Hamburger night just got a whole lot healthier—and tastier! If you’re craving that classic comfort food but want to skip the refined carbs, you’re in the right place. We’ve gathered 18 delicious whole wheat bun recipes that are perfect for quick dinners and family meals. Get ready to upgrade your burger game with these wholesome, homemade options. Let’s dive in and find your new favorite!
Classic Whole Wheat Hamburger Buns
Making whole wheat hamburger buns at home is surprisingly simple and rewarding. These buns are soft, slightly nutty, and far superior to store-bought versions. You’ll need just a few basic ingredients and about two hours from start to finish.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup warm water (110°F)
– 2 ¼ tsp active dry yeast (or 1 packet)
– 2 tbsp honey (or sugar)
– 2 tbsp unsalted butter, melted (or any neutral oil)
– 1 tsp salt
– 1 ½ cups whole wheat flour
– 1 ½ cups all-purpose flour, plus extra for dusting
– 1 large egg, beaten (for egg wash)
– 2 tbsp sesame seeds (optional, for topping)
Instructions
1. Combine the warm water, yeast, and honey in a large bowl. Let it sit for 5 minutes until foamy.
2. Stir in the melted butter and salt until fully incorporated.
3. Add the whole wheat flour and 1 cup of all-purpose flour. Mix with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, gradually adding the remaining ½ cup of all-purpose flour as needed, until the dough is smooth and elastic. Tip: The dough should be slightly tacky but not sticky; adjust flour if necessary.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball.
7. Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Flatten each ball slightly with your palm.
8. Cover the buns loosely with plastic wrap and let rise for 30 minutes until puffy. Preheat your oven to 375°F during the last 10 minutes of rising.
9. Brush the tops of the buns lightly with the beaten egg. Sprinkle with sesame seeds if using.
10. Bake for 12-15 minutes until golden brown and the internal temperature reaches 190°F. Tip: Use an instant-read thermometer for accuracy; underbaked buns can be gummy.
11. Transfer the buns to a wire rack to cool completely before slicing. Tip: Cooling prevents them from becoming soggy.
Using these buns elevates any burger with their hearty texture and subtle sweetness. They stay soft for days and are perfect for sliders or breakfast sandwiches. Try toasting them lightly for extra crunch.
Soft and Fluffy Whole Wheat Buns
Crafting homemade whole wheat buns doesn’t have to be intimidating. These soft, fluffy buns are surprisingly simple to make with pantry staples, offering a wholesome upgrade to store-bought versions. They’re perfect for sandwiches, sliders, or just slathering with butter.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups whole wheat flour, plus extra for dusting
– 1 cup all-purpose flour, for a lighter texture
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm water (110°F), test on wrist to avoid killing yeast
– 1/4 cup honey, or maple syrup for vegan option
– 1/4 cup unsalted butter, melted and cooled, or any neutral oil
– 1 tsp salt
– 1 large egg, for egg wash (optional)
– 1 tbsp sesame seeds, for topping (optional)
Instructions
1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Add melted butter, whole wheat flour, all-purpose flour, and salt to the yeast mixture.
3. Stir with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If dough sticks, add a tablespoon of flour at a time.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough to release air bubbles.
7. Divide dough into 12 equal pieces and shape into smooth balls. Tip: Weigh pieces for uniform buns.
8. Arrange balls on a parchment-lined baking sheet, spacing 2 inches apart.
9. Cover with a towel and let rise for 30 minutes until puffy.
10. Preheat oven to 375°F.
11. If using, whisk egg with 1 tbsp water and brush lightly over buns. Sprinkle with sesame seeds.
12. Bake for 12-15 minutes until golden brown and internal temperature reaches 190°F. Tip: Tap buns—they should sound hollow when done.
13. Transfer to a wire rack to cool completely.
Soft and slightly sweet, these buns have a tender crumb that holds up to juicy fillings. Serve them warm with pulled pork or toasted for breakfast sandwiches. They freeze beautifully for quick meals later.
Vegan Whole Wheat Burger Buns
A vegan burger deserves a worthy bun. These whole wheat buns are sturdy yet soft, perfect for holding hearty fillings without getting soggy. They’re simple to make with pantry staples.
