Sunday, July 29, 2012

Wheat Buns

My assistant baker making her own rolls.  

Anyone who is on a dairy-free diet will tell you that finding hamburger or sandwich rolls that don't have some form of dairy in them can be tough.  The only rolls that I had found at the grocery stores near me that were safe were Dutch Country potato rolls, which don't get me wrong they are delicious.  The only problem is that we can't find them at all grocery stores and sometimes they can be expensive!

In an effort to pinch pennies I decided to go about researching how to make them myself.  The recipe that, now does not even resemble my recipe except for some of the instructions, are King Arthur Flour's Onion Buns.  To fit my needs of being dairy-free and nutrition wise I did a lot of changes.  But don't worry it worked out and has now become the bun of choice in my house.

Because I make a menu for the week's meals it just means that on either Saturday or Sunday I'll have to make enough buns for the week.  Next I think I'll start looking at hot dog rolls.  Italian sausage with peppers and onions are popular items in my house.  Well that will have to be another post!


1 1/2 cups lukewarm water
2 tbsp Spectrum Non-hydrogenated Vegetable Shortening
2 large eggs
2 cups (1 lb)* unbleached all-purpose flour
1 1/2 cups (12 oz)* wheat flour
1/4 cup granulated sugar
1 tsp dried thyme
1 tsp garlic powder

1 egg white with 1 tbsp water
sesame seeds, poppy seeds or whatever else you would like to top them with

1.  Combine all dough ingredients together.

 2.  Lightly dust counter with flour and knead dough for about 5 minutes making a soft, somewhat tacky dough.

Dough before kneading.  I put a little too much flour on the counter which you can see on the top of my ball of dough.

Dough after kneading.

 3.  Place dough in a lightly greased bowl large enough to let it increase at least double in size.  Make sure that you get oil on both sides of the dough.  Let the dough rise in a warm draft-free place for 70 minutes or until it has doubled in size.

 4.  Lightly grease counter and roll dough out into a 12" x 17" rectangle.  sprinkle the dough with thyme and garlic powder.

5.  Starting with the short end, for me you can see it is the bottom of the dough, roll the dough into a log, sealing the ends and side seam.

I know the side seam could be neater.
6.  Using kitchen shears, trust me you will want to do this it is easier than cutting with a knife, cut the log into 8 or so slices.  Place slices onto lightly greased baking sheet and press each slice down so they will be about 3".  Cover and let rise for 1 hour.

This is one of two baking sheets and I think I got 10 and a little one.

7.  When there are about 15-20 minutes left to rise preheat oven to 375*.  Brush buns with egg/water mixture and sprinkle on desired toppings.  Bake for 20 to 25 minutes or until buns are golden brown and soft when poked.

8.  Remove from oven and let cool on cooling rack and then wrap in plastic and store at room temperature.  Enjoy!

These are sooooo yummy!  The little one I noted is missing because MJ and I split it!


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