Whole Wheat Buns
Soft, lightly sweetened whole wheat buns with a tender crumb and golden crust. Perfect for burgers, sliders, or simply slathering with butter. These homemade buns are far fresher than store-bought and fill your kitchen with the irresistible aroma of freshly baked bread.
For 4 servings
- prep · ~10 min
Activate the yeast.
1.Pour 1 cup lukewarm milk into a small bowl.2.Stir in 2 tbsp sugar until dissolved.3.Sprinkle 2.25 tsp active dry yeast over the milk.4.Let sit for 5-10 minutes until frothy and bubbly.TIPMilk should be warm to the touch, not hot. If it's too hot it will kill the yeast. - mix · ~2 min
Make the dough.
1.Combine 3 cups whole wheat flour, 0.5 cup all-purpose flour, and 0.5 tsp salt in a large mixing bowl.2.Make a well in the center and pour in the yeast mixture and 3 tbsp melted butter.3.Mix with a wooden spoon until a shaggy dough forms. - knead · ~10 min
Knead the dough.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a sprinkle of flour if it gets too sticky, but keep it slightly tacky.
TIPWhole wheat dough is naturally stickier than all-white. Resist adding too much extra flour or the buns will be dense. - rest · ~90 min
Let the dough rise.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm spot for 60-90 minutes until doubled in size.
TIPIf your kitchen is cold, place the bowl in a turned-off oven with just the light on. - prep · ~5 min
Shape the buns.
1.Punch down the risen dough to release air.2.Divide dough into 4 equal portions.3.Shape each portion into a smooth, tight ball by tucking edges underneath.4.Place seam-side down on a parchment-lined baking sheet, spaced 3 inches apart. - rest · ~45 min
Proof the shaped buns.
Cover the shaped buns loosely with a kitchen towel and let rise again for 30-45 minutes until puffy and nearly doubled.
- prep · ~5 min
Preheat the oven and prepare egg wash.
Preheat oven to 375°F. Beat 1 egg with 2 tbsp water in a small bowl for the egg wash.
- bake · ~20 min
Brush and bake the buns.
1.Gently brush the tops of the proofed buns with egg wash.2.Sprinkle sesame seeds on top if using.3.Bake at 375°F for 18-20 minutes until deep golden brown on top.4.Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.TIPThe buns are done when they sound hollow when tapped on the bottom. - serve
Cool completely and serve.
Let buns cool completely before slicing. Brush warm tops with a little melted butter for a soft, shiny crust.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kitchen scale to divide the dough into equal pieces for uniform baking.
- 2For a softer crust, brush the warm baked buns with melted butter immediately after removing from the oven.
- 3Check doneness by tapping the bottom of a bun — it should sound hollow when fully baked.
- 4Let the buns cool completely on a wire rack before slicing to prevent a gummy texture.
- 5To store, keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- 6If your dough feels too dry during kneading, add a teaspoon of warm water at a time until it comes together.
Adapt it for your goals.
Honey Oat Buns
Replace the sugar with 2 tablespoons honey and sprinkle rolled oats on top instead of sesame seeds for a subtly sweeter, nuttier bun.
Everything Bagel ToppingEverything Bagel Topping
Skip the sesame seeds and top the buns with a mix of poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt for a savory, crunchy crust.
Herb and Garlic BunsHerb and Garlic Buns
Add 1 teaspoon dried rosemary or oregano and 1/2 teaspoon garlic powder to the dry ingredients for fragrant, savory buns perfect alongside soups or stews.
100% Whole Wheat Version100% Whole Wheat Version
Use 3.5 cups whole wheat flour (omit all-purpose) and add 2 tablespoons vital wheat gluten to improve the structure and prevent a dense loaf.
Why this is on our healthy list.
Good Source of Fiber
Made primarily with whole wheat flour, these buns provide dietary fiber that supports digestion and helps you feel full longer.
Lower in Sugar
With only 2 tablespoons of sugar in the entire batch, these buns keep sweetness minimal compared to many store-bought alternatives.
Contains B Vitamins
Whole wheat flour naturally contains B vitamins like niacin and folate, which are important for energy metabolism.
Frequently asked questions
Yes, use the same amount (2.25 tsp) and skip the activation step. Mix it directly with the dry ingredients, and use warm milk (120°F) in the dough.
