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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Honey Wheat Sandwich Buns Cooking View

These buns are just plain awesome.  You need to make them today.  Personally the name (and the pictures) is all the convincing I need, but in case you need to be persuaded – they are also easy to make, soft but sturdy enough to hold up against whatever you want to pile on them, and nicely flavored.  The honey wheat taste makes for a delicious sandwich, and we all know how much better homemade bread is than the tasteless stuff you can buy at the store.  The two can’t even be compared!

I made a double batch of these for Andrew’s birthday party and received lots of compliments on them.  I was slightly frustrated because the original recipe did not indicate a quantity, and I ended up falling short and having to buy some store-bought buns as well (but I made sure to indicate a yield below).  I made a few minor changes to the original recipe including a different shaping method, as well as adding some honey to the butter brushed on the tops of the buns as I do with my favorite dinner rolls.  I also sprinkled some sesame seeds on top for looks.  I have a feeling I will be making these a LOT!

Honey Wheat Sandwich Buns
Yield: 9-10 sandwich buns

Ingredients

1 1/4 cups milk, warmed
2 1/4 tsp. instant yeast
2 cups bread flour, plus 1/4-1/2 cup more for adjusting as needed
1 cup whole wheat flour
1/2 tsp. salt
1 egg, at room temperature
1/4 cup honey plus 1-2 tbsp., divided
2 tbsp. butter, melted
Sesame seeds (optional)

Cooking View

Directions

  • Measure out the milk in a liquid measuring cup.  Add in the instant yeast and stir to dissolve.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour (2 cups), wheat flour and salt.  Mix briefly on low speed to combine.  Add the yeast-milk mixture, egg, and 1/4 cup of honey to the mixer bowl and mix on low speed just until a dough has formed.  Switch to the dough hook.  Continue kneading on low speed with the dough hook until the dough is smooth and tacky but not sticky, adding extra flour 1-2 tablespoons at a time as needed until the dough clears the sides of the bowl and has the desired consistency.  Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap.  Let rise until doubled in bulk, about 1 1/2-2 hours.

  • Once the dough has risen, transfer the ball to a lightly floured work surface and gently deflate the dough.  Divide the dough into 9-10 equal sized pieces (if using a kitchen scale to achieve uniform size, make 3.25-3.5 oz. pieces).  Form each piece of dough into a flattened round, 3.5-4 inches in diameter.  Transfer the shaped rounds to a parchment- or silpat-lined baking sheet.  Cover with a clean kitchen towel and let rise until nearly doubled, about 1 hour.

  • Preheat the oven to 350° F.  Combine the melted butter with 1-2 tablespoons of honey and lightly brush the tops of the rolls.  Sprinkle with sesame seeds if desired.  Bake for 14-15 minutes, rotating the pan halfway through baking, until golden brown and baked through.  Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Source

  • http://littlebluehen.com/ stacy

    Thank you! I have been looking for a bun recipe all summer and have been vexed. These look perfect. My veggie burger thanks you, too.

  • http://karaskitchencreations.blogspot.com/ Kara

    Like Stacy, I have also been looking for a homemade bun recipe for a few weeks. Thanks so much for sharing this, they look absolutely delicious!!

  • http://oneshotbeyond.wordpress.com/ oneshotbeyond

    Those are beautiful buns! :-)

  • http://goodthingscatered.blogspot.com Katie

    Oh my gosh Annie! They looks so great! I LOVE the color of the tops and sesame seeds! Makes SUCH a difference! :)

  • Misty

    Any idea how this recipe would work with unbleached all purpose flour instead of the bread flour?

  • Lisa

    I made these first thing after checking your blog this a.m. They look gorgeous! I will be pairing them with the awesome Sneaky Chef turkey burgers.

  • Annie

    Hi Misty,
    You really should use bread flour if possible. Bread flour has a higher protein content than all-purpose, which essentially means a higher gluten content and therefore chewier, more “bread-like” bread. It gives yeast breads a better texture. I hope that helps!
    :) Annie

  • http://www.nirvanaskitchen.com Nirvana

    These look soooooo delicious! Love your blog and the pics are gorgeous!!!

  • http://tideandthyme.com Laura

    These turned out beautiful. I’ve been wanting to try homemade buns for some time now. Thanks!

  • messybaker

    Those look delish! I definitely have to conquer my fear of baking with yeast. I find your blog inspiring, so I gave you a blog award – stop by messybaker.wordpress.com to pick it up. =)

  • http://playwithsugar.blogspot.com/ Stacy

    You have convinced me (although it didn’t take much those look delicious), I am making those today! I have also been thinking about making homemade roll for a while and these look like the perfect ones to try! Thanks so much for sharing!

  • http://www.takeamegabite.com Megan

    Wow! These look awesome, and they’re all so perfectly proportioned. I’m excited to make these!

  • http://cookingincucamonga.blogspot.com Janet

    These rolls look great! I can’t wait to try them soon. Your blog is def. one of my favorite. I can’t believe all you do, and you still have time to keep up with your blog and take such beautiful pictures. :)

  • http://westfordmommy.blogspot.com/ Robin

    I made these tonight and they were SO good. They really held everything together and didn’t crumble like store-bought buns usually do. Thanks for the recipe!

  • Diane

    I finally got around to making these, and they were wonderful! Easy, too! I was so impressed by how simple it was to get the shape and size right. The only problem I had was brushing too much of the honey/butter on top. They tasted great but the tops were a bit sticky. I will be making these a lot!

  • Christy

    What about subbing Whole Wheat Pastry Flour for all of the flour? Would that cause issues?

  • Annie

    I’m not sure, the only way to know is to try it and see :)

  • Meghan

    Do you use a Silpat or parchment paper under these when you bake them?

  • Annie

    Either one.

  • Donna

    These look wonderful. Linda at Prairie Flower Farm made them yesterday and had a link on her blog. I copied your recipe and plan to make these!

  • Kasey Kubica

    I know this recipe is from nearly 4 years ago but I just have to say – I made these today (did a blog post about them, too) and they are just divine. I’m making BBQ beef sandwiches with aioli (also using your garlic aioli recipe!) and these will complement them perfectly. Thanks for sharing this – I can’t believe how easy they were :)