Whole Wheat Burger Buns

I'm going to start off by saying...mmm...these aren't the bestest burger buns. They're delicious bread and they'll work as buns but Michael will attest that they're not very...bun-like. If that makes sense? But he's picky. I know I'd love to eat a sammie on these, and I think you should consider them!

In the scheme of bread recipes, this is pretty standard-not terribly difficult, and not too much rise time. The whole thing should take less than 3 hours. And the rolls are lovely and have a nice balance of whole wheat flavor, without being overwhelming, and a perfect, chewy texture.

I mean...Michael said it was tasty bread. He just wants processed store-bought white buns. *sigh*

Send help.

I want to hear from the masses--what do you think? Would you want to serve your burgers on these buns? If you make them, tell me what you think!

Soft 100% Whole Wheat Rolls

Alright you guys, so far, so good on the no meat on Fridays front. Obviously, I am not posting meat recipes on Fridays also because...well that just seems like it's breaking the rules for some reason. Anyway, today I've got like bread for you. But it's like healthy bread.

It's rare to find a decent, 100% whole wheat, bread recipe. These rolls drew me in because of the promise of softness. And these rolls are soft. And they are nice. Michael was quite fond of them. I used them to make breadcrumbs for some things, which was great. But...for me, I just couldn't take all the wheaty flavor. Like I said, however, Michael did like them. He was raised with whole wheat bread whereas I probably never had any until I was like...20. So...take all that into consideration. You probably will like them. You'll especially love that you can feel all good about yourself when eating them.

I suggest honey and butter on these babies. Possibly even jam. 

They're good for breakfast as well as with your dinner.

And since you ate these, you can then have some crazy decadent dessert, right?

Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)

You know what's funny? 

I used to be terrified, overwhelmingly nervous, at the thought of using yeast.

I'd never had any interactions with yeast, and from what I could tell-it seemed rather temperamental. 

But now?

I use it, like, at least once a week (usually to make pizza dough-which will be shared with you eventually).

These rolls were not my first venture into yeast. I had already made other rolls and pizza dough by this point. But, they were my first time using whole wheat flour in a baked good. It was a garlic knots recipe, using whole wheat flour, that seemed pretty healthy and straightforward. So, I made them. And then promptly remembered I'm not particularly in love with garlic knots. But the basis of the knots themselves...was really delicious, super fluffy yet hearty. Michael tried them, he had the same feeling about the garlic knots, but he said, "You know what? These would be really good as just rolls. Like....really good." I responded, "I know, right!!" I was so happy he felt the same way I did. Not too long after this, I made the recipe again. But, I tweaked it to form rolls (instead of knots) and without putting the garlic butter on at the end. Included in this post I have both ways, so you can choose whether you want whole wheat rolls or whole wheat garlic knots. Go crazy! And, feel a little less guilty about it.