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| 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.
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.
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
Ingredients:
-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
Instructions:
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.
