We do plenty of grilling in all seasons, but one thing I never seem to have on hand are buns (not that it would matter anyway… most of the kids won’t touch store-bought bread products after eating homemade bread for so long. 😅). This recipe is an easy solution for even the most inexperienced bread maker. Plus, they’re primarily made with whole wheat, but are still so soft, fluffy, and last for several days (if everyone doesn’t gobble them up in one sitting). Great for hamburgers, pulled pork, chicken salad, or plain ol’ butter and jelly.
Ingredients:
1 1/2 warm milk
1 egg, plus one additional egg for egg wash
4 Tablespoons butter, melted
2 Tablespoons sugar
2 1/4 teaspoon yeast
1 1/2 teaspoon salt
2 3/4 cup whole wheat flour
1 1/2 cup flour
1 Tablespoon wheat bran (optional)
1 Tablespoon ground flax (optional)
1 Tablespoon vital wheat gluten (optional)
2 Tablespoons sesame seeds (optional)
Bread Machine:
Put liquid (including egg) ingredients in pan first, followed by flours, salt, yeast, and optional ingredients. Set on dough cycle and run until finished. When complete, pinch off palm-sized pieces, roll into about ten to fourteen balls, and flatten slightly. Put on a lightly greased baking sheet, and let rise until double, about 30 to 45 minutes. Mix remaining egg with 1 Tablespoon of water, and brush over rolls. Sprinkle with sesame seeds, if desired. Bake at 375F for 15 to 25 minutes, depending on the size of the buns. They should be golden brown and sound hollow when tapped (they should be about 195F internally, if in doubt). Remove to a rack, cool five minutes before slicing and serving.
By hand/stand mixer:
In a small bowl, combine milk, yeast, sugar, butter, and egg. Stir and set aside. In a mixing bowl or stand mixer with the dough hook, measure out the remaining ingredients and sift together. Add the yeast mixture once it’s become frothy. Mix on medium speed for two to three minutes, or until everything is well incorporated. Continue to knead for 15 to 20 minutes, or until the dough is smooth and elastic (20 to 25 minutes of kneading by hand). Shape the dough into a ball and put into a well-oiled bowl, seam side down. Cover and let rise in a warm place until double (about 30 to 45 minutes or more, depending on kitchen temperature). When doubled, transfer to a floured surface. Divide into about ten to fourteen pieces, shape into balls, and flatten slightly. Put on a lightly greased baking sheet, and let rise until double, about 30 to 45 minutes. Mix remaining egg with 1 Tablespoon of water, and brush over rolls. Sprinkle with sesame seeds, if desired. Bake at 375F for 15 to 25 minutes, depending on the size of the buns. They should be golden brown and sound hollow when tapped (they should be about 195F internally, if in doubt). Remove to a rack, cool five minutes before slicing and serving.
Enjoy!
