Light & Fluffy Whole Wheat Sandwich Buns
These Light & Fluffy Whole Wheat Sandwich Buns are a healthier alternative for your sandwich needs. Inspired by the rise of thin sandwich buns, this homemade recipe offers a delightful low-calorie option that doesn't compromise on taste or texture. Each bun is only 1 Weight Watcher point, making them the perfect guilt-free addition to your meals. Made with wholesome ingredients like whole wheat flour and wheat bran (or oat fiber), these buns are not only light but also high in fiber. Perfect for enjoying with your favorite fillings, these buns will elevate your sandwich experience. Bake a batch and store them for quick lunchtime options or serve them fresh at your next family meal. Enjoy every bite!
16
Servings
108
Calories
9
Ingredients
Ingredients
Warm water
1 1/3 cups (Heated to about 110°F.)
Sugar
1/4 cup (Granulated.)
Yeast
1 tablespoon (Active dry yeast.)
Egg
1 (Beaten.)
Canola oil
2 teaspoons (Liquid.)
Whole wheat flour
3 cups (Unbleached.)
Wheat bran or oat fiber
1/2 cup or 1/4 cup (Depending on your preference.)
Vital wheat gluten
2 tablespoons (Optional for enhanced texture.)
Salt
1 teaspoon (Table salt.)
Instructions
1
In a mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5 minutes until foamy. Add the egg and canola oil, then whisk until combined.
2
In a separate bowl, mix together whole wheat flour, wheat bran (or oat fiber), vital wheat gluten, and salt using a fork or a whisk until well blended. Gradually add half of this mixture to the wet ingredients and stir to form a sponge. Let the sponge rise for 30-45 minutes until it becomes bubbly and puffy.
3
Once risen, add the remaining flour mixture and knead the dough for about 5 minutes. If using a stand mixer, attach the dough hook and knead until the dough is slightly sticky but well mixed.
4
Prepare two cookie sheets by spraying them with cooking spray. Divide the dough into 16 equal portions. For accuracy, you can weigh the dough and divide it by 16 for uniformity.
5
Using a 4" biscuit cutter, gently flatten each dough portion by wetting the inside of the cutter and your fingers. Press the dough into the cutter to form perfect circles and repeat with the remaining dough.
6
Preheat the oven to 350 degrees Fahrenheit. Allow the shaped buns to rise until doubled in size, approximately 30-45 minutes.
7
Bake in the preheated oven for 12-15 minutes, or until the buns are golden brown. Avoid overbaking to keep them soft and fluffy. Let cool before slicing them in half for sandwiches.
8
Optionally, for a quicker method, use muffin top pans instead of cutter and divide the dough accordingly. If using oat fiber instead of wheat bran, substitute 1/4 cup oat fiber for the bran for even more fiber.
Nutrition Information
1g
Fat
5g
Protein
124mg
Sodium
13mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Light & Fluffy Whole Wheat Sandwich Buns?
These are a healthier, low-calorie alternative to traditional sandwich buns, inspired by thin sandwich buns and weighing in at only 108 calories.
How many calories are in each bun?
Each bun contains 108 calories.
What is the Weight Watcher point value for these buns?
Each bun is calculated as 1 Weight Watcher point.
Are these buns high in fiber?
Yes, they are high in fiber because they are made with whole wheat flour and wheat bran or oat fiber.
What type of flour is used in this recipe?
The recipe calls for 3 cups of unbleached whole wheat flour.
Can I substitute oat fiber for wheat bran?
Yes, you can substitute 1/4 cup of oat fiber for 1/2 cup of wheat bran to increase the fiber content further.
Why is vital wheat gluten included in the ingredients?
Vital wheat gluten is optional but recommended for an enhanced texture in the sandwich buns.
How long should I let the yeast sit?
The yeast should sit in the warm water and sugar mixture for about 5 minutes until it becomes foamy.
What is the ideal temperature for the water?
The water should be heated to approximately 110 degrees Fahrenheit.
How many buns does this recipe make?
This recipe yields 16 equal-sized sandwich buns.
How do I shape the buns into perfect circles?
Use a 4-inch biscuit cutter by wetting the inside of the cutter and your fingers, then pressing the dough into it.
Can I use a stand mixer for this recipe?
Yes, you can use a stand mixer with a dough hook to knead the dough for about 5 minutes.
How long is the initial rise time for the sponge?
The sponge should rise for 30 to 45 minutes until it is bubbly and puffy.
How long should the shaped buns rise before baking?
The shaped buns should rise for approximately 30 to 45 minutes until they have doubled in size.
What is the oven temperature for baking?
Preheat and bake the buns at 350 degrees Fahrenheit.
How long do the buns need to bake?
Bake the buns for 12 to 15 minutes until they are golden brown.
How do I prevent the buns from getting hard?
Avoid overbaking the buns to ensure they remain soft and fluffy.
How should I prepare the cookie sheets?
Prepare two cookie sheets by spraying them with cooking spray.
Is there a quicker method for shaping the buns?
Yes, you can use muffin top pans instead of a biscuit cutter for a faster shaping process.
How can I ensure all buns are the same size?
For accuracy, weigh the total dough and divide that weight by 16 to get uniform portions.
What is the fat content per serving?
Each bun contains 1 gram of fat.
How much protein is in each sandwich bun?
There are 5 grams of protein in each bun.
What is the sodium content per bun?
Each bun contains 124mg of sodium.
What is the cholesterol content for one bun?
There is 13mg of cholesterol per serving.
What type of yeast is required?
The recipe uses 1 tablespoon of active dry yeast.
What kind of oil should be used?
The recipe specifically calls for 2 teaspoons of canola oil.
Is the egg beaten or added whole?
The egg should be beaten before being added to the wet ingredients.
How many ingredients are in this recipe?
There are 9 total ingredients in this sandwich bun recipe.
Can these buns be stored for later?
Yes, they can be baked in a batch and stored for quick lunchtime options.
What type of salt is used?
The recipe calls for 1 teaspoon of table salt.