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–+ servings
Bread machine hamburger buns on a plate to serve.

Bread Machine Hamburger Buns

Make the perfect, healthy hamburger buns using your bread machine. Made with whole wheat flour, these homemade buns are sure to impress!
5 from 6 votes
Yield: 10 buns
Prep Time:1 hour 40 minutes
Cook Time:15 minutes
Total Time:1 hour 55 minutes
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Ingredients
 

  • 19 tablespoons warm milk
  • 1 egg
  • 2 1/2 tablespoons butter
  • 2 cups white whole wheat flour
  • 1 1/3 cups all-purpose flour
  • 2 1/2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 2 teaspoons active dry yeast

Instructions
 

  1. Add ingredients to your bread machine in the order listed. Run on the dough cycle. It should be around 90 minutes for reference.
  2. Punch the dough down and then remove from the bread maker.
  3. Roll dough into balls (a little bigger than the size of a golf ball) and place on a parchment-lined baking sheet. Loosely cover with plastic wrap (or a thin dish towel).
  4. Let dough balls rise in a warm atmosphere for about 1 hour. Timing will depend on humidity and temperature!
  5. Preheat oven to 400°F and bake for 13-15 minutes (watch carefully so they don't burn).

Freezer Instructions

Freeze For Later: Bake rolls as stated in the recipe. Let cool completely. Place rolls in air-tight, freezer bag or container. Freeze up to 1 month for best quality.
Prepare From Frozen: Let rolls thaw on the counter or in refrigerator overnight.
 
To Freeze Before Baking: Follow the steps all the way up to baking. Freeze the rolls of dough on a baking pan. 

Notes/Tips

  • There is no need to activate the yeast prior to adding it to the machine.
  • If you have more questions, be sure to read the article above.
  • To make the rolls extra smooth: When rolling the dough into balls, pull the outer edges up and towards the center of the dough, all around. Gently pinch the pulled edges together. Turn the ball over so that the seam side is facing down, unseen on your baking sheet.

Nutrition

Serving: 1 bun | Calories: 203 kcal (10%) | Carbohydrates: 34 g (11%) | Protein: 7 g (14%) | Fat: 5 g (8%) | Cholesterol: 27 mg (9%) | Sodium: 389 mg (17%) | Fiber: 3 g (13%) | Sugar: 4 g (4%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner