Ditching processed bread products has never been easier with this homemade einkorn hamburger bun recipe! With only 15 minutes of hands on time you will have 12 finished homemade hamburger buns! Easy and delicious!
When you're dealing with the need for a specialty flour like einkorn, 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 it's 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
Once you start making your own sandwich bread and yeast rolls, hamburger buns are the next natural progression.
And believe me, once you go homemade, you'll never go back to store bought!
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!
Tips for Making Your own Hamburger Buns
After 4 years of making this homemade einkorn hamburger bun recipe, I have developed a few tips and tricks to make it even easier!
Press Your Dough Balls
When you're making your dough balls after the first rise, be sure to flatten them more than you think you need to.
They rise quite a lot during the baking process. This can cause a VERY tall bun that can be hard to get your mouth around.
To avoid this, make sure that you flatten out your dough balls, don't just leave them in ball form.
Wait For The Fresh Hamburger Buns to Cool
Though it can be so tempting to cut into the right away, be sure to allow your hamburger buns to fully cool before you cut into them.
This allows the crumb to set and will help it hold together with even the most filling meats and vegetables!
Freezing Homemade Hamburger Buns for Later
You don't really need to do anything special to freeze these hamburger buns, just throw them in a ziploc bag and freeze for up to 1 year!
To Thaw: Remove from freezer and allow to thaw, in an open bag, on the counter. Flip the buns over after a while so you don't develop a soggy spot where it's sitting.
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.
Learn more about einkorn baking in our full einkorn sourdough video course!
Einkorn Hamburger Buns
Ingredients
- 1 packet active dry yeast
- ¼ cup water
- 1 cup milk
- 5 tbsp melted butter room temperature
- ¼ cup sugar
- 5 cups Einkorn Flour
- 2 large eggs
- 1 tsp salt
- ¼ cup melted butter for basting rolls before baking
- Sesame Seeds optional
Instructions
- Lightly grease a large mixing bowl and set aside.
- In the bowl of an electric mixer, place 2 cups of Einkorn flour and the salt. Add yeast to flour mix.
- Melt butter in pan, add milk. Leave over heat and sir until milk and butter are well combined.
- Remove from heat and add sugar and water. Stir until well combined.
- Slowly pour liquids over the flour in mixer. Mix on low with the whisk attachment.
- Add eggs. Mix briefly.
- Add remaining flour and mix until well combined, switch to dough hook and mix on low for 5 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 for about 30-60 minutes before slicing (or they will crumble).
Notes
PIN THIS FOR LATER
Herimania says
Hello! I love this recipe. When I was taking the dough out of the mixer to rise, it was very hard to get out and the dough was very thick… Is this supposed to happen? Also, do you use warm or cold water?
Victoria says
Hi Herimania! It is quite thick, but if it feels “too thick” you can knead in a bit more liquid. Maybe a tablespoon at a time, until it reaches the texture you want.
I would probably roll and bake it as is and adjust for the next time you make it!
Catherine Backus says
I haven’t tried this recipe yet. I enjoy your white sandwich bread recipe using the Tangzhong method. Have you tried using that with this recipe?
Victoria says
Hi Catherine! We have used it for hot dog buns, but not hamburger buns yet. The reason being that the dough is very loose with that recipe, so a form is required.
Here is the mold I use for hot dog buns, it’s great! I haven’t looked, but I’m sure there is a similar one for hamburger buns!
wendy allen says
It would be really helpful if you’d include the yeast measurement, instead of just saying ‘a packet of yeast’. I buy yeast in larger amounts, so weight or teaspoons would be helpful.
Victoria says
Hi Wendy, it actually is in many of my newer recipes :-)
A packet of yeast is 2 1/4 tsp of yeast.
Melisa says
Hey Victoria!! Making these NOW!!
Rena says
Dough is pretty easy to work with but I do wish there had been in process photos in this post so those of us familiar with baking with modern wheat varieties can see the texture of dough we are to achieve with this recipe.