Serving: 8 buns | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup warm water (about 110°F)
– 2 tbsp maple syrup, or agave
– 2 ¼ tsp active dry yeast (one packet)
– 3 cups whole wheat flour, plus more for dusting
– 1 tsp salt
– ¼ cup olive oil, or any neutral oil
– 2 tbsp aquafaba (liquid from canned chickpeas), whisked until frothy
– 1 tbsp plant-based milk, for brushing
– 1 tbsp sesame seeds, optional for topping
Instructions
1. Combine warm water, maple syrup, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Tip: Use a thermometer to ensure water is 110°F; too hot kills yeast.
3. Add whole wheat flour, salt, olive oil, and aquafaba to the yeast mixture.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
6. Tip: Add a sprinkle of flour if dough is too sticky, but avoid over-flouring to keep buns tender.
7. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
8. Punch down dough and divide into 8 equal pieces. Roll each into a smooth ball.
9. Arrange balls on a parchment-lined baking sheet, spacing 2 inches apart. Cover and let rise for 30 minutes.
10. Preheat oven to 375°F.
11. Brush risen buns lightly with plant-based milk. Sprinkle with sesame seeds if using.
12. Tip: For a golden crust, brush buns again halfway through baking.
13. Bake for 12-15 minutes until tops are golden brown and sound hollow when tapped.
14. Transfer buns to a wire rack to cool completely before slicing.
15. Make these buns ahead and freeze for quick meals. They have a nutty, wholesome flavor and a chewy texture that holds up to juicy burgers. Try them toasted with avocado or as a base for breakfast sandwiches.
Honey Whole Wheat Brioche Buns
Whip up these honey whole wheat brioche buns for a soft, slightly sweet bread that’s perfect for sandwiches or burgers. They combine the nutty flavor of whole wheat with the richness of brioche, using honey for natural sweetness. Expect a tender crumb and golden crust from a simple process.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour (plus extra for dusting)
– 2 cups all-purpose flour (for a lighter texture, or use all whole wheat for denser buns)
– 1/4 cup honey (adjust to taste, or substitute with maple syrup)
– 1/2 cup warm whole milk (about 110°F, or use water for a dairy-free option)
– 2 large eggs (at room temperature for better mixing)
– 1/2 cup unsalted butter, softened (cut into small pieces)
– 1 packet active dry yeast (about 2 1/4 teaspoons)
– 1 tsp salt
– 1 tbsp vegetable oil (or any neutral oil for greasing)
– 1 egg yolk mixed with 1 tbsp water (for egg wash)
Instructions
1. In a small bowl, combine warm milk and honey, stirring until honey dissolves. Sprinkle yeast over the mixture and let it sit for 5-10 minutes until foamy. Tip: If the mixture doesn’t foam, the yeast may be inactive—start over with fresh yeast.
2. In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, and salt.
3. Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix with a dough hook on low speed for 2 minutes until combined.
4. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the bowl. Tip: The dough should be slightly sticky but not wet; add a tablespoon of flour if too sticky.
5. Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1-2 hours until doubled in size.
6. Punch down the dough to release air. Turn it out onto a lightly floured surface and divide into 12 equal pieces.
7. Shape each piece into a smooth ball by rolling it under your cupped hand on the surface. Place balls on a parchment-lined baking sheet, spacing them 2 inches apart.
8. Cover the buns with a damp cloth and let rise again for 45-60 minutes until puffy. Tip: For a quicker rise, place in a turned-off oven with a bowl of hot water.
9. Preheat oven to 375°F. Brush the risen buns with the egg wash mixture.
10. Bake for 18-20 minutes until golden brown and the internal temperature reaches 190°F. Cool on a wire rack for at least 15 minutes before serving.
These buns have a soft, pillowy texture with a subtle sweetness from the honey and a rich, buttery flavor. Serve them warm with burgers or use for breakfast sandwiches with eggs and bacon. They stay fresh for days when stored in an airtight container.
Seeded Whole Wheat Sandwich Buns
You’ve probably bought sandwich buns that crumble or taste bland. These seeded whole wheat buns are sturdy yet soft, with a nutty flavor from the whole wheat and a crunchy top. They’re perfect for holding hefty fillings without falling apart.
