This versatile bun recipe is a healthier spin on traditional baking, using natural sugars and 100% whole wheat flour for a bun you can feel good about enjoying. I skip the first rise and shape the buns straight away, but if you let the dough rise until double and then punch it down before the "rest" step you will get fluffier buns. If you prefer, you may also substitute butter or shortening for the coconut oil or replace some whole wheat flour with white all-purpose flour.