Laura’s Whole Wheat Hamburger Buns

I “stole” this recipe from Heavenly Homemaker’s site. The original recipe is found here.

5 cups (+) whole wheat flour
1½ cups warm water
2 pkgs regular or active dry yeast (4½ tsp)
2 TBS honey
¼ cup water
½ cup whole milk
2 TBS unsalted butter
2 tsp Kosher or sea salt (I use Kosher salt)

bowl
wooden spoon
rolling pin
wide mouth jar or glass or large biscuit cutter to cut out the buns
cookie sheet on which to bake them

In a large mixing bowl, stir together 3 cups of whole wheat flour and 1½ cups warm water. Set aside to let rest for 30 minutes. In the meantime, mix together ¼ cup water, yeast and honey. Allow this to sit for at least 10 minutes to activate the yeast.

Melt butter, milk and salt in a small saucepan on the stove. Do not allow the mixture to get above 120°F.

Pour yeast mixture and milk mixture into flour mixture. Add remaining two cups of flour (more if needed).

Knead for about 10 minutes until dough begins to look “shiny”. Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.

Pull dough onto a clean countertop and knead for a couple of minutes to get any air bubbles out. Roll dough on a lightly floured surface until about 1/2 inch thick.

Cut circles from the dough with a large drinking glass or wide mouth jar. Place circles on in a well buttered baking dish about an inch apart.

Allow to rise for about 30 minutes. Bake for 20-25 minutes in a 350 degree oven.

Makes about 18 buns.

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High in selenium High in thiamin Low in cholesterol
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You can shape them into hot dog buns shapes before they rise the second time and create hot dog buns as well.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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