Homemade, freshly baked whole-grain dinner buns are a real treat. I first learned to make buns from my mom. However, hers were not whole grain. So I started to twist the recipe and created my own. For years, I used the same recipe that became famous as Anna Rolls.
After we began eating a plant-based diet, I adjusted my recipe even further. I wanted to create the same delicious whole-grain dinner buns but made with plant-based ingredients. The result is amazing, if I may say so! They are delicious and store/freeze well since they do not contain dairy or eggs.
For a big dinner, like Thanksgiving, I would suggest using more white flour rather than all whole grain. That makes them less heavy and gives more room for all the other yummy things.
For oil, I use Earth Balance, which is 100% Plant-Made with integrity and organic ingredients. Unlike margarine, Earth Balance is not made with trans fats; it’s plant-based and vegan. You can also use coconut or any other oil. Using boiling hot water in the recipe melts the Earth Balance and saves me one step of work.
Besides the fat, dinner buns are usually made with milk and sometimes even eggs to make them fluffier. I tried using plant milk, but it didn’t give me the result I was looking for. After researching it, I found that the solution is simple: just use oats.
You can use oat bran or rolled oats; both work. However, if you want your buns to be smooth and not show rolled oats, bran is a better option. Using guck oats is another option.
Soaking the oats is essential for achieving a creamy texture that can replace milk and eggs. If you are using old-fashioned rolled oats, you can blend them with a hand blender to make the mixture smooth. Depending on the type of oats you use, this step might not be necessary, as soaking rolled oats in boiling water for a short time can make them quite soft. Ultimately, go with what feels right for you.
The KitchenAid Stand Mixer is a real blessing when making good yeast dough. If using a Kitchen and Food Scale
In this recipe, I use our specific measurements, but keep in mind that yours may vary depending on your climate. I recommend not adding all the flour at once, the first time you try it. Measure how much more or less flour you need, and take notes to create your exact recipe. Also, note that oats expand, so avoid adding too much flour too soon.
For grains, we like to use freshly ground spelt, but any grain of your choice would work. If you don’t like it so heavy, substitute some whole-grain flour for white wheat flour. If you don’t have a grain mill, read more about our mill here.
Forming Dinner Buns
To form the buns, oil your hands and take about 1/4 of the dough at a time. Press the dough between your thumb and forefinger to form egg-sized buns. The dough will fill two baking sheets.
Let the buns rise until they are about twice their size. For me, they tend not to rise much in the oven, so I like to give them about an hour before baking.
Forming dinner rolls
Divide the recipe in half to get 12 equal portions. Shape them into balls and place them in a greased 8-inch round pan. Cover; let rise till about double in size.
Bake in a preheated 400°F oven for 18-20 minutes or until done. Remove from pan; brush with additional melted Earth Balance, if desired. Serve warm.
Fried Buns
No oven? No problem! The buns can also be fried in a pan. Simply flatten each bun into a pancake shape and fry it in hot oil. You only need enough oil to cover the bottom of the pan. I used a bit more since I was also frying some filled buns. Fry the buns until they are golden brown on both sides.
The fried buns are ready in just a few minutes and are especially delicious with jam for breakfast or as an afternoon snack.
Buns or Dinner Rolls recipe
- 100-gram oat bran or rolled oats (1/2 cup)
- 50-gram fat (Earth Balance, coconut oil, or any fat of your choice)
- 1 cup (240ml) boiled water (let the fat melt)
- 1 cup (240ml) cold water
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 550 grams = 19.40 ounces of flour. I like to use freshly ground spelt, but you can use any flour.
- In a KitchenAid Stand Mixer, whisk the oats, fat, and boiling water until the butter melts. Let soak for at least 15 minutes.
- Then add cold water, maple syrup, salt, and yeast, and whisk it all together. If you don't like the texture, use a hand blender to make it smooth.
- Add the flour
- Knead the dough for 5 minutes
- Let the dough rest for 5 minutes
- Knead for another 5 minutes
- Cover the dough and let it rise till it is about double. (ca. 1 hour).
- Press the dough between your thumb and forefinger to form egg-sized buns. The dough will fill two sheets.
- Let the buns rise until they are about twice their original size.
- Preheat the oven to 400°F, and bake for 18 – 20 Minutes
Freezing the Buns
Whole-grain dinner buns freeze well. I let them cool, transfer them into freezer bags, and place them in the freezer. This way, we can take out as many as we need, reheat them for about 10 minutes, or microwave them for 20 seconds, and they are just like freshly baked.
The same Dough, more options
A good basic yeast dough can be used for much more than just buns or rolls. It can serve as the foundation for homemade pizza or a platz cake. For example, divide it in half: use one half to make buns, and use the other half for a fruit-topped cake. Steam the buns or fill them with fruit. Make them the size or shape you want.
Enjoy!
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These look fantastic! Would be great at the holiday dinners also. What I would like to know is, can they be made a tad larger for use as hamburger buns? (Sorry if you are vegan). But, I get tired of buying buns. We now live in the country and the grocery is further away. After retiring here, I have been wanting to get back to homemaking more recipes from scratch like I did my whole life before kidlets and suburban life. Your recipes are totally being pegged by me!!
Thank you for any information on the rolls or buns. I really appreciate it.
Yes you can make them the size you want, just bake them a little longer to make sure they are all done. Thank you for your kind words.
I have an electric grainmill and just bought a manual grainmill. I wanted to see how long it would take to grind enough wheat to make a butch of buns, then of course I had to make the buns to use the fresh stoneground flour.
Anna – you’ve outdone yourself with this recipe. I used the SAF yeast you recommend and the buns are so amazing! Fabulous flavor, lovely texture, and the easiest wholewheat bun recipe I’ve ever made -and I’ve been baking with freshground whole wheat flour for 45 years – so that’s saying a lot!
It’s going to be hard to not make at least one batch each week!
Thanks for sharing your recipes and your experience 🙂 You’ve become one of my trusted advisors as I work to become an urban homesteader in Calgary.
Thank you, Judith, that’s really a compliment! So happy to hear what we write is helpful and makes a difference.