Community Pick
Mom's 100% Whole Wheat Air Buns (Rolls) for Abm
photo by gailanng
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Serves:
-
18
ingredients
- 1 1⁄2 cups warm water
- 1⁄4 cup shortening or 1/4 cup soft butter
- 1⁄4 cup sugar or 4 tablespoons honey
- 1 teaspoon table salt
- 1 tablespoon vinegar
- 2 tablespoons gluten
- 4 1⁄2 cups whole wheat flour (minus 2 tablespoons)
- 2 teaspoons bread machine yeast
directions
- Put water, butter, honey, salt and vinegar in the machine.
- In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with W.W. flour.
- Put that, and another 3 1/2 cups of flour on top of the liquids.
- Add yeast to surface, and programme for "dough" cycle.
- I make two 9 inch pans of rolls, each with 9 rolls per pan, and let rise until double (the rolls will fill the pans).
- Bake at 350°F (I use convection bake) for approximately 20 minutes. Rolls will be deeply golden and oh so yummy.
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Reviews
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This was fantastic. I'd given up on wheat bread because every attempt came out too heavy or dense, but these are amazing. I used the shortening and sugar instead of honey and butter, and I brushed a little melted butter over them before and after baking. I adapted the directions a bit to use my Kitchenaid. Using the mixer, and with my kitchen being so dry this winter, I did not use all the flour called for. I'd say I used about 1/2 cup less, and I let the dough hook knead for about 5 min. I also used about a 1/2 tbsp more gluten than stated. I did put them into 2 round cake pans, but I shaped them into 4 rolls for each pan for hamburger buns. This dough was very easy to work with, and I'd recommend this recipe to anyone who has been hesitant about the taste and texture of whole wheat. I'll be making some more tomorrow, I'm sure these won't last long at all.
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These were amazing! I loved them, the kids chowed down, DH raved. I did follow amyelice's adaptions for making them by hand, and then following our family's own food issues, I subbed olive oil for the shortening and whole grain spelt flour for the wheat. I also did not have gluten, so while these rose, they didn't "puff" on top. I plan to get them and try again. They were still delicious without it though! I plan on making them for Thanksgiving, even for the "white flour people" :) Updated to add: Have sicne started using gluten and it helps it hold together much better. (Though without gluten and making by hand, I found I got a better rise by increasing the first rise time). Also, I like to double the recipe and put it in a 9x13 to make 2 nice loaves of bread. A staple in our house!
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This is absolutely the best recipe for bread, rolls and buns! I've been grinding my own whole grains for over 10 years and this is the best recipe I've found. I make 24 rolls or 12 buns (bake at 375 for 16 minutes), and they both freeze great. I thaw them and then heat in a 350 oven for 5 minutes. When I make a loaf, baking at 375 for 25 minutes is perfect for my oven. The only adjustment I made is 4 TBS olive oil and 4 TBS honey in place of the shortening and sugar, and the flavor and texture is perfect for us. Thank you Sweet Baboo! I can understand why you got that name!
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Tweaks
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This was fantastic. I'd given up on wheat bread because every attempt came out too heavy or dense, but these are amazing. I used the shortening and sugar instead of honey and butter, and I brushed a little melted butter over them before and after baking. I adapted the directions a bit to use my Kitchenaid. Using the mixer, and with my kitchen being so dry this winter, I did not use all the flour called for. I'd say I used about 1/2 cup less, and I let the dough hook knead for about 5 min. I also used about a 1/2 tbsp more gluten than stated. I did put them into 2 round cake pans, but I shaped them into 4 rolls for each pan for hamburger buns. This dough was very easy to work with, and I'd recommend this recipe to anyone who has been hesitant about the taste and texture of whole wheat. I'll be making some more tomorrow, I'm sure these won't last long at all.
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These were amazing! I loved them, the kids chowed down, DH raved. I did follow amyelice's adaptions for making them by hand, and then following our family's own food issues, I subbed olive oil for the shortening and whole grain spelt flour for the wheat. I also did not have gluten, so while these rose, they didn't "puff" on top. I plan to get them and try again. They were still delicious without it though! I plan on making them for Thanksgiving, even for the "white flour people" :) Updated to add: Have sicne started using gluten and it helps it hold together much better. (Though without gluten and making by hand, I found I got a better rise by increasing the first rise time). Also, I like to double the recipe and put it in a 9x13 to make 2 nice loaves of bread. A staple in our house!
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Slightly more heavy than I expected based on the other comments, but still wonderful! I followed it exactly except I replaced half of the sugar with granular Splenda with no apparent problems. Made 4 hamburger sized buns in one pan and 8 smaller buns in another pan, each took about 20 minutes and resulted in a nice, slightly golden bread. This is my new W.W. bun recipe.
RECIPE SUBMITTED BY
Sweet Baboo
Ottawa, 0
<p>For someone as outgoing as I am, it is astounding that I have been unable to do something as seemingly simple as filling out my home page, so consider this draft one...(or would that be daft one??)... <br /> <br />I am blessed to live an ordinary life, have family that I dearly love, get great reward from volunteer work, and have the luxury of indulging in far too much time cooking and reading about food. I am a retired nurse and have been married to a really wonderful man for 37 years. I am a happy person, and my life is very satisfying, but somehow I can't translate the essence of ME into words, as some on Zaar have done so well. <br />I particularly enjoy reading reviews, and the Q&A forum for all the expert and generous advice that the members share. <br />Since joining Zaar, I rarely use my extensive cookbook library...this is one terrific site. <br /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></p>