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.
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. These buns freeze well if you don’t need all twelve and they are also delicious grilled or toasted before serving. I’d recommend serving them with a juice 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.
Homemade Whole Wheat and Oat Buns
- Prep Time: 2 hours
- Cook Time: 15 mins
- Total Time: 2 hours 15 minutes
- Yield: 12
- 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
- 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.
These are pretty big burger buns. You could make 18 smaller buns or even 24 slider-sided buns, just adjust the baking time accordingly.
You can adjust the size of the bun by adjusting how many parts you divide the dough into. 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. I love using these baking mats for this kind of thing too because the bottoms don’t get too brown.
This recipe would go so great with these grilled chicken sandwiches, some homemade barbecue sauce, or even with this delicious chicken salad! You are going to love them! Make a double batch and freeze half for later because these are sure to become a family favorite in no time. Enjoy and pin this one for later!