Moomies buns have been around for many years, they have long been my "go to" recipe for sandwich and hamburger buns (I have always reduced the sugar to 1 Tablespoon as we prefer a non-sweet sandwich bun.) The original recipe is from The King Arthur Flour website.
Since we have been steering away from white flour, and attempting to incorporate more whole grains into our diet I experimented to make the original Moomie's buns more healthful.
Below is the original Moomie's Bun recipe, as well as the changes I made. The whole grain method will produce buns which are denser and heavier than those made with white flour. If you are looking for a more nutritious bun recipe you may like this one ~ I plan on experimenting with different flours and will share the recipes if I find some I like better than this variation.
Moomie's Legendary Sandwich/Hamburger/Hot Dog Buns
(The original version)
1 cup water
2 tablespoons butter
3 1/2 cups flour all purpose
1/4 cup sugar (I always reduce this to 1 scant tablespoon)
1 teaspoon salt
1 tablespoon instant yeast
The dough can be made in either a bread machine, a food processor or stand mixer. (I use my bread machine)
Place all ingredients in bread machine. Select dough cycle. When cycle is complete place dough on a lightly floured surface.
The following are Moomie's instructions ~
Divide dough into 8 pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets , cover; allow to rise for about 30 to 40 minutes.
Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks.
Moomie likes to add a teaspoon of onion powder and about 1/2 teaspoon dried onion to the dough in the bread machine. It adds a light onion flavor.
I substituted the following for the 3 1/4 cups white flour:
1 1/2 cups whole wheat white flour
1 cup whole wheat flour
1/2 cup dark rye flour
1/4 cup flax meal
You may find that a little more water is needed because of the density of the whole wheat flours. For portion control reasons I make these buns much smaller than regular size sandwich/hamburger buns (about 1/4 to 1/3 of the size.)
For the seed topping:
After the final rise I brushed the top of the buns with egg substitute and sprinkled some with caraway seeds and the others with Artisan bread topping (available from King Arthur Flour), or you can make your own blend. Their blend consists of Sesame seeds, flax seeds, black caraway seeds, sunflower seeds, poppy seeds, and anise seeds.