SUPER QUICK WHOLE WHEAT BUNS
These are so quick to throw together. I like to make these when I want a yeast roll but don't have the time to wait for it to rise twice. My mom made these when I was growing up and they were very soft. I loved to make peanut butter sandwiches with them. Store in plastic bag or covered container to keep soft.
Provided by Delish
Categories Yeast Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
WHOLE WHEAT SANDWICH BUNS FOR BURGERS, HOT DOGS AND MORE
Perfect for making the buns for your favorite sandwiches a little more healthy while still remaining delicious!
Provided by PalatablePastime
Categories Yeast Breads
Time 1h20m
Yield 8-10 buns
Number Of Ingredients 9
Steps:
- Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
- In a small bowl, dissolve honey into warm milk.
- Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
- After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
- Using the the dough hook on your electric mixer, knead on the second speed level.
- After about 5 minutes of kneading, check to see if the dough consistency is correct (having come together into a smooth ball) add water if too dry, or flour if too wet, a little bit at a time until the correct consistency is reached.
- Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
- Turn the dough out into a greased mixing bowl in a warm, draft-free area and allow to rest, covered with a towel, for 10-15 minutes.
- Sprinkle a flat baking sheet with coarse cornmeal.
- Divide dough into 8-10 pieces and roll out and form into desired shapes, tucking the seam beneath it and place the pieces onto the baking sheet.
- Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
- Allow the buns to rise for 20-25 minutes then empty the pan with the water and add more boiling water to it and put it back in the oven.
- Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
- Take the dough out and set in a draft free area and raise your oven temperature ot 350°F While oven is heating brush buns with beaten egg and sprinkle tops with your choice of seed (optional).
- When the oven is heated, bake the buns for about 20 minutes or until golden brown.
HONEY WHEAT SANDWICH ROLLS
Hearty and tasty country style sandwich rolls. Honey, whole wheat and just a little bit of butter. They freeze well too!
Provided by SEEFREE
Categories Bread 100+ Bread Machine Recipes
Time 2h45m
Yield 14
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
- When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 29.5 g, Cholesterol 23.8 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 163.2 mg, Sugar 6.1 g
WHOLE WHEAT CIABATTA BREAD ROLLS OR LOAVES
This recipe is very similar to my bread roll recipe (http://www.food.com/recipe/easy-crusty-bread-rolls-447320). I have increased the amount of whole wheat flour and substituted water for the buttermilk. The result is definitely yummy!
Provided by lwunder
Categories Breads
Time 1h20m
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 6
Steps:
- Weigh out dry ingredients in your mixing bowl.
- And water.
- Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
- Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
- Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
- Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
- Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
- Using a bench knife or scraper, gently form the dough into four long flat loaves. Try not to work the dough to much. If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
- Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
- Cover** and let rise for 45 minutes.
- After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls). ***.
- Place the rolls/loaves in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
- Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
- Cool on wire racks and enjoy!
- *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
- Read more: http://www.food.com/recipe/easy-crusty-bread-rolls-447320#ixzz1dmJ4t9Av.
Nutrition Facts : Calories 187.1, Fat 0.7, SaturatedFat 0.1, Sodium 183.8, Carbohydrate 39.3, Fiber 2.5, Sugar 0.5, Protein 5.8
THIN SANDWICH BUNS
I've tried to make a low calorie homemade bread for years. When they came out with thin buns, it inspired this recipe. One sandwich bun is 1 Weight Watcher point. TIPS: You'll need a 4" biscuit or cookie cutter for these to be consistent. The vital wheat gluten improves the texture and rise, but you don't have to use it. Just add 2 more tablespoons of flour if you omit it. And white flour will work just fine if you don't want whole wheat. Just add more flour in place of the extra bran called for in the recipe. Of course, the nutritional info will be different. Enjoy! Kathie
Provided by katho
Categories Yeast Breads
Time 1h42m
Yield 16 buns, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge.
- Let rise 30 - 45 minutes.
- Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky.
- Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now.
- Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise). Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns.
- Preheat oven to 350 degrees. Let the buns rise until double in bulk, about 30-45 minutes.
- Bake in a preheated 350 degree oven 12-15 minutes until golden brown. Don't overbake. Cool the buns and then cut them in half for sandwich buns.
- Edit Note: Since I first started making these I've made 2 changes. One is that I make them in muffin top pans sprayed with Pam. No cutting involved.
- The other thing is that I use oat fiber instead of the wheat bran. I ordered oat fiber online. It is NOT the same as oat bran and is in many things these days, so I decided to try it instead of wheat bran. It is very high fiber, few calories, and pleasant tasting. Just use in moderation. In this recipe I use only 1/4 cup. It is 5 calories and 26 grams of fiber for the 1/4 cup. Also, it is more mild tasting than the wheat bran.
- Each bun has 108 Calories; 1g Fat; 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.
HONEY WHEAT SANDWICH ROLLS
Honey, whole wheat and just a little bit of butter are just a few ingredients that make up these tasty country style sandwich rolls. They freeze well too!
Provided by KimmieOH
Categories Breads
Time 3h15m
Yield 14 Rolls
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
- When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter.
- Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
- Meanwhile, preheat oven to 350 degrees. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
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