The Food Issue
2015
Grains
West
36
Whole-Wheat
Dinner Buns
The combination of the whole-wheat and
all-purpose flour makes these buns both
nutty and fluffy.
Ingredients
2½ tsp (12 mL)
(1 pkg) instant (quick-rise) yeast
¼ cup (60 mL)
granulated sugar
1 ½ cups (375 mL)
warm water
(about 40°C/100°F)
1
large egg
¼ cup (60 mL)
canola oil
1 tsp (5 mL)
salt
2 cups (500 mL)
all-purpose flour, divided
2 ½ cups (625 mL)
100% whole-wheat flour
Instructions
In a large bowl, gently stir yeast, sugar
and water. Allow to sit until yeast
dissolves and mixture is slightly frothy,
about 10 minutes.
In a small bowl beat the egg, canola oil
and salt. Stir into the yeast mixture. Add
1 ½ cups (375 mL) of the all-purpose flour
and all of the whole-wheat flour. Mix well
until the flour is combined.
Turn onto a floured work surface. Dough
will be slightly sticky. Gradually knead
in the last ½ cup (125 mL) of all-purpose
flour and knead until dough feels elastic
and smooth, about 5 minutes. Divide into
12 balls by forming dough into a large
ball and pinching it in 2 using your thumb
and index finger; pinch each half into 2
again and then each quarter into 3. Roll
into loose, smooth balls.
Place balls into a greased 9 inch × 13 inch
(23 cm × 33 cm) pan. Cover with a clean
tea towel, place in an area free of drafts,
and let rise for 1 ½ hours.
Preheat oven to 350°F (180°C) before
placing buns in to bake.
Bake for 20 to 25 minutes, until tops
are golden brown and the buns sound
slightly hollow when tapped. Turn the
buns out onto a cooling rack.
Makes 12 buns.
Nutritional Information (per bun):
Calories:
226
Protein:
6 g
Carbohydrate:
38 g
Fibre:
3 g
Sugars:
4 g
Fat:
6 g
Saturated Fat:
0.5 g
Trans Fat:
0 g
Cholesterol:
16 mg
Sodium:
205 mg
Potassium:
129 mg
