Whole Wheat Sandwich Buns Recipes

HONEY WHEAT SANDWICH ROLLS

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

WHOLE WHEAT SANDWICH BUNS FOR BURGERS, HOT DOGS AND MORE

Steps:

• Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
• In a small bowl, dissolve honey into warm milk.
• Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
• After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
• Using the the dough hook on your electric mixer, knead on the second speed level.
• After about 5 minutes of kneading, check to see if the dough consistency is correct (having come together into a smooth ball) add water if too dry, or flour if too wet, a little bit at a time until the correct consistency is reached.
• Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
• Turn the dough out into a greased mixing bowl in a warm, draft-free area and allow to rest, covered with a towel, for 10-15 minutes.
• Sprinkle a flat baking sheet with coarse cornmeal.
• Divide dough into 8-10 pieces and roll out and form into desired shapes, tucking the seam beneath it and place the pieces onto the baking sheet.
• Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
• Allow the buns to rise for 20-25 minutes then empty the pan with the water and add more boiling water to it and put it back in the oven.
• Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
• Take the dough out and set in a draft free area and raise your oven temperature ot 350°F While oven is heating brush buns with beaten egg and sprinkle tops with your choice of seed (optional).
• When the oven is heated, bake the buns for about 20 minutes or until golden brown.

SUPER QUICK WHOLE WHEAT BUNS

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.

WHOLE WHEAT BUNS (BREAD MACHINE)

Steps:

• Place all ingredients in your bread machine pan in order above. Select dough setting and press start.
• When dough has risen, the machine will beep to signal the end of the dough cycle. Remove from bread pan and turn out dough onto floured surface. Shape dough into 12 balls or cut dough into 12 pieces and shape into 12 pieces.
• Place balls approximately 2-3 inches apart onto greased baking sheet. Flatten balls for hamburger bun shape. Cover and let rise in warm oven 10-15 minutes until almost doubled.
• Preheat oven to 400 degrees and bake 10-12 minutes until golden brown. Remove from oven and cool on racks. Split horizontally for use. These freeze well too.

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

Steps:

• In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
• NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
• Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
• NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
• On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
• Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
• Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
• Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
• Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
• Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
• Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
• Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
• Preheat the oven to 375°F (190°C).
• Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
• Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
• Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
• Enjoy!

WHOLE WHEAT SANDWICH BUNS

Steps:

• 1. Whisk together the flours in bowl of stand mixer. In another bowl, combine water, oil, honey and salt. Dump the wet ingredients into the dry along with the 3 eggs. Beat for 3 min. on med-high speed. With the mixer running (low) and using a dough hook, gradually add the remaining flour to make a soft dough. Knead in mixer for 2 min.
• 2. Form in a ball, oil entire surface and place back in bowl, covered for 15 min.
• 3. Divide dough into 4ths and form 6 balls out of each 4th. Press each dough ball into about a 3 1/2 in circle and place on oiled baking sheet. Cover, let rise about 30 min.
• 4. Bake in preheated 375F oven for about 15 min.
• 5. **To make without a stand mixer, beat with wooden spoon, stir in remaining flour, turn out onto floured board and knead til smooth and elastic, about 10 min.

WHOLE WHEAT LOW SODIUM PANINI BUNS

Steps:

• Makes 14 to 24 Sandwich Buns.
• * 1 cup plus 2-tablespoons no sodium or filtered water warmed to about 110°F (trace).
• * 1 cup reduced fat low sodium buttermilk warmed to about 100°F(130 mg).
• * 2 tablespoons vinegar (cider or white wine) (.30 mg).
• * 3 tablespoons extra virgin olive oil (trace).
• * 1 large egg (63 mg).
• * 2 cups white or pastry whole wheat flour* (12 mg).
• * 3 cups white best for bread flour (7.5 mg).
• * ¼ cup potato flour (15.5 mg).
• * 4 level tablespoons Splenda or granulated sugar*** (trace).
• * ¼ teaspoon ascorbic acid (trace).
• * 2 tablespoons granular lecithin (trace).
• * ½ teaspoon granulated onion powder (.648 mg).
• * 4 ½ teaspoons bread machine yeast (9 mg)
• Baste With.
• * ½ egg white**** (used portion) (27.4 mg).
• * ¼ teaspoon filtered or no sodium water (trace)
• Place ingredients into bread machine in order listed or in order your manufacturer calls for. Set for dough.
• Check while kneading to make sure there is enough liquid. (Some whole wheat flour will require more some might require less.) If after five minutes or so the dough appears to need liquid, add water at one-tablespoon at a time. If it's sticky, add about one or two tablespoons of flour but no more.
• Warm oven or ovens to about 100°F just before bread is ready to shape and let rise after taking out of machine.
• Whisk the egg white in a small bowl with the water and set aside for basting shaped buns.
• Remove dough from bread machine pan and roll out onto lightly floured board. Cut in half.
• We are going to make buns here, any shape you prefer. Large buns will come out to about 14 and standard size buns will make as many as 24 with this recipe. We freeze most of them and use them for future lunches.**.
• Press down on dough until it's about ¾" thick and spread out to about 6" by about 14 to 16". Slice the dough down the center lengthwise and then cut each section evenly to make buns. They should double in size when rising. Place buns on lightly oiled cooking sheet. Using a basting brush, baste the tops and sides with the egg white mixture. With a sharp knife, make a slice down the middle lengthwise about an 1/8" deep. Prepare the second half of the dough with another cooking sheet.
• If you have just one oven then let one of these rise in the oven and the other rise in a warm spot in your house, each covered with lightly oiled wax paper. If you have a double-oven, let each rise separately in an oven.
• After about 45 minutes to an hour, remove the wax paper cover on the buns in the oven without moving the buns. Turn the oven on to 375°F Bake for about 12 to 20 minutes or until golden brown. They will brown nicely. (If you have a double oven, bake both at the same time.).
• Remove and cool on a rack.
• For the second batch that rose outside the oven, bake for about 10 to 15 minutes or until golden brown. These will brown more quickly. (If you let both batches rise outside the oven, then follow cooking time here for each.).
• Cool on rack.
• Great for panini sandwiches.
• *We use Bob's Red Mill Organic White Whole Wheat.
• **If you want to cut the recipe in half then you can cut all ingredients in half except the yeast (half a recipe would need 2 ½ teaspoons yeast) and the egg. Use only 1/2-cup of water, ½ cup buttermilk and a full egg.
• ***If you use Splenda instead of sugar calories will drop between 6 and 14 per bun depending on whether you make 24 or 14.
• ****You'll end up using only about half an egg white. Data is figured based on that.