Serving: 12 buns | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups warm water (about 110°F, or warm to the touch)
– 2 tbsp honey (or maple syrup for a vegan option)
– 2 ¼ tsp active dry yeast (one standard packet)
– 3 cups whole wheat flour (plus extra for dusting)
– 3 cups all-purpose flour (or bread flour for more chew)
– 1 ½ tsp salt
– ¼ cup olive oil (or any neutral oil)
– 1 egg, beaten (for egg wash)
– 2 tbsp mixed seeds (like sesame, poppy, or sunflower)
Instructions
1. Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t foam, the yeast may be inactive—start over with fresh yeast.
3. Add whole wheat flour, all-purpose flour, salt, and olive oil to the bowl.
4. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
5. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Tip: To test if kneaded enough, poke the dough—it should spring back slowly.
7. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles and divide into 12 equal pieces.
9. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing 2 inches apart.
10. Cover with the damp towel and let rise again for 30 minutes until puffy.
11. Preheat oven to 375°F during the last 10 minutes of rising.
12. Brush each bun lightly with beaten egg and sprinkle with mixed seeds.
13. Tip: For a golden crust, ensure the egg wash covers the entire surface evenly.
14. Bake for 18-20 minutes until the buns are golden brown and sound hollow when tapped on the bottom.
15. Transfer to a wire rack to cool completely before slicing, about 1 hour.
Most of these buns have a tender crumb and a crisp, seeded crust that adds texture. Their hearty whole wheat flavor pairs well with savory fillings like roasted vegetables or grilled chicken. Try toasting them lightly for extra crunch in your next sandwich.
Whole Wheat Pretzel Hamburger Buns
Nailing the perfect burger bun means finding that sweet spot between soft and sturdy. Whole wheat pretzel buns deliver with a chewy crust and tender interior, plus a subtle nutty flavor that complements any patty. They’re surprisingly straightforward to make at home, requiring just a few basic ingredients and some patience for the dough to rise.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour, plus extra for dusting
– 1 cup all-purpose flour
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tbsp granulated sugar
– 1 tsp salt
– 1 cup warm water (110°F), or as needed to form a dough
– 2 tbsp unsalted butter, melted and cooled slightly
– 1/4 cup baking soda
– 1 large egg, beaten with 1 tbsp water for egg wash
– Coarse sea salt for sprinkling, adjust to taste
Instructions
1. Combine whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large mixing bowl.
2. Pour in warm water and melted butter, then stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down dough and divide into 8 equal pieces, shaping each into a smooth ball.
6. Arrange balls on a parchment-lined baking sheet, spacing them 2 inches apart, and let rest for 15 minutes.
7. Preheat oven to 400°F and bring 8 cups of water to a boil in a large pot.
8. Carefully add baking soda to boiling water—it will fizz vigorously—then reduce heat to a simmer.
9. Boil each dough ball for 30 seconds per side using a slotted spoon, then return to baking sheet.
10. Brush boiled buns with egg wash and sprinkle generously with coarse salt.
11. Use a sharp knife to score an X on top of each bun, about 1/4 inch deep.
12. Bake for 18-20 minutes until deep golden brown and hollow-sounding when tapped.
13. Transfer buns to a wire rack and let cool completely before slicing.
Using these buns transforms an ordinary burger into something special with their slightly chewy crust and soft, airy crumb. The pretzel treatment adds a subtle malty note that pairs beautifully with beef, chicken, or veggie patties. For a fun twist, split them and toast lightly before loading up with pulled pork or using them for hearty breakfast sandwiches.
No-Knead Whole Wheat Buns
Grab these wholesome buns for a fuss-free baking session. They’re soft, hearty, and require zero kneading—just mix, rise, and bake. Perfect for sandwiches or sliders, they come together with minimal effort.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 3 cups whole wheat flour (spooned and leveled)
– 1 cup warm water (110°F, or until just warm to the touch)
– 2 tbsp honey (or maple syrup for a vegan option)
– 2 tbsp olive oil (or any neutral oil)
– 1 packet active dry yeast (about 2¼ tsp)
– 1 tsp salt
– 1 egg (for egg wash, optional)
Instructions
1. In a large bowl, whisk together the whole wheat flour and salt until combined.
2. In a separate small bowl, dissolve the honey in the warm water, then sprinkle the yeast over it and let sit for 5 minutes until foamy.
