Bread Machine Whole Wheat Buns

5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.7
  • Total Fat: 5.7 g
  • Cholesterol: 21.8 mg
  • Sodium: 210.4 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Bread Machine Whole Wheat Buns calories by ingredient

Number of Servings: 12


    1 egg
    1/4 cup shortening
    1 cup milk
    1 1/2 cups white whole wheat flour
    1 1/2 cups regular flour
    1/4 cup sugar
    1 tsp salt
    1 pkg yeast or 2 1/4 tsp bread machine yeast


place in bread machine in this order. Pres dough cycle. When done make into 12 buns. Let rise in warm place for 1 hour. Bake at 350 degrees for 15 minutes. For darker buns, substitute 1/4 cup molasses for the sugar.

Number of Servings: 12

Recipe submitted by SparkPeople user MOMOF6BOYS.

TAGS:  Side Items |

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    I've made these three times so far, and these have turned out fantastic each and every time. Soft and delicious. The white whole wheat flour packs a lot of fiber without the "whole wheat" taste - great for picky eaters like my husband. I'll never buy buns at the store again. - 3/17/09

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    1 of 1 people found this review helpful
    I tried one batch with all whole wheat flour and one with half whole wheat and half white flour. Both turned out very good. - 9/27/10

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    1 of 1 people found this review helpful
    Great and easy! I substituted applesauce for the shortning, had to cook them 20 minutes longer. Very soft and everyone loved them. - 11/1/08

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    AMAZING! I thought my dough was too runny and not fluffy enough, but they turned out fine--I subbed applesauce for shortening and 1/8c molasses and 1/8c honey for the sugar. I also made in a stand mixer, did everything just like the bread machine just kneaded it for about 5 min on high and let stand - 4/1/13

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    I make these using molasses and honey instead of the sugar -- they are the best buns I have ever tasted! Thanks so much for the recipe! - 8/5/12