Prep 25 mins
Cook 20 mins
A nice soft bun that's great for burgers and sandwiches.
- 1 1⁄4 cups 1% low-fat milk, heated to body temp
- 1⁄3 cup warm water
- 2 1⁄4 teaspoons active dry yeast
- 1⁄3 cup reduced fat margarine (like Brummel&Brown spread)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1⁄2 cup instant potato flakes
- 1⁄2 teaspoon vital wheat gluten
- 1 1⁄3 cups all-purpose flour
- Combine the warm milk, warm water, yeast, salt and sugar in a large bowl. Let set a couple minutes until the yeast starts to foam.
- Stir in the spread, all of the wheat flour, gluten, and potato flakes.
- Next stir in as much of the AP flour that you are able to until it comes together as a sticky dough.
- Dust a clean workspace with the remainder of the AP flour, and knead it inches This will take 5-10 minutes. If you need additional flour to keep your dough from sticking- flour your workspace with just a light scattering of flour each time.
- When the dough is smooth and elastic and springs back when you poke it- place in an oiled bowl covered in plastic wrap.
- Let rise in a warm place for 1-2 hours or until doubled.
- Remove the dough when doubled to a wooden cutting board or other workspace and roll into a a thick log- cut the log into 12 pieces and shape each piece into a ball working the dough in on itself and then lightly squash each ball into a patty shape. Place on a parchment or silpat lined sheetpan and cover with plastic wrap or a damp tea towel- let proof in a warm place for 20-45 minutes until doubled. Brush tops of buns with milk or melted butter just before baking if desired.
- While the dough is proofing- preheat oven to 400 degrees. When you put the buns in, reduce heat to 375 and bake for 20 minutes.
- Cool on a rack, and serve.
- Cooking times do not reflect rising times.