Leena Watts
Making diet-friendly buns at home is a great way to enjoy delicious treats while maintaining a healthy lifestyle. From soft and fluffy hamburger buns to versatile yeast dough buns, there are numerous options for creating tasty and nutritious alternatives to store-bought buns. Whether you're looking for a side dish to dunk in soup or a healthy twist on a classic treat, homemade buns can be tailored to your preferences and dietary needs. With simple recipes and a few basic ingredients, you can create light and puffy hamburger buns or explore different varieties like Chelsea buns, Belgian buns, or cinnamon buns. So, get ready to indulge in some guilt-free treats and discover the joy of baking your own diet-friendly buns!
Characteristics and their values for making diet buns:
| Characteristics | Values |
|---|---|
| Type of flour | All-purpose or whole wheat flour |
| Ingredients | Yeast, warm water, sugar, butter, egg, salt, oil |
| Recipe | Make the dough, let it rise, form the buns, bake the buns, let them cool, slice the buns |
| Storage | Store at room temperature in an airtight plastic bag for 4-5 days or freeze for later |
| Variations | Hamburger buns, Chelsea buns, Belgian buns, cinnamon buns, milk buns, bao buns |
| Fillings | Vegetables, prawns, shrimp, chicken, beef, pork, tofu, water chestnuts, roasted aubergines, sauces (ginger and spring onion sauce, hoisin sauce, soy sauce, chilli sauce) |
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What You'll Learn
Use whole wheat flour for a healthier option
Whole wheat flour is a versatile and nutritious flour that offers a healthier alternative to traditional white flour. It is made from the entire wheat kernel, including the bran, germ, and endosperm, which gives it a slightly darker colour and a more robust flavour than white flour. White whole wheat flour is higher in fibre, vitamins, and minerals, and its unique properties make it an ideal choice for bakers and home cooks looking to create delicious and wholesome baked goods.
When making diet buns, using whole wheat flour can be a great option. It is a more nutritious choice than white flour and can add a subtle wheat flavour and chewy texture to your buns. Additionally, studies suggest that consuming whole grains, including white whole wheat flour, may reduce the risk of certain chronic diseases such as heart disease and diabetes.
When substituting white whole wheat flour for other types of flour, it is important to use slightly less as it is more absorbent. You may also need to adjust the amount of liquid in your recipe. Combining white whole wheat flour with other flours, such as white flour or all-purpose flour, can help you achieve the desired texture.
To make whole wheat buns, you can follow a similar recipe to traditional buns, simply substituting white whole wheat flour for white flour. In a stand mixer bowl, mix together white whole wheat flour, salt, and instant yeast. Set this aside and warm together water and honey in a pan. Allow this mixture to cool down and then add it to the flour mixture, along with a whisked egg and oil. Start adding the remaining flour a little at a time until the dough comes together. The dough will be sticky, and that is okay.
Knead the dough on medium-low speed for around 10 minutes using the dough hook attachment of your stand mixer. Transfer the dough to an oiled bowl, cover it, and keep it in a warm place for 1-2 hours or until it doubles in size. After the dough has risen, punch it down to release the air and divide it into equal portions. Roll each portion into a ball and place them on a baking sheet, leaving some space between each ball. Bake at 400 degrees Fahrenheit for 10-12 minutes, rotating once, until the tops are golden brown.
Using whole wheat flour is a simple way to make your diet buns healthier and more nutritious without compromising on taste or texture.
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Make a large batch and freeze for later
Making a large batch of buns and freezing them for later is a great way to save time and effort. This method is perfect for those who want to always have delicious, homemade buns on hand. Here's a step-by-step guide to making and freezing a large batch of buns:
Making the Dough:
Start by making a large batch of dough. You can use a versatile yeast dough recipe that can be used for plain buns, cinnamon buns, or even breadsticks. Consider using a combination of all-purpose flour and whole wheat flour for a softer and fluffier texture. In a mixing bowl, whisk together warm water, yeast, and sugar. Let the mixture sit for about 10 minutes until it becomes bubbly, indicating that the yeast is active. Then, add the remaining ingredients, such as butter, salt, and an egg, and mix until a smooth dough forms.
Baking the Buns:
After making the dough, divide it into equal portions and shape them into balls. You can decide how large you want your buns to be, but keep in mind that the recipe can yield around 22-24 buns, depending on their size. Place the dough balls onto a baking pan, allowing enough space for them to rise and expand during baking. Follow the baking instructions for your chosen recipe, and remember to let the buns cool completely before storing them.
Freezing for Later:
Once the buns have cooled, you can prepare them for freezing. Place the buns in a freezer-safe container and wrap them in a layer of foil. Label the container with the date, so you know when they were frozen. Properly stored buns can last in the freezer for up to two months. When you're ready to enjoy your buns, simply thaw them at room temperature. Place them on a paper towel and flip them over when they're about halfway thawed.
Making a large batch of buns and freezing them is a convenient way to ensure you always have fresh, homemade buns on hand. With this method, you can enjoy the fruits of your baking labour for a more extended period!
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Use a stand mixer with a dough hook
Using a stand mixer with a dough hook
Using a stand mixer with a dough hook attachment is the quickest and easiest way to make homemade buns. First, activate the yeast by mixing it with warm water and a teaspoon of sugar. The water should be between 105 and 115 degrees Fahrenheit to best activate the yeast. Let the mixture sit for about 10 minutes or until it becomes bubbly and foamy. This is how you know your yeast is working.
