Monday, June 10, 2013

Making Whole Wheat Buns


Recently I did a post showing these sandwich buns! After many requests for the recipe I decided to make them again last week when I had guests and take pictures of them for a post. 


When we want hamburgers, pulled pork or sloppy joe sandwiches this is my go to recipe for buns usually made with a combo of whole wheat and all purpose flour.  


BUNS

1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
1/4 cup honey
1/4 cup melted butter
1 1/3 cups whole wheat flour
2 cups all purpose
1/4 cup vital wheat gluten



Place 1 1/2 cups of warm water in large mixing bowl. You want the water to be hot to the touch but not so hot that you cannot hold your fingers in it. Bath water! Add 1/4 cup honey and stir to combine.  


To this water add your 1 teaspoon yeast! Stir well...


Set the yeast and water mixture aside and in a warm kitchen usually within 15 minutes or so you will see a healthy foam on top where the yeast has started to bloom. You know now that your yeast is active and if it does not do this then I start over. If your water is too hot you will kill your yeast and it will never proof. 


To this mixture I now add my melted butter, wheat gluten and salt. Stir well to combine all ingredients. 


Now I start adding the flours beginning with 1 1/2 cups of purchased whole wheat flour. Stir well. Once combined now I start adding my unbleached all purpose flour about 1/4 cup at a time until my bread dough starts to pull away from the side of the bowl.

**Note vital wheat gluten helps whole wheat products to rise high and light and not be heavy. It makes a world of difference in your whole wheat baked goods.**


Once the dough pulls away from the side of the bowl I put mine on the counter and start adding just a sprinkling of flour at a time. Do not add too much flour but instead keep flour on your hands and gently knead until a good dough forms that can be worked without being super sticky. I knead for about 6 minutes.    


Then I take just about half a pat of softened butter and grease my bowl with it. Place dough in bowl and turn dough once to get a light coating of butter on both sides of dough surface. This helps the top of the dough not to dry out while rising.


I then place a piece of waxed paper over my dough and a damp rag on top and allow to rise until doubled. 


Once the dough rises once I take my dough and punch down and then split it into equal size balls. In this case about the size of golf balls. 


I placed the dough balls on a buttered baking sheet.




Covered the dough balls with buttered waxed paper and again allow to double in size. 


Then I beat together 1 egg and 2 tablespoons milk and brush each risen rolls with this mixture to help brown.


I baked in a preheated 350 degree oven until browned or for me about 27 minutes. Once they come out of the oven I again brush the top of each bun with a little melted butter.


The buns pictured above were simply made larger to be used as traditional hamburger buns. I have even used this recipe and made sub rolls by simply making long roped the size of bread sticks with the dough.


These buns were made to be smaller and I was serving them on a buffet at a barbecue with pulled meat as sliders so I wanted them smaller.  And since there were children including my own grandchildren smaller buns make for less messes.



As you can see golf ball size dough balls made 3 inch slider buns easily. 


Light and fluffy with a slight hint of honey.


Add some pulled barbecued meat and what a great addition to a Memorial Day cookout buffet. Noodle salad and grilled asparagus sides.


And for desert good old American apple pie!

Blessings from The Holler


13 comments:

  1. You are a lady of many talents!! There is nothing like a tried & true recipe to stand the test of time & the ability to use it in multiple ways. Thanks so much for sharing yours!!

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  2. I'm so glad you shared. I had seen the recent post with the sandwhich buns and wondered about them as well but didn't email. I looked back in past posts to find your recipe, and did find mention of the it, but this helps so much more. And good tip about the vital wheat gluten! thanks once again CQ!!

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  3. Thank you CQ for sharing the recipe you use! I can't wait to try it out!

    Hugs,
    Laura

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  5. I love to read your blog & recommend it to many. Would love to make this bread to share with my children and grandchildren. Where.do you purchase your vital wheat gluten?

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    1. I can buy my wheat gluten at the Amish store I frequent or I have even purchased it online. Honeywell has it the cheapest in a 3 pound can that once opened I stick in the freezer where it lasts for years!

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    2. I was able to find a small box of Hodgson Mill vital wheat gluten at Kroger. I did not see any vital wheat gluten at Wal Mart. Also looked on Amazon and found many options there, including the brand I purchased and the brand CQ mentioned. Good Luck!

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    3. Thank you. I will check it out. I hope mine come out as beautiful and light as yours CQ.

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  6. I am going to try to make some of these buns. Two questions though, do these freeze well, and where can you buy the wheat gluten? I would love to make these and freeze them until needed, that way I wouldn't be buying buns at the last minute. Thanks.

    Beth

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    1. I don't usually freeze these because they are siomple to make fresh and pretty quick! If you freeze them please let me know how they do!

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  7. Thank you for posting the recipe. I look forward to making it soon for hamburger buns. What size balls do you use for hamburger buns? Can I bake more than 6 on a sheet?

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  8. It was a struggle to find wheat gluten (UK) but I made the buns and have to say they were lovely and light for a wholemeal roll.
    The recipe made more than I needed so I put the surplus in the freezer & I have to say that after defrosting some this evening.....the rolls do freeze well.

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