What you need: for 16 buns
- 1 Tbs yeast
- 3 cups lukewarm water (about 100 degrees)
- 4 Tbs oil
- 1/2 cup honey
- 5 1/2 cups bread flour
- 3 cups whole wheat flour
- 2 1/4 tsp salt
1. Combine yeast and water. (You can sprinkle with 1/8 tsp sugar to help activate the yeast). Let sit about 5 minutes, until foaming. Then add oil and honey.
2. Combine flours and salt in a stand mixer. Use the dough hook attachment. With the mixer on low speed, slowly pour in the yeast mixture.
Note: if you don't have a stand mixer, you can still make this simple dough. Pour the yeast mixture into the flour mixture as in step 2. Mix slowly until well combined. Turn out onto a floured surface and knead about 6 minutes by hand until dough is smooth and elastic. Then continue with step 5.
3. Increase mixer speed to medium for 3 minutes. Then turn off mixer and let dough rest 5 minutes.
4. Turn out dough onto a floured surface. Knead about 50 times by hand, until the dough is smooth and elastic.
5. Place dough in a lightly greased bowl. Cover and let rise until double, about 1 to 1 1/2 hours. Punch dough down.
6. On a lightly floured surface, divide dough into 16 equal parts and form into balls. Cover with a kitchen towel and let rise until double, about 30 minutes.
7. Preheat oven to 375 degrees. Bake for about 15 minutes, until just turning golden. I bake mine on a preheated stone, but you can also use a cookie sheet.
8. Remove from pan and allow to completely cool on wire racks. Store on the counter for up to 3 days in an airtight container.
I like to slice them and freeze in large Ziplocs for up to 1 month. (They probably freeze longer with no problems, but at our house homemade bread rarely hangs around that long).