These easy whole wheat buns pair nicely with sweet honey butter. Add a sprinkle of flour de sel if you like your breakfast salty-sweet.
adapted from The Breakfast Book by Marion Cunningham
- For the Buns
- 1 1/2 cups warm water, divided
- 1/2 ounce active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- For the Honey Butter
- 8 tablespoons (1 stick) butter, at room temperature
- 1/4 cup honey, or to taste
For buns: In a large bowl, combine yeast and 1/2 cup warm water. Stir to combine then let sit for 5 minutes. Add remaining 1 cup water, salt, sugar, and whole wheat flour to the bowl and stir for 2 minutes. Add all purpose flour and stir until mixture is smooth, about 1 minute more. Cover the bowl with plastic wrap or a dish cloth and let sit until doubled in volume, about 45 minutes.
Preheat oven to 400°F. Line two baking sheets with parchment paper. Divide dough into 12 equal portions, lightly rolling each portion into a ball and placing on the baking sheets. Let buns sit for 15 minutes to rise some more. Bake buns until golden and lightly crisp on top, 20-25 minutes.
For honey butter: In a small bowl, stir together honey and butter until smooth. Serve immediately with buns or store in the refrigerator.
baking sheets, parchment paper, whisk