Whole Wheat Parmesan Garlic Buns

Whole Wheat Garlic Parmesan Buns

Delicious, Flavorful, Versatile. Use as Dinner or Sandwich rolls

Ingredients

1 cup milk
1 cup water
3 tablespoons butter
1/4 cup sugar
1 & 1/2 teaspoons salt
5 cups unbleached bread flour
1/2 cup whole wheat flour
2 & 1/2 teaspoons active dry yeast
5 large cloves minced fresh garlic
1/4 cup or less Parmesan cheese
Olive oil (for brushing on rolls)

In a medium sauce pan melt your butter with the milk, water,sugar and salt. Bring to just a boil and remove from heat. Let cool about 30 minutes, or to room temperature.

In your electric mixer with dough hook, add half of the flour, yeast and your wet, room temperature ingredients. Mix on medium until it just comes together. Start adding the rest of your flour, 1/2 cup at a time.

Once all flour is blended in, turn your mixer on high for about 6-8 minutes. The dough should now be a smooth ball. Lightly grease a  bowl and place your dough in, cover and allow to rise about one hour.

Once your dough has doubled in size, divide and shape it into 12 identical rolls. Allow to rise for a second time now, about 45 min to an hour more.

Mince your garlic cloves and pre heat your oven to 400 degrees. Place minced garlic into a small bowl and drizzle about 2 tablespoons of olive oil over it. With your basting brush, brush on the garlic and olive oil mixture. Take your Parmesan cheese now and sprinkle lightly over brushed rolls.

This is how mine looked after this process

Bake at 400 degrees for 15 minutes. They will be golden brown and delicious!

Sometimes we shake them in a bowl with a little more of the garlic olive oil (warmed) to make wet dinner rolls. But we like to use them as garlicky sandwich rolls best of all.

Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread

Easily Slice-able Everyday Bread with a touch of Whole Wheat nutrition.

Ingredients

2 & 1/2 cups unbleached bread flour
1/2 cup whole wheat flour
2/3 cup warm water
1/2 cup milk
2 tablespoons sugar
1 & 1/4 teaspoons salt
2 & 1/4 teaspoons active dry yeast
1 tablespoon warm water
4 tablespoons butter (softened or just melted)

Start by mixing the milk with the warm water to make a room temperature amalgamation.

In a large bowl or your designated mixer with dough hook, combine all of the ingredients and stir until just combined.Turn mixer on medium for about 2-3 minutes, or until the dough is smooth and naturally pulls away from the sides of the bowl.

 (optional: hand knead with oiled hands for 6-8 minutes) 

Place dough in a lightly greased bowl and cover. Place in a warm area of your kitchen and allow to rise for about 1-2 hours. The dough does not need to be 'doubled' in size, but needs to be sufficiently 'puffy'.

Takes me about 1 hour and 15 minutes every time.

 To save dishes and mess, I  temporarily remove the dough from the mixer bowl and wipe the inside of the bowl with a vegetable oil coated paper towel, place the dough back in, cover and place on the stove top for an hour. This is about the size of your initial ball of dough.

Lightly grease a 8 to 9" bread loaf pan. After your dough has risen, place it on a lightly oiled work surface, shape into an 8 inch roll. Place into the greased loaf pan, cover with lightly greased plastic wrap. Allow to rise a second time, 60 more minutes. When the dough has risen enough to create approximately a 1 inch dome over the pan, it is ready to bake.

Pre heat your oven to 350 degrees.

Place your bread into the preheated oven and bake for 30-35 minutes.


Your bread should now be crusty and golden brown

Allow pan to cool (30min). Transfer to a wire rack and allow to completely cool before slicing. Can be stored in a plastic bag at room temperature.

Enjoy!