These buns have a very mild dill flavor with a hint of onion. I wanted something a little different, so I changed up my basic bun recipe. The flavor wasn’t as strong as I expected, so I’ll try increasing the dill seed next time for a stronger flavor. It can be difficult to get to that ‘just right’ point – lots of flavor, but not over-powering.
1 package active dry yeast, (2 ¼ teaspoons) room temperature
1 ¼ cup warm milk (110° F to 115° F) [Check the temperature with an insta-read thermometer. I combine the milk and honey and warm in the microwave.]
1 teaspoon white sugar
¼ cup honey [Use a liquid measuring cup.]
3 tablespoons butter, melted [Olive oil can be substituted.]
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 tablespoon minced onion, dried
½ teaspoon dill seed
1 teaspoon dill weed
½ cup whole wheat flour*
3 to 4 cups all-purpose flour
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.
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 a 11” x 15” cookie sheet with Crisco for rolls or a 11″ x 17″ size for hamburger buns. Roll or press dough on floured board, into rectangle about 1” to 1½” thick. Shape into 24 pieces for rolls or 15 pieces for medium sized hamburger buns [or a combo of sizes, depending on what type of buns you want.] 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 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.
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