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These toothsome, tasty rolls are perfect with a bowl of soup or stew.
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Whole Wheat Flour or King Arthur Traditional Whole Wheat Flour
1/2 cup Harvest Grains Blend
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup flax flour
3 tablespoons non-diastatic malt powder or brown sugar
1 1/2 teaspoons salt
1 1/2 cups water
1 tablespoon vegetable oil
2 teaspoons instant yeast
Combine all of the ingredients and mix and knead to form an elastic, slightly sticky dough. Allow the dough to rise in a lightly greased bowl until it's almost doubled in bulk, about 1 1/2 hours.
Turn the dough onto a lightly floured or lightly oiled work surface. Divide it into 16 pieces, and roll each piece into a ball. Place the balls in a lightly greased 11 x 11-inch pan or into two 8- or 9-inch round pans. Cover and allow to rise for about 1 hour, until very puffy.
Bake the buns in a preheated 375°F oven for 20 to 24 minutes, until they're lightly browned. Remove from the oven and brush with melted butter if desired (for a soft crust). Enjoy warm or cold. Yield: sixteen 2 1/2-inch buns.
Nutrition per serving (1 bun, 53g): 130 cal, 2g fat, 5g protein, 24g total carbohydrate, 2g sugar, 2g dietary fiber, 0mg cholesterol, 230mg sodium.