Wheat Buns
Soft, fluffy wheat buns with a touch of sweetness and rich flavor, perfect for sandwiches or breakfast rolls, suitable for family meals and gatherings.
Ingredients
Instructions
- Mix the milk, sugar, Crisco, and salt and heat just until the Crisco is melted.
- Add 1/2 cup of milk to the mixture.
- Ensure the mixture is just warm, then add the dry yeast.
- Beat well until the yeast is dissolved.
- Add the well-beaten eggs and beat well.
- Add 3 cups of white flour and 1 cup of wheat flour.
- Let the dough rise for 3 hours.
- Knead the dough.
- Roll out the dough about 3/8-inch thick and cut into desired shapes.
- Place the cut dough on greased cookie sheets.
- Let the shaped dough rise for about 2 hours.
- Bake at 350°F (175°C) for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. If you don't have Crisco, unsalted butter can be a good substitute. Be sure to let the milk mixture cool to a warm temperature before adding the yeast to avoid killing it. Kneading the dough properly will help develop gluten, giving the buns a better structure.
Serving Suggestions
These wheat buns are delightful when served warm, perhaps with a spread of butter or honey. They pair beautifully with hearty soups or stews, making them a great addition to a family meal. For a sweet touch, serve with jam or the delicious Holland Coffee Cake for dessert.
Storage & Reheating
Store any leftover wheat buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat Buns contains roughly 1027 calories, with 28g protein, 205g carbohydrates, and 9g fat. It is an excellent source of iron (74% of the Daily Value), protein (57% of the Daily Value), and potassium (26% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 2968mg per serving (129% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in place of dry yeast without needing to dissolve it beforehand. Just add it directly to the flour mixture. This can save time and simplify the process.
What can I do if my dough doesn't rise?
If your dough is not rising, it could be due to the yeast being expired or the liquid being too hot or cold. Ensure your yeast is fresh and that the mixture is warm, not hot, when added. You can also create a warm environment by placing the dough in the oven (turned off) with a bowl of hot water.
Can I make these buns ahead of time?
Absolutely! You can prepare the dough and let it rise, then shape it and refrigerate it overnight. The next day, allow the shaped buns to rise at room temperature before baking. This is a great way to save time for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).