Once you try these whole wheat buns, you will never go back to buying buns again! They are a little labour intensive but worth every second of work. Soft, dense, a little sweet, these whole wheat buns are a hit with everyone!
The best homemade whole wheat buns
One thing you wouldn’t think is affected by a sesame allergy is bread. As my sesame allergy has become more severe, my food repertoire has lessened because I need to avoid anything that ‘may contain sesame’. What this means is that most bought bread is not an option for me.
Hamburger buns are the worst type of bread because most of them have a sesame topping. What a nightmare it was trying to find sesame-free buns when I was a kid. Now I have no problems because these guys make the perfect hamburger bun. ? They have just the right softness needed for adding a bunch of toppings and squishing it all together in one bite.
But don’t stop at hamburgers! These buns go fantastically with salmon patties or even a dollop of jam. You can also transform them into bread pudding, or my favourite: add chocolate chips for a sweet surprise. Whole wheat buns are the perfect base for any sandwich/bread-y treat! Can you see the potential!?
How to make these buns
These are yeast based buns, which means there are a couple of steps involved. First, you need to activate your yeast; that means it gets all foamy. Next, you need to make the dough and let it sit for a bit because they are made of 100% whole wheat flour, which requires some rest. And then you knead, proof, and bake. From start to finish you will have fresh buns in less than an hour!
It may feel intimidating if you aren’t used to baking with yeast. However, this recipe is quite easy. I have done things in a wacky order or forgotten the buns for a little too long and they still turn out ok. I would say, keep an eye on time or they can overproof and you lose the super texture.
So fire up the grill and preheat that oven because it’s burger time!Print
Whole wheat buns are soft, dense, and make the perfect hamburger bun! Plus they only take an hour to make start to finish.
- 2 tbsp Dry Active Yeast
- 1 cup & 2 tbsp Warm Water
- 1/3 cup Canola Oil
- 1/4 cup Raw Cane Sugar (unrefined sugar, but you can use normal sugar if you want)
- 1 Egg
- 1 tsp Salt
- 3 1/3 cup Whole Wheat Flour (Plus 1/2 – 3/4 cups for dusting and kneading)
- Dissolve the yeast in warm water. Add oil and sugar. Let stand for 5 minutes; the mixture will look bubbly.
- Mix in egg, salt, and flour to the yeast mixture. You will form a soft and slightly sticky dough.
- Let dough sit for 5 minutes.
- On a very well floured surface knead the dough until smooth. Continue to add flour as necessary to avoid the dough from sticking to your hands or the surface (you may feel like it is a lot of flour – I use about 1/2 cup). Kneading takes roughly 5 minutes.
- Divide the dough into ten buns – you may need to flour your hands for this. Place on baking sheet with approximately one and a half inches between buns.
- Cover and let rest for 15 minutes. Buns will grow but not double in size. In the meantime, preheat oven to 425°.
- Bake buns for 8-12 minutes, until golden brown.
This recipe was adapted from several 40 minute hamburger bun recipes. The changes made were how much whole wheat flour should be used and the proper time between steps to ensure the best texture with 100% whole wheat flour. [br][br]There are many variations of this recipe online and I am not sure who the first creator is. If you know please comment below so I can properly credit this recipe.
- Category: Bread
- Serving Size: 1
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!