Tuesday, January 15, 2013

Sandwich Buns

Adapted from All Recipes

2 packages (4 1/2 teaspoons) instant dry yeast
1 3/4 cups warm water (110°F)
1/2 cup sugar (1 teaspoon separated)
1 teaspoon salt
1/4 cup butter or margarine, melted and cooled
1 beaten egg
2 1/4 cups whole wheat flour
2 1/2 cups all purpose flour
2 tablespoons butter or margarine, melted
sesame seeds

1. In a large bowl mix together yeast, warm water, and 1 teaspoon sugar. Let stand until foamy, about 10 minutes.
2. In a bowl of a stand mixer, stir together remaining sugar, salt, and whole wheat flour. Stir in melted butter, beaten egg, and yeast mixture.
3. Stir in all purpose flour, 1/2 cup at a time, until soft dough forms. Knead on low speed for 8 minutes or by hand, until smooth and elastic. Add more flour as needed.
4. Place dough into a greased bowl and cover tightly with plastic wrap. Let rise in a warm and draft-free place until doubled in bulk, about an hour. I put mine in the oven with just the oven light on.
5. Turn out dough onto lightly floured surface and punch down. Divide into 8 equal pieces, about 5 ounces in weight each. Shape into an oval/log shape and place onto a greased baking sheet.
6. Cut tops of each dough log and cover loosely with plastic wrap and let rise until tripled size (about 2 hours). Brush with melted butter or margarine and sprinkle with sesame seeds.
7. Bake buns at 350°F for 18-20 minutes or until browned on the bottom and hollow sounding when gently tapped. Transfer buns to a wire rack and let cool completely.

Makes 8.

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