High Protein Homemade Soft Bread Buns
Elevate your bread-making game with these High Protein Homemade Soft Bread Buns – a perfect blend of fluffy texture and nourishing goodness. Crafted with bread flour and a boost from whey protein isolate, these buns offer a delightful way to up your protein intake while satisfying carb cravings. Each bite strikes the ideal balance between softness and structure, with a golden, glossy finish achieved through an easy egg wash. Whether accompanying dinner, cradling your favorite burger, or simply enjoyed with butter and jam, these buns are a versatile staple. Ready in just under two hours, they require simple kneading and rise techniques, making them approachable even for novice bakers. Prepare to impress with these delightfully soft, protein-packed bread buns!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 300 grams Bread flour
- 100 grams Whey protein isolate
- 7 grams Instant yeast
- 5 grams Salt
- 30 grams Sugar
- 250 milliliters Warm water
- 50 grams Unsalted butter
- 1 Egg
- 1 Egg yolk
- 15 milliliters Milk
Instructions
In a large mixing bowl, combine bread flour, whey protein isolate, instant yeast, salt, and sugar. Mix well to ensure dry ingredients are evenly distributed.
In a separate bowl, melt the butter and let it cool slightly. Then, mix it with warm water, cracking in the egg, and whisk together.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir using a spatula until a sticky dough forms.
Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic. Add a small amount of flour if necessary to prevent sticking, but avoid adding too much.
Place the kneaded dough into a lightly oiled bowl, turning it to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down gently to expel air. Divide into 8 equal portions. Shape each portion into a smooth ball by tucking the edges underneath.
Arrange the dough balls on a baking sheet lined with parchment paper, ensuring they have space to expand. Cover again and let rise for an additional 30 minutes.
Preheat your oven to 180°C (350°F).
In a small bowl, beat together the egg yolk and milk to create an egg wash. Lightly brush this mixture over the tops of the risen buns for a glaze.
Bake in the preheated oven for 15-20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.0 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
