Thursday, May 19, 2011

Whole Wheat Milk Buns


I played with the Haiji white bun recipe and came out with my own version of whole wheat milk buns.   Even though the Haiji white bun was really soft and fluffy but it didn't make of whole wheat.  Since we are a 100% whole wheat bread consumer most of the times, I just have a love for it.  Even though this whole wheat milk bun is not 100% whole wheat, but at least it has more than 50% whole wheat in it.  See, I am pretty crazy about whole wheat isn't it?  I am as crazy about whole wheat as brown rice these days.  :-P  Start your kids young with whole wheat bread and brown rice so that these would be their staple choice in the future.


This whole wheat milk buns turned out soft and delicious as well.  It stays soft for days and now it is our breakfast and snack for the girls.  I would use this recipe to try on my pullman tin and a loaf pan next and show you my result.


Before second proving/rising

After second rising, ready to be brushed with melted butter (optional step)

Done baking!

Before baking but done with second rising, just brushed with seasoned melted butter


Done baking in the oven

Ingredients:

  • 400ml milk (I used 2%)
  • 2 Tbsp. butter
  • 4.5 tsp. granulated white sugar
  • 1 3/4 cups 100% whole wheat flour
  • 1 1/4 cups bread flour
  • 1 tsp. salt
  • 2 tsp. instant yeast


Method:

1.  In your bread machine, place the ingredients as listed, except yeast.  Make an indentation at one side of the flour but not touching milk and add in the instant yeast. Turn to Dough function and let it does it works.

2.  After 1:30 hour later, or when done.  Take the dough out and punch and knead it a few times.  Separate into 4 sections.  Roll each section into roll and cut into small pieces.  You can shape each piece into ball shape and place three into each muffin cup pan (like picture above).  Or shape a bigger ball and make it like a bun (like last two pictures).  Grease the non-stick pan for easy release.

3.  Let it proves until double in size.  I proved mine in the oven with lights on and two bowls of hot water at the bottom.  Took about 60 minutes.

4.  Brush with melted butter seasoned with Italian seasonings, garlic powder and salt (optional step) and bake in preheated 350'F oven for 15 minutes.

5.  Cool on wire rack and store in an air-tight container.  Serve with natural peanut butter and organic preserved.

~Yield about 26 buns for me.

14 comments:

Cook.Bake.Love said...

woh I like the shape of ur buns, the three little balls in one muffin hole. Thanks for the idea.

Jen (Tastes of Home) said...

healthy and delicious! Cute looking buns :D

Belinda @zomppa said...

These are so adorable!! Looks so awesome and fluffy - and healthy!

Crystal said...

This reminds me of some buns my mom used to make. Instead of having three lobes like yours do, she would take a pair of scissors and snip an "X" to make four lobes. She called them clover buns. :) Yours look really great and I love that you can use the bread machine for them! I have a lot of whole wheat flour to use up so I think I will try out your recipe soon :)

chopinandmysaucepan said...

Definitely the healthier choice and the kids won't miss the others if they have never tried it :)

daphne said...

OH man, soft on the inside? i can see myself spreading some nice butter butter or just eat it as it is!

Mochachocolata Rita said...

ohhhh these are gorgeous! so sad i don't have a bread maker...should i just mix all the ingredients? will that work?

tigerfish said...

I also enjoy whole wheat just like brown rice.

My Asian Kitchen said...

I wanna to try to bake this too!! look great!!

Sonia (Nasi Lemak Lover) said...

wow, this look perfect, furthermore it is healthy, well done.

noobcook said...

whole wheat looks like a healthy and delicious choice. You're really good at baking!!

Little Corner of Mine said...

You're welcome cook.bake.love.

Thanks Jen.

Thanks Belinda.

Hope you like this recipe Crystal. :)

Yes chopin, I want them to get use to the healthier version.

Yes Daphne, I love this recipe as it stays soft for days.

Rita, you can mix it with a kitchenaid mixer or hand and let it proof until double in size and then follow the rest of the steps.

High five Tigerfish! But you eat way healthier than me. ;)

Hope you like it Les!

Thanks Sonia.

Thanks noobcook. Ok lah, not as great as others.

ma'chiks said...

hi, like your home bake bun and loaf.

Binitha said...

Hi,
first time here and I loved all your whole wheat baked buns. Glad to follow you. Do visit my space too.

Binitha