Making your own bread, let alone sandwich buns, can be a bit tricky at first. But, with practice, you can make amazing homemade bread for you and your family to eat.
Whole-Wheat Garlic and Herb Sandwich Buns [Vegan]
- 1 1/2 cups warm water (not hot)
- 1 tbsp + 1 tsp active dry yeast
- 1/4 cup sugar
- 2 cups whole wheat flour
- 2 cups bread flour
- 1 tsp salt
For the garlic and herb mix, mix together in a small bowl
- 1 tbsp garlic powder
- 1 tsp dry thme
- 1 tsp dry rosemary
- Mix the yeast, water and sugar. Stir and let it stand at least five minutes or until the yeast starts to froth and multiply.
- Add the flours and salt. With your hands, or using a stand mixer set to low speed, knead until you have a sticky dough, around 6 minutes. If the dough is too soft, add some more bread flour.
- Place the dough in a well-oiled bowl, turning over once to coat with the oil, and let it rise in a warm place until doubled. In my summer kitchen this took just around 45 minutes.
- Punch the dough down and, on a lightly oiled surface, roll it into a rectangle about 8 inches by 12 inches.
- Spread the garlic and herb mixture evenly on the rectangle, then, starting with the short side, roll the dough into a log (as you would for a jelly roll or cinnamon bun or parotta).
- Using a sharp knife or a pair of scissors, cut the log into 1-inch lengths. You should have eight pieces.
- Place each of the rolls on a lightly oiled baking sheet, pressing each down into a circle. Place them at least two inches apart.
- Cover loosely and let them rise for another hour until they are nice and puffed up.
- I brushed the tops of mine with a mixture of egg replacement powder and soymilk to give them a glossy finish, and then I sprinkled the top with sesame seeds. You can use poppy seeds too, or leave the seeds and egg-replacer wash out altogether.
- Bake in a 375-degree oven for 25 minutes. The rolls will be golden brown.
- Let them cool for about 10 minutes, then remove to a rack and let them cool thoroughly.
- Whole Wheat