I made a double batch of pillowy-soft, delicious-smelling Whole Wheat Onion Buns today. I’ll bet they’d be just perfect for hamburgers, or most any kind of sandwich a person could think of. I’m thinking of a big, mouthwatering roast beef sandwich, with Swiss cheese, caramelized onions, and sauteed mushrooms and green peppers.

This recipe was adapted (“healthy-ized”) from King Arthur Flour’s Baker’s Companion cookbook — which I highly recommend!

Whole Wheat Onion Buns

2 cups (16 oz.) water
4 tablespoons (4 oz.) butter
2 large eggs
6½ cups (32½ oz.) white whole wheat flour, or 34¼ oz. regular whole wheat flour
¼ cup honey
2 teaspoons salt
1 tablespoon instant yeast
2 teaspoons onion powder
2 teaspoons dried minced onion

Directions

1. Combine all ingredients and knead until a soft, smooth dough is formed (kneading may be done by hand or using a machine). Place the dough in a lightly greased bowl, cover, and let rise for one hour.
2. Divide the dough into 16 equal pieces. Pinch the edges of each piece together, then roll briefly between your palms to form a ball. Place the buns onto 2 large, greased baking sheets, and use your hands to squash them flat (4 to 5 inches in diameter). Cover the buns, and let them rise for 30 to 60 minutes, until they’re fat and puffy. Meanwhile, preheat the oven to 350 degrees F.
3. Bake the buns for 10 to 15 minutes, until they’re golden brown. Remove them from the oven and transfer them to wire racks to cool.

Enjoy!