Whole Wheat Buns with Sun-dried Tomato, Olives & Rosemary
Submitted by happyzhangbo
Whole wheat dough studded with sun-dried tomatoes, chopped olives, and fresh rosemary gets shaped into sesame-topped buns for hearty sandwiches or serving alongside soups.
YIELD
10 servingsPREP
10 minCOOK
25 minREADY
1½ hrsThese buns bring serious Mediterranean flavor to your sandwich game.
Whole wheat flour and all-purpose flour combine for hearty texture with good rise, while chopped sun-dried tomatoes, black olives, and fresh rosemary get kneaded right into the dough. After one rise, you divide the dough into 10 portions, flatten them into buns, brush with egg wash, and shower with sesame seeds before baking. They come out golden-topped with pockets of tomato sweetness and briny olive hits throughout.
Serve them warm with butter or split them for sandwiches that actually taste like something.
Chef Tips
- Use oil-packed sun-dried tomatoes (drain before chopping)
- Knead dough for the full 5 minutes for proper gluten development
- Cornmeal under the buns prevents sticking and adds crunch
- These freeze beautifully (reheat in a 350°F oven for 10 minutes)
Ingredients
Directions
Dissolve the yeast in a mixture of 2 cups water and the honey in a bowl.
Let stand until frothy to activate the yeast, 10 to 15 minutes.
Add the sun-dried tomatoes, olives, rosemary, oil, whole wheat flour, unbleached flour, garlic powder and salt, mix with a mixer or by hand.
Knead on a floured surface for 5 minutes or until smooth and elastic.
Place in an oiled bowl, turning to coat the surface.
Let rise, covered, in a warm place until doubled in bulk, 1 to 1½ hours.
Preheat the oven to 400℉ (200℃).
Divide into 10 portions and shape into balls.
Flatten into buns and place on a baking sheet coated with cooking spray.
Sprinkle with cornmeal, brush with the egg mixture and sprinkle with the sesame seeds.
Bake the buns until golden brown, about 25 minutes. Cool for a few minutes.
Remove to a wire rack and cool.
Serve warm or room temperature.
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