There is something about the smell and taste of home baked bread it is sooooo good.
These buns are soft and fluffy on the inside and crusty and delicious on the outside and are incredibly easy to make.
If you have never made bread before here is your chance to give it a go.
The ingredients are easy to come by with simple to follow instructions.
It is not essential but I find a scale to measure the dry ingredients is a far more accurate way to bake and will deliver much more consistent results.
The dough is mixed in a stand mixer but don't be put off by that, you can make the dough by hand and give yourself a workout.
The buns are made with a combination of wholewheat flour and all purpose flour. The added white flour gives the bread a light and fluffy texture. If you wish to keep it all wholemeal just swap out the white flour.
You can add dried fruit to make fruit buns.
If you do not like sesame seeds keep them plain.
These buns are perfect to serve with nice hot soup, split them in half and place a burger topped with salad and dressings, enjoy with a main meal, lather with your favourite sweet jam or spread for a sweet treat.
Store buns in an airtight container for 3-4 days at room temperature or place in the freezer for up to 3 months. Remove buns from the freezer and defrost at room temperature for a few hours. Reheat in the oven to freshen them up before serving.
Sesame wholemeal buns
Mixed fruit wholemeal buns
EQUIPMENT: weigh scales, standard mixer with dough hook, large bowl, non stick baking tray, cooling rack
PREHEAT OVEN 180 DEGREES CELSIUS OR 350 DEGREES FAHRENHEIT 15 MINUTES BEFORE BAKING
INGREDIENTS
265g or 1 3/4 cups all purpose plain flour
240g or 1 1/2 cups wholemeal bakers flour or wheat flour (not stoneground)
10g or 2 teaspoons instant dry yeast
7g or 1 1/2 teaspoons sugar
7g or 1 1/4 teaspoons salt (I use Himalayan pink salt)
50ml light tasting oil
320ml approximately lukewarm or tepid filtered water
1/2 cup sesame seeds to coat the buns
3/4 cup of dried fruit of choice if making fruit buns
METHOD
(1) In a standard mixer bowl add all the dry ingredients and mix to combine.
*Place the bowl in the mixer stand, attach the dough hook and lower into the bowl.
(2) Turn speed onto low and while it is mixing add the oil and then add the water a small amount at a time until the ingredients come together to form a dough.
*Continue kneading on low speed until the dough has formed, then increase the speed setting to 2 and continue kneading for 7 minutes. By this time the dough should be soft and no longer sticking to the sides of the bowl.
(3) Remove the dough to a lightly floured surface and form a ball. Transfer the dough to a lightly oiled bowl.
*Cover the bowl with plastic wrap and let the dough rest until doubled in size approximately 30-60 minutes depending on the room temperature.
(4) Once the dough has risen punch down the dough while still in the bowl to release gas. Turn dough out onto a lightly floured surface.
*Divide the dough into 125g portions and form into balls. Place the balls on a tray lined with baking paper. Cover with a dry tea towel and allow the dough to rise a second time for 30-40 minutes or until doubled in size.
*Brush the tops of buns with milk or water, coat with sesame seeds or leave plain.
*Bake in the oven for 30-35 minutes. Rotate the tray halfway through baking time for even cooking.
*Remove from the oven when done and leave to cool for at least five minutes.
*Remove buns to rest on a cooling rack or place in a clean tea towel and cover.
PREHEAT OVEN 180 DEGREES CELSIUS OR 350 DEGREES FAHRENHEIT 15 MINUTES BEFORE BAKING
KNEAD BY HAND METHOD
*Measure the dry ingredients and place them in a bowl, then give a good stir with your hand to combine.
*Add the oil, then slowly add the water using your hands to bring the ingredients together, folding and turning to combine.
*When you have formed a nice soft dough turn out onto a lightly floured surface and continue kneading and folding the dough for at least 10 minutes to form the gluten.
*Continue on from step (3) as above.
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