Let’s face it: a great sandwich starts with the bun. If you’re craving that classic burger experience but want to keep things on the healthier side, you’re in the right place. We’ve gathered 24 irresistible whole wheat bun recipes that promise flavor without the guilt. Get ready to upgrade your sandwich game—your next favorite bun is waiting for you in this delicious roundup.
Classic Whole Wheat Burger Buns
Zesty as the first bite of a backyard barbecue, I’ve been perfecting these whole wheat burger buns for years—they’re the sturdy, wholesome foundation that elevates any patty from good to unforgettable. My secret? A touch of honey for subtle sweetness and a slow rise for that tender crumb we all crave.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ¼ cups whole wheat flour, sifted
– 1 cup all-purpose flour, sifted
– 1 packet (2 ¼ teaspoons) active dry yeast
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– ¾ cup whole milk, warmed to 110°F
– ¼ cup warm water (110°F)
– 3 tablespoons unsalted butter, melted and cooled slightly
– 1 tablespoon raw honey
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon whole milk for brushing
– 1 tablespoon sesame seeds (optional)
Instructions
1. In a small bowl, combine the warm water, warm whole milk, granulated sugar, and active dry yeast; let it stand for 5–7 minutes until frothy.
2. In a large mixing bowl, whisk together the sifted whole wheat flour, sifted all-purpose flour, and fine sea salt.
3. Pour the yeast mixture into the dry ingredients, then add the melted unsalted butter, raw honey, and lightly beaten pasture-raised egg.
4. Using a stand mixer with a dough hook attachment, mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 8–10 minutes until the dough is smooth and elastic. Tip: If the dough feels too sticky, add 1 tablespoon of all-purpose flour at a time until it pulls away from the bowl.
5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place (about 75°F) for 1–1 ½ hours until doubled in size.
6. Punch down the dough gently to release air bubbles, then turn it out onto a lightly floured surface.
7. Divide the dough into 8 equal portions (about 3 ounces each), shaping each into a smooth ball by rolling it against the surface with a cupped hand.
8. Place the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover with the damp towel, and let them rise for 45–60 minutes until puffy. Tip: For even rising, ensure the kitchen is draft-free by placing the sheet in an unheated oven with the light on.
9. Preheat the oven to 375°F.
10. Brush the tops of the buns lightly with 1 tablespoon of whole milk and sprinkle with sesame seeds if using.
11. Bake in the preheated oven for 12–15 minutes until golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer. Tip: Rotate the baking sheet halfway through baking to ensure even browning.
12. Transfer the buns to a wire rack and let them cool completely for at least 30 minutes before slicing.
Warm from the oven, these buns boast a nutty aroma and a soft, pillowy texture that holds up to juicy burgers without falling apart. I love toasting them lightly for a crisp exterior or using them for pulled pork sandwiches—their wholesome flavor pairs beautifully with savory fillings, making every meal feel homemade and hearty.
Honey-Infused Whole Wheat Hamburger Rolls
Diving into my weekend baking projects always brings me joy, especially when I can elevate something as simple as hamburger buns. I recently experimented with honey-infused whole wheat rolls, and the subtle sweetness paired with nutty whole grains created the perfect foundation for juicy burgers or pulled pork sandwiches—my family couldn’t get enough!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 ¼ cups whole wheat flour
– ¾ cup all-purpose flour
– 1 tablespoon active dry yeast
– 1 teaspoon fine sea salt
– ¼ cup raw honey
– 1 cup warm whole milk (110°F)
– 3 tablespoons unsalted butter, melted
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon water
– 1 tablespoon sesame seeds
Instructions
1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, active dry yeast, and fine sea salt, whisking until evenly distributed.
2. Pour in the raw honey and warm whole milk (110°F), stirring with a wooden spoon until a shaggy dough forms.
3. Add the melted unsalted butter and lightly beaten pasture-raised egg, mixing until incorporated.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding flour sparingly if sticky—this develops gluten for a chewy texture.
5. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 8 equal portions, rolling each into a tight ball for uniform buns.
7. Arrange the balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover, and proof for 30 minutes until puffy.
8. Preheat the oven to 375°F and whisk together the remaining egg and 1 tablespoon water for an egg wash.
9. Brush the proofed buns generously with the egg wash and sprinkle sesame seeds on top for a golden crust.
10. Bake for 18–20 minutes until deeply golden brown and hollow-sounding when tapped—avoid overbaking to keep them soft.
11. Transfer to a wire rack to cool completely before slicing.
As you bite into these rolls, the honey lends a delicate sweetness that balances the earthy whole wheat, while the sesame seeds add a satisfying crunch. I love using them for gourmet sliders or toasting lightly for breakfast sandwiches—they’re versatile enough to shine in any meal!
Sesame Seed Whole Wheat Sandwich Buns
Finally, after countless attempts to find a homemade bun that’s both wholesome and worthy of my favorite fillings, I’ve perfected these sesame seed whole wheat sandwich buns. They’re soft, slightly nutty, and have that satisfying chew I crave—honestly, they’ve become a weekend staple in my kitchen, and I love watching them puff up on the counter.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 1 cup warm water (110°F)
– 2 ½ cups whole wheat flour, plus extra for dusting
– 1 cup bread flour
– 1 ½ teaspoons fine sea salt
– 2 tablespoons unsalted butter, softened
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons whole milk
– 2 tablespoons sesame seeds
Instructions
1. In a small bowl, combine the active dry yeast, granulated sugar, and warm water (110°F); let it stand for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the whole wheat flour, bread flour, and fine sea salt.
