Whole Wheat Sandwich Buns for Burgers Hot Dogs and More
Elevate your homemade burger nights and BBQs with this irresistible recipe for Whole Wheat Sandwich Buns—perfect for burgers, hot dogs, and more! These soft yet hearty buns are crafted with a blend of whole wheat and all-purpose flour for a wholesome texture, while honey adds a touch of natural sweetness. The dough comes together effortlessly with warm milk, water, and butter to create a bakery-quality foundation for your favorite fillings. After a double-rise process for optimum fluffiness, the buns are brushed with a golden egg wash and can be optionally topped with sesame seeds for extra flair. Ready in under 90 minutes, these versatile buns are ideal for any sandwich creation, offering healthy, homemade goodness that can be tailored to your size and shape preferences.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 cup Warm water (about 110°F/43°C)
- 0.5 cup Warm milk (about 110°F/43°C)
- 2 tablespoons Honey
- 3 tablespoons Unsalted butter, softened
- 1.5 teaspoons Salt
- 1 large Egg
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Sesame seeds, optional (for topping)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour, all-purpose flour, and instant yeast.
Add the warm water, warm milk, honey, softened butter, and salt to the dry ingredients. Mix until a shaggy dough forms.
Add the egg and knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes, until the dough is smooth and elastic. If the dough is overly sticky, add a little more whole wheat flour, 1 tablespoon at a time.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface.
Divide the dough into 8 equal portions for large buns or 10-12 portions for smaller buns. Roll each portion into a smooth ball or cylinder, depending on the shape desired (round for burgers, cylindrical for hot dogs).
Place the shaped buns onto a parchment-lined baking sheet, leaving at least 2 inches of space between each bun. Gently flatten each bun slightly with your hand.
Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-40 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the buns with the egg wash. If desired, sprinkle sesame seeds over the tops for added texture and flavor.
Bake the buns in the preheated oven for 12-15 minutes, or until golden brown and cooked through.
Remove the buns from the oven and allow them to cool on a wire rack for at least 15 minutes before serving or slicing.
Store leftover buns in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 508 mg | 170% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 401.5 g | 146% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 43.4 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 536 mg | 41% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