3. Pour the yeast mixture and olive oil into the flour bowl, stirring with a wooden spoon until a shaggy dough forms and no dry flour remains.
4. Cover the bowl tightly with plastic wrap and let rise at room temperature for 12–18 hours, until doubled in size and bubbly on top.
5. Lightly flour a work surface and turn the dough out onto it, gently folding it over itself a few times to deflate and shape into a rough ball.
6. Divide the dough into 12 equal pieces using a bench scraper or knife, rolling each into a smooth ball with floured hands.
7. Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover with a damp towel, and let rise for 1 hour until puffy.
8. Preheat the oven to 375°F while the buns rise, ensuring it’s fully heated before baking.
9. If using, whisk the egg with 1 tbsp water and brush lightly over the buns for a golden crust.
10. Bake for 18–20 minutes until the tops are golden brown and sound hollow when tapped.
11. Transfer the buns to a wire rack to cool completely before serving.
Light and airy with a nutty whole wheat flavor, these buns stay soft for days. Toast them for breakfast or split for juicy burgers—they’re versatile enough for any meal.
Whole Wheat Garlic Herb Buns
Forget store-bought rolls—these whole wheat garlic herb buns are soft, fragrant, and surprisingly simple to make at home. Fresh herbs and garlic pack each bite with flavor, while whole wheat flour adds a wholesome, nutty depth. You’ll want to pull them apart straight from the oven.
Serving: 12 buns | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup all-purpose flour
– 1 packet active dry yeast (about 2 1/4 tsp)
– 1 cup warm water (110°F, or warm to the touch)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp honey (or sugar)
– 1 tsp salt
– 4 cloves garlic, minced (adjust to taste)
– 2 tbsp fresh parsley, chopped (or dried herbs)
– 1 tbsp fresh rosemary, chopped (or dried)
– 2 tbsp melted butter (for brushing)
Instructions
1. In a large bowl, combine warm water, honey, and yeast; let sit for 5 minutes until foamy.
2. Stir in olive oil, salt, whole wheat flour, and all-purpose flour until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces; roll each into a ball.
6. Arrange balls on a parchment-lined baking sheet, spacing 2 inches apart; cover and let rise for 30 minutes.
7. Preheat oven to 375°F while dough rises.
8. In a small bowl, mix melted butter, minced garlic, parsley, and rosemary.
9. Brush the garlic-herb mixture evenly over the risen buns.
10. Bake for 18–20 minutes until golden brown and sound hollow when tapped.
11. Transfer buns to a wire rack to cool slightly before serving.
Buttery and aromatic, these buns have a tender crumb with a crisp, herb-speckled top. Serve them warm alongside soups or split for mini sandwiches; the garlic flavor mellows as they cool, making them perfect for leftovers.
Cheddar Whole Wheat Slider Buns
Zesty and wholesome, these Cheddar Whole Wheat Slider Buns are a homemade upgrade. They’re soft, cheesy, and perfect for mini burgers or sandwiches. You can make them in about an hour.Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup warm water (about 110°F, or use a thermometer)
– 2 tbsp honey (or sugar, for sweetness)
– 2 ¼ tsp active dry yeast (one packet)
– 2 cups whole wheat flour (or mix with all-purpose for lighter texture)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 tsp salt (adjust to taste)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup shredded cheddar cheese (sharp works best for flavor)
– 1 egg, beaten (for egg wash)
– 1 tbsp sesame seeds (optional, for topping)
Instructions
1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Tip: Use a thermometer to ensure water is at 110°F for optimal yeast activation.
3. Add whole wheat flour, all-purpose flour, salt, and olive oil to the yeast mixture.
4. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Tip: Knead until the dough passes the windowpane test—stretch a small piece thinly without tearing.
6. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 30 minutes until doubled in size.
7. Punch down the dough and knead in shredded cheddar cheese until evenly distributed.
8. Divide dough into 12 equal pieces and shape each into a smooth ball.
9. Place balls on a parchment-lined baking sheet, spacing them 2 inches apart.
10. Cover with a towel and let rise for 15 minutes until puffy.
11. Preheat oven to 375°F.
12. Brush each bun with beaten egg and sprinkle with sesame seeds if using.
13. Tip: Egg wash gives a golden-brown crust; skip for a vegan option.
14. Bake for 12-15 minutes until tops are golden brown and sound hollow when tapped.
15. Cool on a wire rack for at least 10 minutes before serving.
Unbelievably soft with a slight chew from the whole wheat, these buns have a rich cheddar flavor that pairs well with savory fillings. Try them toasted with pulled pork or as a base for breakfast sliders with eggs and bacon.
