Whole Wheat Buttermilk Sandwich Buns
Fluffy homemade whole wheat buns with sesame seeds on top (can be made with white flour also)
1/2 cup warm water
1 cup buttermilk, warmed*
2 teaspoons salt
1 tablespoon oil or butter
1 tablespoon honey
1/4 cup dough conditioner**, optional
3 3/4 to 4 1/4 cups whole wheat bread flour
1 tablespoon dry yeast
Egg wash ingredients:
1 egg white
1 teaspoon water
Sesame seeds, for sprinkling
1. Combine water, buttermilk, honey, salt, egg, and oil in large mixing bowl. Stir to mix.
2. Add the dough conditioner, 3 cups of the flour and the tablespoon of yeast to bowl and mix. Continue mixing and add more flour as needed, until a thick dough starts to form. Knead with clean hands, adding more flour as needed until dough is smooth (should take about 4 1/4 cups of whole wheat flour).
3. Place dough in a large bowl with a little oil in the bottom; turn dough to grease all sides. Cover the dough with a clean towel and let rest for 20 minutes, OR, let rise in a warm place until doubled and then gently deflate.
***See additional notes for making this even easier using a stand mixer or bread machine!
4. Grease a 10x15-inch baking sheet. On a lightly-floured surface, divide dough into 12 equal pieces. Form each piece into a flat 3-inch circle/disc. Place evenly on baking sheet. Lightly grease tops. Cover and allow to rise in a warm place until nearly doubled.
5. Perheat oven to 400 degrees. Lightly beat the egg white with 1 teaspoon of water. Gently brush tops of buns with the beaten egg white mixture and sprinkle with sesame seeds if desired.
6. Bake for 15-20 minutes, until done. Check after 12-14 minutes; if tops are getting too browned, lay a sheet of foil lightly on top to prevent excess browning.
7. Remove buns from baking sheet and allow to cool on a wire rack, covered with a clean cloth. You can slice the buns after they've cooled slightly, or, allow to cool completely before slicing. Serve warm or cold with your favorite sandwich fillings! :)
Leftover buns can be frozen, tightly sealed in a Ziplock bag. Thaw before using (only takes 30-60 minutes in a bag on the counter). I like to slice the buns before freezing, but you can freeze before or after slicing, whichever you prefer. :)
These buns can easily be made in a Kaiser roll shape! I give instructions for that in this video:
A delicious grilled salmon sandwich! :)
*Make a buttermilk substitute by placing a tablespoon of lemon juice in a measuring cup; add enough milk to measure 1 cup, and let rest for 5 minutes.
Instead of warming the buttermilk in a separate dish, I just heat 1/2 cup of water to near-boiling and then combine with the buttermilk. The end result is warm buttermilk AND water, and a whole lot easier! Just be sure you haven't added yeast yet, since adding boiling water to the yeast will kill it.
**You can use a store-bought dough enhancer mixture, or make your own mixture using our homemade dough enhancer recipe. Or, in place of the "1/4 cup dough conditioners" listed in this recipe, add 3 tablespoons vital wheat gluten, a sprinkling of ground ginger, a pinch of citric acid, and a teaspoon of lecithin granules. If you have just one or two of those ingredients, just add whichever ones you have! :)
Dough enhancers will make the buns softer and less crumbly. The dough will be more elastic and this will produce excellent buns! Read more about why we use dough conditioners here.
***If you have a stand mixer with a dough hook, you can make this dough in your mixer. Follow the steps above, adding the ingredients to your mixer and allow to knead, adding more flour as needed.
If you have a bread machine, you can use the "DOUGH" cycle on your machine. Add ingredients in the order listed on the recipe and start the bread machine. Watch and add more flour if needed, to make a smooth dough. You can stop the dough cycle half-way through, take out your dough, and continue with the recipe. Or, you can allow the dough to rise in the machine and continue with the recipe when the cycle is finished.
Served with Mexican Black Bean Burgers
35 minutes (15 minutes if using a mixer or bread machine) + rising time
This recipe is from Donna, and it is SO good! :) I changed it to be 100% whole wheat flour (the instructions and photos are my own, as always). Be sure to check out her original recipe on her blog and see what hers look like, too! :)
These homemade sandwich buns are great! They're very easy, especially with a mixer or bread machine. (Don't let my detailed instructions dissuade you from trying them!) So very tasty, healthy, and a whole lot cheaper than buns of an equivalent quality from the store! They freeze well, too, so it's easy to have some ready for last-minute meals!
A delicious grilled salmon sandwich!