Wholemeal Bread Buns

Mix flours, yeast, and salt in a large bowl (keep yeast and salt on separate sides of the bowl).

Add butter, honey, and warm water.

Mix to form a rough dough.

Knead 10 mins by hand (or 8 mins in a stand mixer) until smooth and elastic. Dough should be soft and slightly tacky.

Place dough in a lightly oiled bowl and cover.

Let rise until doubled in size.

Ideal environment: warm (around 24°C). Cooler kitchens may need closer to 90 mins.

Tip dough onto a lightly floured surface.

Divide the dough into equal pieces, 8 - 12 depending on how big you'd like them.

Shape each piece into a smooth ball or slightly flattened bun.

Place on a lined baking tray, leaving space to expand.

Cover shaped buns with a damp cloth or lightly greased cling film.

Let rise until puffy and nearly doubled.

Preheat oven to 200°C (fan 180°C).

Bake 14–18 minutes until golden brown and hollow-sounding when tapped.

Let buns cool on a wire rack for at least 15 minutes before slicing. This prevents squashing and keeps the crumb soft.