Whole Wheat Sweet Potato Buns
Whip up a batch of these wholesome buns that blend sweet potato’s natural sweetness with whole wheat’s nutty depth. They’re soft, slightly sweet, and perfect for sandwiches or as a side. Expect a golden-brown finish and a tender crumb that stays moist for days.
Serving: 12 buns | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup mashed sweet potato, cooled (about 1 medium potato, baked and peeled)
– 2 cups whole wheat flour, plus extra for dusting
– 1 cup all-purpose flour (or substitute with more whole wheat for a denser texture)
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1/4 cup warm water (110°F)
– 1/4 cup honey (or maple syrup for a vegan option)
– 1/4 cup unsalted butter, melted and cooled (or vegetable oil)
– 1 teaspoon salt
– 1 large egg, beaten (or 1 tablespoon flaxseed mixed with 3 tablespoons water for egg-free)
– 1 tablespoon milk, for brushing (optional, for shine)
Instructions
1. In a small bowl, combine warm water (110°F) and yeast, stirring until dissolved. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together mashed sweet potato, honey, melted butter, and beaten egg until smooth.
3. Add the yeast mixture to the sweet potato mixture, stirring to combine.
4. In a separate bowl, mix whole wheat flour, all-purpose flour, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Add a sprinkle of flour if too sticky, but avoid over-flouring to keep buns tender.
7. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
8. Punch down the dough to release air bubbles and divide into 12 equal pieces.
9. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing 2 inches apart.
10. Cover the buns with the damp cloth and let rise again for 30 minutes until puffy.
11. Preheat oven to 375°F while the buns rise.
12. Brush the tops of the buns lightly with milk for a golden crust, if desired.
13. Bake at 375°F for 20-25 minutes until golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
14. Transfer buns to a wire rack to cool completely before serving. Tip: For extra softness, cover warm buns with a towel to trap steam.
All these buns boast a subtly sweet flavor with earthy notes from the whole wheat. Their soft, pillowy texture makes them ideal for sliders or toasted with butter. Try splitting them and filling with pulled pork or avocado for a hearty twist.
Whole Wheat Sesame Seed Buns
Satisfying whole wheat sesame seed buns offer a nutty, wholesome alternative to store-bought versions. They’re sturdy enough for burgers yet soft enough for sandwiches. This recipe yields buns with a subtle sweetness and toasty sesame crust.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup all-purpose flour
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tbsp honey (or maple syrup for vegan option)
– 1 tsp salt
– 1 cup warm water (110°F)
– 2 tbsp olive oil (or any neutral oil)
– 1 egg, beaten (for egg wash)
– 3 tbsp sesame seeds
Instructions
1. Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Tip: Use a thermometer to ensure water is 110°F—too hot kills yeast, too cold slows activation.
3. Add whole wheat flour, all-purpose flour, salt, and olive oil to the yeast mixture.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Turn dough onto a lightly floured surface. Knead for 8 minutes until smooth and elastic.
6. Tip: If dough sticks, add 1 tbsp all-purpose flour at a time, but avoid over-flouring.
7. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
8. Punch down dough and divide into 8 equal pieces on a floured surface.
9. Shape each piece into a smooth ball by tucking edges underneath.
10. Place balls 2 inches apart on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
11. Preheat oven to 375°F during the last 10 minutes of rising.
12. Brush each bun top with beaten egg wash using a pastry brush.
13. Sprinkle sesame seeds evenly over each bun, pressing lightly to adhere.
14. Tip: For extra crunch, toast sesame seeds in a dry skillet for 2 minutes before sprinkling.
15. Bake at 375°F for 12-15 minutes until golden brown and hollow-sounding when tapped.
16. Transfer buns to a wire rack to cool completely before slicing.
Dense yet tender crumb pairs beautifully with savory fillings like pulled pork or veggie burgers. The sesame seeds add a nutty aroma that enhances any sandwich. Try splitting and toasting them for breakfast with avocado and a fried egg.
