Total Time
1hr 45mins
Prep 1 hr 30 mins
Cook 15 mins

This recipe is from Fleischmann's yeast. I absolutely LOVE the texture of these buns.They're not soft dinner rolls but sturdy sandwich buns. Sometimes I leave out the onion and mustard and make plain buns, but my favoite way to make them is to replace the mustard and onion with chopped jalapenos and cheddar cheese. They're excellent hamburger buns, wonderful for any deli type sandwich and sturdy enough for sloppy joes. Prep time includes rising time.

Ingredients Nutrition

Directions

  1. Note: 2 packages of yeast can be used instead of the 4 1/2 teaspoons. Also, if it is humid or raining, I somtimes have to add as much as 1 cup additional flour to get the right dough texture.
  2. In a large bowl, combine 1 cup all-purpose flour, white whole wheat flour, yeast, minced onion, and salt.
  3. Heat milk, water, butter, honey, and mustard until very warm (120-130 degrees).
  4. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed.
  5. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  6. Divide dough into 12 equal pieces; shape each into smooth ball. Place on greased baking sheet. Flatten balls with hand to about 2-1/2-inch rounds. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  7. Bake in preheated 400 degree oven for 13-15 minutes. Remove from sheet; cool on wire rack. Brush tops with melted butter while still warm.

Reviews

(1)
Most Helpful

These were nicely textured and a good sturdy bun. I used them for chopped BBQ sandwiches. I do think the mustard was slightly overpowering for our tastes and would reduce it next time. I made the dough in a bread machine & then followed the cooking instructions. Thank you for sharing your recipe!

Susie D January 09, 2008

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