Whole Wheat Buns and Toppings
Soft, nutty whole wheat buns with a tender crumb and golden-brown crust. These versatile homemade rolls come together with simple pantry ingredients and are perfect for burgers, sliders, or sandwiches. Top them with classic sesame seeds, poppy seeds, or everything bagel seasoning for a bakery-quality finish.
For 4 servings
- prep · ~10 min
Activate the yeast.
1.In a small bowl, combine lukewarm milk, lukewarm water, and honey. Stir gently.2.Sprinkle the yeast over the liquid and let it sit undisturbed for 8–10 minutes until foamy and bubbly.TIPThe liquid should feel warm but not hot to the touch — about 110°F. Too hot will kill the yeast. - mix · ~1 min
Mix the dry ingredients.
1.In the bowl of a stand mixer or a large mixing bowl, whisk together whole wheat flour, all-purpose flour, and salt. - knead · ~10 min
Knead the dough.
1.Pour the foamy yeast mixture and melted butter into the dry ingredients.2.Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.3.Increase to medium speed and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn onto a floured surface and knead for 10 minutes.TIPWhole wheat dough will be slightly stickier than all-white dough. Resist adding too much extra flour — a tacky dough yields softer buns. - rest · ~90 min
Let the dough rise.
1.Shape the dough into a ball and place in a lightly oiled large bowl, turning to coat.2.Cover with a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 90 minutes.TIPAn oven with just the light on makes a perfect proofing spot. - prep · ~10 min
Shape the buns.
1.Punch down the risen dough to release air and turn it out onto a lightly floured surface.2.Divide the dough into 8 equal portions using a bench scraper or knife.3.Shape each portion into a smooth, tight ball by tucking the edges underneath and rolling on the counter.4.Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches between each bun. - rest · ~60 min
Proof the shaped buns.
1.Cover the shaped buns loosely with a kitchen towel and let them rise again until noticeably puffy and nearly doubled, about 45–60 minutes.TIPGently press the dough with a fingertip — if the indentation slowly springs back, it's ready. - prep · ~15 min
Preheat the oven to 375°F.
Position a rack in the center of the oven. Preheat to 375°F while the buns finish proofing.
- assemble · ~2 min
Add egg wash and toppings.
1.Brush the top of each risen bun gently with the beaten egg, taking care not to deflate them.2.Divide the buns visually into three groups. Sprinkle sesame seeds over the first group, poppy seeds over the second, and the dried onion and garlic flakes over the third.3.For everything-style buns, combine all toppings and sprinkle evenly. - bake · ~18 min
Bake until golden brown.
1.Place the baking sheet on the center rack and bake for 16–18 minutes.2.The buns are done when they are deeply golden on top and sound hollow when tapped on the bottom. An instant-read thermometer inserted in the center should read 190°F. - rest · ~20 min
Cool before serving.
1.Remove the buns from the oven and immediately brush the tops with a little melted butter for a soft crust.2.Transfer to a wire rack and let cool for at least 20 minutes before slicing. This sets the crumb and prevents a gummy interior.TIPSlicing into a hot bun straight from the oven will make it dense and gummy. Patience here pays off.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Weigh your flour for best results: 3 cups whole wheat is about 360g, ½ cup all-purpose is about 60g.
- 2If your kitchen is cool, proof the dough in a turned-off oven with a pan of hot water on the lower rack.
- 3For a softer whole wheat bun, use bread flour instead of all-purpose flour for the white flour portion.
- 4Brush the baked buns with melted butter immediately after baking for a glossy, tender crust.
- 5Store completely cooled buns in an airtight bag at room temperature for up to 3 days, or freeze for 1 month.
- 6To reheat, wrap in foil and warm in a 300°F oven for 8–10 minutes, or microwave for 15 seconds.
Adapt it for your goals.
Seeded Whole Wheat
Add 2 tablespoons each of sunflower seeds, flax seeds, and pumpkin seeds to the dry ingredients for a hearty, nutrient-dense bun with extra crunch.
Cinnamon Raisin Whole Wheat BunsCinnamon Raisin Whole Wheat Buns
Knead in 1/2 cup raisins and 1 teaspoon cinnamon with the dough for sweet breakfast buns — skip the savory toppings and brush with a simple glaze instead.
Vegan Whole Wheat BunsVegan Whole Wheat Buns
Replace the butter with vegan butter or coconut oil, the honey with maple syrup or agave, and use a plant-based milk. Omit the egg wash and brush with melted vegan butter before adding toppings.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour retains the bran and germ, providing significantly more fiber than white flour, which supports healthy digestion and keeps you feeling fuller longer.
Good Source of B Vitamins
Whole grains are naturally rich in B vitamins like niacin, thiamine, and folate, which help convert food into energy and support brain function.
Lower Glycemic Impact
The fiber and protein in whole wheat buns slow carbohydrate absorption, resulting in a more gradual rise in blood sugar compared to refined white buns.
Frequently asked questions
Yes, but the buns will be denser and heavier. For a lighter texture, replace the all-purpose flour with bread flour and add an extra tablespoon of water.