3. Add the softened unsalted butter and the yeast mixture to the dry ingredients; stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a sprinkle of whole wheat flour if sticky.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 8 equal portions, about 85 grams each, using a kitchen scale for accuracy.
7. Shape each portion into a smooth ball by rolling it on an unfloured surface with a cupped hand.
8. Arrange the balls on a parchment-lined baking sheet, spacing them 2 inches apart; cover loosely with plastic wrap and let them rise for 45 minutes.
9. Preheat the oven to 375°F and position a rack in the center.
10. In a small bowl, whisk together the lightly beaten pasture-raised egg and whole milk to create an egg wash.
11. Gently brush the top of each bun with the egg wash, then sprinkle evenly with sesame seeds, pressing lightly to adhere.
12. Bake the buns for 16–18 minutes until golden brown and they sound hollow when tapped on the bottom.
13. Transfer the buns to a wire rack to cool completely for at least 30 minutes before slicing.
Zesty with a subtle nuttiness from the whole wheat, these buns boast a tender crumb and a crisp, seeded crust that holds up beautifully to juicy burgers or piled-high deli sandwiches. For a creative twist, split them and toast lightly to serve with avocado smash and a sprinkle of flaky salt—they’re versatile enough to elevate any meal.
Garlic and Herb Whole Wheat Dinner Rolls
Nothing beats the aroma of freshly baked bread wafting through the kitchen, especially when it’s these soft, fragrant Garlic and Herb Whole Wheat Dinner Rolls. I first made them for a cozy family gathering last winter, and they’ve become my go-to for turning any meal into a special occasion—there’s something so comforting about tearing into a warm, buttery roll straight from the oven.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 18 minutes
Ingredients
– 2 cups whole wheat flour, sifted
– 1 cup all-purpose flour, sifted
– 1 packet (2¼ teaspoons) active dry yeast
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– ¾ cup whole milk, warmed to 110°F
– ¼ cup unsalted butter, melted and cooled to lukewarm
– 1 pasture-raised egg, lightly beaten
– 3 tablespoons unsalted butter, clarified
– 4 cloves garlic, minced
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh rosemary, finely chopped
– ½ teaspoon flaky sea salt
Instructions
1. In a large mixing bowl, combine the sifted whole wheat flour, all-purpose flour, active dry yeast, granulated sugar, and fine sea salt.
2. Pour in the warmed whole milk, melted unsalted butter, and lightly beaten pasture-raised egg.
3. Stir the mixture with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough, divide it into 12 equal portions, and shape each into a smooth ball.
6. Arrange the balls in a greased 9×13-inch baking dish, cover again, and let rise for 30 minutes until puffy.
7. Preheat the oven to 375°F and bake the rolls for 15–18 minutes until golden brown and hollow-sounding when tapped.
8. While baking, heat the clarified unsalted butter in a small saucepan over low heat, add the minced garlic, and cook for 2–3 minutes until fragrant but not browned.
9. Remove the rolls from the oven and immediately brush generously with the garlic butter mixture.
10. Sprinkle with the finely chopped fresh parsley, fresh rosemary, and flaky sea salt.
11. Let the rolls cool in the pan for 5 minutes before serving.
These rolls boast a tender, slightly chewy crumb from the whole wheat, with a rich, savory flavor from the garlic and herb infusion. I love serving them alongside a hearty soup or using them as mini sliders for leftovers—they’re versatile enough to elevate any meal.
Sweet Potato Whole Wheat Burger Buns
Venturing into homemade burger buns transformed my backyard barbecues, but it wasn’t until I folded roasted sweet potato into whole wheat dough that I achieved the perfect balance of earthy sweetness and hearty texture—soft enough to cradle a juicy patty yet sturdy enough to hold up to all the fixings. As someone who often bakes on weekends, I love how this recipe fills the kitchen with a warm, comforting aroma, and the vibrant orange hue peeking through the crust always feels like a little culinary victory. It’s become my go‑when I want to impress guests without spending hours in the kitchen.
Serving: 8 buns | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup mashed roasted sweet potato, cooled to 85°F
– 3 cups whole wheat flour, plus extra for dusting
– 1 cup warm water (110°F)
– 2¼ teaspoons active dry yeast
– 2 tablespoons raw honey
– 1 teaspoon fine sea salt
– 2 tablespoons unsalted butter, melted and cooled
– 1 pasture‑raised egg, lightly beaten, for egg wash
– 1 tablespoon sesame seeds, for topping
Instructions
1. In a large mixing bowl, combine the warm water (110°F), raw honey, and active dry yeast; let it stand for 5–7 minutes until frothy.
2. Add the mashed roasted sweet potato (cooled to 85°F), whole wheat flour, fine sea salt, and melted unsalted butter to the yeast mixture.
