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Whole Wheat Bratwurst Buns

post #1 of 19
Thread Starter 

I have been making buns for my bratwurst but had a problem that they always seemed to spread out and didn't come out in a shape I liked. Here is my experiment to deal with this problem.

 

I note that  you get a good shape in rolls when they are cooked in a pan so I used 8 by 8 inch pans to make the bread. I like my buns 6 inches long so I made 8 dinner rolls to shorten the brat buns up. It worked well.

 

I used a recipe from the Fleischmann's Bread World Site that I have used for whole wheat rolls before.

 

The ingredients are:

  • 3-1/2 cups whole wheat flour
  • 2 to 2-1/2 cups all-purpose flour
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 3/4 cup milk
  • 1/4 cup molasses
  • 1/4 cup butter OR margarine

I find using weight instead of measuring flour works way better than trying to measure in a measuring cup. I used 14 ounces of whole wheat flour and 8 1/2 ounce of all purpose flour. I mixed the flours, yeast, sugar and salt together. 

I put the rest of the ingredients in a microwave safe bowl and heated to 130 F in the microwave. Note the butter will not totally melt and that is ok.

 

 

I put the flour mixture in my KitchenAid bowl and added the liquid. I used the dough hook to mix until the dough just started to pull away from the sides. I scraped the bowl down and used the dough hook for 8 minutes.

 

 

 

 

 

I turned the dough out onto a floured counter and kneaded for a few seconds until the surface is smooth. I cut out a quarter of the dough and rolled it into eight balls.

 

 

 

 

 

I cut the remaining dough into halves and cut each of those halves into four pieces. I rolled those pieces into logs. I sprayed two 8 by 8 inch pans with baking spray. I put the small balls along one edge of each pans and put 4 of the longer longs in the remaining space.

 

 

 

 

 

 

I covered the pans with a tea towel and let them rise to double, about 1 hour.

 

 

 

I put the buns in a 375 F oven for 20 to 25 minutes. I like to make sure the internal temperature is over 200 F. Then turn the rolls out and cool them on a rack.

 

.

 

 

I couldn't resist trying a couple of the rolls right away.

 

 

Soon after was bratwurst time!

 

 

The Verdict

 

This worked great. The buns came out like New England style hot dog buns. I cut them down from the top. They were a great size for a bratwurst! This is the way I will make bratwurst buns from now on. However, my buddy does prefer white buns so I will make a batch of white buns using the same pan technique.

 

Disco

 

 

 

 

 

post #2 of 19

Nice Job  Looks Great    points1.png

 

Gary

post #3 of 19
I tried makin some rolls before. FAIL!!!!!!!!!!


Yours look great.
post #4 of 19
Oh man disco!! Those look great! I too have tried bread only once and it was an epic fail.
post #5 of 19
Disco, you have great looking Buns!!!!!
POINTS!
post #6 of 19

Great job Disco. Yes sir nice job.

post #7 of 19
That's great Disco, I was talking about making my own buns just the other day, and now this post might just inspire me enough to get it done.
post #8 of 19

Nice job Disco....and I like the New England cut for brats & dawgs. I've been on a baking binge myself of late, trying to master the sour dough breads. Have you considered some Rye flour for the Brat buns?? perhaps with a sprinkling of caraway seeds in the dough or on top? Endless possibilities ahead.....Willie

post #9 of 19

OK I'm not totally onboard with the whole wheat thing, but the rolls at the end to make the buns the proper length? FREAKIN' BRILLIANT!! I'd been making them on a sheet pan and wasn't happy with the way they turned out. Looked for new England roll pans on Amazon and was dismayed to see they're absurdly priced. Finally found little 6x9 foil broiler pans at the grocery store for $3 for a 3 pack so I've been using those, but now it looks like I won't have to buy any more! Thanks for another great idea!

post #10 of 19

Disco always does a super nice job   Love seeing all his pictures

 

Gary

post #11 of 19
Darn it!! I'm looking for Bear's Butt and Dave's Salsa so I can post a butt and do links to them and now I find this.....

Disco, that Brat in the Bunn looks good enough to have for Breakfast. The better half is a nurse so we get up at 4:00 am and she leaves about 5:00....... Once she is gone, I could slam down two of them 'Bad Boy Brats" - take a little nap and still be outside to wake up the Rooster. I like the looks of those buns and will need to try making them soon as I explain to the wife why I need a KitchenAid mixer to go with the bread machine that I needed earlier. ;-) Good Job!!
post #12 of 19
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Nice Job  Looks Great    points1.png

 

Gary

Thanks, Gary.

 

Quote:
Originally Posted by c farmer View Post

I tried makin some rolls before. FAIL!!!!!!!!!!


Yours look great.

 

Quote:
Originally Posted by worktogthr View Post

Oh man disco!! Those look great! I too have tried bread only once and it was an epic fail.

