How to Make Whole Wheat Hamburger and Hotdog Buns From Scratch

I enjoy baking my own breads and treats for my family on the weekend as a healthier and tastier alternative to store-bought options.

Way Better Than Store Bought

These homemade whole wheat buns have a better taste and texture than anything you can buy in the store.


Prep time	Cook time	Ready in	Yields
1 hour 30 min	20 min	1 hour 50 min	8 hamburger OR 8 hot dog buns OR 4 of each

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In the measuring cup or another bowl, add the dry yeast to the warm tap water. Set aside.
In a large bowl, add all dry ingredients and margarine. Stir to mix.
Add the yeast/water mix to the dry ingredients, and stir with a large wooden spoon to blend.
When the dough is blended, turn it out onto a lightly floured surface, sprinkle a little more flour on top of the dough, and knead for 5 minutes.
Let dough rest for about 10 minutes.
Using a kitchen scale, cut dough into a sections weighing 3 oz or 85 grams each. And roll into balls.
For hamburger buns: Press balls flat with palms of hands to form 3-4" circles, and place close to each other on parchment paper lined baking sheet.
For hotdog buns: Roll balls into 6" long cylinders, and place close to each other on parchment paper lined baking sheet.
Set baking sheet and buns aside to rise for 1-1 1/2 hours.
Brush tops of risen buns with liquid egg white, and sprinkle with sesame seeds.
Preheat oven to 375 F and bake 20 - 25 minutes until tops are golden brown.
When done remove buns from pan, and place on wire rake to cool.