Whole-Wheat Dinner Buns
The combination of the whole wheat and all purpose flour makes these buns both nutty and fluffy. Best served fresh out of the oven.
Nutritional Information (per bun)
Protein: 6 g
Carbohydrate: 38 g
Fibre: 3 g
Sugars: 4 g
Fat: 6 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 16 mg
Sodium: 205 mg
Potassium: 129 mg
2 ½ tsp (12 mL) (1 pkg) instant (quick rise) yeast
¼ cup (60 mL) granulated sugar
1 ½ cups (375 mL) warm water (about 40°C/100°F)
1 large egg
¼ cup (60 mL) canola oil
1 tsp (5 mL) salt
2 cups (500 mL) all-purpose, divided
2 ½ cups (625 mL) 100% whole wheat flour
In a large bowl, gently stir yeast, sugar and water. Allow to sit until yeast dissolves and mixture is slightly frothy, about 10 minutes.
In a small bowl beat the egg, canola oil and salt. Stir into the yeast mixture. Add 1 ½ cups (375 mL) of the all-purpose flour and all of the whole wheat flour. Mix well until the flour is combined.
Turn onto a floured work surface. Dough will be slightly sticky. Gradually knead in the last ½ cup (125 mL) of all-purpose flour and knead until dough feels elastic and smooth about 5 minutes. Divide into 12 balls by forming dough into a large ball and pinching it in two using your thumb and index finger; pinch each half into two again and then each quarter into three. Roll into loose, smooth balls.
Place balls into a greased 9x13 inch (23cm × 33cm) pan. Cover with a clean tea towel, place in an area free of drafts, and let rise for 1 ½ hours. Preheat oven to 350’F (180’C) before placing buns in to bake.
Bake for 20-25 minutes, until tops are golden brown and when tapped the buns sound slightly hollow. Turn the buns out onto a cooling rack.
Makes 12 buns.