top of page

Wheat Buns

Hey Button Family!! I hope you are having a great week so far! Last week I posted a picture of the delicious lentil burgers that I made on these homemade buns and I had several requests on how I made them. So today I am sharing my super easy wheat buns. I make them all the time because they hardly last in my house. As a matter a fact, I have to restrain myself from scarfing down a few of them when they first come out of the oven. Trust me, if you make them you will know what I'm talking about!

These are buns are the BEST because they only use a handful of ingredients AND you don't have to wait 2 1/2 hours before they are ready like most yeast breads. It only takes me about 10 minutes to assemble everything, and that's including the time that it takes the yeast to proof, and then 10 minutes of rising time, and 15 minutes in the oven!

Here is what you will need!

-2 cups wheat flour

-1 cup unbleached all purpose flour

- 1/3 cup oil ( I usually use olive oil or vegetable oil)

-1 teaspoon salt

-2 tablespoons yeast

-1 cup warm (not hot) water

-1/4 cup honey or agave nectar

1/4 cup freshly ground flax seed (OPTIONAL but highly recommended)

Preheat your oven to 425.

-Combine the warm water, honey (or agave) and yeast and set it in a warm place for approximately 5 minutes so that it can get all foamy, indicating that the yeast is active.

-Combine the flours, salt and ground flax seed in a smaller bowl and set aside.

-Once the yeast mixture is ready, pour it into a larger bowl and add the oil. and stir. Slowly start to wisk in the flour 1/2 cup at a time. When it gets to thick for the wisk switch to a wooden spoon. Continue to slowly add the flour and when it gets too thick for the wooden spoon, go ahead and turn it out onto a floured surface so you can start to kneed in the rest. Keep adding flour and kneeding until the flour is tacky but does not stick to your hand. *NOTE- you will most likely NOT use the all of the flour so do not dump the entire flour mixture into the liquids.

-Line a baking sheet with parchment paper (which is REALLY IMPORTANT so they don't stick)

-Now that everything is fully incorporated and you have a big dough, divide it with a knife and begin forming your buns by rolling them into balls and smashing them down. They great thing is you can make them any size and shape you like and place them on the baking sheet so they don't touch. I also use this same recipe to make hotdog buns!

-After you have your buns formed, let them rise for 10 minutes.

-When the rise is complete, pop them in the oven (preheated at 425) for 12-15 minutes. Sit back and relax while your house fills up with the most delicious smell and wait patiently for the timer to go off so you can dive right in. Here's a tip, make a small bun so you can eat that one right out of the oven with butter, jam or honey. Trust me, it's worth it!

Now you are ready to put together your sandwhiches, burgers, hotogs....or just EAT bread with such satisfaction!

If you missed the lentil burgers I made last week with these buns.....let me just tell you.....

THEY WERE SOOOOOOOO GOOD!!! Here are some pictures! The key to building a good burger, for me, has to start with the bun! I dressed these lentil burgers with a little mayo, dijon mustard, smoked gouda, homemade pesto, caramelized onions, lettuce and tomato. YUM!

These buns will definitely be making regular appearances on the blog.....because like I said before, I make them all the time!!!!

bottom of page