I finally did it. After years of loving the Sprouted Wheat Burger Bun recipe, I made sliders for our Christmas gathering and discovered I liked the smaller sized buns even better! Why? Because I could still have a taste of all the fixin’s without the bigger commitment of a whole sandwich on my plate. These Sprouted Wheat Sliders Buns are exactly half the size of the original buns—ideal for parties, kid-friendly, and they make it easy to cut back on carbs and portion size too.
The best part? This recipe makes 32 slider buns and they freeze well for whenever you need them. Try a variety of seeds for topping and serve slider buns with BBQ Pulled Pork or Chicken Sandwiches for your Super Bowl Party, Curry Chicken Salad for bunches and buffets, Reuben Sliders on St. Patrick’s Day, or turkey salad sandwiches after Thanksgiving. Of course, we’ve been known to toast and butter them for breakfast too.
Read more about the benefits of sprouted wheat on my Sprouted Wheat French Bread post and check out even more recipes using sprouted wheat flour below. You can even make your own sprouted grain flour at home.
Sprouted Whole Wheat Slider Buns
- Prep Time: 2 hours
- Cook Time: 20 mins
- Total Time: 2 hours 20 minutes
- Yield: 36 buns
- Category: bread, baking, sandwich buns, whole wheat
- 2 cups water 110-115°F
- 1 tablespoon active dry yeast
- 1/4 cup honey
- 5 1/2 cups sprouted whole wheat flour
- 2 tablespoons butter — melted
- 1 whole egg
- 1 whole egg yolk
- 2 teaspoons sea salt
- 1 whole egg white — reserved
- sesame seeds, poppy seeds, caraway seeds, herbs, or rolled oats — optional
- extra virgin olive oil
- Mix the yeast and honey with the water and let yeast soften for 5 minutes. Mix in the butter, egg, egg yolk, salt, and half the flour until smooth. Let dough rest for 20 minutes.
- Add enough remaining flour to form a soft dough (up to 5 1/2 cups, in total), mix 5 to 6 minutes in a stand mixer or by hand. The dough will be “shaggy” and sticky as compared to white flour dough. On a lightly floured surface, with floured hands, knead dough for 1 to 2 minutes to form a soft ball. (If using a stand mixer, a paddle attachment can work better than a dough hook.) Because the dough can be tacky, use a pastry knife to help the dough release from the counter rather than adding more flour, which will make the dough heavy. Switching from flour to oil on your hands can help too.
- Once the dough forms a soft ball, oil a bowl with olive oil, place dough in bowl and turn over so that oiled surface is face-up. Cover the bowl with plastic wrap and then a towel, and let it rise in a warm spot (above 70°) for 1 hour, or until nearly doubled. (The oven, with the oven light ON is a good place to let the dough rise if the room is cool.)
- With oiled hands, punch down dough and divide into 32 pieces (about 1.57 ounces each). Shape each piece into a round, smooth ball, place on a parchment-lined baking sheet, and flatten with the palm of the hand to about 2-inches across (it helps to have oil on your hands when flattening the buns). It is okay if the buns touch when flattened. Cover with a lightweight smooth towel or tented aluminum foil if in a drafty room, otherwise leave uncovered and let rise for 30 to 40 minutes, or almost doubled in size. Buns will continue to expand more in the oven. (Because the dough can be a little sticky, avoid using terry cloth or microfiber cloth towels, which can “grab” the top of the dough.) Heat oven to 375°F.
- Just before placing in the oven, lightly beat the reserved egg white with a fork and brush the egg white on all exposed sides of the buns. Sprinkle with herbs or seeds. Bake 14 to 17 minutes until golden in color. Cool the buns on the pan on a wire rack for 10 minutes, then remove from pan and cool completely. Slice once completely cooled (if you can wait).
The egg wash helps the seeds to stick and give the buns a shiny crust. Brush with melted butter for a soft, matte finish. The weather and type of flour can have an impact on the feel of the dough and how tacky it feels. Avoid adding a lot of extra flour to the dough to make it more manageable. Instead, use a pastry knife to scrape and lift it when kneading or switch to an oiled surface and oil for your hands to manage the dough.
Buns can be made in advance and frozen for up to 3 months.
More recipes using sprouted wheat flour:
Zucchini-Ginger Bread: Sprouted Wheat, More Zucchini, Bits of Ginger
Apple Walnut Bread
Parmesan Sprouted Wheat Bagels
Pioneer Woman’s Sloppy Joes & Caramelized Onion Sprouted Wheat Buns Recipe
Sprouted Wheat Burger Buns
Sprouted Wheat French Bread
“Sprouted” Wheat Banana Spice Bread [Soaked Method]
Sprouted Light Rye Sandwich Buns
Soaked-Wheat Dinner Rolls
BBQ Chicken Pizza: Five Pies in Five Days
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