Who doesn’t like homemade bread or pastries for breakfast, right? I love making these whole wheat buns in a big batch and freeze a few – what a life saver!
I know many people say immediately no to bread making (including me), but believe me, this recipe is very easy, has handful of ingredients and relatively quick as well.
Absolutely delicious with some butter and jam for breakfast, or I personally love pairing it with some homemade cream soup for lunch.
You can add different seeds and nuts on top or even in the dough, that would make it even more delicious and nutritious.
- 200 g plain white flour
- 300 g whole wheat flour
- 300 ml milk
- 7g dried yeast
- 1 tbsp melted butter (salted or unsalted)
- 1 tsp salt
- 1 tsp sugar
- Warm up the milk a little bit (it should be lukewarm and not hot) and mix 1 tsp of sugar, before adding the yeast. Set aside for approximately 10 minutes.
- Place the flour and salt in a large bowl or in the bowl of your mixer. Add the milk and yeast mixture, and let the kneading begin! Slowly add the melted butter and you will want to knead for at least 5-6 minutes to get that smooth elastic consistency. I use my stand mixer, but you can also do it by hand.
- Cover it with a textile kitchen towel and let it rise for 45 minutes hour in a warm place.
- After the dough has risen, make the buns with your hand and place them on a baking tray lined with parchment paper. Cover them with a textile kitchen towel, and let them rise for another 20 minutes.
- Pre-heat the oven to 220C (fan).
- Bake the buns for approximately 20 minutes or until golden brown.
I hope you will enjoy this super easy and delicious recipe! I don’t even want to mention how amazing the kitchen smells after these beauties are done…
Enjoy and until next time,
Nora from My Honeycomb Kitchen