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.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.
I’m having an affair and my husband doesn’t mind. My love is medium stature, quiet, classy with a little bling…it’s my KitchenAid mixer. I absolutely love it! So hard to ignore it’s subtle presence as it beckons me to use it. Although it’s got some age (as do I), it still lives on my countertop as it has since the first day I welcomed it into my home.