Dill and Onion Buns

Fresh out of the oven.

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

Dough doubled in size
Dough has doubled in size.

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.

Buns shaped into varying sizes.
Buns shaped into varying sizes.

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.

Buns ready to bake.
Buns ready to bake.

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.

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