Honey Whole Wheat Buns


So it’s the long weekend and you’re planning on hosting a patio party; what’s that last piece you’re missing from our recent burger series? The buns, of course! While not strictly necessary, making your own burger buns puts that last decadent touch on what promises to be a wonderful outdoor feast (an of course it’s going to be wonderful; you’re hosting!).

These honey whole wheat buns also do double duty as dinner rolls if you’re so inclined. I recommend them hot and buttered straight out of the oven, but try to leave some for your guests too.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

Making Honey Whole Wheat Buns

In a small saucepan, heat the milk, honey, coconut oil and salt until warm but not hot (about 120F). A candy thermometer is helpful in making sure you get the correct temperature, but if you don’t have one then aim for a temperature that is not uncomfortably warm to the touch.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.
Mix together 2 cups of flour and the yeast in a large mixing bowl. Add the warm milk mixture along with the eggs and mix well.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

Continue to add flour 1/4 cup at a time until you can’t mix in any more.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

Flour a working surface and turn the dough out of the mixing bowl onto the surface, sprinkling more flour over top.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

Knead by folding in half, pressing down firmly with the heel of both hands, then rotate the dough a quarter turn and repeat. Add flour to keep the dough from sticking to your hands or the work surface and knead for about 10 minutes or until the dough is moist but no longer sticky.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about. These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

Let the dough rest for 10 minutes, then cut the dough based on the size of buns you’re making, keeping in mind that the dough will double in size after rising. The recipe makes about 24 dinner rolls, about 30 slider buns or 16 larger burger buns, but you can adjust accordingly.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

Shape each piece of dough by kneading in your hand then rolling into a ball. Place the shaped dough onto a greased baking sheet, lightly pressing burger buns to flatten them slightly. Muffin pans are a very handy tool for making smaller burger buns with perfectly shaped bottoms.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.
Cover with a dry hand-towel a let the dough rise in a warm place for one hour or until the buns have almost doubled in size, preheating the oven to 350F about 30 minutes before the buns will be ready. Bake at 350F for 12-15 minutes, removing from the baking sheet or pan when done to cool on a wire rack.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

As an optional finishing touch, brush melted coconut oil or butter over the tops of the buns as soon as they come out of the oven.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

These versatile whole wheat buns are a healthier spin on traditional baking, using honey and 100% whole wheat flour for a bun you can feel good about.

Honey Whole Wheat Buns
This versatile bun recipe is a healthier spin on traditional baking, using natural sugars and 100% whole wheat flour for a bun you can feel good about enjoying. I skip the first rise and shape the buns straight away, but if you let the dough rise until double and then punch it down before the "rest" step you will get fluffier buns. If you prefer, you may also substitute butter or shortening for the coconut oil or replace some whole wheat flour with white all-purpose flour.
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Ingredients
  1. 1 cup milk (dairy or almond)
  2. 1/4 cup honey
  3. 1/4 cup coconut oil
  4. 1 1/2 teaspoon salt
  5. 4 1/2 to 5 cups whole wheat flour
  6. 2 1/4 teaspoons active dry yeast
  7. 2 eggs
Instructions
  1. In a small saucepan, heat the milk, honey, coconut oil and salt until warm but not hot (about 120F). A candy thermometer is helpful in making sure you get the correct temperature, but if you don't have one then aim for a temperature that is not uncomfortably warm to the touch.
  2. Mix together 2 cups of flour and the yeast in a large mixing bowl. Add the warm milk mixture along with the eggs and mix well, then continue to add flour 1/4 cup at a time until you can't mix in any more.
  3. Flour a working surface and turn the dough out of the mixing bowl onto the surface, sprinkling more flour over top. Knead by folding in half, pressing down firmly with the heel of both hands, then rotate the dough a quarter turn and repeat. Add flour to keep the dough from sticking to your hands or the work surface and knead for about 10 minutes or until the dough is moist but no longer sticky.
  4. Let the dough rest for 10 minutes, then cut into sizes based on the size of buns you're making, keeping in mind that the dough will double in size after rising. The recipe makes about 24 dinner rolls, about 30 slider buns or 16 larger burger buns, but you can adjust accordingly.
  5. Shape each piece of dough by kneading in your hand then rolling into a ball. Place the shaped dough onto a greased baking sheet, lightly pressing burger buns to flatten them slightly. Muffin pans are a very handy tool for making smaller burger buns with perfectly shaped bottoms.
  6. Cover with a dry tea towel and let the dough rise in a warm place for one hour or until the buns have almost doubled in size.
  7. Bake at 350F for 12-15 minutes, removing from the baking sheet or pan when done to cool on a wire rack.
Adapted from Better Homes and Gardens Cookbook
Adapted from Better Homes and Gardens Cookbook
Our Fresh Kitchen http://www.ourfreshkitchen.com/
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Honey Whole Wheat Buns
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Kim is a triathlete training to qualify for the Ironman World Championships, and spends most of her free time baking, eating Hector’s food or training in the most challenging conditions she can find – usually up hills or on the hottest days of the year. But she insists that Hector’s the crazy one!

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