Whole Wheat Sandwich Buns Recipes

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Steps:

• In large bowl, mix whole wheat flour, 1 cup of the all-purpose flour, the salt and yeast. In 1-quart saucepan, heat water and 6 tablespoons each of the honey and butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 to 1 1/2 cups all-purpose flour until soft, smooth dough forms (dough will be sticky). Cover; refrigerate 8 hours or overnight.
• Lightly grease 12 regular-size muffin cups with butter. Place dough on floured work surface; gently push fist into dough to deflate. Divide dough into 12 equal pieces; divide each into 3 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. Cover; let rise in warm (80°F to 85°F) place 45 minutes to 1 hour or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 18 minutes or until golden brown. Immediately remove from pans to cooling racks. Cool 15 minutes.
• Meanwhile, in 1-quart saucepan, heat remaining 2 tablespoons each honey and butter until melted. Brush over warm rolls.

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.

Steps:

• 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.

Steps:

• Place all ingredients in your bread machine pan in order above. Select dough setting and press start.
• When dough has risen, the machine will beep to signal the end of the dough cycle. Remove from bread pan and turn out dough onto floured surface. Shape dough into 12 balls or cut dough into 12 pieces and shape into 12 pieces.
• Place balls approximately 2-3 inches apart onto greased baking sheet. Flatten balls for hamburger bun shape. Cover and let rise in warm oven 10-15 minutes until almost doubled.
• Preheat oven to 400 degrees and bake 10-12 minutes until golden brown. Remove from oven and cool on racks. Split horizontally for use. These freeze well too.

Steps:

• 1. Whisk together the flours in bowl of stand mixer. In another bowl, combine water, oil, honey and salt. Dump the wet ingredients into the dry along with the 3 eggs. Beat for 3 min. on med-high speed. With the mixer running (low) and using a dough hook, gradually add the remaining flour to make a soft dough. Knead in mixer for 2 min.
• 2. Form in a ball, oil entire surface and place back in bowl, covered for 15 min.
• 3. Divide dough into 4ths and form 6 balls out of each 4th. Press each dough ball into about a 3 1/2 in circle and place on oiled baking sheet. Cover, let rise about 30 min.
• 4. Bake in preheated 375F oven for about 15 min.
• 5. **To make without a stand mixer, beat with wooden spoon, stir in remaining flour, turn out onto floured board and knead til smooth and elastic, about 10 min.