Recipes

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.

recipe_wholewheatdinnerbuns

Nutritional Information (per bun)

Calories: 226
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

Ingredients

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


Instructions

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.