Soft Whole Wheat Buns

Soft Whole Wheat Buns

These buns are great for hamburgers, sandwiches, or just warmed with a smear of butter and raspberry jam. I’ve been making whole wheat bread for years and have tried different variations for loaves, rolls, and buns. I’ve found this recipe to be a great, easy stand-by.

This recipe makes about 8 large buns or 12 small buns (great for sliders).

Ingredients:

• ·         1 cup of warm water
• ·         2 tablespoons of vegetable or light tasting olive oil
• ·         1 egg
• ·         2 cups of whole wheat flour
• ·         1 ½ cups of white flour (plus more for kneading)
• ·         1 teaspoon of salt
• ·         3 tablespoons of sugar
• ·         1 package of active dry yeast
• ·         2 tablespoons of melted butter (for brushing on top of buns)

Directions:

Place all ingredients into a large mixing bowl.

Mix together until a sticky dough is formed.

Transfer onto a clean surface and add more white flour. Knead until the dough is soft and smooth.

Place dough into a lightly oiled bowl and cover with a damp cloth. Let rise until doubled in size (about 1 hour or more depending on how humid your home is).

When dough has risen, deflate it and form into eight round balls (or twelve if you want smaller buns). Place each ball onto a parchment-lined baking sheet. Press the palm of your hand gently on the balls and flatten. 

Cover with a damp cloth and let rise for an hour in a warm place.

Preheat oven to 350 degrees F. Brush the buns with melted butter.

Cook in the oven for 12-15 minutes or until golden brown. Cool and devour (although I like to eat them steaming hot with just a pat of butter).