Hamburger Buns with Freshly Milled Flour

Close up of freshly baked sesame seed topped Fresh Milled Flour Hamburger Buns showing a golden crust on a parchment lined baking sheet

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Hamburger Buns with Freshly Milled Flour

Soft, fluffy, and perfect for everything from backyard burgers to pulled pork sandwiches, these Hamburger Buns with Freshly Milled Flour have a tender crumb and rich homemade flavor. They're sturdy enough to hold your favorite fillings while staying wonderfully soft with every bite.

Prep Time40

Cook Time15

Rising Time and Autolyse Time30

Total Time3 30

Course: Bread

Cuisine: American

Servings: buns

Calories: 2947kcal

Author: Emily Rider

Equipment

Grain Mill
Kitchen scale
Small saucepan
Stand mixer with dough hook
Mixing bowls
Measuring Cups and Spoons
Bench scraper
Baking sheet
Parchment Paper
Pastry brush
Cooling rack

Ingredients

For the Dough

540 grams freshly milled hard white wheat flour
1 cup whole milk scalded and cooled to 105–110°F, 240 grams
2 large eggs
4½ tablespoons granulated sugar 56 grams
4 tablespoons butter melted and cooled, 57 grams
1 tablespoon lemon juice 15 grams
1 tablespoon instant yeast 9 grams
2 teaspoons salt 12 grams

For the Egg Wash

1 large egg
1 tablespoon milk 15 grams

Optional Topping

1 teaspoon sesame seeds 3 grams

Instructions

Mill the flour – Mill enough hard white wheat berries to produce 540 grams of freshly milled flour. If the flour feels warm after milling, let it cool for about 5 minutes before mixing.
Scald the milk – Heat the milk to 180°F, then allow it to cool to 105–110°F. If using warm water instead, warm it to the same temperature.
Prepare the yeast – If using active dry yeast, combine it with the warm milk and sugar. Let it sit for about 10 minutes until foamy. If using instant yeast, skip this step.
Mix the wet ingredients – In the bowl of a stand mixer, whisk together the cooled milk, melted butter, sugar, lemon juice, and 2 eggs until well combined. If using active dry yeast, add the bloomed yeast mixture now.
Add the dry ingredients – Add the freshly milled flour, instant yeast (if using), and salt. Mix on low speed until no dry flour remains and a shaggy dough forms.
Rest the dough – Cover the bowl and let the dough rest for 30–45 minutes. This hydration rest allows the freshly milled flour to absorb the liquid and softens the bran.
Knead the dough – Knead on medium-low speed for 8–10 minutes, or until the dough is smooth, elastic, and stretches into a slightly cloudy windowpane. Freshly milled dough won't produce the same clear windowpane as dough made with white flour.
First rise – Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 1–2 hours.
Divide and shape – Turn the dough onto a lightly oiled work surface. Divide the dough into 8 equal portions and shape each into a smooth ball by tucking the edges underneath. Gently flatten each bun to about ½ inch thick and place them on a parchment-lined baking sheet.
Second rise – Cover loosely and let the buns rise until noticeably puffy and nearly doubled.
Prepare the egg wash – Whisk together the remaining egg and 1 tablespoon of milk. Brush the tops of the buns evenly and sprinkle with sesame seeds, if desired.
Bake – Bake in a preheated 350°F oven for 15–20 minutes, or until the buns are golden brown. If they're browning too quickly, loosely tent them with aluminum foil.
Brush with butter – Remove the buns from the oven and immediately brush the tops with melted butter for an extra soft, flavorful crust.
Cool – Let the buns cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Active Dry Yeast – If using active dry yeast, bloom it in the warm milk with the sugar for about 10 minutes before mixing the dough.

Fresh Milled Flour Tip – Freshly milled flour absorbs liquid more slowly than store-bought flour and naturally feels stickier. Let the dough rest before deciding it needs more flour, and add extra flour only if needed after kneading.

Storage – Store cooled buns in an airtight container at room temperature for up to 3 days.

Freezing – Freeze completely cooled buns in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5–10 minutes.

Serving Suggestion – These soft homemade buns are perfect for hamburgers, pulled pork, sloppy joes, grilled chicken sandwiches, and breakfast sandwiches.

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