Whole Wheat Buns with Sun-dried Tomato, Olives and

Name: Whole Wheat Buns with Sun-dried Tomato, Olives and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons yeast, active dry; 2 cups water warm; 1 tablespoon honey; 1/2 cup sundried tomatoes chopped, about 8 each, oil packed, or dried and bleached; 1/4 cup black olives chopped; 1 tablespoon rosemary leaves freshly chopped, or 1 teaspoon dried; 2 tablespoons olive oil; 2 cups pastry flour, whole wheat; 2 cups flour, all-purpose; 2 teaspoons garlic powder or to taste; 1 teaspoon salt; 2 tablespoons cornmeal; 1 large eggs beaten with 1 1/2 teaspoons water, or you can only egg white; 2 tablespoons sesame seeds

Servings: persons

2 tablespoons yeast, active dry
2 cups water warm
1 tablespoon honey
1/2 cup sundried tomatoes chopped, about 8 each, oil packed, or dried and bleached
1/4 cup black olives chopped
1 tablespoon rosemary leaves freshly chopped, or 1 teaspoon dried
2 tablespoons olive oil
2 cups pastry flour, whole wheat
2 cups flour, all-purpose
2 teaspoons garlic powder or to taste
1 teaspoon salt
2 tablespoons cornmeal
1 large eggs beaten with 1 1/2 teaspoons water, or you can only egg white
2 tablespoons sesame seeds

1
Dissolve the yeast in a mixture of 2 cups water and the honey in a bowl.
2
Let stand until frothy to activate the yeast, 10 to 15 minutes.
3
Add the sun-dried tomatoes, olives, rosemary, oil, whole wheat flour, unbleached flour, garlic powder and salt, mix with a mixer or by hand.
4
Knead on a floured surface for 5 minutes or until smooth and elastic.
5
Place in an oiled bowl, turning to coat the surface.
6
Let rise, covered, in a warm place until doubled in bulk, 1 to 1 1/2 hours.
7
Preheat the oven to 400F (200C).
8
Divide into 10 portions and shape into balls.
9
Flatten into buns and place on a baking sheet coated with cooking spray.
10
Sprinkle with cornmeal, brush with the egg mixture and sprinkle with the sesame seeds.
11
Bake the buns until golden brown, about 25 minutes.
12
Cool for a few minutes.
13
Remove to a wire rack and cool.
14
Serve warm or room temperature.

614

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons yeast, active dry, 2 cups water warm, 1 tablespoon honey, 1/2 cup sundried tomatoes chopped, about 8 each, oil packed, or dried and bleached, and more.

Yes, Whole Wheat Buns with Sun-dried Tomato, Olives and Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Buns with Sun-dried Tomato, Olives and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions