Go Back
+ servings
Print Recipe
5 from 20 votes

Whole-Wheat Burger Buns

My whole wheat burger buns are fluffy and nutty and just the right vehicle for that delicious veggie burger you just grilled up. Vegan, soy-free and nut-free recipe.
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Bread
Cuisine: Vegan
Servings: 6 buns
Calories: 203kcal



  • Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth, indicating the yeast is alive and well.
  • Sift all the flours, salt, and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that's smooth but slightly sticky. If you are leaving out the gluten, knead at least 2 more minutes.
  • Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
  • Now place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.
  • Punch down the dough and divide into 6 balls
  • Shape them into smooth balls. Place the buns on a lightly greased and floured baking sheet, at least a couple of inches apart. Flatten the tops slightly with your fingers, and let the buns rise for an hour.
  • Preheat the oven to 370 degrees. Place the buns in the oven and bake 25 minutes.
  • Brush the tops with a little oil for a pretty, glossy look. Sprinkle some sesame seeds or poppy seeds on the top, if desired.
  • Remove to a rack and allow the buns to cool before breaking them off.


  • Double or triple the recipe to make more buns. Don't change rise and bake times.


Calories: 203kcal | Carbohydrates: 33.8g | Protein: 11g | Fat: 2.7g | Sodium: 493mg | Potassium: 54mg | Fiber: 2.1g | Sugar: 1.7g | Iron: 2mg