Whole Grain Buns

Name: Whole Grain Buns
Prep time: 30 min
Cook time: 12 min
Total time: 222 min
Ingredients: 3 1/2 cups whole wheat flour; 2 1/4 teaspoons active dry yeast; 1 1/2 teaspoons salt; 1 1/4 cups warm water; 1/4 cup honey; 3 tablespoons avocado oil (or any vegetable oil); 1 large egg (room temperature); 1 egg; 1 tbsp water; 1 tbsp sesame seeds

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Give your sandwiches and burgers that special homemade touch! Soft, fluffy, and perfectly chewy, these whole grain buns are a great wholesome addition to a meal.

Summer barbeque season is almost upon us!

But really, there isn’t a bad time to enjoy a homemade hamburger or sandwich. Especially with a whole grain bun!

These whole grain buns make the perfect sandwich bread, hamburger buns, or rolls for barbeque meat.

You’ll have fun making a store-bought staple at home with simple ingredients!

Table of Contents

Why You’ll Love This Recipe

It’s so rewarding to make your own bread products rather than purchasing them at the store. Plus, homemade buns taste so much better.
These whole grain buns are made with just a few simple ingredients. You can raid your pantry and fridge, and have them ready in no time!
Homamde buns are a lovely addition to so many meals. You can use them for sandwiches or burgers or even serve them as a soft and fluffy dinner roll.

Ingredients

Whole wheat flour: I use freshly milled whole wheat berries. You can also purchase whole wheat flour in the baking aisle.
Yeast: Active dry yeast gives these buns their pillowy rise.
Salt
Warm water
Honey: Honey activates the yeast and gives these buns the lightly sweet flavor we all know and love.
Oil: Any neutral vegetable oil will work! I like to use avocado oil.
Egg: You’ll need one for the dough and one for an egg wash. Milk can be used instead of an egg wash with similar results.
Topping: I like to top my buns with an egg wash and sesame seeds. You can also keep it simple with just an egg wash or substitute sunflower seeds, everything seasoning, or dried onions for the sesame seeds.

How to Make Whole Grain Buns

Stirring together dry ingredients in a metal bowl.

Step 1. In the bowl of a stand mixer, combine the whole wheat flour, salt, and yeast. Give it a quick stir and set it aside.

Step 2. In a small saucepan, warm the water over low heat to about 110°F. Stir in the honey.

Mixing whole grain bun dough in a metal bowl with a spatula.

Kneading whole grain bun dough in a mixer with a dough hook.

Step 3. Pour the warm water into the flour mixture, then add the egg and oil. Mix well with a rubber spatula until the dough comes together. It’s going to be pretty sticky, but don’t be tempted to add any more flour.

Step 4. Using the dough hook attachment, knead on medium-low speed (I use speed 2) for 6-8 minutes. The dough should be smooth, slightly tacky, and stretchy. It is a little on the sticky side, but it should pull away from the sides of the bowl.

Whole grain hamburger bun dough in a smooth ball in a mixing bowl.

Whole grain bun dough puffy and risen in a mixing bowl.

Step 5. Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise for 1-2 hours or until doubled in size.

Whole grain bun dough in small balls, spread out on a baking sheet.

Whole grain bun dough balls risen and puffy on a baking sheet.

Step 6. Once the dough has risen, punch it down to release any air bubbles. Divide it into 8 equal portions. Shape each portion by creating a flat surface on top and tucking the remaining dough underneath. Place on a baking sheet about 2-3 inches apart. (Note: If your dough is still sticky, you can wet your hands to keep it from sticking.)

Step 7. Cover again and let them rise for another hour or until almost doubled in size.

Brushing egg wash onto a ball of bun dough.

Whole grain buns freshly baked on a cooling rack.

Step 8. Preheat the oven to 400°F. While the oven is preheating, make your topping by whisking together the egg and 1 tablespoon of water in a small bowl. Once the dough balls have risen, brush each one with the egg wash and sprinkle sesame seeds on top.

Step 9. Bake for 10-12 minutes or until the tops are golden brown.

Step 10. Carefully remove them from the oven and transfer the buns to a wire rack. Let them cool completely before enjoying!

Helpful Tips

Be sure to spoon and level your flour, and avoid packing it into the measuring cups.
You can make this recipe without a stand mixer by kneading by hand. It will take longer, though — knead the dough for around twice as long to develop the gluten.
Milk can be used in place of the egg wash. An egg or milk wash gives the buns that golden, shiny outside crust that buns typically have.
If you mill your own whole grains, I strongly recommend investing in a quality grain mill. I’ve tested quite a few, and the Mockmill professional grain mill produces baked goods with the best texture.

Whole grain buns on a cooling rack, one is sliced in half.

Whole Grain Bun Uses

One of my favorite things about this recipe is how versatile the buns are! I like to make a double batch and incorporate them into a few different meals.

Whole grain buns make a fantastic hamburger bun for BBQ season! I like to serve them with cheese-stuffed burgers, bacon elk burgers, or homemade venison burgers.

These buns are a great option for a variety of sandwiches, too. Top them with your favorite barbeque meat, such as Dutch oven pulled chicken, Dutch oven pulled pork, or pulled beef. Whole grain buns are also perfect for homemade sloppy joes!

These buns are so moist, soft, and flavorful that you can even enjoy them by themselves. Serve them fresh from the oven with some butter, and they’re a tasty side, similar to whole grain dinner rolls but with a lighter texture.

Storage

Whole grain buns are best stored in an airtight container for up to 5 days and toasted or warmed before serving.

For longer-term storage, buns freeze very well. Allow the buns to cool completely, then pack them in an airtight container. Put the buns in the freezer, being careful not to crush them. Whole grain buns can be frozen for around 6 months.

To reheat frozen buns, allow them to thaw at room temperature, then warm them in the oven or toast them.

Recipe FAQs

Why didn’t my dough rise?

Dough not rising properly is usually because of old yeast or water temperature. Be sure to use fresh yeast and warm your water to 100-110°F. The ambient temperature during the rise can also affect the buns. If they are rising slowly or not at all, you might try placing them in the oven (turned off) with the oven light on to create a warm environment.

Are whole wheat and whole grain the same thing?

“Whole wheat” refers to flour that is milled using the entire wheat berry, including the bran, germ, and endosperm. Whole wheat is a type of whole grain flour, though “whole grain” can include other grains besides wheat, too. This recipe is both whole grain and whole wheat as it uses whole wheat flour. You can purchase whole grain flour at the store or mill it yourself at home!

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