100% whole wheat sandwich buns

Yesterday's baking

100% whole wheat sandwich buns,  made from fresh ground wheat and mixed up in a Zojirushi bread machine

I made one batch of dough,  then after it's first rising,  I rolled it out thin and cut with a 4 inch round cutter.

After they bake and cool,  I slice them open with a bread knife but I don't go all the way through,  leaving about 1/4 inch or so still attached.

this way,  they stay together in the bag and the tops don't go missing from the bottoms.  

Then,  the buns get put in the freezer in a zipper bag.

When we make sandwiches,  we just take out however many we need. 

This method for bread is working best for us right now.

The buns stay fresh and moist in the freezer,  better than slices of homemade bread do.

what the wheat looks like before it is ground

whole wheat flour- freshly ground

Ingredients for the sandwich buns

• 1-7/8 cups water 
• 5 cups whole wheat flour - I ground a scant 4 cups of wheat in my vintage Vita-Mix, got about 5 cups of flour but did not use but about 4 cups of it in this batch.  
• 3 Tbsp. sugar 
• 2 Tbsp. dry milk 
• 2 tsp. salt 
• 4 Tbsp. vital wheat gluten 
• 2 Tbsp. butter 
• 2 tsp. active dry yeast

These buns, when rolled thin, bake fast.  Just about 13 minutes to bake at 375 degrees.