Harvest Grains Buns

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Harvest Grains Buns

star rating (4) rate this recipe »
Published prior to 2008

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.

Reviews

1
  • star rating 12/05/2011
  • runbear from KAF Community
  • I find these always need a little more flour, or less water, than the recipe calls for. But they are nicely dense and great for sandwiches. I make 12 instead of 16, and they only take about 20 minutes to bake, as Deb said in her review.
  • star rating 01/22/2011
  • Hoolia from KAF Community
  • These rolls are delicious! Substituted a combo of rye flour and cornmeal for the flax, which I didn't have, brushed the tops with a little milk and sprinkled a little of the harvest grains blend on them -- really yummy, will definitely make again!
  • star rating 09/13/2010
  • sweething from KAF Community
  • I have to say the flavor is stellar, however they were rather heavy. I would not call these a "bun" since I think buns tend to be lighter and softer in texture. These were borderline hockey puck on the outside, but the inside was moist and bread-y. I did sub flax seed and increased the water for the oil. I didn't have flax flour, so I added about 1/8 cup more white flour. The dough was moist and tacky for the first rise. Both rises went well, so I'm not sure why these came dense. I'd like to try as a loaf.
    I am glad you liked this recipe with the exception of interior texture. The oil in the recipe does help to tenderize the interior. You are correct, these may qualify as more of a hard roll rather than a bun. Elisabeth @ KAF
  • star rating 09/08/2009
  • Deb from Indiana, PA
  • I just made these buns! They are delicious! I did substitute some spelt flour and bread flour for the all-purpose flour in the recipe. My husband loves them too. I've been searching for a multi-grain/whole wheat sandwich bun and I think these will work if I only make 12 buns out of the recipe instead of the 16 as recommended. Also....I think my oven is pretty accurate but it was exactly 20 minutes for baking..and I do think if I had baked them any longer, they would have been too brown on the bottom. Really a great recipe! Thanks King Arthur employees!
1

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