Community Pick
Super Quick Whole Wheat Buns
"These are so quick to throw together. I like to make these when I want a yeast roll but don't have the time to wait for it to rise twice. My mom made these when I was growing up and they were very soft. I loved to make peanut butter sandwiches with them. Store in plastic bag or covered container to keep soft."
photo by bujong
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 1 cup warm water
- 3 tablespoons warm water
- 1⁄3 cup canola oil
- 1⁄4 cup sugar or 1/4 cup honey
- 2 tablespoons yeast
- 1 teaspoon salt
- 1 egg, beaten
- 3 1⁄2 cups whole wheat flour
directions
- Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
- Add salt, egg, and flour to yeast mixture and mix well.
- Roll out 3/4 inch thick and cut into 10-12 rounds.
- Place rolls on cookie sheet sprayed with nonstick cooking spray.
- Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.
Questions & Replies
-
Why is "warm water" listed twice? -
Are you supposed to let the buns rise?
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Is the yeast: fresh yeast or dried yeast
Reviews
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recipe is good --just a slight typo...it should read 1 cup warm milk not water. -
I was skeptical of this recipe at first as most whole wheat roll recipes take at least a few hours total, and whole wheat doughs tend to take longer to rise for me. However, they came out perfect! Super soft and fluffy and subtly sweet. I reduced the salt to about 1/2 teaspoon so they would not taste salty and had to add about 1/4 cup of extra water to make the dough come together. I also let the rolls rest after shaping them in a warm oven for about half an hour, but they did not rise much during this time and it really had no effect on them so I am sure this extra step is not necessary. They expanded a little bit in the oven, not as much as other rolls, but on the inside they were the perfect texture. -
They were delicious. Soft and fluffy. I did let them rise 30 mins before I baked them. We also used milk and 2 tbs of honey. We will use this recipe again and again. Super easy and I can pass this to my kitchen impaired sister. -
I have made these 3 times in the last 4 weeks. I was really skeptical when I took them out of the oven the first time because they don't rise up like other buns, but they were so soft and fluffy. I add an extra half a cup of flour because I find the dough to be a little too sticky. I thought they might be like hockey pucks the next day, but they were still great for sandwiches. Thanks for the great recipe! -
I did like the recipe but did tweak a little - I used a little less honey then called for, I used 3 tbsp. of milk for water, a little less oil, I did use my Kitchen aid to mix for around 5 minutes, I let rise for 30 minutes for first and second rise... and as someone else pointed out having made bread and buns before helped me make the changes... but buns were very good...
see 15 more reviews
Tweaks
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Added gluten and let rise -
The softest 100% whole wheat bread I've ever made! I followed it as closely as I'm capable of following any recipe. The writer assumes you know a few basic things about bread making that she/he leaves out of the directions. The poor reviews are probably because of this. All yeast bread needs to be kneaded to develop the gluten. I just let it go for 5ish minutes in my stand mixer with the bread hook attachment. You could also just massage it on the countertop. Also, don't be afraid to add extra flour if the dough is sticky. Bread is never an exact science. The moisture content of your flour and of the air effects how much you need from day to day. The last bread basic is eluded to in her intro. It mentions not having time for two rises. Most bread takes two rise times. The recipe assumes you know it still needs one. After you make the shape of bread you want it still needs to rest and double before baking. I did use milk instead of water but I'm not sure it needs it. I will try water next time. I also used 2 cups regular whole wheat flour and 1.5 cups white winter wheat whole wheat flour. I used 2 packets of fast acting yeast (2.25t each x 2= 4.5t). That means I was short on the amount of yeast called for by 1.5t. This probably explains why my bread took longer than it should have to rise (over 2 hours) in spite of being in an ideal rising environment but the buns came out perfect. If my review seems overwhelming then you are probably not very comfortable/experienced in bread making. Try a super detailed recipe first and then come back to this one. It is my new favorite!
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I followed the directions precisely, substituting milk for water, as recommended by Chef #1255002. They were extremely dense with a very floury flavor. I didn't like them at all. I'm not sure how others are getting a light texture, but I wouldn't make these again. -
These were great for my first try with yeast! I used a 2 1/2" cutter and got 15 buns. Next time I will substitute the honey for sugar and applesauce for the oil. Thanks for the recipe!
RECIPE SUBMITTED BY
My all time favorite thing to do is cook and bake. My love for cooking began my first year at college. It has grown into an obsession with recipes. Fortunately, my husband is supportive :) I love the Taste of Home magazines. Most of the recipes I try from their publications are outstanding. I also enjoy running long distances and exercising.
