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5 from 1 vote

Fresh Milled Flour Rolls – Hamburger Buns or Dinner Rolls

Soft and fluffy fresh milled flour rolls made with the tangzhong method for an incredibly tender texture. The same dough can also be shaped into hamburger buns, dinner rolls, or even hot dog buns.
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Prep Time:25 minutes
Cook Time:17 minutes
Rise Time:3 hours
Total Time:3 hours 42 minutes

Equipment

  • Grain mill
  • Kitchen scale
  • Stand mixer
  • Bench scraper or knife
  • 9x13" baking dish

Ingredients

  • 450 g hard white wheat berries You can use all hard white, all hard red, or experiment with your own blend.
  • 1 cup milk divided
  • 4 tbsp butter melted or softened
  • 2 eggs
  • 2 tbsp sugar or honey
  • 1 tbsp active dry yeast
  • 2 tsp salt

Instructions

  1. Mill the Flour
    Weigh your wheat berries and mill on the finest setting of your grain mill (I use 1 on my Mockmill).
  2. Make the Tangzhong
    Take 3 tablespoons of the freshly milled flour and ½ cup of the measured milk and place them in a small saucepan over medium-high heat.
    Whisk constantly as the mixture cooks. It will thicken quickly, usually in about 2 minutes, forming a thick slurry.
    Pour the thickened mixture into the bowl of your stand mixer.
  3. Mix the Dough
    Add the remaining milk, melted or softened butter, eggs, and sugar to the mixer bowl with the tangzhong and mix to combine.
    Tip: If using softened butter, add that to the tangzhong first to melt it a bit before adding the rest of the ingredients.
    Add the fresh milled flour and mix with the regular mixer paddle until a shaggy dough forms. Let the dough rest for 20 minutes (autolyze). This allows the fresh milled flour to fully hydrate and helps improve the dough’s texture.
  4. Knead the Dough
    Knead in the salt and yeast with your hands. Then, switch to the dough hook and mix for about 10 minutes. (I use speed 2 on my KitchenAid.) Continue kneading until the dough is smooth, stretchy, and strong enough to stretch thin without tearing.
  5. First Rise
    Cover the bowl with plastic wrap so the dough doesn’t dry out, and let it rise until doubled in size. I like placing the bowl in the oven with just the light on to create a warm spot for the dough to rise.
    This can take up to 2 hours, depending on how warm your kitchen is.
  6. Shape the Rolls
    Once the dough has finished its first rise, decide what style of rolls you’d like to make. I like to weigh the dough first, then divide it based on what I’m making.
    How I Shape the Rolls (See Video in Post)
    To shape the rolls, I take one piece of dough and gently stretch the edges toward the center, folding them underneath. Then I place the dough seam-side down on the counter and cup my hand around it, rolling it lightly in small circles. This tightens the surface and creates a smooth round ball.
    Dinner Rolls: Divide the dough into 12 pieces and shape each piece into a ball.
    Hamburger Buns: Divide the dough into 8 pieces and shape each into a smooth round. If you like, brush the tops with egg wash and sprinkle with sesame seeds.
    Hot Dog Buns: Divide the dough into 8 pieces and shape each piece into a short log.
    Transfer the shaped dough portions to a lightly greased 9×13 pan, cover, and allow them to rise again until soft and puffy.
  7. Bake at 375°F for 17-20 minutes, until the tops are golden brown. Cover with foil for the last several minutes to prevent the tops from browning too much, if needed.
    Let the rolls cool slightly before serving.