Wheat Buns

These buns are so hearty and delicious. They are perfect for burgers, hot dogs, and sandwiches. It takes a little more time and planning to make your own buns, but the result is so worth it! Your house will smell amazing and these are without a doubt healthier than most store-bought buns.  Homemade buns really elevate your basic burger or hot dog into something much more special.


Yield: 12 large buns

1 1/2 Tbsp. yeast
2 Tbsp. honey
2 1/2 C. warm water
2 Tbsp. oil
2 C. wheat flour
4 C. all purpose flour, more for kneading
1 tsp. salt


In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, honey, and warm water. Let stand for five minutes. Mix in oil and then wheat flour. When combined, add in remaining flour and salt and then mix to incorporate. Turn the mixer to medium speed and knead the dough for about 5 minutes.  This dough will be soft, but if it is really sticky, you can add up to 1 C. more flour. Your dough is finished kneading when it is balled up on the dough hook. You should have some dough sticking to the bottom of the bowl.

When dough has finished kneading, lightly oil your hands and remove the dough to a lightly oiled large bowl. Cover with the bowl with plastic wrap and place in a warm spot to let double. This will  take 45 minutes to 1 hour.

When dough has doubled, sprinkle flour over the surface of the dough and punch down the dough using your fist. Knead the dough a few times and let rest for 5 minutes.

Line a sheet pan (cookie sheet) with parchment paper. Roll dough into 12 balls with well floured hands. Place them on the sheet pan and press down to flatten. If making hot dog buns instead, form dough into long, skinny logs. Flatten them as you would the burger buns. Place buns about 1 inch apart so that they will rise together. When you have all the formed buns on the pan, cover the pan with parchment or wax paper (plastic wrap will stick to the buns) and let rise in a warm spot until doubled. This will take about another hour.

While buns are rising, preheat the oven to 375. Remove the parchment or wax paper from the top of the buns and bake for about 20 minutes, or until light golden in color with golden brown bottoms. Remove baked buns to a cooling rack.

 

 

 

These buns are delicious when freshly baked, but are just as delicious 3 days after baking, which makes leftovers perfect for sandwich buns.