{100% Whole Wheat} Tuscan Herb Buns

Soft and chewy 100% whole wheat sandwich/burger buns exploding with flavor from the diced tomatoes, rosemary, and basil mixed into the dough. These are the best buns ever!

Tuscan Herb Buns

It’s burger season! I’m definitely a fruits and veggies kind of girl, as opposed to a meat and potatoes girl. However, I have a weakness for a thick, juicy cheeseburger piping hot off the grill.

Now that it’s officially BBQ season and the grill is in full swing, I thought it would be fun to make homemade hamburger buns. I know that making burger buns is just an extra step, but for me it is a step worth taking. The buns are soft, fluffy, and bursting with flavor from the tomatoes, rosemary, and basil. And they are 100% whole wheat.

In my opinion, nothing beats an all natural hamburger roll~ can you believe how much junk there is in the store-bought variety?

Tuscan Herb Sandwich Buns

Every good burger needs a worthy bun. So who says they can’t be whole wheat?

Whole wheat anything has a bad reputation. If done wrong, it’s often tough, dense, and well… flavorless. Nothing at all like fluffy, chewy, and soft white bread that we all know and love. Let’s change that.

These lip-smackin’ whole wheat buns are some of the best I’ve ever had. And no, I’m not just sayin’ that. If you’re looking to add some tasty whole grain goodness to your summer cookout, this recipe will take you there. Soft, fluffy, whole grain goodness!

Tuscan Herb Burger Buns

Now lets talk about the flavor…

Forget the flavorless reputation that whole wheat breads have because these buns are bursting with flavor. More like exploding. From the savory tomatoes, aromatic dried rosemary, and sweet dried basil. They all work together to create the most delicious flavor ever. Everyone that we make these for asks for the recipe within one bite. 😉

Tuscan Herb Hamburgers

The only thing that can top these buns is a thick, juicy burger sandwiched between one of these buns with a side of these {bursting with flavor} French fries baked to crispy perfection.

Here is our recipe for the best burger seasoning ever. No joke. Savory, sweet, and spicy. The perfect combination for an absolutely mouth-watering burger! That burger seasoning has definitely become one of our staples along with our cookie granola clusters, energy balls, orange sweet rolls, quinoa salad, veggie sandwiches, and fruit dip,

Tuscan Herb Hamburger Buns

Other than burgers, you could also use these buns for sandwiches… my favorite way to use these buns as sandwiches is to load them with veggies, more specifically these veggies.

Not a veggie lover? Try a turkey, provolone, and pesto sandwich. So, so good!

The options are endless. 🙂

Tuscan Herb burgers

Make these for your next summer cookout and wow your guests!

Do NOT feel overwhelmed. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible.

Be gentle with your dough at ALL times. Let your dough rest as I instruct in the recipe below. It’s fragile and should be handled with care.

{100% Whole Wheat} Tuscan Herb Buns

Soft and chewy 100% whole wheat sandwich/burger buns exploding with flavor from the diced tomatoes, rosemary, and basil mixed into the dough. These are the best buns ever!


  • 1 (0.25 ounce) package active dry yeast (such as Red Star)
  • 3-4 cups whole wheat flour, divided
  • 1 cup warm water (105 degrees F)
  • 1 large egg
  • 3 1/2 Tablespoons olive oil, divided
  • 2 Tablespoons white sugar
  • 1 1/4 teaspoons salt
  • 1/2 cup canned tomatoes, diced
  • 1 Tablespoon dried rosemary
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder

For the topping:

  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 Tablespoon dried rosemary
  • 1 Tablespoon grated Parmesan


  1. Line a baking sheet with parchment paper, set aside.
  2. Place yeast into bowl of a large stand mixer; add in 1/2 cup flour and warm water and whisk by hand until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  3. Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.
  4. Fit a dough hook onto stand mixer and add only enough of the reserved flour to make a soft dough. I only needed 3 1/2 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  5. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Knead the dough for 3-5 minutes until you can form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  6. Wipe out stand mixer bowl, drizzle remaining 1/2 Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
  7. Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5×10 inches and about 1/2 inch thick. Cut dough into 10 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
  8. Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. you might need to use 2 pans. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
  9. Preheat oven to 375 degrees.
  10. Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with dried rosemary and grated Parmesan.
  11. Bake for 15 to 17 minutes, until tops are slightly browned. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.