Tag Archive | whole wheat

Hamburger Buns

Hamburger buns are one of those things that intimidate people to make from scratch, I think. The buns in the store all have HFCS and other additives in them.  If you find one that is semi decent they are ridiculously expensive. These buns are easier than making bread.

I love these whole wheat hamburger buns. Been making them for years and I always forget how fast and easy they are for being a bread.  They are so fabulous warm that I can’t stop eating them but they freeze wonderfully as well.  My kids cut them in half and make mini pizzas out of them for lunch too.  Hope you like them as much as my family.

Quick Hamburger Buns

3 1/2 c warm water
6 T yeast
1 c oil or butter ( I use coconut oil but have used butter)
3/4 c sugar or sucanat or 1/2 c. honey
Mix the above ingredients and rest 15 min. It will make lots of bubbles.
Add:
1 T salt
3 eggs
10 1/2 c whole wheat flour
Mix well. Sometimes I let it knead for 2-3 min. but I’m usually in a hurry and they are great if I don’t knead. Roll out thick (1/2″ or  more). Cut into circles and put on cookies sheets that are greased or with parchment paper. Raise 10 min. Bake @ 425 degrees for 8-10 minutes til lightly golden brown. Makes 40 buns. 

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Pizza Crust

I love homemade pizza. I’ve tried several different crusts but none works as well as this one.  I like to double or triple it and make several smaller crusts for personal pizzas then partake them for 5 min. Then cool and freeze. Then when my kids are begging for pizza I just whip these out cover them in toppings and bake another 5 min or until all the cheese is melted.  WE like thin crust in our house so the dough goes farther for us. It’s really great on a pizza stone if you have one.

Pizza Crust

  • 1 teaspoon honey
  • 1 1/2 cups warm water (110 degrees F)
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil or butter
  • 1 teaspoon salt
  • 3 1/2 cups whole wheat flour

Add the honey to the water and yeast and let sit for 10 min.  Then add the butter and salt and turn on your mixer and add the flour. Knead for 5 min. Then let it rise for 30 min.  Roll out or place on a greased cookie sheet and pat it out with your hands till it’s the thickness you like.  Put on your toppings and bake in a 425 degree oven for 15 min.

Mini Apple Pies

miniapplepies9smPhoto by Laura @ Heavenlyhomemakers.com

So I found this recipe at Heavenly Homemakers to use up all my apples! It didn’t use enough cause I still have 2 boxes in my garage! I think that next week I will cut and freeze them for later mini apple pies. Anyway. These were a lot of work but I think will be so wonderful to have in my freezer for later. I have to say I didn’t do her crust recipe. I had just rendered a bunch of leaf lard and wanted to use instead of butter. So here is the best pie crust recipe ever. It makes more crust than you need but if you double the apple filling it will be just right.

The “Only Pie Crust” by Amy Carter

5 c. whole wheat flour
2 c lard
2 tsp salt
2 eggyolks
1 T vinegar
rest of 1 c water

Cut lard into flour. I used my mixer. Put egg yolks and vinegar in a 1 cup measuring cup and whisk. Then fill the rest of the cup with water. Stir quickly into the flour. Try not to over mix as the whole wheat flour can get tough.  This makes 2 double crust pies and 1 single crust pie. If you are  making large pies Bake the crust @ 425 degrees till light brown about 10 minutes.

For mini apple pies, separate dough into 21-24 pieces.
Roll each piece into a little circle with a rolling pen.
Squish (or place nicely) your dough circles into MUFFIN PANS.  Using a muffin pan for these Mini Apple Pies eliminates the need to go buy 24 little mini pie pans.

 

The following directions are for Mini Apple Pies:

Crust:

3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed.  Use the dough right away to create pockets or pies…or let the dough sit overnight on the countertop to break down the phytates and make the grains more digestible.  This dough is MUCH easier to work with if you work it like play dough in your hands a while before you try to roll it out.

Filling:

3 pounds of apples – about 11-12 smallish apples (any kind you like)
1/4 – 3/4 cup sucanat (your preference)
1 Tablespoon ground cinnamon

Peel apples and cut them into bite sized chunks. Add sucanat and cinnamon.  Stir well and cook over medium heat until apples are tender and a syrup has formed (about 10 minutes).  I didn’t do this. I forgot to cook the apples. I never do with large pies. But  my hubby ate one last night and said the apples were a little dry so this step might really help with that.  Fill each (unbaked) crust with apple pie filling.

Topping:

1/2 cup whole wheat flour
1/2 cup rolled oats
2-4 Tablespoons sucanat
3 Tablespoons melted butter

In a bowl, stir together topping ingredients until the dry ingredients are moistened.
I find that melting the butter and stirring it into the flour, oats and sucanat makes a great crumb topping…much less effort than “cutting in the butter”. Sprinkle topping all over the top of your little pies. Freeze your pies in your buttered muffin pans for a couple of hours. Remove your muffin pans from the freezer and allow them to sit on the counter for 10-15 minutes.  Use a fork to gently pry the pies out of the pan.  Place them carefully into freezer bags and put them bag into the freezer.

To bake your Mini Apple Pies:

Take desired number of pies out of the freezer and place them on a baking pan.  Bake in a 375° oven for 35-45 minutes.  You can let them thaw first if you want…but I find that the frozen pies bake just fine!

 

And now I’d like to point out that (depending on how much you use) there is about 1/2 cup of sucanatdivided by 24 little pies…making this a very healthy, very low in sugar breakfast.