RICH Whole Wheat BUNS
- 30m Prep Time
- 16m Cook Time
- 3h Ready In
Soft whole wheat buns made with a blend of all-purpose and whole wheat flour, enriched with milk, egg, and butter for a tender crumb. Perfect for hot dogs or sandwiches.
Ingredients
- 118 ml whole milk
- 4.93 ml active dry yeast
- 29.6 ml sugar
- 1 large egg
- 296 ml all-purpose flour
- 59.1 ml whole wheat flour
- 3.7 ml salt
- 21.3 g unsalted butter
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.9 mg
- Iron: 1.17 mg
- Magnesium: 12.1 mg
- Phosphorus: 64.2 mg
- Potassium: 69.9 mg
- Zinc: 0.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml whole milk
- 4.93 ml active dry yeast
- 29.6 ml sugar
- 1 large egg
- 296 ml all-purpose flour
- 59.1 ml whole wheat flour
- 3.7 ml salt
- 21.3 g unsalted butter
Let's Cook
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Step 1.
In a saucepan fitted with a thermometer, scald the milk by heating it to 140°F, or until bubbles form around the edge and a film appears on the surface. Remove from heat and let cool to 110°F.
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Step 2.
In the warm bowl of a stand mixer (or a glass or metal bowl), combine the yeast and the warm milk. Stir for about 5 minutes, until the liquid is slightly foamy and no visible yeast granules remain.
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Step 3.
Add the sugar and egg to the yeast mixture and mix by hand until the yolk breaks. Add the all-purpose flour, whole wheat flour, salt, and butter, and mix until a dough begins to form.
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Step 4.
Using the dough hook attachment, knead the dough on medium-low speed for about 8 minutes, until smooth and elastic. Alternatively, knead by hand on a lightly floured surface until smooth and elastic.
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Step 5.
Place the dough in a lightly oiled or buttered bowl at least 3 times the size of the dough. Cover with a lightly floured tea towel and let rise in a warm spot (ideally around 80°F) until doubled in volume, about 2 hours.
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Step 6.
Lightly press on the dough to deflate it. Fold the dough in on itself a few times to redistribute the yeast.
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Step 7.
Divide the dough into 8 equal portions. Roll each portion into a ball, place the balls on a lightly floured surface, and cover with a lightly floured tea towel. Let rest for 20 minutes. While the dough rests, line a 12-by-17-inch baking sheet with parchment paper and dust lightly with flour.
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Step 8.
Using your hands, shape each ball into a flat rectangle about 6 inches by 2 inches. With the long side facing you, tightly roll the dough, pinching the ends to stretch the dough each time you roll. Then gently tuck the exposed ends underneath to create smooth ends and pinch the ends toward the bottom of the bun to keep them in place.
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Step 9.
Arrange the buns in a single line, about ¾ to 1 inch apart, on the prepared baking sheet. Cover with a lightly floured tea towel and let rise in a warm spot until doubled in volume (they should be touching and about 1½ to 2 inches tall), about 1 hour. Meanwhile, preheat the oven to 400°F.
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Step 10.
When the buns have doubled in volume, place the baking sheet in the oven. Reduce the temperature to 375°F and bake for 14 to 16 minutes, until the tops are golden brown.
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Step 11.
Remove the baking sheet from the oven and let the buns cool completely. Separate the buns and slice each down the center, almost all the way through but leaving one side intact.