Multigrain Buns
Source of Recipe
Taste of Home Magazine
List of Ingredients
1 pk Active dry yeast
3 c Warm water -- (110-115 degrees
1 1/2 c Whole wheat flour
1 c Old fashioned oats
1 Egg plus 1 egg yolk
1/4 c Sesame seeds
1/4 c Salted sunflower seeds
1/4 c Vegetable oil
3 tb Butter or margarine -- softene
2 tb Sugar
1 1/2 ts Salt
1 t Caraway seed
1/2 t Vinegar
5 1/2 c All-purpose flour
2 tb Water
Additional oatsRecipe
In a bowl, dissolve yeast in warm water. Add whole wheat flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar, salt, caraway, vinegar and 2 cups all-purpose flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 min.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into round balls; roll each into a 4-1/2" circle. Place on greased baking sheets. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 min. Bake at 350 degrees for 20 minutes or until golden brown.
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