3. Using a stand mixer with a dough hook attachment, mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8–10 minutes until the dough is smooth and elastic. Tip: To test doneness, gently stretch a small piece—it should form a thin, translucent windowpane without tearing.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place (about 75°F) for 1–1½ hours, or until doubled in size.
5. Punch down the risen dough and turn it out onto a lightly floured surface; divide it into 8 equal portions using a bench scraper.
6. Shape each portion into a tight ball by cupping your hand and rotating it on the surface, then place the balls 2 inches apart on a parchment‑lined baking sheet. Tip: For uniform buns, weigh each portion at 3.5 ounces using a kitchen scale.
7. Cover the shaped buns loosely with the damp towel and let them proof at room temperature for 30–45 minutes, until puffy and nearly doubled.
8. Preheat your oven to 375°F and position a rack in the center.
9. Gently brush the top of each proofed bun with the lightly beaten pasture‑raised egg wash, then sprinkle evenly with sesame seeds.
10. Bake the buns at 375°F for 18–20 minutes, rotating the sheet halfway through, until the tops are deep golden brown and sound hollow when tapped. Tip: To prevent over‑browning, tent the buns with aluminum foil after 15 minutes if needed.
11. Transfer the baked buns to a wire rack and let them cool completely for at least 1 hour before slicing.
These buns boast a tender, slightly chewy crumb with subtle sweetness from the sweet potato, while the whole wheat adds a nutty depth that pairs beautifully with savory burgers or pulled pork. Try splitting them and toasting lightly on a grill for a smoky char, or use leftovers for breakfast sandwiches—they stay soft for days thanks to the natural moisture in the sweet potato.
Fluffy Whole Wheat Brioche Buns
Zipping up my apron this morning, I realized that sometimes the simplest breads bring the most joy—like these whole wheat brioche buns, which I started making after a friend’s brunch party where store-bought rolls just didn’t cut it. They’re soft, slightly sweet, and perfect for everything from burgers to breakfast sandwiches, with a wholesome twist from whole wheat flour that makes me feel a little better about indulging.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 3 cups whole wheat flour, sifted
– 1/4 cup granulated sugar
– 1 teaspoon fine sea salt
– 2 1/4 teaspoons active dry yeast
– 1/2 cup whole milk, warmed to 110°F
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup unsalted butter, softened
– 1 tablespoon clarified butter, for brushing
Instructions
1. In a large mixing bowl, combine the sifted whole wheat flour, granulated sugar, fine sea salt, and active dry yeast, whisking until evenly distributed.
2. Pour in the whole milk warmed to 110°F and the lightly beaten pasture-raised eggs, stirring with a wooden spoon until a shaggy dough forms.
3. Add the softened unsalted butter in small pieces, kneading by hand on a floured surface for 10 minutes until the dough is smooth and elastic. Tip: If the dough feels sticky, dust with a teaspoon of extra flour, but avoid over-flouring to keep the buns tender.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour 30 minutes, or until doubled in size.
5. Punch down the dough to release air, then divide it into 12 equal portions, rolling each into a tight ball. Tip: Weigh the portions with a kitchen scale for uniform buns that bake evenly.
6. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover with the towel, and let proof for 45 minutes until puffy.
7. Preheat the oven to 375°F during the last 10 minutes of proofing.
8. Brush the tops of the buns with clarified butter using a pastry brush, then bake for 18–20 minutes, or until golden brown and hollow-sounding when tapped. Tip: Rotate the baking sheet halfway through for consistent browning.
9. Transfer the buns to a wire rack to cool completely before serving.
Glowing with a golden sheen, these buns boast a feathery crumb and subtle nuttiness from the whole wheat, making them ideal for sopping up sauces or splitting for sliders. I love toasting them lightly and slathering with honey butter for a cozy breakfast treat that feels both rustic and refined.
Multigrain Whole Wheat Burger Buns
Wandering through my kitchen this morning, I realized my burger game needed a wholesome upgrade—enter these multigrain whole wheat buns, which I’ve been perfecting for weekend cookouts. They’re sturdy enough to hold a juicy patty yet soft enough to feel indulgent, and I love that I can sneak in extra grains without sacrificing flavor.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour
– 1 cup all-purpose flour
– 1/2 cup multigrain blend (containing oats, flaxseed, and quinoa flakes)
– 1 1/4 cups warm water (110°F)
– 2 1/4 tsp active dry yeast
– 2 tbsp honey
– 1/4 cup extra-virgin olive oil
– 1 tsp fine sea salt
– 1 pasture-raised egg, lightly beaten
– 2 tbsp sesame seeds
Instructions
1. In a large mixing bowl, combine the warm water, active dry yeast, and honey, then let it sit for 5 minutes until frothy.
2. Add the whole wheat flour, all-purpose flour, multigrain blend, extra-virgin olive oil, and fine sea salt to the yeast mixture.
3. Using a stand mixer with a dough hook attachment, knead the dough on medium speed for 8 minutes until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour until doubled in size.
5. Punch down the dough gently to release air bubbles, then divide it into 8 equal portions on a floured surface.
6. Shape each portion into a round ball by tucking the edges underneath, then place them 2 inches apart on a parchment-lined baking sheet.
