. Totally optional, but elevates the final look.

What You’ll Need

Flour

freshly milled hard white wheat flour & sifted soft white

Vibrant yellow stand mixer on a kitchen countertop beside tableware and decor.

Equipment

Mixer, pastry brush, kitchen scale

DAIRY

Warm milk, egg, and softened butter

additional essentials

sugar or honey, salt, yeast

Step 1: Mix & Optional Autolyse

Combine the freshly milled flour, all-purpose (or sifted) flour, and vital wheat gluten in a bowl.
Stir in the warm milk, egg, and sugar/honey just until shaggy.
Let rest 15–25 minutes to hydrate.

Step 2: Add Butter, Salt & Yeast

After the rest, add the salt, butter, and yeast. Knead until smooth and elastic. Dough should be slightly tacky but not wet.

Step 3: First Rise

Place dough in a greased bowl, cover, and let rise until doubled—about 45–75 minutes.

Step 4: Shape

Divide into 8 pieces (or 10 for smaller buns). Shape gently into rounds and place on a parchment-lined baking sheet. Lightly flatten the tops.

Step 5: Second Rise

Cover and let rise until puffy—about 30–45 minutes. Preheat oven to 375°F while they rise.

Step 6: Finish & Bake

Brush with egg wash and add toppings if desired.
Bake 15–18 minutes, until golden. Cool before slicing.

Recipe FAQ

Yes! For the softest texture, either sift out 10–20% of the bran or keep the recipe as-is but expect a slightly heartier bun.

No, but it does give a lighter, fluffier result when working with fresh whole grains. Without it, add a few extra minutes of kneading and let it rise fully.

Absolutely. Just follow the ingredient order your machine requires and check dough consistency—it should be tacky but pull away from the bowl.

Yes! Once baked and cooled, freeze in an airtight bag. Thaw on the counter or warm in the oven for a few minutes.

Yes! Just divide into 10–12 for sliders or shape into logs for hot dog buns. Adjust bake time slightly.

Serving Suggestions

This recipe makes 8 full-size hamburger buns, but you can easily scale or reshape depending on how you plan to use them

Heritage Sourdough Loaf (two-pan loaf method) 2 Loaves

This Heritage Loaf Pan Sourdough is a return to real bread — made with hard red wheat, natural fermentation, and time-honored methods. Baked in a loaf pan for everyday use, it’s hearty yet soft, flavorful without being overly sour, and designed to nourish your family one slice at a time.

Prep Time 30

Cook Time 25

bulk fermentation 7

Total Time 7 55

Serving Size 10 slices

Equipment

Grain mill if using whole berries
Digital kitchen scale
Measuring cups and spoons
Mixing bowl or stand mixer
Dough hook or sturdy spoon
Clean kitchen towel or plastic wrap
Cooling rack

Ingredients

342 g freshly milled hard red wheat flour 38%
558 g all-purpose flour 62%
280 g active sourdough starter 100% hydration
500-525 g water
18 g fine sea salt
8-12 g vital wheat gluten

Instructions

Autolyse for softness:

Autolyse (don’t skip for lean dough) Mix all flour + 470 g water. Rest 45–60 minutes. This is what gives you softness without fat or sugar.

Mix:

Add: Starter, remaining water (as needed), and vital wheat gluten if using. Mix until cohesive and elastic. Rest 20 minutes, then add salt and mix until smooth.

Bulk Fermentation:

6-12 hours bulk fermentation. Do 3-4 sets of stretch and folds in first 2 hours. Bulk target: 50% rise, bubbles along edges, dough feels aerated but still strong. It will not look like plain flour. Do not push to double.

Pre-Shape:

Divide into two 790-820g pieces. Gently degas. Shape and create tension. Let rest for 20-30 minutes.

Final Shape

Final shape with light tension. Don't over-tighten because hard red will fight you. Put into loaf pan and refrigerate for 8-24 hours.

Bake:

Preheat 500℉. Create steam in oven. Score and mist prior to putting into oven. Place lid on top. Bake for 30 minutes. Remove lid after the 30 minutes and cook at 425℉ for 15 minutes.
Cool fully before slicing. Hard red needs time to set. Check internal temp for 200℉

Notes

- Notes & Tips
  - Watch the dough, not the clock.
    Fermentation time will vary based on room temperature, starter strength, and whether your flour is freshly milled. Look for a dough that’s airy, elastic, and has risen about 50–70% during bulk.
  - Freshly milled hard red absorbs more water.
    If your dough feels stiff early on, give it time. The bran needs longer to hydrate. A slightly tacky dough will bake up softer than one that’s too firm.
  - Autolyse matters with whole grain.
    Don’t skip it. Allowing the flour and water to rest helps soften the bran, improves extensibility, and supports better rise and crumb.
  - Pan size affects loaf height.
    Smaller pans will give you a taller loaf, while wider pans create a lower, sandwich-style profile. Adjust proof time accordingly.
  - Cold proofing enhances flavor.
    An overnight rest in the refrigerator deepens the wheat flavor and makes scoring and baking more forgiving the next day.
  - Tent if browning too quickly.
    Hard red wheat naturally bakes darker. If the top is browning before the loaf is finished, loosely cover with foil for the final portion of the bake.
  - Let it cool completely before slicing.
    Cutting too soon can compress the crumb and make the loaf seem gummy. Cooling allows the structure to set properly.
  - This loaf freezes beautifully.
    Slice once cooled, freeze in an airtight bag, and toast straight from frozen for fresh bread any time.

Recipe FAQ

Can I use store-bought flour instead of freshly milled?
Yes! All-purpose flour works too, but you’ll miss out on the extra flavor and nutrition from freshly milled wheat.

Do they stay crunchy in milk?
Yes — especially if you use hard white wheat. They’ll hold up for a good while without turning mushy.

Can I double the recipe?
Definitely. Just bake in batches to avoid overcrowding the pan.

Can I make them less sweet?
Yes — reduce the sugar in the dough slightly, but keep the topping for that signature cinnamon-sugar flavor.