I first made these White Whole Wheat Poppyseed Buns for Thanksgiving dinner. While I'm an avid bread baker, this was the first time I actually served bread fresh out of the oven for a dinner party while juggling a main course, sides, and all of the other things that go into preparing for company.
Before I started to make my own bread, I used to make rolls that involved tossing quartered Pillsbury pop-and-bake biscuit dough in butter, Parmesan, and herbs and then baking them in a pie pan. It's a recipe from a charity fundraising cookbook written in the 1970s that my mom gave me. Don't get me wrong. They are really good. Just ask my sister. You can pop them in the oven ten minutes before serving dinner for 35 people, pour them into your bread basket, and watch them disappear. I may have to post the recipe out of love for our family tradition.
Once I started baking my own bread, the pressure was on. Oh crap! What do I do? Will I be judged for making the Pillsbury biscuits drenched in butter, cheese, and herbs? How do I time the dough to be ready when I take the turkey out of the oven? What about the sides? Oh, the pressure!!! I'm supposed to be an expert at this!!
Fortunately, my friend Donna of the blog Cookistry, from whom I've derived so much bread inspiration, wrote an amazing cookbook, Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day.The book is full of breads that can be mixed up the day before, refrigerated, and baked on the second day. The recipes include loaves, rolls, breadsticks, and flatbreads. Donna also has some amazing recipes for butters and spreads.
These rolls can be baked straight out of the refrigerator while the roast or turkey is resting. They offer whole grain goodness from white whole wheat (a whole grain with a milder flavor), yet are still fluffy and light. They were a big hit with my family.
White Whole Wheat Poppyseed Buns
1 1/4 C water
2 1/4 tsp instant yeast
6 3/4 ounces (1 1/2 C) white whole wheat flour
9 ounces (2 C) bread flour
1 T honey
1 tsp Kosher salt
1 T olive oil
1 large egg, beaten with 1 T water
1/3 C poppy seeds
- Combine the water, yeast, flours, honey, salt, and olive oil in the bowl of a stand mixer for about 7 minutes, until the dough comes together and is elastic.
- Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let rise until doubled, about an hour.
- Spray a 9 inch by 13 inch pan with spray oil.
- Divide the dough into 12 equal pieces, and form them into balls. Place the balls in the pan, three across and four down.
- Cover the dough with oiled plastic wrap, and refrigerate the pan overnight.
- On baking day, remove the pan from the refrigerator, and preheat the oven to 350 degrees F.
- Brush the rolls with the egg wash and sprinkle them with the poppy seeds.
- Bake for about 35 minutes, until the buns reach an internal temperature of 205 degrees F.
- Cool on a rack until ready to serve.