Whole Wheat Sandwich Buns for Burgers, Hot Dogs and More

Submitted by PalatablePastime

"Perfect for making the buns for your favorite sandwiches a little more healthy while still remaining delicious!"

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Yields: 16 buns

ingredients

• 25 ounces whole wheat flour or 25 ounces whole spelt flour
• 3 ounces vital wheat gluten
• 3 teaspoons salt
• 4 1⁄2 teaspoons active dry yeast
• 2 tablespoons honey
• 2 tablespoons butter, melted and cooled
• 2 1⁄2 cups warm milk (110 degrees)
• 2 to taste beaten egg (optional)
• 2 to taste poppy seeds (optional) or 2 to taste sesame seeds (optional)

directions

1. Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
2. In a small bowl, dissolve honey into warm milk.
3. Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
4. After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
5. Using the the dough hook on your electric mixer, knead on the second speed level.
6. 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.
7. Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
8. 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.
9. Sprinkle a flat baking sheet with coarse cornmeal.
10. 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.
11. Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
12. 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.
13. Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
14. 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).
15. When the oven is heated, bake the buns for about 20 minutes or until golden brown.

Reviews

[Jmommy209]

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!

 

[cmatrixc2000]

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!

 

[I Cant Believe Its]

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.

 

[Annacia]

This is one of those recipes that I wish I could give more than 5 stars. The bread it makes is nothing short of perfect. The texture is ideal, it bakes perfectly, it's incredibly easy to work with and it tastes wonderful. I replaced the butter with Canola so the fat would be a healthier sort, used Splenda for the honey and skim milk. The tops were brushed with just egg white. I really can't rave enough about this. They rise like crazy too. If your looking for a sure thing bread recipe you've found it. This recipe has just become my standard!! Made for My 3 Chef's Fall '08.