This recipe is simply a modification of the Baler-Twine Bread Recipe that sees you use the bread machine to produce dough to be formed into buns and then baked in the oven.
Add liquid ingredients (water, eggs, vinegar, oil) and mix in bread machine pan (paddles already in place)
Add the whole wheat flour
Distribute evenly over the surface of the flour the yeast, salt and sugar
Return the pan to the machine
Set the machine on the dough cycle. Allow it to complete the cycle and if the machine doesn’t end with a second knead, reset the machine and allow it to complete the kneading before turning the machine off and removing the dough pan
Dump the dough onto a floured surface. Cut the dough into portions that are about half the size you want for the final buns and roll them into shape.
Place them on a baking sheet – I prefer using a silicon baking mat to line the sheet or you can use a bit of flour to keep the buns from sticking.
Cover with a clean dishtowel and let the buns rise until roughly doubled in bulk. If your house is cool turn the oven on for a few minutes to allow it to warm off before turning it off and letting the buns rise in there.
When the buns are nearly doubled in bulk preheat the oven to 425F. If you were using the warm oven to help the buns to rise remove them before turning on the oven again.
Once the oven reaches temperature bake the buns for about 30 to 35 minutes.