Whole Wheat Sandwich Buns (fresh and soft for days)

What is the Tangzhong Method?

The tangzhong method involves cooking a portion of the flour and water (or milk) into a roux before adding it to the dough. This simple step locks in moisture, creating a soft, tender crumb that stays fresh longer. It works by gelatinizing the starches in the flour, allowing them to hold more moisture. The result? Perfectly soft buns that don’t go stale as fast as typical homemade bread.

I found that using unbleached all-purpose flour for the tangzhong roux yielded the best outcome with whole wheat buns. It softens the harshness of whole wheat.

Why Use the Tangzhong Method for Sandwich Buns?

If you’ve ever struggled with dense homemade sandwich rolls that go stale quickly, this method is a game changer.

The Tangzhong method is the key to keeping these buns pillowy soft and fresh tasting for days. It also makes the dough easier to work with, giving it more elasticity and allowing it to rise higher, which is ideal when you want light and fluffy sandwich buns.

 How to make the dough

Here’s how you can easily make these buns at home and impress everyone! This recipe has been adapted to work with whole wheat flour. For a white sandwich bun, use this recipe instead.

Full instructions with step-by-step photos in the recipe card below.

1. Place flours, sugar, and instant dry yeast in the bowl of a stand mixer and mix until combined. Use the dough hook attachment. Add warm water and milk, egg, cooled tangzhong roux and butter.
   
2. Mix on low speed until dough comes together, 2-3 minutes. Add salt and continue mixing for another 8 minutes on low-medium speed. Dough should be soft and sticky, and should stick to the bottom of the bowl, so resist the temptation to add more flour! It will be easier to handle after the first rise.
   
3. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size.
   
4. When the dough has risen, gently punch it to remove air. Divide the dough into 8 equal portions (each weighing 100 grams) and shape each one into a smooth ball. SEE VIDEO BELOW.
   
5. Arrange on a parchment-lined baking sheet, keeping as much space between them as possible if you don’t want them touching. Cover and let rest for 45-60 minutes or until doubled in size.
   
6. Create an egg wash by mixing egg with water and sugar. Gently brush the tops of the rolls with this mixture and sprinkle with sesame or poppy seeds if using.
   
7. Bake for 15 minutes, until the tops have a deep brown color (if you didn’t use an egg wash the tops won’t get as dark). Allow pan to cool on a wire rack for 5 minutes, then transfer rolls to a wire rack to cool completely.

Note about dairy-free substitutions:

For dairy-free buns, replace the same amount of milk with water and the same amount of butter with canola, vegetable, or avocado oil.

Because of the fats present in milk, it does yield a softer crumb. Alternative milk like cashew or almond could also be used.

How to form sandwich buns (VIDEO)

Serving & Storing

Serve sandwich buns or rolls while still warm or at room temperature. They are easier to cut as they cool down.

Buns stay fresh up to 5 days if stored at room temperature in an airtight container or zipper lock bag. They also freeze well and can be frozen for up to 2 months in an airtight container in the freezer. Thaw before using.