Drugstore Divas was sent this grain for Wheat Slider Buns recipe. Additional items and all thoughts and opinions belong to Drugstore Divas.
Pete and I decided to make Cajun fries and jalapeno cheddar sliders last weekend.
We made those from scratch so of course, we had to make the buns from scratch too using Tropical Traditions’ Soft White Winter Wheat whole grain.
I opened it, completely oblivious to the fact that it was grain. I mean, yes, it says grain on the bag, but I didn’t really realize that until I opened the bag. And there, looking back at me was kernels (okay, not kernels, grains, but you know). How the heck was I going to put that in bread?
By grinding.
Yeah, it was a bit of an arduous task, but, then this was just the beginning. Bread, you’ll know (if you make bread, which I never did before this), can take a long time to make.
But fresh wheat slider buns — which we used for burgers but you could use for your holiday dinner — were worth it.
Wheat Slider Buns
What You’ll Need:
- 1 pkg. active dry yeast
- 1/4 cup warm water
- 3/4 cup water
- 2 cups boiling milk
- 6 1/2 cups soft winter white wheat grain, ground
- 2 tbsp. sugar
- 2 tsp. salt
- 1 tbsp. margarine
What You’ll Do:
Wake up the yeast by adding 1/4 cup warm water to it. If it’s not bubbling, you’ve gotta start over.
Grind your wheat.
Pete has a grinder for his coffee beans, which I used to grind. I was adding grain to the small grinder, grinding it, then adding it to a bowl. I was able to grind about 1/4 to 1/3 a cup per fill. And luckily, I only needed 6 1/2 cups for my recipe.
Boil milk, sugar, salt, and margarine. Cool til it’s lukewarm. Add it to the wheat flour.
Kneed and let rest for 90 minutes.
After 90 minutes, add 3/4 cup water (approx.). Rekneed. Let rest for 30 minutes.
Shape into slider size buns. Bake at 400 degrees for 20 minutes.
Serve.
[yumprint-recipe id=’87’]
Make these a meal.
