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Whole Wheat Burger Buns

These hamburger buns are 100% whole wheat, yet have a great texture for sandwiches and veggie burgers. They are especially good when made with stone ground, high quality wheat flour. Whole Wheat Burger Buns

Makes 18 buns.


  • 5 c whole wheat flour
  • 2 Tbsp wheat germ
  • 2 tsp salt
  • 1 tsp lecithin granules
  • 3 Tbsp gluten flour
  • 1 c buttermilk
  • 1 c water
  • 1 tsp cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp dry yeast


  • 1 Tbsp melted butter or margarine
  • 1 Tbsp sesame seeds, poppy seeds or wheat germ


  1. In a large bowl, blend together the whole wheat flour, wheat germ, salt, lecithin and gluten flour.
  2. In a small saucepan, blend the buttermilk, water, vinegar, and honey. Heat over a low flame until hot, but not boiling. Cool 5 minutes.
  3. Blend the warm liquid into the flour mixture, stirring with a wooden spoon. When cool enough to handle (warm but not hot), knead in the yeast and continue kneading the dough in the bowl or on a lightly floured surface for 5 minutes, adding a bit more water if needed to make a stiff, but elastic and smooth dough.
  4. Turn the dough into a large oiled bowl and cover with a clean kitchen towel. Allow to rise in a warm place until doubled, or about 30 minutes to an hour.
  5. Punch down, and knead briefly. Divide into 18 pieces. Form into plain balls or shape as pictured by forming 9 inch “ropes” with the dough. Cross the ends over and tuck one end under and one end over and into the center. In either case, place the buns on a lightly greased large baking sheet (6 rows of 3 buns each). Press the buns down a bit to flatten slightly. Brush with melted butter and sprinkle with seeds or wheat germ. Cover with a clean towel and allow to double (about 20 minutes to 40 minutes).
  6. While the rolls are rising, preheat the oven to 375 degrees F. Bake 20 minutes. Cool on a wire rack.

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