7. Cover the buns loosely with plastic wrap and let them proof for 30 minutes until puffy.
8. Preheat your oven to 375°F and brush the tops of the buns evenly with the lightly beaten pasture-raised egg.
9. Sprinkle the sesame seeds generously over the egg-washed buns for a nutty crunch.
10. Bake the buns in the preheated oven for 18–20 minutes, until golden brown and hollow-sounding when tapped on the bottom.
11. Transfer the buns to a wire rack and let them cool completely for at least 1 hour before slicing.
12. Slice the buns horizontally with a serrated knife to avoid squashing them.
My favorite part is the texture—these buns have a hearty crumb from the whole wheat and a subtle chewiness from the multigrain blend, making them perfect for stacking with grilled veggies or a classic beef patty. They stay fresh for days, so I often bake a batch ahead for easy weeknight dinners.
Vegan Whole Wheat Hamburger Buns
These vegan whole wheat hamburger buns have become my go-to for summer cookouts, after a friend with dietary restrictions inspired me to create a version everyone could enjoy—they’re soft, wholesome, and hold up beautifully to juicy patties. Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour, sifted
– 1 cup all-purpose flour, sifted
– 1 tablespoon active dry yeast
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 1 cup unsweetened almond milk, warmed to 110°F
– ¼ cup refined coconut oil, melted
– 1 tablespoon aquafaba (liquid from canned chickpeas)
– 1 tablespoon sesame seeds, for topping
Instructions
1. In a large mixing bowl, combine the sifted whole wheat flour, sifted all-purpose flour, active dry yeast, granulated sugar, and fine sea salt, whisking thoroughly to aerate the dry ingredients.
2. Pour the unsweetened almond milk warmed to 110°F into the dry mixture, followed by the melted refined coconut oil and aquafaba, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic, adding a sprinkle of flour if it feels too sticky—this develops the gluten for a better rise.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size, testing by gently pressing a finger into it; if it springs back slowly, it’s ready.
5. Punch down the risen dough to release air bubbles, then divide it into 8 equal portions, rolling each into a tight ball and placing them 2 inches apart on a parchment-lined baking sheet.
6. Cover the shaped buns with the damp towel again and let them proof for 30 minutes until puffy, preheating the oven to 375°F during the last 10 minutes for even baking.
7. Brush the tops of the proofed buns lightly with water and sprinkle evenly with sesame seeds, pressing gently to adhere—this adds a nutty crunch and prevents burning.
8. Bake the buns in the preheated 375°F oven for 18–20 minutes until golden brown and hollow-sounding when tapped on the bottom, rotating the sheet halfway through for consistent color.
9. Transfer the baked buns to a wire rack to cool completely for at least 1 hour before slicing to avoid a gummy texture, as they continue to set as they cool.
Now, these buns boast a tender crumb with a subtle nuttiness from the whole wheat, making them perfect for stacking with grilled portobello mushrooms or slathering with avocado spread for a fresh twist.
Whole Wheat Chia Seed Buns
Baking these whole wheat chia seed buns has become my go-to weekend ritual, a comforting process that fills the kitchen with a warm, nutty aroma and yields soft, wholesome buns perfect for everything from breakfast sandwiches to hearty dinners. I love how the chia seeds add a subtle crunch and boost of nutrition, making these feel indulgent yet virtuous—plus, they freeze beautifully for quick weekday meals.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups whole wheat flour
– 1 cup all-purpose flour
– 2 tablespoons chia seeds
– 1 teaspoon fine sea salt
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 tablespoon raw honey
– 1 cup warm water (110°F)
– 2 tablespoons extra-virgin olive oil
– 1 pasture-raised egg, lightly beaten (for egg wash)
Instructions
1. In a small bowl, combine the warm water (110°F), raw honey, and active dry yeast, then let it sit for 5–7 minutes until frothy.
2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, chia seeds, and fine sea salt until evenly distributed.
3. Pour the yeast mixture and extra-virgin olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a sprinkle of flour if sticky.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the risen dough to release air bubbles, then divide it into 12 equal portions using a bench scraper.
7. Shape each portion into a smooth ball by rolling it against the counter in a circular motion with your palm.
8. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover with the towel, and let rise for 30 minutes.
9. Preheat the oven to 375°F and brush the tops of the buns with the lightly beaten pasture-raised egg for a golden finish.
10. Bake the buns for 20–25 minutes until they sound hollow when tapped and have a deep golden-brown crust.
11. Transfer the buns to a wire rack to cool completely before serving.
My favorite part is tearing into one fresh from the oven—the interior is tender and slightly chewy, with a nutty flavor from the whole wheat and a delicate crunch from the chia seeds. Serve them warm with a smear of cultured butter or use them as a base for avocado toast topped with flaky sea salt and microgreens for a vibrant, satisfying meal.
