Homemade Sandwich/Hamburger Buns

Soft Whole Wheat Sandwich Buns

Soft Whole Wheat Sandwich Buns

Make healthier, soft, whole wheat buns in an hour. Be sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. (This recipe also works with my White Bread With Egg Recipe.) - Jenny Jones

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Makes: 8 buns

Soft Whole Wheat Sandwich Buns


  • 2 cups (240 g) whole wheat flour (Aerate Flour Before Measuring - See How)
  • 1/2 cup (60 g) bread flour or all-purpose flour
  • 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
  • 2 Tablespoons sugar
  • 1 teaspoon salt

  • 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
  • 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
  • 1 egg
  • about 1/4 cup additional bread flour


  1. Place flours, yeast, sugar & salt in a large mixing bowl.
  2. Stir in milk, followed by oil and egg.
  3. Beat on high for 2 minutes.
  4. On low speed add about 1/4 cup bread flour until dough forms a mass.
  5. Place dough on floured surface and knead 50 turns.
  6. Cover and let rest 10 minutes. Meantime, line a baking sheet with parchment paper.
  7. Cut dough into 8 pieces. Shape each into a ball and place on baking sheet.
  8. Flatten each ball to about 1/2-inch thickness / about 3 1/2-inches across.
  9. Cover with a towel and let rise in a warm spot until they double in size, about 30-35 minutes.
  10. Meantime, preheat oven to 375° F.
  11. Bake for 12 minutes.

Note: To see step-by-step photos in my blog, click here.

20 Comments on "Soft Whole Wheat Sandwich Buns"

  1. Bev S

    Just Wow. These are great. It did take more flour than I anticipated but they are airy, moist, soft and simply delicious. Ate these straight from the oven while warm with butter. I’ll have to make more for the burgers they were intended for! This recipe is now in my go-to box.

  2. Betty

    I’m interested in knowing whether I could substitute a cup of buttermilk for the cup of whole milk in this recipe. I have made the recipe as written Jenny several times and it’s my go to. I’ve never had a problem with overly sticky dough nor have I ever had it fail.
    However, I really appreciate the taste of buttermilk in my white bread rolls and wondered whether there was any reason that it couldn’t be used in this one

  3. Eddie

    Hi Jenny,
    I made these Whole Wheat sandwich buns this morning, following your directions to the tee, except instead of using 1 cup of milk I used 1 cup of water at 125 F and 1/4 cup of powdered milk. They came out PERFECT! I’m 72 and I’ve been baking and cooking since I was 11 years old. I love your recipes, videos and website! You are proof positive that its never too late to learn something new! I especially like using my Kitchenaid stand mixer per you instructions with the paddle attachment instead of the dough hook of making yeast bread dough. It is genius! Thank you so much for you website.


    This recipe is a “keeper” and I will make again! I followed the recipe exactly with the exception of three changes: 1) I used my KitchenAid mixer to knead the dough (approx 8 mins); 2) I measured the buns at 1 1/2 oz which gave me a bakers dozen (13 buns). The dough was tacky as others stated but I merely dipped my 1 1/2 oz pieces into a bit of flour and rolled in my palms and 3) I sprinkled Trader Joe’s Bagel season on half of the buns. TY Jenny! You CAN bake!

  5. Shannon

    Does anybody have weighted measurements? My dough was super duper sticky. I needed to add about 3/4 more flour than called for and it was still sticky. It would get to a firm place then go gloopy a few turns later. I don’t know what could cause that other than not enough flour. I used WW flour, bread flour, and active yeast. My only sub was using almond+coconut milk instead of cow’s milk. Could that be the culprit? Thanks to anyone for any help they can provide.

    • Shannon

      I just noticed that the recipe already has the ingredients listed in grams. Whoops!

      P.S. Making the buns was a sticky mess even after adding a bunch of additional flour, but they were delicious nonetheless.

      • Claudia

        Made this today, dough was supersticky, but after adding additional flour and kneading it through (in the mixer with the dough hook) i was able to make 6 hot dog buns and 6 hamburger rolls at 65 grams each.
        Tasted perfect, looked super (had a beaten egg leftover that i used the day before for a loaf of sourdough sandwich bread) and buhbye store bought stuff. You are awesome Jenny, thank you for this recipe 🙂

  6. Kevin

    Made this recipe today and they came out great. I am on a low sodium diet so I omitted the salt. I did end up needing to add more than the 1/4 cup of flour, it was closer to 1/2 cup.
    For my needs, they were pretty big. I think the next time I make these I will divide them into 10 pieces instead of 8.

  7. Suzanne

    Sounds good……..can i make dough in bread machine and bake in oven?

  8. Beth

    Can I use a food processor instead of a stand mixer?

    • Ken

      Check out Jennys videos on youtube. That is how I became a fan. They are both hilarious and informative. Jenny doesn’t even use a kneading hook, That is why the recipe calls out 50 folds. You can use whatever mixer works as long as is 2 minutes.I do use a Kitchenaid but got lucky and found one on an estate sale.

  9. Rena

    Thank you Jenny for sharing your wonderful recipes with us.
    You are incredible.
    God bless you and keep you safe

  10. Nicole

    Jenn your humour is so plaisant but your recipes, the best. AND, I have been baking my own for *50* years now ! Yep, celebrating my golden anniversary?

    I too mix and match and improvise. But you make it differently ?

  11. Anne

    Doubled the recipe. Got 8 – 4oz beautiful hamburger buns and 1 beautiful loaf. Took 18 minutes for buns. 30 minutes for loaf. Very good recipe!

  12. Jenn

    After making your easy bread recipes, I will never buy bread again!

  13. Patricia

    Thank you Jenny for this simple easy recipe for buns. Made it today and they are so delicious. I used coconut sugar instead of regular sugar.

    Have a great day from Canada?

  14. Sandy

    I made this easy recipe tonight for dinner. These worked out really well and this was with some minor changes. I used almond milk and only 1 T of the sugar and if I can find any more yeast during the Coronavirus, I will definitely make it again & again & again. We loved it. Thank you.

  15. Sharon

    No questions, just a quick THANK YOU for your great easy recipes! Someone just introduced me to your recipes–I made lemon brownies and Dutch oven bread. Both are delicious and easy to make.

  16. Mihaela

    Hello Jenny, I love your simple, easy and fast to prepare recipes. Re these buns, can I continue to knead them in the mixer as I am not that good at hand kneading? Thank you.

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