These buns are really soft and stay soft for the next 2 days too. They are not made entirely with whole wheat. I made 2 larger buns for burgers and divided the rest into smaller rolls.
Soft whole wheat buns (adapted from Kitchen Corner)
- 200 grams bread flour (I used Casarine flour)
- 100 grams whole wheat flour
- 3 grams instant yeast
- 20 grams sugar
- 6 grams salt
- 240 ml milk
- 12 grams butter
- 1 beaten egg for glazing
- Place everything, except butter, in the mixing bowl.
- Knead until a dough forms. This takes about 2-3 minutes.
- Add in butter. Knead until window pane stage.
- Shape dough into a ball and place in a lightly greased bowl. Cover with cling wrap and leave to proof for an hour.
- Lightly punch down to remove gas. Divide dough into 2 x 70 grams and the rest of the dough into 9 pieces.
- Shape into balls and place on a baking tray lined with greaseproof parchment paper.
- Proof dough for 1 hour.
- 15 minutes before proofing time is up, preheat oven to 180 C.
- Glaze the top of the buns with egg. Bake for 12 minutes until golden brown.
- Cool completely on a rack before storing in an airtight container.
I like this recipe since it does not use a pre-ferment but still produces buns that are soft.