"HOMEMADE BUNS
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2 cup whole wheat flour
1 Tablespoon instant (quick rise) yeast
4 Tablespoons sugar OR 3 Tablespoons liquid honey
3 Tablespoons canola oil
1/2 teaspoon salt
1 large egg
1 1/2 cups warm water (not hot)
2 to 3 cups all purpose flour (or combo of all purpose and whole wheat)
Combine the whole wheat flour and yeast in a small bowl. In a large bowl combine the sugar/honey, oil, salt and egg till lightly beaten. Add water and stir until frothy. Slowly mix in the flour and yeast mixture. Gradually add the all purpose flour and mix well. As the dough becomes stiffer, knead with your hands so you can get a feel for the dough and know when it is no longer sticky. You will add about 2-3 cups in total.
Cover the dough with a tea towel and let rise for an hour or until double in size (Note; the more whole wheat flour you use the longer it will take to rise.)
Grease two large baking sheets. Punch down the dough and shape into about 30 buns. Place on baking sheets and cover, Let rise for about one hour or until double in size. Bake in 350F oven for about 15 to 20 minutes or until golden brown. Let cool on wire racks. Freezes well.
Variation #1 "Cheese and Onion"
2 cups grated medium cheddar cheese
2 Tablespoons dried onion flakes
2 Tablespoons onion soup mix
Combine ingredients well with 1 cup of the all purpose flour. Add to the flour/yeast/liquid mixture and proceed as above.
Variation #2 "Hot Cross Buns"
1/4 teaspoon cloves
1/4 teaspoon all spice
1 1/2 teaspoon cinnamon
1/2 cup red glaceed cherries (washed, dried and halved)
3/4 cups raisins (washed and dried)
1 Tablespoon fresh lemon zest
1 Tablespoon fresh lemon zest
Combine ingredients well with 1 cup of the all purpose flour. Add to the flour/yeast/liquid mixture and proceed as above.
Enjoy!
dn
2 comments:
Omigosh, these all sound so good. Now clearly, I've been ignorant - I thought hot cross buns were iced. lol Thanks for the recipes!
You are NOT ignorant my dear friend! Most of the time they are iced and you can easily do that by mixing icing sugar (confectioners sugar) with a bit of water to amke a thin paste. I however, choose not to ice them as they are sweet enough without and also freeze better without. If I put anything at all on them, it is a little bit of margerine on each half and then a thin slice of medium cheddar. YUM! Drop me an email if you try any of the variations - I'd like to know what you think!
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