Whole Wheat And Raisin Buns

WHOLE WHEAT AND RAISIN BUNS

WHOLE WHEAT AND RAISINS BUNS

Ingredients

¾ cup all-purpose flour

¼ cup all-purpose whole wheat flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Whole Wheat And Raisin Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 

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