Whole Wheat Olive Oil Buns
Perfect for a quick, wholesome side, these Whole Wheat Olive Oil Buns are soft, slightly nutty, and ready in under two hours. They’re versatile enough for sandwiches or sopping up soup. No fancy equipment needed—just your hands and a bowl.
Serving: 8 buns | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour (or substitute half with all-purpose for a lighter texture)
– 1 cup warm water (about 110°F, or warm to the touch)
– 2 tbsp extra virgin olive oil (or any neutral oil)
– 1 packet active dry yeast (2 1/4 tsp)
– 1 tbsp honey (or sugar)
– 1 tsp salt
– 1 egg, beaten (for egg wash, optional)
– 1 tbsp sesame seeds (for topping, optional)
Instructions
1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Add olive oil, whole wheat flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic, adding more flour if sticky.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down dough and divide into 8 equal pieces. Roll each into a tight ball.
6. Arrange balls on a parchment-lined baking sheet, spacing 2 inches apart. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Brush risen buns with beaten egg wash and sprinkle with sesame seeds if using.
8. Bake for 18-20 minutes until golden brown and sound hollow when tapped.
9. Transfer buns to a wire rack to cool for 10 minutes before serving.
All done! These buns have a tender crumb with a subtle olive oil richness, perfect for tearing apart warm. Try splitting them for sliders or toasting with butter for breakfast—they stay fresh for days in an airtight container.
Whole Wheat Sourdough Hamburger Buns
Ready for a homemade upgrade? These whole wheat sourdough hamburger buns deliver tangy flavor and a chewy, sturdy crumb that holds up to juicy burgers without getting soggy. They’re surprisingly simple to make with an active starter.
Serving: 8 | Pre Time: 12 hours 30 minutes (includes overnight proofing) | Cooking Time: 20 minutes
Ingredients
– 1 cup active sourdough starter (fed and bubbly)
– 1 cup warm water (100–110°F)
– 3 cups whole wheat flour (plus extra for dusting)
– 1 tbsp honey (or maple syrup)
– 2 tsp fine sea salt
– 2 tbsp unsalted butter, melted (or olive oil)
– 1 large egg, beaten (for egg wash)
– 1 tbsp sesame seeds (optional, for topping)
Instructions
1. In a large bowl, combine the active sourdough starter, warm water, and honey, stirring until smooth.
2. Add the whole wheat flour and salt, mixing with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add flour 1 tablespoon at a time, but avoid over-flouring to keep the buns tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 8–12 hours until doubled in size. Tip: For best results, proof overnight in a cool kitchen to develop deeper sourdough flavor.
5. Punch down the dough and divide it into 8 equal portions on a floured surface.
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.
7. Cover the buns loosely with plastic wrap and let rise for 1–2 hours until puffy.
8. Preheat the oven to 375°F and brush the tops of the buns with the beaten egg wash. Tip: For extra crunch, sprinkle sesame seeds on the egg wash before baking.
9. Bake for 18–20 minutes until golden brown and the internal temperature reaches 190°F when checked with a thermometer.
10. Transfer the buns to a wire rack to cool completely before slicing.
Kneading develops the gluten for that perfect chew, while the long fermentation adds a subtle tang that complements grilled meats. Serve them warm with burgers, or split and toast for a hearty breakfast sandwich—they stay fresh for days when stored in an airtight container.
Whole Wheat Buttermilk Soft Buns
Just when you think homemade bread is too fussy, these whole wheat buttermilk buns prove otherwise. They’re soft, slightly tangy, and perfect for sandwiches or sliders.
Serving: 12 buns | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups whole wheat flour (spooned and leveled)
– 1 cup all-purpose flour (for a lighter texture)
– 1 cup buttermilk, at room temperature (or substitute with 1 cup milk mixed with 1 tbsp lemon juice)
– ¼ cup honey (or maple syrup)
– 3 tbsp unsalted butter, melted and cooled slightly
– 1 large egg, at room temperature
– 2¼ tsp active dry yeast (one standard packet)
– 1 tsp salt
– Nonstick cooking spray or extra butter for greasing
Instructions
1. Warm the buttermilk to 110°F in a small saucepan over low heat; use a thermometer to avoid killing the yeast.
2. Dissolve the yeast and honey in the warm buttermilk in a large bowl; let it sit for 5 minutes until foamy.
3. Whisk in the melted butter and egg until fully combined.
4. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic; add a sprinkle of flour if sticky.
7. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
8. Punch down the dough to release air bubbles and divide it into 12 equal pieces.
9. Shape each piece into a smooth ball by rolling it on the counter in a circular motion with your palm.
10. Arrange the balls on a parchment-lined baking sheet, spacing them 2 inches apart.
11. Cover loosely with plastic wrap and let rise again for 30 minutes until puffy.
12. Preheat your oven to 375°F during the final 10 minutes of the second rise.
13. Bake the buns for 12-15 minutes until golden brown on top and they sound hollow when tapped.
14. Transfer to a wire rack to cool completely before serving.
Out of the oven, these buns boast a tender crumb with a subtle sweetness from the honey. Their soft texture makes them ideal for pulling apart, and they stay fresh for days when stored in an airtight container. Try toasting them lightly and slathering with butter for a simple, satisfying snack.
Whole Wheat Pumpkin Hamburger Buns
Zesty fall flavors meet wholesome baking in these soft, nutty buns. Perfect for hearty burgers or as a seasonal side, they’re surprisingly simple to make. Let’s get straight to it.
Serving: 8 buns | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm water (110°F)
– 2 tbsp honey (or maple syrup)
– 2 ¼ tsp active dry yeast (1 packet)
– 1 cup pumpkin puree (not pie filling)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– 3 cups whole wheat flour (plus extra for dusting)
– 1 large egg (for egg wash)
– 1 tbsp sesame seeds (optional, for topping)
Instructions
1. Combine warm water, honey, and yeast in a large bowl; let sit for 5 minutes until foamy.
2. Stir in pumpkin puree, olive oil, and salt until smooth.
3. Gradually add whole wheat flour, mixing until a shaggy dough forms.
4. Knead dough on a floured surface for 8–10 minutes until elastic and smooth.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
6. Punch down dough and divide into 8 equal pieces on a floured surface.
7. Shape each piece into a smooth ball and place on a parchment-lined baking sheet 2 inches apart.
8. Cover buns with a towel and let rise for 30 minutes until puffy.
9. Preheat oven to 375°F.
10. Whisk egg with 1 tbsp water and brush lightly over buns.
11. Sprinkle sesame seeds on top if using.
12. Bake for 18–20 minutes until golden brown and hollow-sounding when tapped.
13. Transfer buns to a wire rack to cool completely.
Fluffy and subtly sweet, these buns have a tender crumb with earthy notes from the pumpkin and whole wheat. Toast them lightly for burgers or serve warm with butter for a cozy snack.
Whole Wheat Potato Dough Buns
Mixing whole wheat flour with mashed potatoes creates surprisingly soft buns with a subtle earthy sweetness. These hearty boughs are perfect for sandwiches or served warm with butter. They’re freezer-friendly and make excellent use of leftover mashed potatoes.
Serving: 12 buns | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup all-purpose flour
– 1 cup mashed potatoes, cooled (leftovers work perfectly)
– 1 cup warm water (110°F)
– 2 tbsp honey (or maple syrup)
– 2 tbsp unsalted butter, melted (plus extra for brushing)
– 1 packet active dry yeast (2¼ tsp)
– 1 tsp salt
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Add mashed potatoes, melted butter, and olive oil to the yeast mixture. Stir until mostly smooth.
3. Mix whole wheat flour, all-purpose flour, and salt in a separate bowl.
4. Gradually add flour mixture to wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
5. Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Tip: Dough should spring back when gently poked.
6. Place dough in a lightly oiled bowl, turning to coat. Cover with a damp towel.
7. Let rise in a warm place for 1 hour or until doubled in size.
8. Punch down dough and divide into 12 equal portions. Roll each into a smooth ball.
9. Place balls on a parchment-lined baking sheet, spacing 2 inches apart. Cover with towel.
10. Let rise for 30 minutes until puffy. Preheat oven to 375°F during the last 10 minutes.
11. Brush tops lightly with melted butter. Bake for 18-20 minutes until golden brown. Tip: Tapping the bottom should produce a hollow sound.
