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Homemade Whole Wheat Buns

February 1, 2011

Homemade Kaiser Buns

Homemade Whole Wheat Buns

There is nothing like a bun fresh from the oven.  When you pull it apart it is so tender that the inside seems to flake.  I love the smell of a house when there is bread or buns baking in the oven,  it is so warm and inviting.  The best part about homemade buns is putting butter on it and having it melt and every bite you take is so soft, delicious and buttery.  Nothing compares to home cooking.  Being the first one to sample something fresh out of the oven is a job that does not get passed up.  I like to call it quality control.  It is a term we used when working in restaurants and bakeries.  It is a tough job but someone has to do it!

Whole Wheat Buns

Ingredients and Directions for the buns

Ingredients and Directions for the buns

1. Ingredients for the Whole Wheat Buns

2 cups all purpose flour

2 cups whole wheat flour

1/2 teaspoon each of oregano and basil (optional)

2 teaspoons active dry yeast

1 tablespoon of sugar

1 tablespoon of butter, melted

1 egg

1 egg white

1 1/4 cup warm water

2.  To Prepare:

In a large bowl whisk together the all purpose and whole wheat flour.  Add the dried herbs if you are using and stir to combine.

3. In a separate bowl add the egg, egg white and melted butter.  Whisk to combine.

4. In a small bowl add the dry yeast and sugar; add the warm water to the yeast mixture and let stand for about 10-15 minutes until it begins to foam.

5. Stir the yeast into the egg and melted butter and combine.

Creating the Whole Wheat Bun Dough

Creating the dough

Creating the dough

1. Add the yeast mixture (#5 above) to 3 1/2 cups of the combined flour mixture from (#1 above).  Stir to combine.

2. Mix the dough until the liquid has absorbed the flour.

3. Turn the dough out on to a floured surface.  Knead the dough adding more flour by the handful if needed.

4. Form the kneaded dough into a ball.  The dough should be tacky but not wet and sticky.  (If you touch the dough it should not stick to your hand but stay on the formed ball.)

5. In a large bowl add a little oil and rub to coat the sides of the bowl.  Place the prepared dough inside the bowl and turn the ball so that top is lightly coated with oil.  Cover and let rise until doubled in size, about 1 hour.

6. Punch the dough down and form into a ball again.  Allow to rise for a second time covered.

To shape the rolls, divide the dough into smaller pieces.  Roll the pieces of dough into balls and cover with a tea towel so they relax for 5 minutes.

To shape them, press them out into flat disks on a well floured surface, stretch the sides of the disk inward to the center of the disk and press in.  Continue to do this until you have a ball and then place the ball seam side down on a floured baking sheet.  After the dough has been formed and they are all on the baking sheet spray with a little water and then sprinkle sesame seeds on top of the buns.  Using a sharp knife you could cut an X in the top, this is optional but it looks good.  Allow the prepared buns to rise for an other hour.  Preheat the oven to 450 F.

Bake the buns for 20-25 minutes turning the baking sheet every 10 minutes to ensure even browning.  Remove from oven and sever warm or cool on a wire rack.

Whole Wheat Kaiser Buns

Homemade Whole Wheat Buns

These buns are great served warm or reheated.  They are great with a bowl of soup or a salad.  They also make wonderful sandwiches.  You could make them and store in the freezer for up to a month.  But I am sure that they will probably not last that long.  You could also make them with just all purpose flour or whole wheat.  If you use only whole wheat the buns will be a lot denser and not quite as airy.  You could also add a little honey to the yeast mixture and it would give the buns a slightly crustier exterior.

From our kitchen to yours,

Sydney Jones

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7 Comments leave one →
  1. February 1, 2011 7:29 am

    Sydney,

    When I discovered your blog just now I couldn’t WAIT to subscribe! Your photography is gorgeous, your recipes are mouth-watering, and your step-by-step instructions are so helpful. People who love photography AND love to cook AND love to share both with others are SPECIAL!

    I’m going to be brave and try making the dough for the Whole Wheat Buns in my bread machine first, but I will need all your “steps” if the results don’t look as good as your pictures.

    My photoblog: http://thedailygraff.com/

    –J.A.Robinson

    • February 1, 2011 9:31 am

      Thank you! I do not have a bread making machine so I can not tell you if it will work or not. Let me know if it does though I would be curious to know 🙂

  2. February 1, 2011 4:17 pm

    There is no reason for you to have a breadmaker. Too much talent would be wasted, if you didn’t make them yourself. Excellent buns! Hmm…that sounds a little wrong. 🙂

  3. February 1, 2011 6:32 pm

    Yum! I’m so with you on the quality control. Even if I’m making it for someone else it still has to pass the Claire test.
    I looove having something baking in the oven. Forget air-freshener…bake some bread (or cinnamon!).

    • February 1, 2011 6:58 pm

      Yes, yes, yes!! Having fresh baking in the oven is so much better than an air freshener 🙂 I love the smell of fresh bread and cinnamon buns baking, so warm, like a hug 🙂

  4. February 1, 2011 7:17 pm

    Thank you for the excellent instructions!

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