Whole Wheat Mustard Buns

When my husband saw what I was making, his comment was “Good, now maybe we’ll have some good whole wheat buns!”  He’s right - I hadn’t found a whole wheat bun recipe I liked until this one. 

Talk about fast – using instant yeast, it took me less than 1 ½ hours from start to finish – about the time it takes to make batter-type rolls.  The dough was very easy to handle and shaped into buns easily.  I baked them on a jelly roll pan, using parchment paper.

Next time I may add a few caraway seeds to the dough.  This recipe from "Simply From Scratch" is probably my “new” sandwich bun recipe - they taste great and had a very nice texture.  

Whole Wheat Mustard Buns

  2 1/2 Cups  Bread Flour -- 11 1/4 oz

  1        Cup  Whole Wheat Flour -- 4 oz

  1        Tablespoon  Sugar

  1        Teaspoon  Salt

  1        Package  Instant Yeast -- 2 teaspoons

  1        Tablespoon  Salad Oil

  1        Tablespoon  Prepared Mustard

  1        Large  Egg

     1/2 Cup  Whole Milk -- 120-125°

     1/2 Cup  Water -- 120-125°

  1        Egg -- beaten

Combine dry ingredients in mixer bowl, except 1/2 cup bread flour.

Add mustard, oil and egg to mixture.  Add warm water and milk while mixing with paddle attachment.  Mix 2 minutes.

Add remaining flour gradually until dough pulls away from sides of bowl.  Change to dough hook and knead 6 minutes.

Let rest, covered, in warm place 10 minutes.

Grease large cookie sheet.  (I used parchment paper on a jelly roll pan).  Divide dough into 9 pieces (about 3 ounces each).  Shape each piece into a ball; place on cookie sheet.  Flatten slightly.

Let rise in warm place until doubled, 20 minutes.  Cover lightly with a sprayed sheet of waxed paper or a plastic cookie sheet cover.

Meanwhile preheat oven to 375°.  Carefully brush buns with beaten egg.  Bake at 375° for 20-25 minutes until golden brown.

Cool on wire rack. 
9 Buns

2011 Cost:  $1.37 or 16¢ per bun

Per Serving: 227 Calories; 4g Fat (15.9% calories from fat); 8g Protein; 39g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 282mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.