Monday, January 28, 2013

Light Whole Wheat Buns

Our family prefers whole wheat bread over white and I've been looking for a recipe that doesn't make a super heavy bread.  I've found a couple things help when making whole wheat bread - letting the dough rise longer than recommended in the recipe (up to 50% more time), and of course finding the right recipe to use.  I believe I've found a winner with a recipe from


2 .25 ounce package active dry yeast
1 3/4 cup warm water (110 degrees F)
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted

In a large bowl, dissolve yeast and sugar in the warm water.  Let stand for 10 minutes until creamy.
Mix salt, melted butter, egg, and whole wheat flour into the yeast mixture.  Add all-purpose flour 1/2 cup at a time until the dough begins to pull away from the side of the bowl.  Turn dough onto a well floured surface and need until smooth, approximately 8 minutes.  Place in an oiled bowl and let rise until doubled (original recipe calls for an hour, I recommend 90 minutes).  The dough will be lighter this way.

Punch down dough and then roll into smooth 2 1/2 inch balls.  Please approximately 2-3 inches apart on lightly greased cookie sheet.  Brush tops with butter.  Let rise for 30-45 minutes.

Heat oven to 400 degrees.  Bake for 12 minutes until lightly golden brown.  Brush tops with butter again when they come out of the oven.

Activating yeast with warm water and sugar

All ingredients added except for all-purpose flour

Adding all-purpose flour 1/2 cup at a time

Dough ready for kneading

Dough ready to rise the first time

Buns formed and ready to rise the second time.

Warm buns fresh from the oven...wish this blog had smell vision :-)

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