Previously I posted light brioche buns, and those are fabulous, but I also wanted to try a wheat version. This recipe turned out great - tasty and soft. When I make a recipe like this, I use a few buns and then put the rest in the freezer - individually wrapped in a large ziploc bag. Then I can just pull out what I need later on.
Whole Wheat Buns
adapted from Chocolate and Carrots
1/4 cup sugar
1/2 teaspoon salt
2 1/2 teaspoons dry active yeast
1 cup milk or almond milk
1 egg
4 tablespoons unsalted butter, softened
1 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
1 egg + 1 tablespoon water, for egg wash
wheat germ or sesame seeds (optional topping)
Set aside a large bowl that has been sprayed with cooking spray.
In a bowl, combine the sugar, salt and yeast. In a smaller bowl, microwave the milk for 15 second increments until it is about 100°F or feels like bath water.
Slowly whisk the milk in to the sugar, salt and yeast and stir until the yeast and sugar are basically dissolved (a couple of seconds). Add the egg, butter and 1 cup of the flour and stir until there are no clumps. Slowly add in the remaining 2 1/2 cups of flour until the dough is covered enough to start kneading with your flour covered hands. Knead for about 3 minutes.
Transfer the dough ball into the bowl that you set aside earlier. Cover with plastic wrap and let it rise in a warm place for 1 1/2 hours until it has doubled in size.
Punch the dough down, reshape into a ball, recover, and let it rise again for another 1 hour, until it has doubled in size again.
Preheat the oven to 425°F. Shape the dough into 8-10 balls (flatten slightly to form bun shape) and let them rise while the oven is preheating. In a small bowl, beat the egg and tablespoon of water. Brush the egg wash on the tops of the buns. Sprinkle with wheat germ or sesame seeds, if using.
Bake for about 10-12 minutes until the tops are golden brown. Remove buns from pan to a rack to cool.
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