Honey Whole Wheat Sandwich Buns

I’ve posted this recipe before, but I wanted to share it again because 1) I have a lot more readers now (so this is new to most of you) and 2) these sandwich buns are so good. If you don’t have a bread machine, I highly recommend one! I purchased this Panasonic Bread Maker when we first decided to eliminate processed foods in January and it’s been wonderful. I’ve consistently used it to make dough every 2-3 days ever since the UPS man delivered it! I make our standard loaf of sandwich bread, cinnamon raisin bread, pizza dough for homemade pizza and calzones, French bread, these awesome sandwich buns, and more!

Sandwich Buns

Honey Whole Wheat Sandwich Buns:

Ingredients:

  • 3 3/4 cups white whole wheat flour
  • 3/4 tsp salt
  • 1 1/4 cups warm milk (I use organic whole)
  • 1 egg, beaten (local, pastured is ideal)
  • 2 T organic butter
  • 1/4 cup honey (local, raw is ideal)
  • 1 1/4 tsp fast rise yeast

Place all the ingredients in the bread machine in the recommended order. Select whole wheat, dough cycle and press start. When the timer beeps (mine takes 3 hrs 15 min), roll the dough out to about 1/2″ thick. Cut out circles with a biscuit cutter (I use these) and place on parchment-lined cookie sheets (or use a silicone baking mat). Cover and let rise about 1 hour.

Preheat the oven to 350 and bake for about 10 minutes. Let cool. This recipe makes 14 large-ish buns. Whatever we don’t eat right away, we freeze. They thaw out great! (Note: I typically toast my buns for sandwiches.) We use them for hamburger buns, sandwich buns, and sometimes we eat them plain with butter and honey…yum!

Step by step process…

Sandwich Bun Process

I also use this same recipe to make hot dog buns, though they don’t look quite as pretty since I have yet to find a ‘hot dog shaped cutter.’ 🙂

These are so much better than store-bought!  Not only are they free of the artificial additives and preservatives you’ll find in the sandwich buns at the grocery store, but they also taste so much better!  Next time you need sandwich buns for hamburgers, hot dogs, turkey, tuna/chicken salad, egg salad, etc., you must try this recipe. You won’t be disappointed!

Tuna Sandwich

If you enjoyed this recipe and would like to see more like it, sign up for my weekly email newsletter to receive a recap of anything new:

Disclaimer: This post may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (to help offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

You may also like:

Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

20 thoughts on “Honey Whole Wheat Sandwich Buns

    1. Thanks, Chris! I was hesitant to buy a bread machine at first because I didn’t know if I’d get enough use out of it…but that wasn’t the case at all, luckily! I am amazed at how much I use it these days. I used to BAKE my bread in it as well, but I didn’t like the shape that it produced and more often than not, the bread would be overdone. 🙁 So, now the only loaf I actually bake in it is French bread, but I still have to watch it at the end and turn it off early. I much prefer to use the machine to make the dough and then transfer to a regular loaf pan for baking. Easy, but it does mean one extra step. It’s been great though–a highly recommended product!

  1. These look great. For hot dog buns you could always just cut out rectangles. Thanks for sharing this during Our Little Family Adventure’s Thanksgiving Menu Planning Event.

    1. Thanks, Nicky! I’ve cut out rectangles for hot dog buns in the past…and while that does work to hold our hot dogs…they never seem to look all that pretty and they always come out different sizes (unlike the nice round cutter I use for these rolls). 🙂 Doesn’t stop me from making them, though!

  2. Hi, I can’t wait to try these…I’m always looking for homemade roll recipes! Two questions…I tend to only buy/use active dry yeast, do you know if I could use that instead of the fast rise yeast? Also, what size biscuit cutter do you use? I have several different sizes and wasn’t sure which to choose. Thanks!

    1. Hi Bekah! I don’t have a lot of experience using other yeasts, but I think they can be used interchangeably. As far as the biscuit cutter, I have several in various sizes that are round, but I think I use the one that is just over 3″ in diameter. It just depends on what you want to use them for. I hope that helps! Hope you like them. 🙂

  3. My family loves this recipe and I love that I can freeze the left overs! I was wondering what brand of kosher salt you use? I have Morton coarse kosher salt…ingredients are salt , yellow prussiate of soda (anti-caking agent). I know there has to be a better option. I have celtic and real salt…does kosher really need to be used? I noticed bread recipes usually call for kosher salt…curious as to why? Do you know? Just wanting to understand :). Thank you!! You have got some awesome recipes!

    1. Hi Christy! You know what? I’m actually using up the last of my Kosher salt box and then I don’t plan to buy it again. At the time I wrote this post, I thought it was a better option, but I know now that sea salt or Himilayan pink salt is better (more pure). (There are probably others, but I’m not a salt expert.) And actually, I just found some ‘iodized sea salt’ that I’m going to start using. Because I have thyroid issues, iodine is something that I need (as well as sodium since I don’t eat a lot of processed stuff anymore), so I’m anxious to start using that more as well. I really don’t understand the differences between all the salts…so I don’t think I can give you a good explanation! I will update this post just to read ‘salt’ and leave it at that. Thanks! 🙂

      1. Thanks! I just saw this as I am making these buns again! I think I’m going to test a small amount of the dough and make hotdog bun shapes:). Do you have a link to the iodized sea salt that you buy? I really need to get some. I have only been using the regular celtic sea salt and since we don’t really ever go out to eat anymore, I am starting to worry if my family is getting enough iodide. My husband still eats out at work sometimes so I’m sure he’s fine. But I eat pretty much only at home. And I’ve started being better about packing my kids school lunches so I really need to pay closer attention to making sure they get iodide in their diet. Thanks in advance! 🙂

        1. Hi Christy! I found this salt in my regular grocery store (in the natural section), but if you can’t find it there, you can buy from Amazon: http://amzn.to/1BNxofb Hope that helps! 🙂 Let me know how your hot dog buns turn out! My shapes are always ‘off,’ but they do the job. 😉

Comments are closed.