Ditching processed bread products has never been easier with this homemade einkorn hamburger bun recipe! With only 15 minutes of hands on time, this recipe is easy and delicious!
When you’re dealing with a need for specialty flour, bread products go from easy to complicated pretty quickly! That’s not to say that the recipes are difficult, but that more thought goes into having the old standards on hand when you need them.
Our family uses einkorn flour because of its easy to digest, no-celiac response, non-hybrid properties, as well as the fact that it just tastes so darn good!
But because we’ve chosen to use a specialty flour, our bread products can’t just be grabbed at the store in a pinch.
Fortunately, like all of my other einkorn recipes, these homemade hamburger buns freeze really well! So I always keep a few bags of 8 (just like from the store) in the freezer in case I need them quickly!
Otherwise, we make these einkorn hamburger buns fresh for the occasion; they are perfect for a cookout, bbq, or just because!
Homemade Hamburger Buns
Though the idea of making your own hamburger buns might seem like too much effort, the hands on time for this recipe is really only about 15 minutes!
And of course, these deliciously soft homemade buns aren’t just for hamburgers! You can use them for pulled pork sandwiches, BBQ brisket sandwiches, or even a chicken sandwich!
One thing I like to do with any homemade bun before serving, is to cut it in half, butter both cut sides, and toast them on a griddle.
Not only does this make the buns even more delicious than before, but it also helps them hold together better when they are filled with heavy ingredients!
Note: As with all my other einkorn recipes, you can substitute regular wheat flour into the recipe if you choose! You might need a bit more liquid in the recipe, but the should be the only modification required!
- Lightly grease a large mixing bowl and set aside.
- In the bowl of an electric mixer, place 2 cups of Einkorn flour.
- Boil sugar and water just until sugar is dissolved, cool for 5 minutes until approximately 105 -115°. Add yeast and stir. Set aside and let sit for 10 minutes.
- Melt butter in pan, add milk. Leave over heat and sir until milk and butter are well combined.
- Add yeast to warm milk/butter mix.
- Slowly pour liquids over the flour in mixer. Mix on low with the whisk attachment.
- Add eggs. Mix briefly.
- Add remaining flour ½ cup at a time.
- Once flour is well combined, switch to dough hook and mix on low for 15 minutes.
- Transfer dough to greased bowl, cover with cling wrap. Allow to rise for 1.5 hours.
- Remove dough from bowl, place on floured surface, punch down, and roll into a ball.
- Divide dough equally into 12 balls, place on a greased and floured surface.
- Cover with a kitchen towel and allow to rise an additional 1.5 hours.
- Preheat oven to 350°.
- Once second rise is complete, remove towel and brush with melted butter. Sprinkle with sesame seeds, if desired.
- Bake for 15-20 minutes, until golden brown.
- Allow to cool slightly (if you can) and serve warm!
- If you find the that buns fall apart while being eaten, butter and toast the cut sides of the bun before serving.
- Freeze for up to 1 year.
- To Thaw: Remove from freezer and allow to thaw, in an open bag, on the counter. Or, if you're in a hurry, place rolls in a cold oven and set the temperature to 350°. Once the pre-heat is finished, remove the rolls and they should be ready to use.