These soft and fluffy whole wheat sandwich buns are perfect for any meal. They're easy to make and taste delicious.
Combine the warm water and sugar in a mixing bowl, then sprinkle the yeast over the top and let it sit until foamy.
Ensure the water is warm, not hot, to properly activate the yeast.
Add the egg and canola oil to the yeast mixture and whisk until combined.
Whisking thoroughly ensures even distribution of ingredients.
In a separate bowl, mix the whole wheat flour, vital wheat gluten, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Use a stand mixer with a dough hook for easier mixing.
Knead the dough until smooth and elastic, about 5 minutes.
If kneading by hand, flour your surface lightly to prevent sticking.
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Divide the dough into 16 equal portions and shape each into a ball.
Use a kitchen scale for precise portions.
Flatten each ball slightly and place on a parchment-lined baking sheet.
Leave space between buns as they will expand during the second rise.
Cover and let the buns rise again until doubled in size, about 30 minutes.
A warm, draft-free area is ideal for rising.
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Cool the buns on a wire rack before slicing and serving.
Cooling prevents the buns from becoming soggy.
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