Whole Wheat & Oat Hamburger Buns
Zesty whole wheat and hearty oats come together in these homemade hamburger buns that have become a weekend staple in my kitchen. I started experimenting with this recipe after one too many store-bought buns fell apart under juicy burger patties, and now I love how the nutty flavor complements everything from classic beef to veggie burgers. There’s something deeply satisfying about pulling these golden, fragrant buns from your own oven.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 18 minutes
Ingredients
– 2 cups whole wheat flour, sifted
– 1 cup old-fashioned rolled oats
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 tablespoon granulated sugar
– 1 1/4 cups warm whole milk (110°F)
– 1/4 cup unsalted butter, melted and cooled
– 1 large pasture-raised egg, lightly beaten
– 1 1/2 teaspoons fine sea salt
– 1 tablespoon extra-virgin olive oil, for greasing
– 1 tablespoon whole milk, for brushing
– 2 tablespoons old-fashioned rolled oats, for sprinkling
Instructions
1. In a large mixing bowl, whisk together the sifted whole wheat flour, 1 cup of old-fashioned rolled oats, active dry yeast, and granulated sugar until thoroughly combined.
2. Pour in the warm whole milk (110°F), melted unsalted butter, and lightly beaten pasture-raised egg, then stir with a wooden spoon until a shaggy dough forms.
3. Sprinkle the fine sea salt over the dough and knead by hand on a lightly floured surface for 8–10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back slowly when poked.
4. Lightly coat a clean bowl with extra-virgin olive oil, place the dough inside, and cover with a damp kitchen towel. Let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
5. Punch down the dough and divide it into 8 equal portions on a digital scale for consistency. Tip: Weighing ensures even baking and uniform buns.
6. Shape each portion into a smooth ball by tucking the edges underneath, then place them 2 inches apart on a parchment-lined baking sheet. Cover loosely with the damp towel and let rise for 45 minutes, until puffy.
7. Preheat your oven to 375°F and position a rack in the center. Gently brush the tops of the buns with 1 tablespoon of whole milk and sprinkle evenly with 2 tablespoons of old-fashioned rolled oats.
8. Bake for 16–18 minutes, until the buns are golden brown and sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through for even browning.
9. Transfer the buns to a wire rack and let cool completely before slicing, about 1 hour.
Naturally, these buns boast a tender, slightly chewy crumb with a subtle nuttiness from the whole wheat and oats. They hold up beautifully to juicy toppings without getting soggy, making them ideal for sliders or even as a base for breakfast sandwiches with eggs and avocado.
Buttermilk Whole Wheat Burger Rolls
Zesty and wholesome, these buttermilk whole wheat burger rolls have become my go-to for weekend grilling sessions after a friend raved about their tender crumb—I now bake a double batch to freeze for busy weeks. They strike that perfect balance between hearty and light, with a subtle tang that elevates any burger from basic to brilliant.
Serving: 12 rolls | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 3 cups whole wheat flour, sifted
– 1 cup all-purpose flour, sifted
– 1 ¼ cups whole buttermilk, warmed to 110°F
– ¼ cup unsalted butter, melted and cooled slightly
– 2 pasture-raised eggs, lightly beaten
– ¼ cup granulated sugar
– 2 ¼ teaspoons active dry yeast
– 1 ½ teaspoons fine sea salt
– 1 tablespoon clarified butter, for brushing
Instructions
1. In a small bowl, combine the warmed buttermilk, granulated sugar, and active dry yeast; let it proof until foamy, about 5–7 minutes.
2. In a large mixing bowl, whisk together the sifted whole wheat flour, sifted all-purpose flour, and fine sea salt until fully incorporated.
3. Pour the proofed yeast mixture, melted unsalted butter, and lightly beaten pasture-raised eggs into the dry ingredients; stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic—tip: if the dough feels sticky, dust with a teaspoon of flour, but avoid over-flouring to keep the rolls tender.
5. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot until doubled in size, about 1–1.5 hours.
6. Punch down the dough and divide it into 12 equal portions; roll each into a tight ball and place on a parchment-lined baking sheet, spacing them 2 inches apart.
7. Cover the rolls loosely with plastic wrap and let them proof again until puffy, about 30–45 minutes—tip: for even rising, ensure your kitchen is draft-free.
8. Preheat your oven to 375°F and bake the rolls for 16–18 minutes, until golden brown and they sound hollow when tapped on the bottom.
9. Immediately brush the hot rolls with clarified butter using a pastry brush for a glossy finish—tip: this adds flavor and keeps the crust soft.
Achieving a soft, pillowy interior with a slight chew, these rolls offer a nutty depth from the whole wheat that pairs wonderfully with juicy beef patties or veggie burgers. I love splitting them warm and toasting them lightly for added crunch, or using leftovers for next-day breakfast sandwiches with scrambled eggs and avocado.
Sun-Dried Tomato Whole Wheat Sandwich Buns
A few weeks ago, I was craving a sandwich with more character than the usual store-bought buns could offer, so I started experimenting with whole wheat dough and sun-dried tomatoes—the result was these soft, flavorful buns that have become a staple in my kitchen. They’re perfect for elevating everything from a simple turkey club to a gourmet veggie stack, and I love how the sun-dried tomatoes add a sweet-tart depth that pairs beautifully with savory fillings. Trust me, once you try these, you’ll never go back to plain buns again!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 ¼ cups whole wheat flour
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 2 ¼ teaspoons active dry yeast
– 1 cup warm water (110°F)
– ¼ cup extra-virgin olive oil
– ½ cup sun-dried tomatoes in oil, drained and finely chopped
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon whole milk
Instructions
1. In a small bowl, combine the warm water (110°F) and granulated sugar, then sprinkle the active dry yeast over the top and let it sit undisturbed for 5–7 minutes until frothy.
