The original recipe is from The Set for Life cookbook. I did it a little differently and they turned out very good. And remember I always use King Arthur’s White Whole Wheat flour because it is so good and I don’t mill my own *yet* and I want my family to eat whole wheat.
The Recipe:
5-6 cups of whole wheat flour
2 T dry yeast
1/3 cup of nonfat dry milk
2 cups of warm water (120 to 130 degrees)
1/4 cup of oil
2 T honey
2 eggs
2 t salt, scant
1 egg white
1 T water
Sesame seeds (optional)
Mix water and yeast and allow yeast to “proof” for 5 minutes. (I always do this no matter what the original recipe says). Add oil, honey, eggs, salt and nonfat dry milk. Turn on mixer. Add remaining flour, 1 cup at a time, until dough just cleans the sides of the bowl. Dough should not be too stiff. Knead 5 to 6 minutes. I use my Kitchen Aid mixer. I add flour and then allow it to mix. I pinch the dough and test the stickiness. If it is sticky I add more flour – 1/2 cup at a time. Once it is not too sticky I set the mixer on “2” and set the timer for 6 minutes.
Preheat oven to 350.
Lightly oil hands and countertop. Shape dough into hamburger, hot dog or hoagie buns, using approximately 1/4 cup dough for each. Place on lightly greased baking sheets. Brush buns with egg-water mix. Sprinkle with sesame seeds, if desired. Let rise 20-30 minutes for buns.
There are several ways to shape hamburger buns.
I have done it two ways:
1. Pinch off a small handful of dough and tuck ends under and roll it into a ball. Then smash lightly with your hand. Once all dough is on the pan, use another pan to “smash” the buns down while they are rising for the 20-30 minutes and then bake.
2. Roll out the dough to about 3/8 inch thick and use a large cookie cutter to cut into rounds.
I did both with this batch just to see what I like better and I think number 1 takes less time.
Bake at 350 degrees for 16 to 20 minutes.
*I will tell you that while I was making these my husband said, “Gretchen, we could just go buy hamburger buns.” Well, after I was done I took a black bean burger out of the freezer. I had made these previously and my husband thought they were just “okay”. I just took out one and heated it up for me figuring he would not want one. Well, he thought they smelled good so he wanted a bite. He loved them. I reminded him he didn’t like them last time and he said, “I don’t know maybe it is the homemade buns that make them so good.” I then heated up 2 for him and I put cheese, mayo and some pickles on them and he gobbled them up.
For more recipes, please visit:
Tempt My Tummy Tuesday at Blessed With Grace
15 comments
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March 23, 2010 at 7:29 am
SnoWhite
those look wonderful! I too use KA White Wheat in combo with their regular wheat — we love it!
March 23, 2010 at 8:33 am
Ma ~
Those look gorgeous! Mine are usually very very dense. Were they light and fluffy?
March 23, 2010 at 8:50 am
Gretchen
They were light and fluffy but I really think it is the type of flour you use that helps with that. If you use regular whole wheat you could add some dough enhancer and maybe some Vital Wheat Gluten and those help with the denseness.
March 23, 2010 at 10:42 am
DarcyLee
Thank you so much for explaining how you shape your buns. Mine have never turned out very well because usually the recipe just says to “shape into buns.” That doesn’t tell me much. I look forward to trying this out.
March 23, 2010 at 11:30 am
Suz
When you say “yeast” do you mean “active yeast” or “instant yeast”? I’m very very new to bread baking and have had disasters using the wrong one. Thanks for helping a new baker figure this all out!
I’m going to give these a shot this week rather than using store bought buns (we’re making sloppy joes this week!)
March 23, 2010 at 1:34 pm
Gretchen
Suz,
You may use either yeast. I use instant because it is what I buy and you technically do not have to “proof” it but again, I have tried once mixing my instant yeast with the flour and going that route and I did not have good results so as a policy I always mix the water and yeast together and let it sit for 5 minutes. It is just my piece of mind really – I hate to waste things and for stuff to turn out badly when I put so much work into them. You could also mix your sugar in with the water and yeast as well. Just don’t get the rapid rise yeast.
March 23, 2010 at 12:52 pm
Mrs. Jen B
Funny, my husband has said similar things to me while watching me struggle with homemade bread – but it’s always worth it!
This looks great – thanks for sharing!
March 23, 2010 at 2:04 pm
klutzymama
I’m trying these tonight!
March 23, 2010 at 3:06 pm
klutzymama
are you using the dough hooks in your mixer or the beaters when you say “i use my mixer”?
March 23, 2010 at 10:04 pm
Gretchen
Yes I use the dough hook.
March 23, 2010 at 5:06 pm
Sherry
Oooh, these look yummy! I’m all about making our own breads! 😀
March 23, 2010 at 9:37 pm
Jen @ Passport to Savings & Food
I am excited to try to make these, or maybe I will ask the hubby to do it, since he is the baker in the family.
March 28, 2010 at 9:58 am
Lisa@Blessedwithgrace
The buns look great. Thanks for linking to TMTT.
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