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Monday, April 28, 2014

Wheat Oat Flax Buns

wheat oat flax buns
Wheat Oat Flax Buns
We have a cherished group of friends from our church whom we get together with for our weekly community group (aka Bible study). Lately, we’ve been taking the opportunity to dine together fairly regularly, usually in potluck form. I’m of the belief that some of the best community happens around the dinner table, and it’s been a blast furthering our friendships while swapping stories over a meal.
Pin Itwheat oat flax buns
These rolls were my addition to one such meal. They were eaten alongside a pan of cheesy lasagna, a large green salad, and glasses of red wine, but they are versatile enough to pair with just about any meal. Turn them into sandwiches, slice them into croutons for panzanella, or serve them alongside grilled chicken and veggies.
Wheat Oat Flax Buns

I was impressed by how forgiving they were. Yeast recipes can be finicky, but this one was easy and didn’t suffer any ill effects even though I wasn’t exact about my rise times. I do recommend eating them within a day or so of baking them, or freezing uneaten rolls and thawing at a later date. For “healthy” rolls (containing both flaxseed and whole wheat flour), these aren’t heavy or bland, and I’ll turn to this recipe again and again!

One Year Ago: Austin Eats
Two Years Ago: Thin Mint Brownies and Slow Cooker Whiskey Pulled Pork
Three Years Ago: (Almost) No-Bake Nutella Pie with Peanut Butter Crust and Chicken Paninis with Pineapple Black Bean Salsa
Four Years Ago: Strawberry Banana Bread and Oven-Baked Potato Chips

Wheat Oat Flax Buns
from King Arthur Flour

-2 cups bread flour (can substitute all purpose)
-1/2 cup old-fashioned rolled oats
-1 cup whole wheat flour
-1/2 cup flax meal
-1 package (2 1/2 tbsp) instant yeast
-1 1/2 tsp salt
-1/4 cup canola oil
-1 large egg yolk (reserve white for topping)
-3 tbsp honey
-1/4 cup orange juice
-3/4 cup lukewarm water

1. Mix all ingredients in a large bowl until blended. Cover the bowl and allow to rest for 20 minutes. Knead dough (by hand or stand mixer) until dough is soft and elastic.
2. Place the dough in a lightly greased bowl and allow to rise for 1 to 1 1/2 hours (may not double). 
3. Divide dough into 12 equal pieces (about 70 g each). Shape each piece into a round ball, then pull and flatten each ball into a circle about 3 inches across.
4. Place buns on a lightly greased or parchment-lined baking sheet. Cover and allow to rise for 90 minutes.
5. Preheat oven to 350F. Brush buns with egg white  and sprinkle with oats or flax seeds, if desired. Bake buns for 21 to 25 minutes, until golden brown. Transfer to a wire rack to cool before wrapping in an airtight container and storing at room temperature. Buns can be stored at room temperature for several days, or frozen.