Monday, October 3, 2016

Brown Sandwich Buns

This simple recipe makes about 2 dozen large buns.  They are moist and light and perfect for lunches with cold cuts or with peanut butter and jam.    Make them small, pan them closer together in 9 X 13 pans and you will have perfect dinner buns.  

  • 4 cups whole wheat flour
  • about 1 1/4 cup white flour additional flour to make a soft dough
  • 2 tablespoons instant yeast
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1/2 cup soft or melted butter 
  • 1 cup milk 
  • 1 cup water
  • 2 slightly beaten large eggs
  1. Place dry ingredients in a large bowl or in the bowl of your mixer.  Stir to combine.
  2. Heat the milk up until it is hot to touch.  Add water, butter and eggs.  Whisk together. 
  3. Add to the dry ingredients in the bowl.  Stir to combine and then knead, adding flour as needed until the dough is smooth and elastic.  
  4. Place the dough into a greased bowl, cover with a tea towel and allow to rise for about 45 minutes or until double.   You can put the dough in the refrigerator overnight.  Allow to come to come to room temperature before shaping into buns. 
  5. Squeeze off buns about the size of a large egg. Fit 12 on a cookie sheet.   Cover with a tea towel.  Let rise until double. 
  6. Preheat oven to 400 F.   
  7. Bake about 10 minutes or until golden brown.  


  1. Question on the white flour: The amount is missing. Did you mean 3/4 cup white flour?

  2. Would this be traditional or instant yeast?

  3. Could this dough be mixed in a breadmaker?

    1. If your breadmaker is large enough to manage this amount of dough, it sure could. You could always half the recipe if you are not sure.

  4. could I use regular yeast?

    1. Sharon, you sure can use regular yeast. Just make the 1 cup of water a little warm and stir the yeast into that, let it sit 10 minutes and then add it with the wet ingredients.

  5. I'm confused on the amount of white flour. Is it 1 1/4 cups or is it 3/4 cup?