Vete Bullar Wheat Buns Recipes

SUPER QUICK WHOLE WHEAT BUNS

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

LIGHT WHEAT HAMBURGER BUNS

Steps:

• Heat water to 110 degrees f.
• Mix dry ingredients.
• add oil and water.
• Mix until the dough is formed.
• let rest 5 minutes.
• Knead in a stand mixer using the dough hook for 3 minutes
• let rest for 5 minutes.
• Knead an additional 3 minutes.
• Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
• Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
• Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
• Cover with plastic wrap and let buns rise until quite puffy.
• Bake in pre-heated 375 f oven for about 15 minutes.
• Cool on wire rack.

WHOLE WHEAT HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add wheat flour, dry milk, sugar, salt, lemon juice, 3 tablespoons butter and 1 cup all-purpose flour. Beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. , Punch down dough. Shape into 14 buns, about 3-1/2 in. in diameter. Place on greased baking sheets; brush with 1 teaspoon of remaining butter. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes. Remove from baking sheets; brush with remaining butter. Cool on wire racks.

VETE BULLAR ( WHEAT BUNS)

Steps:

• Heat milk to scalding and cool to lukewarm.
• Soften yeast in milk, add sugar and half the flour to make a sponge.
• Beat well.
• Cover and let rise in a warm place until double in bulk, about 1 1/2 hours.
• When risen, add eggs, salt and butter; mix until thoroughly blended.
• Sift remaining flour over raisins and citron.
• Remove cardamom from seeds and crush finely.
• Add with flour, raisins and citron to first mixture.
• Knead together until smooth and elastic.
• Cover and let rise until double in bulk, about 1 1/2 hours.
• Turn onto lightly floured board and shape into buns.
• Place on greased baking sheet about one inch apart; let rise until light.
• While buns are rising, preheat oven to 375°F.
• Bake for about 20 minutes.