Soft Whole Wheat Sandwich Buns
We’re two weeks out from Labor Day and I know you’re doing what I’m doing: scrambling to complete the cooking tasks on your “must make this summer” list.
Insert Margarita Cupcakes, Grilled Nachos, and Gazpacho. Squeeze in potato salad (mayo and non-mayo varieties!), ribs, and the Perfect Burger. Oh the perfect burger. Is it chicken? Beef? Turkey? Buffalo? Black Bean? Lentil?
These soft whole wheat rolls would be perfect for the last lingering summer cookouts. They are the softest, pillowy whole wheat buns I’ve run across. Forget making those cute end of summer cupcake and make something worthy of your time!
Sandwich Rolls (adapted from KAF via Cate’s World Kitchen)
3/4 cup warm water
1 packet (2 1/4 tsp) active dry yeast
1 tbsp sugar
1/2 cup milk, warmed up a little
2 tbsp softened butter
3 cups white whole wheat flour
1/4 cup vital wheat gluten
1 1/2 tsp salt
low fat milk (optional), for brushing cooked rolls
Combine the warm water, sugar, and yeast in a small bowl and stir to combine. Let stand for about 5 minutes, or until the yeast looks creamy and frothy.
Put the flour, salt, and gluten in the bowl of a stand mixer and mix with a fork. Add all the remaining ingredients, including the warm water and yeast. Mix with the dough hook for about 10 minutes, or until you have a smooth, elastic dough.
Then shape it into a ball, put it in a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise until doubled, about 1 hour.
Grease two 9″ cake pans. Fold the dough over on itself a few times, then divide it into 8-10 balls, flattening them gently with the palm of your hand. Arrange them evenly in the pans. Cover the pans with plastic wrap and let rise for an hour. The sides of the rolls will be touching after they’ve risen.
Bake at 350 for about 25 minutes, or until the tops are golden brown. Brush warm rolls with milk (about 2 T total) and wrap in a cheesecloth until cool.