Prep 1 hr
Cook 20 mins
Perfect for making the buns for your favorite sandwiches a little more healthy while still remaining delicious!
- 354.36 g whole wheat flour or 354.36 g whole spelt flour
- 42.52 g vital wheat gluten
- 7.39 ml salt
- 11.09 ml active dry yeast
- 14.79 ml honey
- 14.79 ml butter, melted and cooled
- 295.73 ml warm milk (110 degrees)
- beaten egg (optional)
- poppy seeds (optional) or sesame seeds (optional)
- Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
- In a small bowl, dissolve honey into warm milk.
- Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
- After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
- Using the the dough hook on your electric mixer, knead on the second speed level.
- After about 5 minutes of kneading, check to see if the dough consistency is correct (having come together into a smooth ball) add water if too dry, or flour if too wet, a little bit at a time until the correct consistency is reached.
- Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
- Turn the dough out into a greased mixing bowl in a warm, draft-free area and allow to rest, covered with a towel, for 10-15 minutes.
- Sprinkle a flat baking sheet with coarse cornmeal.
- Divide dough into 8-10 pieces and roll out and form into desired shapes, tucking the seam beneath it and place the pieces onto the baking sheet.
- Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
- Allow the buns to rise for 20-25 minutes then empty the pan with the water and add more boiling water to it and put it back in the oven.
- Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
- Take the dough out and set in a draft free area and raise your oven temperature ot 350°F While oven is heating brush buns with beaten egg and sprinkle tops with your choice of seed (optional).
- When the oven is heated, bake the buns for about 20 minutes or until golden brown.
Lovely, dense but not overly heavy rolls. I doubled the recipe, made 1/2 into rolls and the other half into a loaf. So very tasty! And easy to make, too. I used yogurt whey and milk instead of all milk, freshly ground whole wheat flour, and I brushed the tops of the rolls with melted butter before baking. A perfect partner for the pimento cheeseburgers I made for dinner. Thank you for a healthy, tasty, easy bun recipe!
Excellent bread recipe!! Tasty beyond words. I used my bread machine then pulled the dough out and made into buns then let them rise a little more. When baked.....oh Mamasita!
Hmm. I'm not quite going to give this any stars because of problems I ran into. First off, after I started, I realized I didn't have a thermometer. I microwaved the milk until just warm to touch, and hoped that was enough. Also, I used instant yeast that was overdue... whoops. My dough seemed very wet and I ended up adding loads of flour, though I still dont think I added enough because they rose very little, and do not resemble Annacia's puffy bun photo. They are a fair bit dense, and again I think thats to do with too much liquid (which I also think was emphasized due to the wet day I made them). They were still yummy to eat, just not what we had expected. I'm considering trying these again, but with proper equipment.