Monday, August 23, 2010

Whole Wheat Buns

They just looked sooo perfect, I couldn't resist sticking my finger right in the center.  It was almost as tempting as a birthday cake sitting too close to the edge of a table...just begging for a little finger to test the frosting.  MaMa was a little upset with me until she checked the photo and saw how cute my chubby little fingers look puncturing the surface of her picturesque hamburger bun.  Then all was forgiven.

These buns are delicious!  I'll admit, they do take a bit of time, mostly just time for rising, but don't plan on having these for dinner at 6 tonight if you're reading this anytime after, say 4ish.  They are well worth the wait and the recipe makes about 12 buns, so with just the three of us, MaMa was able to stick the extras in the freezer for later.  The ones she froze thawed out nicely too.  We waited to post this until we knew we could say they froze well, which they do, so have fun making whole wheat buns today!


2 Tbsp yeast
2 Tbsp sugar
3 Tbsp oil
1 Tbsp salt
2 1/2 c warm water
1 1/2 c all purpose flour

Directions:  Add the yeast, sugar, oil, salt and water to a bowl.  Allow to sit for 5 to 10 minutes.  Slowly add the flour while mixing.  Knead for 5 minutes and place in an oiled bowl and let rise for 1 hour.  Punch down and knead for 5 minutes.  Allow the dough to rest for 15 minutes.  Make tennis ball sized pieces and flatten them out a bit.  Brush with a beaten egg and sprinkle with salt, pepper, and/or sesame seeds.  Allow to rise 45 minutes, covered.  Bake at 400 degrees for 12-15 minutes.
Yep, MaMa forgot to leave enough space between the buns...rookie mistake.
MaMa's served a few different meals on the buns.  The first was sloppy joes (you get extra credit if you use one of these whole grain recipes...):
Whole Grain Sloppy Joes (this is what you see in the photo below)

We've also used the Whole Wheat Buns for Turkey Melts with Pepper Jack Cheese and for good ol' fashioned hamburgers!  Talk about some versatile buns.  

We found this recipe on The Village Cook.


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