Honey Wheat Buns

There really isn't anything like homemade bread, is there? I keep telling myself that I should be making all our bread and rolls from scratch. Sometimes it happens, sometimes it doesn't! I've had this recipe bookmarked for a while now and finally found the time to make them over the weekend. We served them with barbecue pulled chicken in the crock pot. Delicious! Check out Annie's blog for some amazing pictures and recipes. I think most of my bookmarks come from her site! The buns were moist and had a great honey taste. We ate them for the next few days and enjoyed each one!
The only change I made to the original recipe is adding about 1/4 cup of additional flour while mixing. After making the buns I think that I would have raised the oven temperature to 375. I think this would have created a bit of a crust to the buns. I just felt that 350 was too low of a temperature. Next time I make these I will try this formula out, baking for 10-12 minutes instead.

Honey Wheat Buns

1 1/4 C warm milk

2 1/4 t yeast

2 C bread flour, plus 1/4-1/2 cup more for adjusting as needed

1 C whole wheat flour

1/2 t salt

1 egg, at room temperature

1/4 C honey plus 1-2 T, divided

2 t butter, melted

Measure out the warmed milk in a liquid measuring cup, add in the yeast and stir to dissolve. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour (2 cups), wheat flour and salt. Mix briefly on low speed to combine. Add the yeast-milk mixture, egg, and 1/4 cup of honey to the mixer bowl and mix on low speed just until a dough has formed. Switch to the dough hook. Continue kneading on low speed with the dough hook until the dough is smooth and tacky but not sticky, adding extra flour 1-2 tablespoons at a time as needed until the dough clears the sides of the bowl and has the desired consistency. I added close to a 1/4 cup of additional flour. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2-2 hours.

Once the dough has risen, transfer the ball to a lightly floured work surface and gently deflate the dough. Divide the dough into 9-10 equal sized pieces Form each piece of dough into flattened round, 3.5-4 inches in diameter. Transfer the shaped rounds to a baking sheet. Cover with a clean kitchen towel and let rise until nearly doubled, about 1 hour.

Preheat the oven to 350° F. Combine the melted butter with 1-2 tablespoons of honey and lightly brush the tops of the rolls. Sprinkle with sesame seeds if desired. Bake for 14-15 minutes, rotating the pan halfway through baking, until golden brown and baked through. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Recipe came from this wonderful blog Annie's Eats and like she says, these are amazing!