These rolls are terribly easy to make and render such outstanding results I don’t see any reason to continue buying them. The benefits of having fresh, healthy bread are worth the little bit of hands on time these take to make. They’re soft, yet dense enough to hold a sloppy joe or hamburger and just delicious toasted with butter or even with eggs nestled inside them for breakfast. A well-suited roll for any use.
This is a King Arthur Flour (love them!) recipe that I adapted to use half white whole wheat flour and regular rise yeast rather than instant or fast-acting. Brushing melted butter over top will produce a softer crust compared to beaten egg which gives it a shinier finish that also works better for adhering poppy or sesame seeds to.
The directions are vague when it comes to mixing and kneading the dough, if you’re inexperienced there is a great video on the kitchn I recommend with excellent tips and techniques. If you have a stand mixer it will do the work of mixing and kneading. I start with the beater attachment to mix the dough and then switch to the dough hook for kneading, about 5-7 minutes on medium speed.
1. In a small bowl dissolve yeast in the warm water, stir in sugar and allow to sit until bubbly, 5-10 minutes.
2. Mix all of the dough ingredients together including the yeast mixture. Knead either by hand (on a floured surface, adding flour as needed), mixer, or bread machine until you get a soft, smooth dough.
3. Put the dough in an large, oiled bowl, cover and allow to rise until doubled in size, about 1 hour.
4. Gently deflate the dough. On a floured board or counter top divide dough into 8 equal pieces, shape each piece into a circle about 1″ thick and flatten to about 3″ across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour or until very puffy.
5. Preheat oven to 375°F. Beat egg with 1 tablespoon water, brush over tops and sprinkle with seeds.
6. Bake for 12 to 16 minutes until lightly golden. Cool on wire racks.
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