 Hey, cfarmer and worktogthr, keep trying. It can't be too hard if I can do it.

 

Disco

post #13 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Disco, you have great looking Buns!!!!!
POINTS!

 

Thanks, Case! Sadly you can only get a true rating of my buns by tasting them!

 

Quote:
Originally Posted by Foamheart View Post
 

Great job Disco. Yes sir nice job.

 

Thanks, Foamheart! I do like my brats.

 

Quote:
Originally Posted by DanMcG View Post

That's great Disco, I was talking about making my own buns just the other day, and now this post might just inspire me enough to get it done.

 

Have at her Dan! You won't regret it!

 

Disco

post #14 of 19
Quote:
Originally Posted by Chef Willie View Post
 

Nice job Disco....and I like the New England cut for brats & dawgs. I've been on a baking binge myself of late, trying to master the sour dough breads. Have you considered some Rye flour for the Brat buns?? perhaps with a sprinkling of caraway seeds in the dough or on top? Endless possibilities ahead.....Willie

Oh man the Rye and caraway with a corned beef sausage! Guldens spicy brown mustard, sauerkraut, Yumm!

post #15 of 19
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Nice job Disco....and I like the New England cut for brats & dawgs. I've been on a baking binge myself of late, trying to master the sour dough breads. Have you considered some Rye flour for the Brat buns?? perhaps with a sprinkling of caraway seeds in the dough or on top? Endless possibilities ahead.....Willie

 

Thanks, Willie. I like the idea of a light rye roll for bratwurst. So much to try, so little time!

 

Quote:
Originally Posted by Mdboatbum View Post
 

OK I'm not totally onboard with the whole wheat thing, but the rolls at the end to make the buns the proper length? FREAKIN' BRILLIANT!! I'd been making them on a sheet pan and wasn't happy with the way they turned out. Looked for new England roll pans on Amazon and was dismayed to see they're absurdly priced. Finally found little 6x9 foil broiler pans at the grocery store for $3 for a 3 pack so I've been using those, but now it looks like I won't have to buy any more! Thanks for another great idea!

 

It should work well with white rolls as well. I have a buddy who doesn't care for whole  wheat either and I will make him some white ones next time. Thanks for the kind words!

 

Quote:
Originally Posted by gary s View Post
 

Disco always does a super nice job   Love seeing all his pictures

 

Gary

 

Aw, Gary, I'm blushing.

 

Disco

post #16 of 19
Thread Starter 
Quote:
Originally Posted by Old Bones View Post

Darn it!! I'm looking for Bear's Butt and Dave's Salsa so I can post a butt and do links to them and now I find this.....

Disco, that Brat in the Bunn looks good enough to have for Breakfast. The better half is a nurse so we get up at 4:00 am and she leaves about 5:00....... Once she is gone, I could slam down two of them 'Bad Boy Brats" - take a little nap and still be outside to wake up the Rooster. I like the looks of those buns and will need to try making them soon as I explain to the wife why I need a KitchenAid mixer to go with the bread machine that I needed earlier. ;-) Good Job!!

Thanks, OB. I don't want to kill your argument for a KitchenAid but these can be made by hand easily. Just start by mixing the liquid with 1/2 the flours until sticky. Then put the dough on the counter and work in the rest of the flour. When it starts to smooth out, knead it for 8 minutes by hand. 

 

I'm just too lazy when I have a stand mixer,

 

As for brats for breakfast, you are going to get me in trouble. She Who Must Be Obeyed and I are retired and if I ate bratwurst for breakfast I would be observed and scorned!

 

Disco

post #17 of 19
Quote:
Originally Posted by dirtsailor2003 View Post
 

Oh man the Rye and caraway with a corned beef sausage! Guldens spicy brown mustard, sauerkraut, Yumm!


Yeah, baby.....sounds like a winner to me as long as there is some kraut mixed into that CB brat. If you recall I did one of those back in Oct 2013, devising a way to use up some CB

 

http://www.smokingmeatforums.com/t/151586/corned-beef-sausage

post #18 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Oh man the Rye and caraway with a corned beef sausage! Guldens spicy brown mustard, sauerkraut, Yumm!

 

 

Quote:
Originally Posted by Chef Willie View Post
 


Yeah, baby.....sounds like a winner to me as long as there is some kraut mixed into that CB brat. If you recall I did one of those back in Oct 2013, devising a way to use up some CB

 

http://www.smokingmeatforums.com/t/151586/corned-beef-sausage

Stop it you guys, I am already too fat.

 

Disco

post #19 of 19
Quote:
Originally Posted by Disco View Post


Stop it you guys, I am already too fat.

Disco

Ya know with left over corned beef and cabbage, you could take the rye rolls and go all out Irish cheese steak!

Disco don't worry my wife thinks I'm too fat too. She makes me eat salads way too often now...
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