12. Transfer to a wire rack. Brush with remaining butter while warm. Tip: For softer crusts, cover loosely with a towel during cooling.
Resulting buns have a tender, slightly dense crumb with a nutty whole wheat flavor. The potato keeps them moist for days. Try splitting and toasting them for breakfast sandwiches with eggs and cheese.
Whole Wheat Honey Mustard Buns
Perfect for sandwiches or as a side, these whole wheat honey mustard buns are soft, slightly sweet, and packed with flavor. They come together easily with pantry staples and bake up golden brown. You’ll love their wholesome texture and tangy kick.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour
– 1 cup all-purpose flour
– 1 tbsp active dry yeast
– 1 cup warm water (110°F)
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– 1 egg, beaten (for egg wash, optional)
Instructions
1. Combine warm water, honey, and yeast in a large bowl; let sit for 5 minutes until foamy.
2. Stir in Dijon mustard, olive oil, and salt until well mixed.
3. Gradually add whole wheat flour and all-purpose flour, mixing until a dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and divide into 12 equal pieces.
7. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing 2 inches apart.
8. Cover with a damp cloth and let rise for 30 minutes until puffy.
9. Preheat oven to 375°F.
10. Brush risen buns with beaten egg wash for a shiny crust, if using.
11. Bake for 18-20 minutes until golden brown and hollow-sounding when tapped.
12. Transfer buns to a wire rack to cool completely before serving.
These buns have a tender crumb with a subtle sweetness from honey and a tangy hint of mustard. They’re ideal for sliders, burgers, or toasted with butter. Try splitting them and filling with roasted vegetables or pulled pork for a hearty meal.
Whole Wheat Avocado Oil Buns
Haven’t found a soft, whole-wheat bun that doesn’t taste like cardboard? These buns use avocado oil for a subtle, buttery richness. They’re surprisingly simple and perfect for sandwiches or burgers.
Serving: 8 buns | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups whole wheat flour (spooned and leveled)
– 1 cup all-purpose flour (for a lighter texture)
– 1 packet active dry yeast (about 2 1/4 tsp)
– 1 tbsp granulated sugar (to feed the yeast)
– 1 tsp fine sea salt
– 1/4 cup avocado oil, plus extra for greasing (or any neutral oil)
– 1 cup warm water (110°F, test on your wrist)
– 1 large egg, beaten (for egg wash, optional)
Instructions
1. In a large bowl, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, 1 packet active dry yeast, 1 tbsp granulated sugar, and 1 tsp fine sea salt until fully combined.
2. Make a well in the center of the dry ingredients and pour in 1/4 cup avocado oil and 1 cup warm water (110°F). Tip: Water that’s too hot will kill the yeast, so use a thermometer for accuracy.
3. Stir the mixture with a wooden spoon until a shaggy dough forms and no dry flour remains.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a sprinkle of all-purpose flour, but avoid over-flouring.
5. Lightly grease a clean bowl with avocado oil, place the dough inside, and turn to coat. Cover with a damp kitchen towel.
6. Let the dough rise in a warm, draft-free spot for 1 hour or until doubled in size.
7. Punch down the risen dough to release air bubbles and turn it out onto a clean surface.
8. Divide the dough into 8 equal pieces using a bench scraper or sharp knife for precision.
9. Shape each piece into a smooth ball by tucking the edges underneath and rolling on the surface.
10. Place the shaped buns on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely with the damp towel.
11. Let the buns rise again for 30 minutes until puffy. Preheat your oven to 375°F during this time.
12. If using, brush the tops of the buns lightly with 1 large beaten egg for a golden finish.
13. Bake the buns in the preheated 375°F oven for 12-15 minutes until golden brown and they sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
14. Transfer the buns to a wire rack to cool completely before slicing.
Zesty and tender, these buns have a nutty whole-wheat flavor balanced by the mild avocado oil. Their soft crumb holds up well to juicy burgers or pulled pork without getting soggy. For a creative twist, split and toast them to serve with avocado smash and a fried egg for breakfast.
Conclusion
Finally, swapping to whole wheat buns is a simple, tasty way to make your meals healthier without sacrificing flavor. We hope this list inspires your next burger night! Try a recipe, leave a comment with your favorite, and if you found this helpful, please share it on Pinterest to spread the word. Happy cooking!
