Can I use store-bought flour instead?

Yes. If you don't mill your own flour at home , you can still make deliciously soft whole wheat burger buns. With store-bought flour, you can skip the resting step (fermentolyse) if you like. In my experience, it only makes a noticeable difference to fresh-milled buns. Here are some suitable store-bought flour alternatives .

Can these be made with sourdough discard?

Yes. Replace the active starter with the same amount of sourdough discard, then add 1 sachet (7g) of instant yeast after the rest period. Knead for about 2 minutes to incorporate the yeast before adding the fridge-cold butter. Let the dough rest for 45 minutes , then shape and proof for 30 minutes , or until the buns are visibly puffy and soft to the touch. Egg wash and bake as written.

Can I use oil instead of butter?

You can, but the crumb may be slightly tighter. The water content in cold butter turns to steam during baking, providing a little more lift and a lighter texture. Oil will still produce soft buns, but they may not quite as much. (I haven't tested this recipe with oil myself yet.)

How Do I restore softness?

These buns should stay soft for several days when stored airtight. If they lose a little of their bounce, a quick refresh can bring them back. Microwave them on low in 10–15 second bursts until soft and warm again.