Oat & Honey White Wheat Bread

Looking for a change from my usual bread recipes and here’s a good one! This recipe makes 2 loaves, but because we were barbecuing burgers for dinner, instead of a second loaf, I made 8 burger buns. In the picture you might notice there are only 7 buns, I couldn’t wait!

1½ cups old-fashioned oats (plus a little more coating loaves)
4 Tbl butter
1/2 cup honey
2 tsp salt
2½ cups boiling water
1/2 cup warm water (about 110°)
4½ tsp (2 pkts) dry yeast
3 cups white wheat flour
3 cups all-purpose flour

In large bowl of mixer, add oats, butter, honey, and salt, pour boiling water over and let sit for about 30 minutes. Sprinkle yeast over the 1/2 cup warm water, let sit until foamy. Add yeast mixture to oat mixture and stir. Add white wheat flour and all-purpose flour, mix until combined. Knead for about 7-8 minutes. Turn out into greased bowl, cover and let rise 1 hour.

Turn dough out onto flour surface and cut in half. Shape into 2 loaves and place in greased loaf pans. Let rise until double, about 30-45 minutes.

Preheat oven to 350°. Bake bread 35-40 minutes (bake buns 20-30 minutes), or until temperature at center of  loaf is 200°. Remove loaves from oven, cool in pans 10 minutes, then remove from pans to cooling rack.

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Golden Pull-Apart Butter Buns

These buns are delicious! Recipe #11 on kingarthurflour.com Best Basic Recipes collection. There’s nothing like homemade rolls/bread, and quarantine is a great time to practice our bread baking skills. Happy Baking!

3½ cups all-purpose flour
2 tsp yeast
2 Tbl potato flour or 1/4 cup potato flakes
3 Tbl dry milk
2 Tbl sugar
1½ tsp salt
4 Tbl softened butter
2/3 cup warm water
1/2 cup warm water

Combine all ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased container, cover, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F. Remove the buns from the oven, and brush with 2 Tbl melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack. Serve warm. Store leftovers well-wrapped, at room temperature.

More Roll Recipes!
Honey Wheat Rolls
Cornbread Yeast Rolls
One Hour Homemade Dinner Rolls
Sweet Honey Butter Rolls
Sweet Bread Rolls
Lion House Rolls

40 Minute Buns

Yes, truly only 40 minutes!  These buns are really good.  I wanted to spice them up a bit, so I added oregano, basil, garlic salt, and onion powder.  These would be good for hamburger buns, hot dog buns, we used them for sandwiches.  Recipe from tasteofhome.com.  Love fresh baked bread!

1 cup warm water (110° to 115°)
2 Tbl dry yeast
1/4 cup sugar
1/3 cup oil
1 egg
1½ tsp salt
3½ cups flour

In large bowl of mixer, sprinkle yeast over warm water.  Sprinkle sugar over yeast, let stand for 5 minutes.  Add oil, egg, salt, and flour.  Mix until soft dough forms, knead.  Do not let rise.  Divide into 12 to 16 pieces (depending on size of bun you want), shape each piece into a ball.  Place on Silpat lined perforated sheet or sprayed baking sheet.  Cover and let rest for 10 minutes while oven preheats to 425°.  Bake for 8-12 minutes or until golden brown.  Remove from pan and cool on wire rack.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cinnamon Spud Buns with Chocolate Glaze

These buns come from an attempt to copy a doughnut that was my husband’s favorite growing up in Bountiful, Utah.  They were delicious doughnuts made at a family owned restaurant named Carmack’s.  I do not like deep frying, so these are baked.  A cinnamon swirl bun made with mashed potatoes to make a tender dough, and then dipped in a chocolate glaze for a sweet finish.

                       

Spud Bun Dough:
1 cup warm milk, about 110°
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
1 cup warm mashed potatoes, (I used instant)
1/3 cup butter, softened
2 eggs, beaten
4½ cups bread flour (can use all-purpose)
1½ tsp salt

In bowl of mixer, put warm milk, sprinkle yeast over milk, and sprinkle sugar over yeast.  Let yeast mixture sit until foamy.  Add warm mashed potatoes, softened butter, and beaten eggs, mix well.  Add flour and salt.  Knead until well combined to make a soft dough.  Turn into a greased bowl, turn over to coat, cover and let rise about 1 hour.

Cinnamon Sugar Filling:
1/4 cup butter, softened
3/4 cup brown sugar
2 tsp cinnamon

Roll out dough on lightly floured surface to 18″x12″ rectangle.  In small bowl, mix brown sugar and cinnamon.  Spread dough with softened butter and sprinkle cinnamon sugar mixture evenly over dough.  Roll up jelly roll style and pinch seam to seal.  Cut into 16 even pieces.  Place on Silpat lined perforated sheet or sprayed cookie sheet, and smash down with floured fingers to make 4″ in diameter disc.  Preheat oven to 350°.  Bake rolls for 15-20 minutes.  Cool on sheet for 15 minutes, transfer to wire rack and cool another 20-30 minutes.

Chocolate Glaze:
4 Tbl butter, melted
2 cups powdered sugar
2 tsp unsweetened cocoa
1 tsp vanilla
3 Tbl milk

Stir together all glaze ingredients.  When rolls are almost completely cooled, dip and twirl top of each roll in glaze to cover.

One Year Ago Today:  Peanut Butter Mini Blondies & Mini Golden Oreo Blondies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.