Question 1: What wheat berries should I use?

A hard wheat berry — white or red — is my recommendation for this recipe. Hard wheat has stronger gluten development, which matters most in a yeasted recipe like this one. That said, I've also had great results with a half hard white, half soft white blend. The extra yeast makes this recipe forgiving, so don't let the choice of wheat berry stress you out too much.

Question 2: Can I make these without a stand mixer?

Absolutely, though it takes a little more effort. Knead the dough by hand on a lightly floured surface for 10–12 minutes, or until it passes the windowpane test. Fresh milled flour can be sticky, so resist adding too much extra flour as you go. Check out the video if you'd like a visual for the windowpane test.

Question 3: Can I use active dry yeast instead of instant yeast?

Instant yeast is recommended here since it's more potent and doesn't require proofing. But if all you have on hand is active yeast, that's no problem! I've made this recipe several times with active yeast and have had no problems.

Question 4: How do I know when the dough is kneaded enough?

I like to use the windowpane test. This is done by pulling off a small piece of dough and gently stretching it between your fingers. If it stretches thin enough to let light through without tearing, the gluten is well developed and the dough is ready. Check out the video if you'd like a visual.

Fresh Milled Flour Hamburger Buns Ready in One Hour

Ingredients

3 tablespoons melted butter
2 tablespoons honey
1 tablespoon lemon juice
1 1/2 cup milk
2 eggs
610g fresh milled flour (520g + 90ish grams more during kneading; I add this in 30 grams at a time so the dough has time to come together between additions)
14g instant yeast (2 yeast packets)
1 teaspoon salt

Instructions

Add the butter, honey, lemon juice, milk, and eggs to the bowl of a stand mixer and whisk to combine.
Add the fresh milled flour, yeast, and salt and knead with the dough hook on low speed — speed 2 or 3 on a KitchenAid mixer — for 8–10 minutes, until the dough passes the windowpane test. Fresh milled flour is naturally stickier than store-bought, so you may need to add a little extra flour as you go. I added an extra 90 grams in 30-gram increments during kneading. Add just enough to keep the dough from sticking to the bowl and resist the urge to keep adding more. A slightly tacky dough is exactly what you want here.
Line a baking sheet with parchment paper and divide the dough into 10 equal pieces. Shape each piece into a round bun by gently folding the dough under itself until a smooth surface forms on top. Place them on the prepared baking sheet. If you'd like a visual on the shaping technique, check out the video!
Cover the baking sheet loosely with plastic wrap and let the buns rise for 30 minutes. While they rise, preheat the oven to 350°F.
Bake for 15–18 minutes, until golden brown (17 minutes tends to be the sweet spot). If you'd like, brush the warm buns with melted butter straight out of the oven for a shiny, buttery finish.

Notes

Don't be tempted to keep adding flour. Fresh milled flour behaves differently than store-bought — it won't pull away from the bowl as cleanly, and that's okay. I typically add about 90 grams of extra flour during kneading, working it in 30 grams at a time so the dough has a chance to come together between additions. You're looking for a dough that's manageable and no longer sticking to the bowl, not one that looks perfectly smooth and tidy like a white flour dough would.

If the dough is so unbearably sticky and formless that you can't make it into a dough ball, feel free to add a bit more flour.

Rise times will depend on the temperature of your kitchen.

Author: Lindsay
Method: Baking
Cuisine: American