Basic whole wheat buns recipe
Whole wheat buns recipe
There’s something almost magical about the aroma of freshly baked buns wafting through the house, isn’t there? It’s like a warm hug from the past, where simplicity, love, and the joy of homemaking reign supreme.
Salam! I’m Ekra, and I’m thrilled to welcome you to my cozy corner of the internet, Mama Makes Home. Here, I pour my heart into sharing not just nutrient-dense, homemade recipes but also snippets from our homeschooling journey.
Today, I’m excited to share a recipe that’s near and dear to my heart: Basic Whole Wheat Buns! It’s simple, it’s versatile, and it’s become a staple in our home. If you’re just starting on your baking adventure, this is the perfect recipe to learn first. Trust me, once you try it, you’ll fall in love!
This week, our homeschooling adventure took us into the kitchen for a baking class. My daughters and I made these delightful buns together—a hands-on, heartwarming experience that I cherish. I pre-measured and prepped the ingredients, then guided the girls through each step. Watching my elder daughter encourage her little sister to take the lead was such a sweet moment; it warmed my heart to see her nurturing spirit shine through.
We kick off this activity early in the morning, so by midday, the buns are ready for a well-deserved snack. And let me tell you, there’s nothing quite like the joy on my kids’ faces when they bite into something they’ve made with their own hands.
Whether you’re baking with little ones or just for yourself, these buns are sure to bring a bit of that old-fashioned magic into your home. Enjoy the process, savor the outcome, and as always, I’m here to share this journey with you.
Basic whole wheat buns Recipe
Course: SidesDifficulty: Medium6
servings2
hours45
minutes15
minutes3
hoursIngredients
3 1/2 cups of whole wheat flour (Plus extra for dusting)
1 packet (2 1/4 tsp) of active dry yeast
1 cup warm milk (43°C is perfect)
1/4 cup unsalted butter (softened)
1/4 cup sugar
1 teaspoon salt
1 egg (room temperature) + 1 egg for egg wash
Directions
- Proof the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This is the yeast waking up and preparing to do its magical work.
- Mix the Dough: Next, add the egg and salt to the yeast mixture and beat well. Then add the flour and mix until it all comes together into a sticky dough.
- Rest the Dough: Let the dough rest for 15 minutes.
- Knead with Love: Turn the dough out onto a floured surface, add the softened butter, and knead it with your hands for about 8-10 minutes, or until it’s smooth and elastic and passes the window-pane test. The buns will turn out best if the dough is kneaded well, so don’t hasten this step. Take your time to make a well-kneaded dough.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean, wet cloth, and let it rise in a warm place for about 1.5 – 2 hours, or until it has doubled in size. I put it in my oven with just the oven lamp on.
- Shape the Buns: Punch down the dough to release the air, then divide it into 12 equal portions. Shape each portion into a smooth ball and place them on a greased baking sheet or 9 x 13 baking pan (I use a glass oven dish), leaving a bit of space between each one.
- Second Rise: Cover the buns with a wet cloth and let them rise again for about 30-45 minutes, until they’ve puffed up nicely.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the tops of the buns with an egg wash and sprinkle seeds of choice before putting them in the oven.
- Bake to Perfection: Bake the buns for 15-18 minutes. Once the buns are done, I turn on the broiler flame on low for just 2 minutes to get the tops browned. For an extra touch of love, brush them with melted butter as soon as they come out of the oven.
- Cool and Serve: Let the buns cool slightly before serving. They’re perfect as they are, but I love slathering them with butter or homemade cream cheese.
Alright friends, I hope you enjoyed this basic buns recipe made with 100% whole wheat. If you make this, which I wish you do soon, please let me know in the comments about how it goes!
Yummmy