Once the yeast is foamy, add it to the bowl of a stand mixer fitted with a dough hook attachment. Add the flour, salt, butter, egg, and remaining sugar to the bowl. Turn on the stand mixer and mix the ingredients until the dough is smooth, slightly stiff, and not sticky. This should take about 5 to 7 minutes. You may need to scrape down the sides of the bowl occasionally to ensure all the ingredients are incorporated.
When the dough has reached the desired consistency, transfer it to a clean, unfloured work surface. Knead the dough with your hands to form it into a smooth, round ball. Tuck the ends of the dough underneath to create a neat ball shape.
Finally, return the dough to the bowl of the stand mixer. Drizzle a small amount of oil into the bowl to prevent the dough from sticking. Place the bowl in the stand mixer and cover it with a towel or plastic wrap. Set the bowl in a warm place to allow the dough to rise.
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Fill with roasted vegetables or prawns
If you want to fill your diet buns with roasted vegetables, you could try bok choy, shiitake mushrooms, dried bean curd, tofu, and vegetables such as snow peas, thinly cut carrots, red peppers, and cucumber. To prepare the bok choy, blanch it for 10 seconds in boiling water, then transfer it to an ice bath. Squeeze out as much water as possible, then finely chop it. Cook the mushrooms in a wok with oil, then add them to a mixing bowl with the bok choy, along with the dried bean curd, oil, light soy sauce, sugar, sesame oil, and white pepper. Make sure the filling is dry to avoid soggy buns. Season with salt and pepper, then cook the vegetables until they soften, adding the tofu towards the end.
Alternatively, fill your diet buns with prawns. You can either use shelled and cleaned prawns, or, for a more intense flavour, treat the prawns with salt and baking soda, skewer them, and grill them over high heat. For shelled and cleaned prawns, heat oil in a pan and sauté onions until lightly brown. Add green chilli and ginger and sauté for 2-3 minutes. Next, add chopped tomatoes, chilli powder, turmeric, cumin powder, and salt, and cook until the tomatoes soften. Add the prawns and cook for 3-5 minutes, then add coriander leaves. For either prawn option, carefully cut out a round from the underside of a bun, pour in some coconut milk, add the filling, and fry the bun until crisp and golden.
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$6.29
Make a sweet variety with cinnamon or cardamom
To make a sweet variety of diet buns with cinnamon or cardamom, you can try making Swedish cardamom buns, cinnamon and cardamom morning buns, or cinnamon cardamom rolls.
Swedish cardamom buns are made with spelt flour, coconut oil, and coconut sugar. You can also add chopped candied ginger to the cardamom buns, or even raisins, dried cranberries, or nuts like pecans or walnuts. To make the dough, mix together flour, ground cardamom, sugar, condensed milk, milk, water, egg yolk, and yeast in a stand mixer and knead on low speed until the dough is formed. Cover the mixing bowl and let it rest for 30 minutes. When it's done resting, add salt and knead the dough again for 30 seconds. For the filling, heat milk and melt coconut oil, then whisk in the yeast. Then, knead the dough on a work surface until it forms a soft, smooth ball.
For cinnamon and cardamom morning buns, you can use a laminated yeasted Danish dough as a base. First, make the dough and butter block and leave them to chill overnight. Then, perform your laminations, which involve incorporating the butter into the dough. Roll out the dough and do a series of folds, creating layers of butter in the dough. For the filling, mix dark brown sugar, ground cinnamon, ground cardamom, and salt in a small bowl. Brush the surface of the dough with melted butter and dust the sugar-spice mixture on top. Fold the dough and cut it into 12 equal pieces. Twist each piece twice and form it into a spiral shape.
If you're looking for a healthier option, you can try making cardamom cinnamon rolls with Asian bread dough as a base. This version uses less butter and sugar than traditional cinnamon rolls or cardamom buns. Mix together dark brown sugar, ground cinnamon, ground cardamom, and salt in a small bowl. Roll the dough into a rectangle, about 11" x 16" (28 cm x 40 cm). Brush the surface with melted butter and sprinkle the sugar-spice mixture on top. Fold the dough into thirds, gently roll it out again, and cut it into pieces. Twist each piece and shape it into a spiral.
You can also make cinnamon cardamom buns with a basic sweet dough. For this recipe, heat the milk and melt the coconut oil, then whisk in the yeast. Mix in the flour and other dry ingredients to form a shaggy dough. Knead the dough on a work surface until it becomes a soft, smooth ball. You can also add chopped pecans or other nuts to the filling for extra flavour and texture.
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Frequently asked questions
If you're making bao buns, you could fill them with prawns, vegetables, tofu, or vegetable curry. For a lighter option, fill your buns with shrimp or prawns and raw vegetables such as snow peas, thinly cut carrots, red peppers, and cucumber.
If you're making hamburger buns, you'll need flour, warm water, active dry yeast, sugar, butter, an egg, and sea salt. You can also finish your buns with an egg wash and sesame seeds.
You'll need a stand mixer with a dough hook attachment. If you don't have one, you can knead the dough by hand. You'll also need a baking sheet.
Making the dough for hamburger buns should take around 30 minutes of hands-on work. After that, you'll need to leave the dough to rise for an hour. Then, you'll need to shape the dough, leave it to rise again, and bake the buns. The total time will be almost four hours, but the actual amount of work involved is minimal.
