Mom's 100% Whole Wheat Air Buns (Rolls) for Abm

"I find most 100% whole wheat buns are very dense, and let's be frank, taste like the floor of a barn. This recipe is an adaptation of my "Mom's Air Buns" #168628, and makes delicious, soft, healthy,and easy to make rolls. I think the unusual addition of vinegar is what makes the difference. Edited to include links to recipe#419620, and recipe#419622 for those of you who wish to make whole wheat loaves instead of buns...same great taste and texture! For those unfamiliar with how to shape rolls, you may find it helpful to look at the following links for instructions: http://www.recipetips.com/kitchen-tips/t--1121/shaping-rolls.asp http://www.finecooking.com/articles/shaping-dinner-rolls.aspx"
 
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photo by Erin R. photo by Erin R.
photo by Rita1652 photo by Rita1652
Ready In:
3hrs 20mins
Ingredients:
8
Serves:
18
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ingredients

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directions

  • Put water, butter, honey, salt and vinegar in the machine.
  • In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with W.W. flour.
  • Put that, and another 3 1/2 cups of flour on top of the liquids.
  • Add yeast to surface, and programme for "dough" cycle.
  • I make two 9 inch pans of rolls, each with 9 rolls per pan, and let rise until double (the rolls will fill the pans).
  • Bake at 350°F (I use convection bake) for approximately 20 minutes. Rolls will be deeply golden and oh so yummy.

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Reviews

  1. BetterOffBread
    This was fantastic. I'd given up on wheat bread because every attempt came out too heavy or dense, but these are amazing. I used the shortening and sugar instead of honey and butter, and I brushed a little melted butter over them before and after baking. I adapted the directions a bit to use my Kitchenaid. Using the mixer, and with my kitchen being so dry this winter, I did not use all the flour called for. I'd say I used about 1/2 cup less, and I let the dough hook knead for about 5 min. I also used about a 1/2 tbsp more gluten than stated. I did put them into 2 round cake pans, but I shaped them into 4 rolls for each pan for hamburger buns. This dough was very easy to work with, and I'd recommend this recipe to anyone who has been hesitant about the taste and texture of whole wheat. I'll be making some more tomorrow, I'm sure these won't last long at all.
     
  2. NobleBrown
    Fabulous. I tried these out and they were great. Put half of the rolls unrisen and unbaked in the freezer. A few days later I let them thaw for 2 hours and then baked as normal - they were even better than the first day! What a rise!! Amazing. Thank you!
     
  3. laugh2survive
    These were amazing! I loved them, the kids chowed down, DH raved. I did follow amyelice's adaptions for making them by hand, and then following our family's own food issues, I subbed olive oil for the shortening and whole grain spelt flour for the wheat. I also did not have gluten, so while these rose, they didn't "puff" on top. I plan to get them and try again. They were still delicious without it though! I plan on making them for Thanksgiving, even for the "white flour people" :) Updated to add: Have sicne started using gluten and it helps it hold together much better. (Though without gluten and making by hand, I found I got a better rise by increasing the first rise time). Also, I like to double the recipe and put it in a 9x13 to make 2 nice loaves of bread. A staple in our house!
     
  4. kdfiekdi
    These are the fluffiest whole wheat rolls I've ever made -- so good! I used butter, and added 3 tablespoons of powdered milk. I've just had one hot from the oven and it's amazing; I'm officially tossing my other whole wheat roll recipes. Thanks a million!
     
  5. pamsprycolo
    This is absolutely the best recipe for bread, rolls and buns! I've been grinding my own whole grains for over 10 years and this is the best recipe I've found. I make 24 rolls or 12 buns (bake at 375 for 16 minutes), and they both freeze great. I thaw them and then heat in a 350 oven for 5 minutes. When I make a loaf, baking at 375 for 25 minutes is perfect for my oven. The only adjustment I made is 4 TBS olive oil and 4 TBS honey in place of the shortening and sugar, and the flavor and texture is perfect for us. Thank you Sweet Baboo! I can understand why you got that name!
     
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Tweaks

  1. BetterOffBread
    This was fantastic. I'd given up on wheat bread because every attempt came out too heavy or dense, but these are amazing. I used the shortening and sugar instead of honey and butter, and I brushed a little melted butter over them before and after baking. I adapted the directions a bit to use my Kitchenaid. Using the mixer, and with my kitchen being so dry this winter, I did not use all the flour called for. I'd say I used about 1/2 cup less, and I let the dough hook knead for about 5 min. I also used about a 1/2 tbsp more gluten than stated. I did put them into 2 round cake pans, but I shaped them into 4 rolls for each pan for hamburger buns. This dough was very easy to work with, and I'd recommend this recipe to anyone who has been hesitant about the taste and texture of whole wheat. I'll be making some more tomorrow, I'm sure these won't last long at all.
     
  2. laugh2survive
    These were amazing! I loved them, the kids chowed down, DH raved. I did follow amyelice's adaptions for making them by hand, and then following our family's own food issues, I subbed olive oil for the shortening and whole grain spelt flour for the wheat. I also did not have gluten, so while these rose, they didn't "puff" on top. I plan to get them and try again. They were still delicious without it though! I plan on making them for Thanksgiving, even for the "white flour people" :) Updated to add: Have sicne started using gluten and it helps it hold together much better. (Though without gluten and making by hand, I found I got a better rise by increasing the first rise time). Also, I like to double the recipe and put it in a 9x13 to make 2 nice loaves of bread. A staple in our house!
     
  3. VeganJen
    Percect! Substituted applesauce for the shortening/butter and followed the recipe as written. Very fluffy and tasty rolls!
     
  4. lizzistardust
    Slightly more heavy than I expected based on the other comments, but still wonderful! I followed it exactly except I replaced half of the sugar with granular Splenda with no apparent problems. Made 4 hamburger sized buns in one pan and 8 smaller buns in another pan, each took about 20 minutes and resulted in a nice, slightly golden bread. This is my new W.W. bun recipe.
     

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