These soft, golden Khorasan hamburger buns are a nourishing swap for the classic white flour buns that are still light and fluffy. Freshly milled Khorasan flour brings a naturally buttery, slightly sweet flavor and a tender crumb that holds up well without turning dense.
The dough is intentionally a bit sticky, keeping the interior light and fluffy. A quick rise, simple shaping, and a short bake are all it takes. Brush with oil and add sesame seeds if you like, then pile on your favorite fillings while the buns are still slightly warm.
Why Make Buns From Khorasan Flour
Khorasan is an ancient wheat with larger, golden kernels and a naturally buttery, slightly sweet flavor, making it one of our favorites for baked goods. When milled into flour, it produces soft, tender buns that hold their shape under a burger without becoming dense or dry.
Nutritionally, Khorasan typically offers more protein than most modern bread wheats, often in the 14–18% range, along with higher levels of certain minerals such as selenium, magnesium, zinc, and manganese. When using whole grain freshly milled Khorasan flour, it also provides a solid amount of dietary fiber. While it still contains gluten and is not suitable for those with celiac disease, many people find its gluten structure to be gentler on the digestive system.
Because Khorasan From Grand Teton Ancient Grains is regenerative organic and milled fresh, you get both the flavor and the nutrient density that industrial flours often lack. The result is a hamburger bun that tastes better and leaves you feeling more satisfied.
Pro Tips For Successful Khorasan BunsÂ
- Keep the dough sticky. Resist the urge to add too much extra flour while kneading or shaping, Y`Athe stickiness is what produces a soft, fluffy interior.
- Flour your hands and work surface generously when shaping. A light dusting makes the sticky dough manageable without drying it out.
- Don’t skip the short rest after shaping. Those 10–15 minutes help the gluten relax so the buns bake up evenly.
- Bake just until lightly golden. Overbaking dries them out quickly—10 minutes at 375°F is usually perfect.
Khorasan Hamburger Buns
Ingredients
- 800 grams or 2 cups Khorasan Flour (Plus extra for shaping the buns)
- 2 teaspoon Yeast
- 3 Tablespoons Honey
- 2 â…” Cup Warm Water
- 1 Tablespoon Salt
- 1 Egg
Instructions
- In a mixing bowl or stand mixer, combine water, honey and yeast. Let stand for 5-20 minutes until the mixture forms a little foam on top.
- Mix in egg and salt, then slowly add flour while continuing to mix. Once fully combined, knead for 6-8 minutes. By the end, the dough should pull together, but still be quite sticky. This ensures that the buns hold together but have a light fluffy interior.
- Cover and let rise until approximately doubled in size. This usually takes about an hour, but time will vary based on climate and temperature.
- Once risen, turn dough out onto a well flour surface. Section the dough into eights, then section each piece into three small dough balls for 32 buns.
- To shape the buns, take one of the dough balls and dust with some flour, place it flour-side down on the work surface. Fold the edges into the center and pinch together to create dough tension which helps with rising and leaves a smooth ball on top. Place the bun on parchment paper, seam side down and gently press it into a thin disc about ¼ - ½ inch thick and about 3 ½ inches wide. If the dough is too sticky, sprinkle a little extra flour on top before you press them out. Repeat until all of the dough balls have been shaped.
- After shaping, brush with a neutral oil and sprinkle with sesame seeds if desired. Let the buns rest for 10-15 minutes then bake in a 375 degree oven for 10 minutes. Remove from the oven and let the buns cool for about 10 minutes. Cut in half and serve with your favorite burger or sandwich.
