Honey [Slightly Wheat] Buns

Honey [Slightly Wheat] Buns

1 package active dry yeast, (2 ¼ teaspoons) room temperature [Personally, I use Red Star, Quick Rise Yeast. I keep a jar in my crisper drawer since refrigeration extends the shelf life.  I measure what I need and let it warm to room temperature before using]

1 ¼ cup warm milk (110° F to 115° F) [Invest in an insta-read thermometer.  If your liquid is too hot, it kills the yeast; too cool and it won’t activate either.  You’ll never be happy with your results.]

1 teaspoon white sugar [Sugar feeds yeast]

¼ cup honey [Use a liquid measuring cup.]

3 tablespoons butter, melted [Olive oil can be used; butter is best.]

1 or 2 tablespoons butter, melted

1 large [or extra large] egg, room temperature

½ tablespoon Kosher salt [Do not use table salt.  it measures differently due to size of granules.]

1 cup whole wheat flour* [Dip & level with a standard dry ingredient, measuring cup.]

3 to 3 ½ cups all-purpose flour [Measure as above.]

Combine yeast, milk, sugar and honey. Mix well to dissolve yeast.  Let sit about 5 minutes to allow yeast to bloom.  Add 3 tablespoons melted butter, egg and 2 cups of flour. Mix on low with dough hook until smooth.  Add remaining flour as needed until dough comes together.  [For me, I always use all the flour.]

Add salt.  Knead 7 – 9 minutes with hook until dough is tacky – not sticky.  [9 minutes is better.  Longer time makes a finer textured roll.]

Place in greased bowl.  [Bowl should be at least a 2-qt.]  Cover with light-weight dish towel.  Let rise until doubled about 1 hour.  Check after 45 minutes.

Grease 11” x 15” cookie sheet with Crisco for rolls. [I don’t use butter for greasing the pans.]  Use a larger pan for hamburger buns.  Roll or press dough on floured board, into rectangle about 1” to 1 ¼“ high.  Cut in 24 pieces for rolls or 8 pieces for large hamburger buns [or a combo of sizes, depending on how you want to use it.]  Put on greased cookie sheet.  Cover again with the dish towel and let rise until doubled 45 to 60 minutes.

Bake 12 – 15 minutes until golden brown in 350° oven.  Remove from oven.  Brush with 1 to 2 tablespoons melted butter.

*Don’t fret if you don’t have any whole wheat flour on hand, you can use 4 ½ cups of all-purpose flour.


©2016, My Granny Rocks | Janette Thornton. All rights reserved.

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