8 Serves
61 Mins
In a small bowl, combine the warm water, yeast, and sugar. Let the mixture sit for 5 minutes until foamy.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
145 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
252 mg / 4,700 mgSodium
487 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
In a large bowl, whisk together the bread flour, whole wheat flour, and salt.
Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the canola oil, milk, egg, and honey, mixing on low speed until combined.
Gradually add the flour mixture to the wet ingredients and mix until a dough ball forms. Knead the dough for 5 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for two hours or until doubled in size.
Punch down the dough and divide it into 8 equal balls. Place them on a baking sheet lined with parchment paper, cover with a towel, and let rise for one hour.
Preheat the oven to 200°C. Whisk the remaining egg with a splash of water and brush the tops of the buns.
Bake the buns for 15-18 minutes until golden brown.
25
g149
g14
g
American
Indian