Whole Wheat Dinner Buns
Soft pan buns made with half whole wheat flour, pulled apart at the table.
- Prep
- 30 min
- Cook
- 22 min
- Total
- 52 min
- Servings
- 18
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •9x13 pan
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 4 g
- carbs
- 27 g
- protein
- 5 g
- calories
- 160
Instructions
- 1
Combine all the ingredients and knead 10 minutes to a soft, slightly tacky dough.
- 2
Rise covered until doubled, about 1 hour.
- 3
Divide into 18 pieces, roll each tight and set them in a buttered pan just touching.
- 4
Rise 40 minutes until puffed and joined together.
- 5
Bake at 190C for 20-22 minutes until golden.
- 6
Brush the hot tops with butter and cover with a tea towel to keep them soft.
Chef's tips
Whole wheat dough looks slack — resist adding extra flour or the buns turn dense.
Ingredient substitutions
- honey → sugar or molasses
Storage
2 days covered; freeze for 2 months.
Common mistakes to avoid
- •Baking too long, which dries whole wheat quickly
Serving suggestions
Cooked Whole Wheat Dinner Buns?
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