Friday, July 11, 2014

Honey Whole Wheat Hamburger Buns

This recipe comes from a blog called The Prairie Homestead. I made these using my bread maker to do the dough. The directions below are for mixing by hand. It takes some practice to get the size right when shaping the buns. They turn out really soft, too!
  • 1 cup milk
  • 1/4 cup butter or coconut oil (If using coconut oil, select the refined kind that doesn't taste like coconuts)
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon salt
  • 2 1/2 teaspoons yeast (or one packet)
  • 2 to 3.5 cups of whole wheat flour (it was 3 for me)
  1. In a small saucepan, gently heat the honey, butter, and milk over low heat until the butter is just slightly melted. Don't boil or simmer this mixture-- you want it just barely warm.
  2. Place the yeast in a mixing bowl.
  3. Mix the lukewarm honey/milk mixture into the yeast and stir well. Add the egg and salt. Gradually add in the flour, mixing and kneading as you go.
  4. Once the dough gets to the point where it is forming a ball, I let it rest for 2-3 minutes. The whole wheat flour tends to soak up liquid over time, so giving it a few minutes allows the flour to soak up liquid and helps to prevent you from adding too much. After this resting period is complete, I go back in and add more flour if needed.
  5. Knead 6-7 minutes, adding flour as needed. Cover the dough ball and allow it to rise in a warm place for one hour.
  6. Punch down the risen dough and divide it into 8 portions (12 if you like smaller buns). Roll each portion into a ball, then flatten it.
  7. I flatten mine so they are pretty close to the size I want my finished buns to be -- during the rising process, they will mostly rise up, not out.
  8. Cover the dough circles and allow them to rise 30 minutes in a warm place.
  9. Bake at 375 degrees in a preheated oven for 12-18 minutes.
  10. These buns are best if served on the same day they are made.

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