Family Favorites...Whole Wheat Mustard Buns

When my husband saw what I was making, his comment was “Good, now maybe we’ll have some good whole wheat buns!”  He’s right - I hadn’t found a whole wheat bun recipe I liked until this one. 
Talk about fast – using instant yeast, it took me less than 1 ½ hours from start to finish – about the time it takes to make batter-type rolls.  The dough was very easy to handle and shaped into buns easily.  I baked them on a jelly roll pan, using parchment paper.
This recipe from "Simply From Scratch" has become my  “new”  sandwich bun recipe - they taste great and had a very nice texture.    
Whole Wheat Mustard Buns
  2 1/2 Cups  Bread Flour -- 11 1/4 oz
  1        Cup  Whole Wheat Flour -- 4 oz
  1        Tablespoon  Sugar
  1        Teaspoon  Salt
  1        Package  Instant Yeast -- 2 teaspoons
  1        Tablespoon  Salad Oil
  1        Tablespoon  Prepared Mustard
  1        Large  Egg
     1/2 Cup  Whole Milk -- 120°
     1/2 Cup  Water -- 120°
  1        Egg -- beaten
Combine dry ingredients in mixer bowl, except 1/2 cup bread flour.
Add mustard, oil and egg to mixture.  Add warm water and milk while mixing with paddle attachment.  Mix 2 minutes.
Add remaining flour gradually until dough pulls away from sides of bowl.  Change to dough hook and knead 6 minutes.
Let rise, covered, in warm place 15 minutes.
Grease large cookie sheet.  (I used parchment paper on a jelly roll pan).  Divide dough into 9 pieces (about 3 ounces each).  Shape each piece into a ball; place on cookie sheet.  Flatten slightly.
Let rise in warm place until doubled, 20 t0 30 minutes.  Cover lightly with a sprayed sheet of waxed paper or a plastic cookie sheet cover.
Meanwhile preheat oven to 375°.  Carefully brush buns with beaten egg.  Bake at 375° for 20-25 minutes until golden brown.
Cool on wire rack. 
9 Buns
2011 Cost:  $1.37 or 16¢ per bun
Per Serving: 227 Calories; 4g Fat (15.9% calories from fat); 8g Protein; 39g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 282mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


  1. Love your blog! Do you use yellow mustard or a grainy type?

    1. Thanks! I have used both...I usually use the yellow ballpark kind; but Dijon works too. The mustard flavor is subtle, but there.

  2. They look so perfect and much prettier than store bought. Brushing the top and sprinkling with seeds might also be good.
    Can this dough be frozen?


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