Monday, May 9, 2011

Favourite Whole Wheat Buns

Favourite Whole Wheat Buns
Grilling season is fast approaching and so I think it's time to finally post my Favourite Whole Wheat Buns recipe.

Stuffed cheeseburgers to grace my Favourite Buns
I've been using this recipe for a year now and although it calls for white AP flour, I use whole wheat AP flour with no problem. The recipe is also super easy and the dough rises quickly allowing you to make these the day of your BBQ if you want. They also freeze excellently allowing you to make them ahead of time too!

These buns are soft and light. They stand up to a burger and all those condiments without being too firm and causing your ketchup to squish out...don't you just hate that! I make these year round, mostly for pulled pork and sloppy joes in the cold months and burgers in the warm months. I also use this recipe for hotdog buns and hoagie buns for philly cheese-steak sammies! Yum!

So dust off that BBQ and go make some buns!

Favourite Whole Wheat Buns
from Allrecipes

Ingredients:
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour or whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 egg beaten
1 tablespoon water
sesame seeds

Directions:
1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from   the heat and let stand until lukewarm. I do this in the microwave. I always tend to let the milk boil over...it just happens so quickly!

2. In a large bowl, stir together 4 cups of the flour and the yeast. Pour in wet ingredients and stir until the dough starts to pull together. Add more flour as needed. You may need all 5 1/2 cups or only 4 1/2 like me sometimes. Knead in stand mixer for 8 minutes or by hand for 10. Dough should be smooth and elastic. Form into a ball and place in an oiled bowl, turning to coat. Cover in plastic wrap and let rise for about 1 hour.

3. Punch down the dough and divide into 12 portions. They should be a little larger than a golf ball. I make 10 larger balls. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. Set rolls aside until they double in size, about 20 to 30 minutes.

4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg  and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls and sprinkle with sesame seeds for fun! 

5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.