2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and fine sea salt until evenly incorporated.
3. Pour the yeast mixture and extra-virgin olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, adding a dusting of flour only if it becomes too sticky to handle.
5. Gently fold in the finely chopped sun-dried tomatoes, ensuring they are evenly distributed throughout the dough without overworking it.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough to release air bubbles, then divide it into 8 equal portions using a bench scraper for accuracy.
8. Shape each portion into a smooth ball by tucking the edges underneath, then place them 2 inches apart on a parchment-lined baking sheet.
9. Cover the shaped buns with the damp towel again and let them proof for 30 minutes until puffy and slightly springy to the touch.
10. Preheat your oven to 375°F during the last 10 minutes of proofing to ensure it reaches the correct temperature.
11. In a small bowl, whisk together the lightly beaten pasture-raised egg and whole milk to create an egg wash, then brush it generously over the tops of the buns for a golden finish.
12. Bake the buns in the preheated oven for 20–25 minutes, rotating the sheet halfway through, until they are deeply golden brown and sound hollow when tapped on the bottom.
13. Transfer the buns to a wire rack immediately and let them cool completely for at least 1 hour before slicing to prevent a gummy texture.
Now, these buns boast a tender crumb with a subtle chew from the whole wheat, while the sun-dried tomatoes impart a concentrated umami sweetness that shines through in every bite. Nothing beats tearing into one fresh from the oven—try splitting them and toasting lightly for a crispy exterior that holds up to hearty fillings like roasted vegetables or grilled chicken.
Cheesy Whole Wheat Burger Buns
Sometimes, the simplest upgrades make the biggest difference in the kitchen, and swapping out your regular burger buns for a homemade, cheesy whole wheat version is a game-changer I discovered on a lazy Sunday. I love how the nutty whole wheat flour pairs with sharp cheddar, creating a bun that’s sturdy enough to hold a juicy patty yet soft and flavorful on its own—it’s become my go-to for weekend cookouts ever since.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 3 ½ cups whole wheat flour, sifted
– 1 cup warm whole milk (110°F)
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup clarified butter, melted and cooled
– 2 tbsp granulated sugar
– 1 ½ tsp fine sea salt
– 1 packet (2 ¼ tsp) active dry yeast
– 1 cup sharp white cheddar cheese, finely grated
– 1 tbsp extra-virgin olive oil, for brushing
Instructions
1. In a large mixing bowl, combine the warm whole milk, granulated sugar, and active dry yeast, then let it rest for 5 minutes until frothy.
2. Add the sifted whole wheat flour, fine sea salt, lightly beaten pasture-raised eggs, and melted clarified butter to the yeast mixture.
3. Using a stand mixer with a dough hook attachment, knead the mixture on medium speed for 8 minutes until a smooth, elastic dough forms. Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time until it pulls away from the bowl cleanly.
4. Incorporate the finely grated sharp white cheddar cheese into the dough by kneading on low speed for 2 minutes until evenly distributed.
5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place (about 75°F) for 1 hour or until doubled in size.
6. Punch down the risen dough to release air, then divide it into 8 equal portions on a floured surface.
7. Shape each portion into a smooth ball by tucking the edges underneath, then place them 2 inches apart on a parchment-lined baking sheet.
8. Cover the shaped buns with the damp towel again and let them proof for 30 minutes until puffy. Tip: For a softer crust, proof the buns in a slightly humid environment, like near a steamy stove.
9. Preheat your oven to 375°F and brush the tops of the buns with extra-virgin olive oil using a pastry brush.
10. Bake the buns in the preheated oven for 16–18 minutes, rotating the sheet halfway through, until golden brown and hollow-sounding when tapped. Tip: Check for doneness at 16 minutes to avoid over-baking, as whole wheat flour can dry out quickly.
11. Transfer the baked buns to a wire rack to cool completely for at least 30 minutes before slicing.
These buns boast a tender, slightly chewy crumb with pockets of melted cheddar that add a savory depth, making them perfect for stacking with grilled meats or even using for breakfast sandwiches—the nutty whole wheat flavor shines through without being overly dense.
Whole Wheat Pretzel Buns
Last weekend, while organizing my pantry, I rediscovered a bag of whole wheat flour that inspired me to create something hearty yet versatile. As someone who loves baking on lazy Sunday mornings, I decided to transform that flour into soft, wholesome pretzel buns—perfect for elevating everything from breakfast sandwiches to burger nights with a touch of artisanal charm.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups whole wheat flour, sifted
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 1 packet active dry yeast
– 1 cup warm water (110°F)
– 2 tablespoons unsalted butter, melted
– 1 large pasture-raised egg, lightly beaten
– ¼ cup baking soda
– Coarse sea salt for sprinkling
Instructions
1. In a small bowl, dissolve the active dry yeast and granulated sugar in the warm water (110°F), allowing it to activate until frothy, about 5 minutes.
2. In a large mixing bowl, combine the sifted whole wheat flour, all-purpose flour, and fine sea salt, whisking to aerate the dry ingredients evenly.
