Whole Wheat Sandwich Buns for Burgers, Hot Dogs and More

READY IN: 1hr 20mins
YIELD: 8-10 buns




  • Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
  • In a small bowl, dissolve honey into warm milk.
  • Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
  • After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
  • Using the the dough hook on your electric mixer, knead on the second speed level.
  • After about 5 minutes of kneading, check to see if the dough consistency is correct (having come together into a smooth ball) add water if too dry, or flour if too wet, a little bit at a time until the correct consistency is reached.
  • Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
  • Turn the dough out into a greased mixing bowl in a warm, draft-free area and allow to rest, covered with a towel, for 10-15 minutes.
  • Sprinkle a flat baking sheet with coarse cornmeal.
  • Divide dough into 8-10 pieces and roll out and form into desired shapes, tucking the seam beneath it and place the pieces onto the baking sheet.
  • Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
  • Allow the buns to rise for 20-25 minutes then empty the pan with the water and add more boiling water to it and put it back in the oven.
  • Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
  • Take the dough out and set in a draft free area and raise your oven temperature ot 350°F While oven is heating brush buns with beaten egg and sprinkle tops with your choice of seed (optional).
  • When the oven is heated, bake the buns for about 20 minutes or until golden brown.