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Super-Soft Wholemeal Sandwich Buns

Soft, fluffy wholemeal buns made with tangzhong. Ideal for packed lunches, ham and cheese sandwiches, or bacon and sausage rolls.

Published

Super-Soft Wholemeal Sandwich Buns

At a glance

Mix / Knead
10m – 15m
First prove
1h – 1h 30m
Second prove
45m – 1h
Bake
15m – 18m
Serves
8 large sandwich buns
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Ingredients

  • Tangzhong

  • Dough

Instructions

Make the tangzhong

  1. Add the 25g flour and 125g milk to a small saucepan.

  2. Whisk until smooth.

  3. Heat gently over a low to medium heat, stirring constantly, until the mixture thickens into a smooth paste.

  4. Remove from the heat and allow to cool until warm rather than hot.

  5. Tip: If you weigh the tangzhong after cooking, it may have lost some water through evaporation. There is an additional 25g of milk in the dough to account for this.

Mix the dough

  1. Add the wholemeal flour, yeast, milk, water, egg, sugar, salt, softened butter and cooled tangzhong to the bowl of a stand mixer.

  2. Fit the dough hook and mix on low speed until everything is combined.

  3. Knead on low to medium speed for approximately 8–10 minutes, until the dough is cohesive, stretchy and reasonably smooth.

  4. The dough will be soft and slightly sticky. Avoid adding extra flour unless absolutely necessary.

First prove

  1. Cover the bowl and leave the dough somewhere warm for approximately 60–90 minutes.

  2. Allow it to rise until noticeably puffy and close to doubled in size.

  3. Wholemeal dough may take a little longer than white dough, so judge by its appearance rather than the clock.

Shape the buns

  1. Turn the dough onto a lightly floured surface.

  2. Divide into 8 equal pieces.

  3. Shape each piece into a smooth, tight ball.

  4. Flatten each ball slightly to create a wider sandwich bun rather than a tall dinner roll.

  5. Arrange on a lined baking tray, leaving room for expansion.

Second prove

  1. Cover loosely and leave for 45–60 minutes.

  2. The buns should become visibly puffy and spring back slowly when gently pressed.

Bake

  1. Preheat the oven to 190°C conventional or 170°C fan.

  2. Bake for 15–18 minutes, until cooked through and lightly browned.

  3. Cover with a clean tea towel while cooling.

Notes

  • The tangzhong helps the wholemeal buns retain moisture and gives them a softer crumb.
  • For even lighter buns, replace 100g of the wholemeal flour with white bread flour.

Tips

  • Give the flour time to hydrate: Wholemeal flour absorbs liquid more slowly than white flour. A 10–15 minute rest after mixing helps soften the bran and makes the dough easier to knead.
  • Don't add too much flour: The dough should be soft and slightly tacky. Adding extra flour can result in heavy, dry buns.
  • Knead gently: Use a low speed on your mixer. Wholemeal dough is heavier than white dough, so avoid prolonged high-speed kneading.
  • Watch the proving: Wholemeal dough doesn't always double as dramatically as white dough. Look for a noticeably puffy dough and a slow spring-back when pressed.
  • Avoid overbaking: Take the buns out as soon as they're cooked through and lightly browned. Overbaking can dry out the crumb.
  • Keep the crust soft: Brushing the hot buns with melted butter and covering them with a tea towel as they cool helps prevent a hard crust.
  • Freeze for later: Freeze fully cooled buns in an airtight bag. Defrost at room temperature and refresh briefly in a warm oven if desired.

Storage & Reheat

Once completely cool, store in an airtight container or bag for 2–3 days. For longer storage, freeze the buns individually and defrost at room temperature.

Serving Suggestions

These soft wholemeal sandwich buns are ideal for packed lunches, picnics and everyday sandwiches.

  • Ham and cheese: Fill with sliced ham, mature Cheddar, lettuce and a little mustard.
  • Chicken salad: Add sliced chicken, mayonnaise, cucumber and crisp lettuce.
  • Egg mayonnaise: A classic filling with egg, mayonnaise, black pepper and watercress.
  • Tuna melt: Fill with tuna mayonnaise and cheese, then toast until bubbling.
  • Bacon or sausage: Split and fill with crispy bacon or a cooked sausage, with brown sauce or ketchup.
  • Cheese and pickle: Mature Cheddar, Branston pickle and a handful of salad leaves make a simple packed lunch.
  • Breakfast buns: Toast and serve with scrambled eggs, baked beans and grated cheese.
  • Picnic rolls: Fill with your favourite sandwich fillings, wrap individually and pack for a day out.