Rosemary Whole Wheat Hamburger Buns Food

WHOLE WHEAT HAMBURGER BUNS

Steps:

• In a large mixing bowl place all ingredients except flour and yeast.
• Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls. yeast.
• Whip with a wooden spoon 5 minutes. Slowly, add the rest of the flour. Turn out on a floured board and knead till smooth.
• Spray a large bowl with cooking spray and place dough in it. Put in a warm place to rise, covered with a towel, about 1 hour.
• When the dough has doubled in size, divide into 12 pieces. Roll into smooth balls. Flatten with the palm of your hand and place on a baking sheet.
• Let rise till doubled, about 45 minutes to an hour.
• Bake at 350*F. 20-25 minutes.
• Remove from oven. Cool on wire rack.

WHOLE WHEAT HAMBURGER AND HOT DOG BUNS (BREAD MACHINE)

Steps:

• Place all ingredients in bread pan, select Dough setting, and press Start. (Vital Wheat Gluten is optional but the bread will rise higher with it.).
• When dough has risen enough, the machine will beep. Remove bread pan, and turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
• With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
• Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
• Preheat oven to 400°F Bake 10 to 12 minutes until golden brown (be careful mine cook pretty fast). Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.

ROSEMARY-WHOLE WHEAT HAMBURGER BUNS

Steps:

• Place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment. Let stand 2-3 minutes or until yeast is dissolved.
• Add milk, butter and 1 cup of the bread flour; beat at low speed until combined.
• Add salt and rosemary; beat until combined.
• With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
• Beat at medium-low speed 5 minutes or until smooth and elastic. (Can be made by hand. Knead 10 minutes if doing by hand).
• Place in a greased medium bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size.
• Gently punch down dough to deflate; place on a lightly floured surface. Divide into 6 pieces. Form each piece into a ball; place on a parchment paper lined baking sheet. Cover with towel; let stand 3 minutes. Flatten into 3 3/4" rounds. (should weigh about 4 ounces each) Cover with a towel; let rise another 15 minutes.
• At this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but I don't think it's necessary. Let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).
• Preheat oven to 375 degrees. Lightly brush the tops of the buns with egg white; lightly press a rosemary sprig onto the center of each bun. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.

SUPER QUICK WHOLE WHEAT BUNS

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.