soft whole wheat buns

Soft Wholewheat Buns

These buns are really soft and stay soft for the next 2 days too. They are not made entirely with whole wheat. I made 2 larger buns for burgers and divided the rest into smaller rolls.

Soft whole wheat buns (adapted from Kitchen Corner)

  • 200 grams bread flour (I used Casarine flour)
  • 100 grams whole wheat flour
  • 3 grams instant yeast
  • 20 grams sugar
  • 6 grams salt
  • 240 ml milk
  • 12 grams butter
  • 1 beaten egg for glazing
  1. Place everything, except butter, in the mixing bowl.
  2. Knead until a dough forms. This takes about 2-3 minutes.
  3. Add in butter. Knead until window pane stage.
  4. Shape dough into a ball and place in a lightly greased bowl. Cover with cling wrap and leave to proof for an hour.
  5. Lightly punch down to remove gas. Divide dough into 2 x 70 grams and the rest of the dough into 9 pieces.
  6. Shape into balls and place on a baking tray lined with greaseproof parchment paper.
  7. Proof dough for 1 hour.
  8. 15 minutes before proofing time is up, preheat oven to 180 C.
  9. Glaze the top of the buns with egg. Bake for 12 minutes until golden brown.
  10. Cool completely on a rack before storing in an airtight container.

I like this recipe since it does not use a pre-ferment but still produces buns that are soft.

Egg Omelette with Mushrooms and Cheese

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