Whole Wheat Sub Buns Food

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.

WHOLE WHEAT SUB BUNS

Steps:

• Combine the yeast and 1 tablespoon of the sugar with 1/4 cup warn water. Let set for 5 minutes until it starts to bubble.
• Add the milk, eggs, oil and remaining sugar to a mixer bowl. Mix until combined. Add the yeast.
• Measure the flours and salt and add to the bowl. With a dough hook knead the dough until it comes together in a ball. If the dough is too sticky add another 1/4 cup of white flour. Usually at this point before I do I let the dough sit and rest for up to 5 minutes to allow the wheat flour to absorb all of the liquids. If the dough is still to sticky at this point add the additional flour.
• Continue to knead the dough for about 5 minutes until the dough is smooth and elastic. Cover dough and let raise until doubled. Punch down the dough and let raise again.
• Measure out the dough for either hamburger buns (1.6 oz) or sub buns (3 oz). Shape into desired shapes and place on a greased baking sheet. Cover and let raise until doubled.
• Brush with the egg wash and sprinkle with sesame seeds if using.
• Bake at 350 degrees, about 20 minutes if doing sub buns and about 15 - 18 minutes for hamburger buns.

WHOLE WHEAT ROLLS

Steps:

• Stir sugar in warm water in large bowl.
• Sprinkle yeast over top.
• Let stand 10 minutes.
• Stir to dissolve yeast.
• Beat in next 5 ingredients in order given.
• Beat on medium for about 2 minutes until smooth.
• Work in enough whole wheat flour until dough pulls away from sides of bowl.
• Turn out onto floured surface.
• Knead 8 to 10 minutes until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover with clean tea towel.
• Let stand in warm place until doubled in bulk, about 1 1/4 hours.
• Punch dough down.
• Cut off egg-sized pieces.
• Shape into buns.
• Place on greased baking sheet.
• Cover again with tea towel.
• Let rise until doubled, about 45 minutes.
• Bake in 350 oven for 15-20 minutes or until nicely browned.
• Makes 18 buns.

WHOLE WHEAT SANDWICH BUNS FOR BURGERS, HOT DOGS AND MORE

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.

WHOLE WHEAT LOW SODIUM PANINI BUNS

Steps:

• Makes 14 to 24 Sandwich Buns.
• * 1 cup plus 2-tablespoons no sodium or filtered water warmed to about 110°F (trace).
• * 1 cup reduced fat low sodium buttermilk warmed to about 100°F(130 mg).
• * 2 tablespoons vinegar (cider or white wine) (.30 mg).
• * 3 tablespoons extra virgin olive oil (trace).
• * 1 large egg (63 mg).
• * 2 cups white or pastry whole wheat flour* (12 mg).
• * 3 cups white best for bread flour (7.5 mg).
• * ¼ cup potato flour (15.5 mg).
• * 4 level tablespoons Splenda or granulated sugar*** (trace).
• * ¼ teaspoon ascorbic acid (trace).
• * 2 tablespoons granular lecithin (trace).
• * ½ teaspoon granulated onion powder (.648 mg).
• * 4 ½ teaspoons bread machine yeast (9 mg)
• Baste With.
• * ½ egg white**** (used portion) (27.4 mg).
• * ¼ teaspoon filtered or no sodium water (trace)
• Place ingredients into bread machine in order listed or in order your manufacturer calls for. Set for dough.
• Check while kneading to make sure there is enough liquid. (Some whole wheat flour will require more some might require less.) If after five minutes or so the dough appears to need liquid, add water at one-tablespoon at a time. If it's sticky, add about one or two tablespoons of flour but no more.
• Warm oven or ovens to about 100°F just before bread is ready to shape and let rise after taking out of machine.
• Whisk the egg white in a small bowl with the water and set aside for basting shaped buns.
• Remove dough from bread machine pan and roll out onto lightly floured board. Cut in half.
• We are going to make buns here, any shape you prefer. Large buns will come out to about 14 and standard size buns will make as many as 24 with this recipe. We freeze most of them and use them for future lunches.**.
• Press down on dough until it's about ¾" thick and spread out to about 6" by about 14 to 16". Slice the dough down the center lengthwise and then cut each section evenly to make buns. They should double in size when rising. Place buns on lightly oiled cooking sheet. Using a basting brush, baste the tops and sides with the egg white mixture. With a sharp knife, make a slice down the middle lengthwise about an 1/8" deep. Prepare the second half of the dough with another cooking sheet.
• If you have just one oven then let one of these rise in the oven and the other rise in a warm spot in your house, each covered with lightly oiled wax paper. If you have a double-oven, let each rise separately in an oven.
• After about 45 minutes to an hour, remove the wax paper cover on the buns in the oven without moving the buns. Turn the oven on to 375°F Bake for about 12 to 20 minutes or until golden brown. They will brown nicely. (If you have a double oven, bake both at the same time.).
• Remove and cool on a rack.
• For the second batch that rose outside the oven, bake for about 10 to 15 minutes or until golden brown. These will brown more quickly. (If you let both batches rise outside the oven, then follow cooking time here for each.).
• Cool on rack.
• Great for panini sandwiches.
• *We use Bob's Red Mill Organic White Whole Wheat.
• **If you want to cut the recipe in half then you can cut all ingredients in half except the yeast (half a recipe would need 2 ½ teaspoons yeast) and the egg. Use only 1/2-cup of water, ½ cup buttermilk and a full egg.
• ***If you use Splenda instead of sugar calories will drop between 6 and 14 per bun depending on whether you make 24 or 14.
• ****You'll end up using only about half an egg white. Data is figured based on that.