3. Pour the activated yeast mixture and melted unsalted butter into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead vigorously for 8-10 minutes until smooth and elastic, adding flour sparingly if sticky—this develops gluten for a chewy texture.
5. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
6. Punch down the risen dough and divide it into 8 equal portions, shaping each into a tight ball by rolling on the counter with cupped hands.
7. In a large pot, bring 8 cups of water to a boil and carefully stir in the baking soda—this alkaline bath gives the buns their signature pretzel crust.
8. Boil each dough ball for 30 seconds per side using a slotted spoon, then transfer to a parchment-lined baking sheet, spacing them 2 inches apart.
9. Brush the boiled buns generously with the lightly beaten pasture-raised egg and sprinkle liberally with coarse sea salt for a savory finish.
10. Bake in a preheated 425°F oven for 12-15 minutes until deeply golden brown and hollow-sounding when tapped on the bottom.
My favorite part is pulling these from the oven: they emerge with a glossy, crackly crust that gives way to a tender, nutty crumb. Try splitting one warm and slathering it with honey butter for a sweet-savory treat, or use it as a sturdy base for pulled pork sandwiches—the slight chewiness holds up beautifully to hearty fillings without falling apart.
Whole Wheat Poppy Seed Hamburger Buns
My kitchen always smells like a cozy bakery when I make these buns—the nutty aroma of whole wheat mingling with the earthy poppy seeds reminds me of weekend breakfasts with my family. I love how these hold up to juicy burgers without getting soggy, a trick I learned after one too many bun collapses!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ¼ cups whole wheat flour, sifted
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 2 ¼ teaspoons active dry yeast
– 1 cup whole milk, warmed to 110°F
– ¼ cup unsalted butter, melted and cooled
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons poppy seeds
– 1 tablespoon heavy cream, for brushing
Instructions
1. In a large mixing bowl, whisk together the sifted whole wheat flour, all-purpose flour, granulated sugar, fine sea salt, and active dry yeast until fully combined.
2. Pour in the whole milk warmed to 110°F, melted unsalted butter, and lightly beaten pasture-raised egg, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic—tip: if it sticks, dust with a teaspoon of all-purpose flour, but avoid over-flouring to keep the buns tender.
4. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down the dough, divide it into 8 equal portions, and shape each into a smooth ball—tip: use a kitchen scale for precision to ensure even baking.
6. Arrange the balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover with the towel, and let rise again for 45 minutes, until puffy.
7. Preheat your oven to 375°F and brush the risen buns with heavy cream, then sprinkle evenly with poppy seeds.
8. Bake for 12–15 minutes, until golden brown and hollow-sounding when tapped—tip: rotate the sheet halfway through for even browning.
9. Transfer the buns to a wire rack to cool completely before slicing.
Perfectly chewy with a subtle sweetness, these buns have a rustic crumb that soaks up burger juices without falling apart. Try them toasted with avocado or as a base for pulled pork sliders for a fun twist.
Gluten-Free Whole Wheat Burger Buns
Just when I thought my gluten-free days meant saying goodbye to fluffy burger buns, I stumbled upon this whole wheat version that’s become a weekend staple in my kitchen. It all started when my friend, who’s also navigating dietary restrictions, challenged me to create a bun that didn’t taste like cardboard—and let me tell you, these are anything but!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 2 cups gluten-free whole wheat flour blend
– 1 tablespoon active dry yeast
– 1 teaspoon fine sea salt
– 2 tablespoons raw honey
– 1/4 cup extra-virgin olive oil
– 2 pasture-raised eggs, lightly beaten
– 3/4 cup warm water (110°F)
– 1 tablespoon unsalted butter, melted, for brushing
Instructions
1. In a large mixing bowl, whisk together the gluten-free whole wheat flour blend, active dry yeast, and fine sea salt until fully combined.
2. Create a well in the center of the dry ingredients and pour in the raw honey, extra-virgin olive oil, pasture-raised eggs, and warm water.
3. Using a wooden spoon, stir the mixture until a shaggy dough forms, then knead by hand on a lightly floured surface for 5 minutes until smooth and elastic. Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time, but avoid over-flouring to keep the buns tender.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough to release air bubbles and divide it into 8 equal portions, rolling each into a smooth ball.
6. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart, and cover again to proof for 30 minutes. Tip: For even rising, place the baking sheet in a turned-off oven with a bowl of hot water to create a humid environment.
7. Preheat the oven to 375°F and bake the buns for 16-18 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
8. Immediately brush the tops with melted unsalted butter for a glossy finish. Tip: Let the buns cool completely on a wire rack before slicing to prevent them from becoming gummy.
What I love most about these buns is their hearty, nutty flavor and surprisingly soft crumb—they hold up beautifully to juicy burgers without falling apart. Try toasting them lightly for a crispy exterior that contrasts with the tender interior, or use them for breakfast sandwiches with scrambled eggs and avocado.
Maple Syrup Whole Wheat Burger Rolls
Perfecting a homemade burger roll has been my weekend baking project for months, and I finally landed on this maple-kissed whole wheat version after a happy accident when I ran out of white flour. These rolls have a subtle sweetness that pairs beautifully with savory patties, and their sturdy yet tender crumb holds up to even the juiciest toppings without getting soggy.
