100 Whole Wheat Burger Hot Dog Buns
Elevate your barbecue game with these soft, fluffy, and wholesome **100% Whole Wheat Burger and Hot Dog Buns**! Perfectly balanced with the rustic nuttiness of whole wheat flour, a touch of honey for natural sweetness, and enriched with eggs, butter, and warm milk, these buns are both nutritious and irresistibly tender. Whether shaped as classic burger buns or elongated hot dog rolls, these homemade beauties feature a golden crust—thanks to the optional egg wash—and a hearty interior that complements any filling, from juicy burgers to savory sausages. With straightforward instructions and minimal prep time, these buns are an approachable, healthier alternative to store-bought versions, delivering authentic homemade goodness in every bite. Enjoy them freshly baked or freeze for later—your summer cookouts will never be the same!
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Recipe Information
Ingredients
- 480 grams Whole wheat flour
- 240 milliliters Warm water (110°F/43°C)
- 120 milliliters Whole milk, warmed
- 60 grams Butter, unsalted (softened)
- 2 large Eggs
- 55 grams Honey
- 10 grams Salt
- 7 grams Dry active yeast
- 1 tablespoon Olive oil (for greasing)
- 1 serving Egg wash (1 egg whisked with 1 tablespoon water, optional)
Instructions
In a small bowl, combine the warm water and honey. Stir until the honey dissolves, then sprinkle the dry active yeast on top. Let it sit for 5–10 minutes until frothy, indicating the yeast has activated.
In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour and salt. Whisk to blend evenly.
Add the frothy yeast mixture, warm milk, eggs, and softened butter into the dry ingredients. Mix with a wooden spoon or the paddle attachment of a stand mixer until a sticky dough begins to form.
If using a stand mixer, switch to the dough hook and knead on medium speed for 8–10 minutes until the dough is smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for 10–12 minutes. The dough should be soft but not overly sticky.
Lightly oil a large bowl with the olive oil and place the dough in the bowl, turning to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free location for 1–1.5 hours or until doubled in size.
Once the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal pieces (about 80 grams each).
To make burger buns, roll each piece into a tight ball and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. For hot dog buns, roll each piece into a log approximately 4–5 inches long and shape as desired.
Cover the shaped buns loosely with plastic wrap or a kitchen towel and let them rise again for 30–40 minutes, or until puffy and nearly doubled in size.
Meanwhile, preheat your oven to 375°F (190°C). If using, brush the tops of the buns with egg wash for a golden, shiny crust.
Bake the buns in the preheated oven for 18–20 minutes, or until golden brown and cooked through. To check doneness, the internal temperature should read 190°F (88°C) when measured with an instant-read thermometer.
Remove the buns from the oven and transfer them to a wire rack to cool completely before slicing and serving.
Enjoy your homemade 100% whole wheat buns with your favorite burger patties or hot dog sausages!
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 54.1 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 405 mg | 31% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
