Just like the name implied, with the success of dairy-free buns, I was experimenting it with whole wheat flour. It turned out well, still soft but not as soft as the dairy-free buns. If you shape it big, it will be a hamburger bun, if you shape it small, it will be the dinner bun, just however way you like it.
This bun will turn soggy if you sandwich it with condiment sauces for too long. So, not suitable for lunchbox. It is good if you just make it and eat it right away.
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