Sunday, January 13, 2013

Multi Grain Buns

  Our house smells so good when I'm  baking bread.  There is nothing like  putting your 
hands in yeast raised dough, kneading it until it is smooth and watching it rise
so nice and fluffy.  Then once again putting your hands
on the warm,  fluffy dough and shaping it to the size of bun 
you like.  So meditative, good workout for the arms too.
Today I made buns - the family loves breakfast sandwiches, veggie  burgers,
 pizza buns and just vegetable sandwiches in a bun.  This 
recipe is so easy and quick - you will be making them a lot.
 They freeze so very well.


MULTI GRAIN BREAD BUNS

The freshly baked buns

Buns are shaped and ready  to rise.


After the one hour rise


Buns, buns, buns, beautiful buns


Burger style buns or....

 this recipe can be made into Submarine or Hot dog style buns .
No more buying these from the grocery store  - and I know the
ingredients in them.
 
 
 

Multi Grain Buns Recipe

Ingredients
  2 eggs
1/2 cup melted butter (warm)
                                                   3 cups warm water (part milk, if you like) 
                                               ( I use evaporated milk (2 cups) and the rest water
                                                                        2 tsp salt
                                                                     2 Tbsp sugar
                                              2 Tbsp instant yeast (I used Bread Machine Yeast)
                                         7 - 8 cups flour - mix of (unbleached) white and multi grain
                                                         or whole wheat *see note at bottom

Method:
  Beat eggs and add in warm (not hot) melted butter and liquids.
Add salt and sugar. Do not forget the salt.
Add 2 cups flour and instant yeast.
At about this point, if you are using a stand mixer, switch to the dough hook attachment.
Continue adding flour, one cup at a time, waiting after each until well incorporated.
Turn into large mixing bowl and continue working it with oiled hand if needed. Ready dough should be easily shaped into a ball and feel like a baby's bottom.
Cover with a tea towel and plastic bag.
Rise one hour on kitchen counter.
Pinching off a large handful at a time, form buns by pinching off a small egg-sized ball. The pinching action in not unlike making a fist, but using only your forefinger and thumb. I am right handed, but use my left hand. (The right hand is there to help along to push or catch.) Place on greased cookie sheets. Do not worry if these do not look perfect. Leaving an inch or two between them will give room for spreading. Once you have a sheet full, you can take each bun and lightly squeeze it through your thumb and forefinger once more, pushing with the other hand underneath. They will round out nicely and more so as they rise and bake. If you like, you can cut a small slit, using a serrated knife, on the top of each bun. 
Placing them close together will make them into pull-apart-rolls.
Cover again with tea towel and plastic. Rise one hour.
Preheat oven to 400F and bake18-20 minutes. Remove from pans and cool on wire racks.
Yields 3 dozen - freeze once cooled - on same day to keep fresh. 
PS ~ if you cannot get multi grain flour where you live, simply mix 2 1/2 cups whole wheat with a cup of rolled oats.