I think that there are few things in this world that smell better than baking bread. Specifically, yeast bread… But yeast dough takes so long to make. Right? There’s the rising, and punching, and kneading, and rising…
If you’ve ever wished that you had a little more time to make rolls for dinner, then this recipe is for you. Although it does require kneading (sorry), there’s no punching and only 1 rise (30 minutes)… The result is a soft and delicious bun in less then an hour.
I probably took about a million pictures of these before I decided that no matter what I did, they were still going to look like buns… Any tips or tricks, out there, for sexy looking buns?
Whole Wheat Buns
1 tbsp Quick Rise Yeast
1 cup Warm Water (like a warm bath)
1/3 cup Canola Oil
2 tbsp Agave Nectar
1 tsp Apple Cider Vinegar
1/2 tsp Salt
2 cups Whole Wheat Flour
1 – 1 1/2 cups All-Purpose Flour
Prepare baking sheets.
Dissolve the yeast in the water, in a large bowl. Stir in oil, agave nectar, vinegar, and salt. Add whole wheat flour, one cup at a time, stirring until well incorporated. Add one cup of all-purpose flour, stirring until to stiff to do so, finish incorporating flour by kneading in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes). Immediately, divide into 12 pieces and shape into balls.
Place balls 3 inches apart on baking sheets, cover and let rise for 30 minutes. When buns are rising, preheat oven to 425°F.
When buns have finished rising, bake for 8-12 minutes, until golden brown. Transfer to wire racks to cool.