Description
These homemade whole wheat buns are soft, fluffy, and slightly sweet, perfect for sandwiches or burgers. Made with nutrient-rich whole wheat flour and lightly sweetened with raw cane sugar, these buns are a wholesome alternative to white bread rolls. The recipe uses traditional yeast fermentation for a light texture and bakes the buns to a golden perfection.
Ingredients
Yeast Mixture
- 2 tbsp Dry Active Yeast
- 1 cup & 2 tbsp Warm Water
- 1/3 cup Canola Oil
- 1/4 cup Raw Cane Sugar (unrefined sugar, or regular sugar)
Dough
- 1 Egg
- 1 tsp Salt
- 3 1/3 cup Whole Wheat Flour
- 1/2 to 3/4 cups Whole Wheat Flour (for dusting and kneading)
Instructions
- Activate the Yeast: Dissolve the dry active yeast in warm water. Add the canola oil and raw cane sugar to the mixture. Let it stand for 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Form the Dough: Mix the egg, salt, and 3 1/3 cups of whole wheat flour into the yeast mixture. Stir until a soft and slightly sticky dough forms.
- Rest the Dough: Allow the dough to sit uncovered for 5 minutes to relax the gluten and make it easier to knead.
- Knead the Dough: On a generously floured surface, knead the dough until smooth, approximately 5 minutes. Add additional flour as needed (about 1/2 cup) to prevent sticking to your hands or the surface, but keep the dough slightly moist and elastic.
- Shape the Buns: Divide the kneaded dough into ten even portions and shape each into a bun. Flour your hands as needed to prevent sticking. Place the buns on a baking sheet, leaving about one and a half inches of space between them for expansion.
- Proof the Buns: Cover the buns loosely and let them rest for 15 minutes at room temperature. They will rise slightly but not double in size during this time. Meanwhile, preheat your oven to 425°F (218°C).
- Bake: Bake the buns in the preheated oven for 8 to 12 minutes, or until they turn golden brown on top.
Notes
- Ensure the water is warm—not hot—to effectively activate the yeast without killing it.
- You can substitute canola oil with any neutral oil like vegetable or sunflower oil.
- Use raw cane sugar for a richer flavor, but white sugar works fine too.
- If you prefer softer buns, brush the tops with melted butter immediately after baking while still warm.
- Buns are best consumed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
