The buns are soft and perfect for turkey sandwiches.
Ingredients
Starter
- 2 packages (about 15 g) instant yeast
- 1 scant cup warm water
- 3 tsp white sugar
Dough
- 3 cups white flour
- 2 cups whole wheat flour
- ½ cup unsalted butter, softened
- 1 tsp salt
- 1 scant cup sugar
- 1 scant cup boiling water
Method
Stir the yeast, warm water, and 3 tsp sugar together. Let stand until frothy, about 10 minutes.
Mix the butter, salt, sugar, and boiling water in a large bowl until smooth. Once it cools to room temperature, stir in the yeast mixture, then the whole wheat flour.
Work in the white flour and knead until smooth and elastic, about 10 minutes.
Let rise in a greased bowl until doubled.
Punch down, cut into 6–12 pieces, and shape gently into balls. Set on a greased sheet pan and let rise 45 minutes. Brush with egg wash or butter if you like.
Bake at 175°C (350°F) until browned and hollow-sounding when tapped underneath, about 20–25 minutes. Brush with a little butter after baking if you like.
Notes
- A scant cup is a cup less 1–2 tbsp. A heaping cup is a cup plus 1–2 tbsp.