Serving: 12 rolls | Pre Time: 25 minutes | Cooking Time: 18 minutes
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 cup warm whole milk (110°F)
- ¼ cup pure maple syrup, plus 1 tablespoon for brushing
- 3 cups whole wheat flour, plus extra for dusting
- 1 cup bread flour
- 1 ½ teaspoons fine sea salt
- 2 large pasture-raised eggs, lightly beaten
- 6 tablespoons unsalted butter, softened
- 1 tablespoon clarified butter, for greasing
- 1 large egg yolk whisked with 1 tablespoon water, for egg wash
- Flaky sea salt, for finishing
Instructions
- In the bowl of a stand mixer, combine warm whole milk, active dry yeast, and ¼ cup maple syrup; let stand until foamy, about 5 minutes.
- Add whole wheat flour, bread flour, fine sea salt, lightly beaten pasture-raised eggs, and softened unsalted butter to the yeast mixture.
- Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.
- Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, 7–8 minutes.
- Transfer dough to a lightly floured surface and shape into a ball.
- Place dough ball in a large bowl lightly greased with clarified butter, turning once to coat.
- Cover bowl with a damp kitchen towel and let rise in a warm, draft-free area until doubled in size, about 1 hour 30 minutes.
- Punch down the risen dough to release air bubbles.
- Turn dough out onto a lightly floured surface and divide into 12 equal portions using a bench scraper.
- Shape each portion into a tight, smooth ball by cupping your hand and rotating it against the surface.
- Arrange dough balls seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.
- Cover rolls loosely with plastic wrap and let proof until puffy and nearly doubled, about 45 minutes.
- Preheat oven to 375°F during the last 15 minutes of proofing.
- Gently brush the tops of the proofed rolls with the prepared egg wash using a pastry brush.
- Bake rolls in the preheated oven until golden brown and they sound hollow when tapped on the bottom, 16–18 minutes.
- Transfer baked rolls to a wire rack.
- While still warm, brush the tops of the rolls with the remaining 1 tablespoon of maple syrup.
- Immediately sprinkle the glazed tops with a pinch of flaky sea salt.
- Let rolls cool completely on the wire rack before slicing, about 1 hour.
Key to their appeal is the soft, slightly chewy interior contrasted by a crisp, maple-glazed crust that shatters delicately with each bite. The whole wheat lends a nutty depth that balances the syrup’s sweetness, making these rolls ideal for stacking with a sharp cheddar burger or even using for a next-level breakfast sandwich with scrambled eggs and bacon.
Whole Wheat Sourdough Hamburger Buns
Gathering around the grill with friends always sparks my craving for a truly satisfying burger, but I’ve found that the bun can make or break the experience—which is why I’ve spent months perfecting these whole wheat sourdough buns. They’re tender yet sturdy, with a subtle tang that complements any topping, and baking them fills my kitchen with the most comforting, yeasty aroma.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup active sourdough starter, at peak fermentation
– ¾ cup whole milk, warmed to 100°F
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup unsalted butter, melted and cooled slightly
– ¼ cup raw honey
– 1 tsp fine sea salt
– 3½ cups whole wheat flour, plus extra for dusting
– 1 large egg white, beaten with 1 tbsp water, for egg wash
– 2 tbsp sesame seeds, for topping
Instructions
1. In a large mixing bowl, combine the active sourdough starter, warmed whole milk, lightly beaten pasture-raised eggs, melted unsalted butter, raw honey, and fine sea salt, whisking until fully incorporated.
2. Gradually add the whole wheat flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic, adding a sprinkle of flour only if the dough sticks excessively—this ensures proper gluten development without over-drying.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature (about 72°F) for 4–6 hours, or until doubled in size; a longer, slower rise enhances the sourdough flavor.
5. Punch down the risen dough and divide it into 8 equal portions, weighing each to about 3.5 ounces for uniform buns.
6. Shape each portion into a tight ball by rolling it on an unfloured surface with a cupped hand, then place the balls on a parchment-lined baking sheet, spacing them 2 inches apart.
7. Cover the buns loosely with plastic wrap and let proof at room temperature for 1–2 hours, until puffy and nearly doubled; they should spring back slowly when gently pressed.
8. Preheat your oven to 375°F and position a rack in the center.
9. Brush the proofed buns evenly with the egg wash (beaten egg white mixed with water) and sprinkle sesame seeds generously over the tops, pressing lightly to adhere.
10. Bake for 18–20 minutes, rotating the sheet halfway through, until the buns are golden brown and sound hollow when tapped on the bottom—this indicates they’re fully baked without being dry.
11. Transfer the buns to a wire rack and let cool completely before slicing, about 1 hour, to prevent them from becoming gummy.
Kneading this dough by hand always feels therapeutic, and the result is a bun with a chewy crumb and nutty depth from the whole wheat. I love toasting them lightly for burgers or using leftovers for breakfast sandwiches—their robust texture holds up beautifully without falling apart.
Conclusion
Baking your own whole wheat buns is a simple way to make your sandwiches healthier and more delicious. We hope you’ve found some inspiration in these 24 recipes! Give one a try this week, and let us know which bun becomes your new favorite in the comments below. If you loved this roundup, please share it on Pinterest to help other home cooks!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
