1 1/4 c warm water
2 Tbsp yeast
1/3 c. oil
2 Tbsp honey
1 tsp salt
1 egg
3 1/2 c. whole wheat flour
Sprinkle yeast in water. Allow to foam. Add in the rest of the ingrediants and mix well, kneading just a few minutes. Roll out to 3/4″ thick and cut into rounds about 4″ diameter. Cover and let raise for 10 minutes. Bake for 10 minutes at 425 on a greased cookie sheet or stone.
Makes 10 buns.
These freeze well and you can do a combination of white and wheat flour, though we prefer wheat. It is actually faster to make these than to run to the store after buns when you realize last minute that you don’t have any!
These were so easy and really good. I tried cutting them smaller and using them as dinner rolls and everyone loved them. My husband kept asking if I really made them. He thought I had bought them premade.
My husband would not stop raving over how good these were!! I’ve been making homemade biscuits for about 12 years and he never raved until I made these!!! SOOO Yummy!!!
These look great! I hate going out to get special bread for meals and whenever I stockpile some in the freezer it winds up getting freezer burnt or soggy… I will definately be trying these!
One question – and I’m new to using yeast – is this quick/instant/fast acting yeast? Or does regular work since it’s a LOT of it? I’m clueless
Thanks
I just used regular yeast and it worked well (I’m assuming that’s because it call for so much of it). Beautiful rolls!
I just made these, using extra virgin olive oil, onion flakes and italian seasoning, cutting with a 2″ biscuit cutter. I used white flour and I had to use quite a bit more but I think that is because we are in the middle of a rain storm and the humidity is high. With the extra flour it could have used a little extra salt, but boy were these good!