Whole Wheat Buns
Enjoy soft, fluffy homemade whole wheat buns with a lovely nutty taste. Our recipe balances whole wheat and all-purpose flour for a perfect texture, making them the ultimate choice for burgers, sliders, or any sandwich.
For 8 servings
Activate the yeast
- In a large bowl or the bowl of a stand mixer, combine the warm water and honey.
- Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes without stirring.
- The mixture will become foamy and bubbly, which indicates the yeast is active and ready.
Make the dough
- To the yeast mixture, add the whole wheat flour, all-purpose flour, salt, melted butter, and one egg.
- Using a stand mixer with a dough hook, mix on low speed until a shaggy dough forms. If mixing by hand, use a wooden spoon to combine.
- Increase mixer speed to medium-low and knead for 6-8 minutes. If by hand, transfer to a floured surface and knead for 8-10 minutes.
- The dough should be smooth, elastic, and slightly tacky. If it's too sticky, add a tablespoon of flour at a time.
First rise (fermentation)
- Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Shape and proof the buns
- Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.
- Divide the dough into 8 equal pieces (about 110g each).
- Roll each piece into a smooth ball, tucking the edges underneath to create a taut surface.
- Slightly flatten each ball into a bun shape and place them on a baking sheet lined with parchment paper, leaving about 2 inches between them.
- Cover the buns loosely and let them proof for another 30-45 minutes, until they look puffy.
Prepare for baking
- While the buns are proofing, preheat your oven to 375°F (190°C).
- In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash.
- Gently brush the tops of the proofed buns with the egg wash.
- Sprinkle generously with sesame seeds.
Bake the buns
- Bake for 15-18 minutes, rotating the pan halfway through, until the buns are deep golden brown.
- The buns are done when they sound hollow when tapped on the bottom or an instant-read thermometer registers 190°F (88°C) in the center.
Cool and serve
- Transfer the hot buns to a wire rack to cool completely before slicing.
- Enjoy your homemade buns with your favorite burgers or as sandwich bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer crust, brush the tops of the hot buns with a little melted butter as soon as they come out of the oven.
- 2Ensure your water is not too hot, as it can kill the yeast. It should feel comfortably warm to the touch.
- 3Don't skip the proofing steps. They are essential for developing flavor and creating a light, airy texture.
- 4You can make the dough ahead of time. After the first rise, punch it down, cover, and refrigerate for up to 24 hours.
- 5These buns freeze well. Let them cool completely, then store in a freezer-safe bag for up to 3 months.
- 6For perfectly uniform buns, use a kitchen scale to weigh each piece of dough.
Adapt it for your goals.
Vegan
Replace the honey with maple syrup, use plant-based butter, and omit the egg. For the topping, brush with plant-based milk before adding seeds.
dairy freeDairy free
Use a neutral oil like avocado oil or a dairy-free butter substitute in place of the unsalted butter.
quickQuick
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients and reduce the first rise time by about half.
healthyHealthy
For a heartier bun, try a blend with other whole grains like spelt or rye flour, replacing up to half of the all-purpose flour.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour is an excellent source of fiber, which supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates from whole grains are broken down slowly, providing a steady release of energy without the spikes associated with refined flours.
No Preservatives
By baking your own buns, you avoid the artificial preservatives, dough conditioners, and high levels of sodium often found in commercial bread products.
Frequently asked questions
Yes, they can be a healthy choice. The whole wheat flour provides significant dietary fiber, which aids digestion and helps you feel full. Making them at home also means you control the ingredients, avoiding preservatives found in many store-bought options.