If you’ve ever made homemade wheat buns or rolls, you might have noticed that they are dense and dry out much quicker than store-bought wheat buns. This recipe for Super Soft Whole Wheat Sandwich Buns will stay soft, fluffy, and fresh for days- 5 days in fact!
After making my classic homemade hamburger buns more times than I can count, I tried making them using whole wheat. The process was frustrating because they were always dense and dry.
That led me down the baking research rabbit hole – I needed to add something to my buns to keep them soft and fresh for days, but I didn’t like the idea of using chemical additives like many professional and commercial bakeries use.
A little late to the party, I finally discovered the life-changing magic of the tangzhong method, a technique that originated in Asia and has become a staple for achieving the softest, fluffiest bread you can imagine.
I figured out how to make super soft classic white sandwich buns and then turned to duplicating that method with whole wheat, with a few tweaks in moisture content. After much trial and error, this recipe has been tested to perfection.
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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.
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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.
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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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Super Soft Whole Wheat Sandwich Buns
These whole wheat sandwich buns are sturdy enough for a burger, but soft enough for deli meat, chicken salad, or any sandwich toppings you'd like. They’re airy, soft, fluffy, and simply perfect, staying fresh for days. Dairy-free substitutions included.
Ingredients
Make the tangzhong:
- ½ cup (120 ml) milk
- 3 tablespoons (23g) all-purpose flour, unbleached
Make the dough:
- 3 cups (360g / 12.7oz) whole wheat flour
- ½ cup (60g) all-purpose flour, unbleached
- 3 tablespoons (40g / 1.5oz) granulated sugar
- 2 ¼ teaspoons (7g / 0.25oz) instant dry yeast
- ¾ cup (180ml / 6oz) lukewarm water*
- 1 large egg plus 1 egg yolk
- ¼ cup (55g / 2oz) unsalted butter, softened or melted
- 1 ¼ teaspoons salt
- olive oil (for brushing the bowl)
Egg wash:
- 1 egg
- 1 tablespoon water
- ½ teaspoon sugar
- Sesame seeds or poppy seeds , optional
Instructions
Make the tangzhong:
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Combine the flour and milk in a small saucepan. Whisk them together until smooth and lump-free.
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Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a paste. This typically happens when the mixture reaches 149°F (65°C). You’ll know it’s ready when your whisk or spatula leaves lines in the paste. This step only takes a few minutes.
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Remove from heat and let the roux cool to room temperature. To cool faster, transfer it to a small bowl.
Make the dough:
-
Place flours, sugar, and instant yeast in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer and add water, egg, cooled tangzhong roux and butter. 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.
-
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.
-
When the dough has risen, gently punch it to remove air. Divide the dough into 8 equal portions (each weighing a little more than 100 grams) and shape each one into a smooth ball. Start by pinching together the corners to form a ball with a smooth top. Roll the ball gently on the countertop with your hand cupped over it, pinched side down to create a smooth ball. (See how-to video in post)
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Arrange on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until doubled in size.
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Meanwhile, set the oven rack to the middle position and preheat to 400℉/200℃.
Make the egg wash:
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Create an egg wash by mixing 1 egg with 1 tablespoon water and ½ teaspoon sugar. Gently brush the tops of the rolls with this mixture and sprinkle with sesame or poppy seeds if using.
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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.
Recipe Notes
*Lukewarm water should be around 110F-115F. If you don’t have a thermometer, it should feel lukewarm to the touch. You can heat them up together in the microwave or on the stove. Make sure the mixture isn’t too hot (above 130F, the yeast will start to die).
*For dairy-free buns, replace the same amount of milk with water, and the same amount of butter with canola/vegetable/avocado oil.
Serving & Storing
Serve warm or at room temperature.
Buns stay fresh up to 5 days if stored at room temperature in an airtight container or zipper lock bag or can be frozen for up to 2 months in an airtight container.
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