Soft Wholemeal Buns

to recap,

after 4 hours of standing kneading & proofing in the 'lab',

it's a wrap!

& no this isnt a wholemeal trap,

they're amazingly soft buns that deserve a clap!

grow yeast grow

froze the yeast a few months back to increase the shelf life, brought it to room temperature before dissolving in warm water

pulling kneading

ready to proof

after 1 hour of proofing

24 dough

after another 1 hour of proofing

had them with really good pumpkin soup, recipe here

Makes 24 buns

Ingredients
- 360g wholemeal flour
- 180g bread flour
- additional 1/2 cup bread flour 
- 1 1/2 teaspoon salt
- 2 tablespoon (18g) dry yeast
- 1/2 cup warm water
- 80g honey
- 120g butter, softened
- 3 eggs
- 1 cup low fat milk

Methods
1. Combine flour and salt, mixing well.
2. Dissolve the yeast in warm water and allow to sit for at least 5 minutes.
3. Cream butter and honey in a mixing bowl.
4. Add eggs, milk and yeast, beating well.
5. Add flour mixture and beat for 1 - 2 minutes until combined.
6. Knead with hands in the bowl for 6 - 8 minutes until elastic (I had to add the additional 1/2 cup bread flour here to get an elastic dough. the dough is ready to proof when a clean finger touches it and no dough sticks on the finger).
7. Cover and allow to proof for 1 hour.
8. Punch down into the very very risen dough and turn out on a floured surface and knead for 2 minutes.
9. Allow to rest for 3 minutes.
10. Divide into 24 dough and shape each into a ball.
11. Place in a greased 13 inch by 9 inch baking tin, allow the dough to touch each other.
12. Cover and allow to proof for another 1 hour.
13. Preheat oven to 175 degree C and bake the buns for 25 minutes until golden brown. 
14. Brush the top of the baked buns with softened butter after removing from the oven.
15. Allow to cool for 15 minutes until warm and slowly tear the buns apart. 

How was it? 
Soft soft soft soft soft soft soft soft soft soft soft soft soft fluffy buns. The buns could have been more roundish if I had followed the moulding method from the original recipe more closely..hmm. Taste was pretty good too, just a slight tinge of sweetness and love that it's a wholemeal bun! 

Verdict

Recipe adapted from
An Oregon Cottage