Cook-out, BBQ, and grilling season is upon us and I have an awesome recipe for Homemade Whole Wheat and Oat Buns for you today. I don’t make homemade buns every time we have a meal that needs a bun, but once in a while I make them and we love them. This is a great recipe to have the kids help with, to take to a party, or to bust out when you have company coming over to eat. They look gorgeous and they taste great. I think you are going to have a ton of fun making this recipe and just as much fun eating it.
Whole Wheat Hot Cross Buns, Whole Wheat Pitas and Homemade Whole Wheat Tortillas are some of my favorite whole wheat recipes.
Homemade Whole Wheat and Oat Buns
This is a pretty basic bun recipe that is slightly sweet, nice and soft, has a perfect golden outside, and has a great flavor. They still have a some of that classic wheat bread flavor, but they are still light enough to be bun worthy thanks to the addition of oats and just a little bit of all-purpose flour.
I love using these baking mats for this kind of thing too because the bottoms don’t get too brown.
If I want smaller buns, should I change the cooking time?
The recipe makes 12 large buns but you could easily make 18 medium buns or 24 slider-sized buns. You’ll just want to adjust the cooking time to accommodated the smaller buns.
Can I freeze homemade buns?
These buns freeze well if you don’t need all twelve and they are also delicious grilled or toasted before serving.
What do I serve on these homemade buns?
I’d recommend serving them with a juicy burger, a nice marinated chicken breast, or some classic pulled pork in the middle. No matter what you stick in between these whole wheat buns, you are going to love them.
How long does it take to activate yeast?
If the yeast is good, it will get bubbly and foam within 5-10 minutes.
Homemade Whole Wheat and Oat Buns
- Prep Time: 2 hours
- Cook Time: 15 mins
- Total Time: 2 hours 15 minutes
- Yield: 12 1x
Print Recipe
Pin RecipeDescription
Homemade Whole Wheat Buns have got to be on your list for this summer! Tender, soft, and delicious and perfect for a juicy burger or some grilled chicken!
Ingredients
- 1 cup water
- 1 cup milk (2% or whole)
- 4 tablespoons butter, cut into 4 pieces
- 1 tablespoon yeast
- 3 tablespoons honey
- 1 teaspoon salt
- 1 egg
- 2 cups whole wheat flour
- 1 cup old fashioned oats
- 1 to 1 1/2 cups all-purpose flour
- Plus 1 egg yolk + 1 tablespoon of water
- Additional oats for bun tops
Instructions
- In a medium bowl mix together the water, milk, and butter. Microwave for about a minute until the mixture is warm to the touch but not hot. Stir until the butter melts. Add the yeast and honey and stir. Let the mixture rest for 2 minutes.
- Add the salt, egg, and whole wheat flour and mix well for 3 minutes. Add the old fashioned oats and 1/2 cup of the all-purpose flour and stir for another 3 minutes. Add additional flour, about 1/4 cup at a time, and stir well after each addition. When the dough starts to come together, remove it from the bowl and place it on a well floured surface. Knead in additional flour until a smooth dough forms. Add a little cooking spray to the bowl you used, form the dough into a ball, and place it back in the bowl. Cover the bowl with plastic wrap and let it rest for 30 to 45 minutes.
- When the dough has risen for 30 to 45 minutes, remove it from the bowl and divide it into 12 even parts. Shape each dough piece into a wide flat circle that is about 4 inches across. Lay the shaped buns on a parchment or baking mat lined baking sheet, about 2 inches apart. Repeat with remaining dough. I could fit 6 buns per baking sheet. Cover the dough with a towel and let it rise until it is light and puffy, about 40 minutes.
- Preheat the oven to 375 degrees. Add the egg yolk and water to a small bowl and mix it together well with a fork. Use a pastry brush to brush the egg wash over the buns and then sprinkle the bun tops with a few additional oats (you could also use a few sesame seeds). Bake the buns for 12-15 minutes until the tops are golden brown. Remove from the oven and let cool. Slice in half before serving.
Notes
These are pretty big burger buns. You could make 18 smaller buns or even 24 slider-sided buns, just adjust the baking time accordingly.
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 212
- Sugar: 6.5g
- Sodium: 220.4mg
- Fat: 5.7g
- Carbohydrates: 33.7g
- Protein: 7.1g
- Cholesterol: 43.1mg
Keywords: Whole Wheat, Buns, Bread, Homemade
Want To Save This Recipe?
This recipe would go so great with:
- Grilled chicken sandwiches
- Homemade barbecue sauce
- How to make any pulled meat in the slow cooker (beef, pork, lamb, and more)
- Delicious chicken salad
Make a double batch and freeze half for later because Homemade Whole Wheat and Oat Buns are sure to become a family favorite in no time. Enjoy!
About Melissa
Melissa is deticated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
Simple 30 Minute Barbecue Sauce
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I had the same problem, needed to add much more flour than the recipe called for and still had a wet dough.
I’m not sure what I did wrong, but the dough was more like batter. I had to add at least 2 cups of flour in addition to all the listed ingredients.
★★★
Odd! How many buns did you end up with?
I ended up with 12 nice-sized buns. When I tried the recipe again, I only added about 1 – 1 1/2 cups extra flour and allowed the dough to just be super wet. These were nice and easy to work with after rising, but they came out a lot smaller.
They are super tasty and stand up to lots of toppings. I will definitely continue making them with modified flour amounts and procedures.
★★★★
on step 3 do you punch down the dough b/f dividing it?
woohoo! I am excited for this recipe! when I saw the pictures of them in one of your last posts I was wondering if you made them or bought them because they looked so great.