They are the softest buns on the planet. For real. And they’re made with 100% whole wheat flour, almond milk, and honey!
And they’re very simple to make. Here they are at the beginning of their life in the bread machine.
They make great sandwiches.
Fantastic even. This bun is sporting some BBQ shredded chicken. Such a good model this bun is.
You can use a biscuit cutter to cut the shape of the buns. Or you can do like I did, and use an empty (and clean!) tuna can. Fancy is not necessary for these buns!
Please excuse the two rolls in the back…the hubs thought it would be fun to poke them. Men! Don’t they know that poking just risen bread is bad?! Luckily I saved the remaining rolls before the finger got to them.
Oh, you could also just make a loaf of bread, if you really want. Yeah, this recipe also makes some pretty great bread (ahem … hubby poked this one too, before I could stop him! Gotta love him, crazy man that he is!)
Alright people, go get your buns ready! *snicker*
Adapted from All Recipes
- 1 1/4 cups almond milk, warmed slightly in the microwave
- 1 egg, beaten
- 2 TBSP unsalted butter, softened
- 1/4 cup honey
- 3/4 tsp sea salt
- 2 cups white whole wheat flour
- 2 1/4 cups whole wheat flour
- 1 1/2 tsp bread machine yeast
- 2 TBSP vital wheat gluten (this helps make the bread more light & airy)
- 2 TBSP unsalted butter, melted, to brush on top of buns
- In a bowl, mix together white whole wheat flour, whole wheat flour, and gluten.
- Place ingredients into bread machine in order directed. Put the softened butter & sea salt with the wet ingredients. Set machine to the dough cycle and press start.
- When the bread machine has finished the dough, turn it onto a lightly floured surface. Roll out to 3/4″ thick with rolling pin and cut rolls with a biscuit cutter. Once the first rolls have been cut, roll dough back into a ball and flatten again with a rolling pin & continue cutting rolls until all dough is used.
- Place on a cookie sheet lined with parchment paper and let the rolls rise in a warm place for 1 hour or until nearly doubled in size. (I put mine in the oven with the light on & left them for 1 1/2 hours while I prepared the rest of dinner).
- Preheat oven to 350°. Bake for 10-15 minutes, until rolls are browned to your liking. When rolls have finished baking, brush with melted butter if desired (leave off the butter if you are not going to serve them right away).
Note: If making bread, instead of rolling it out, knead it on a floured surface for 10-15 minutes, split it between to 9×5″ loaf pans, and let it rise in a warm place for 1 hour. Cook at 350° for 50-55 minutes, or until it has browned on the top to your liking.
This recipe was shared on Homestead Barns Hop