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Harvest Grains Buns

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Harvest Grains Buns

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These toothsome, tasty rolls are easiest with a bowl of soup or stew.

At a look

Prep
Bake
Total
Yield
16 2 half” buns

Nutrition knowledge

Ingredients

  • 2 1/four cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur 100% White Whole Wheat Flour or King Arthur Premium Whole Wheat Flour
  • half cup Harvest Grains Blend
  • 1/four cup Baker’s Special Dry Milk or half cup nonfat dry milk
  • 1/four cup golden flax meal
  • three tablespoons non-diastatic malt powder or brown sugar
  • 1 half teaspoons salt
  • 1 half cups water
  • 1 tablespoon vegetable oil
  • 2 teaspoons quick yeast

Topping (non-compulsory)

  • 1/eight cup (2 tablespoons) butter, melted

  • nine half oz King Arthur Unbleached All-Purpose Flour
  • four oz King Arthur 100% White Whole Wheat Flour or Premium Whole Wheat Flour
  • 2 five/eight oz Harvest Grains Blend
  • 1 1/four oz Baker’s Special Dry Milk or nonfat dry milk
  • 7/eight ounce golden flax meal
  • 7/eight ounce non-diastatic malt powder or 1 three/eight oz brown sugar
  • 1 half teaspoons salt
  • 12 oz water
  • three/eight ounce vegetable oil
  • 2 teaspoons quick yeast

Topping (non-compulsory)

  • 1 ounce butter, melted

  • 269g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur 100% White Whole Wheat Flour or King Arthur Premium Whole Wheat Flour
  • 74g Harvest Grains Blend
  • 35g Baker’s Special Dry Milk or nonfat dry milk
  • 25g golden flax meal
  • 24g non-diastatic malt powder or 39g brown sugar
  • 1 half teaspoons salt
  • 340g water
  • 11g vegetable oil
  • 2 teaspoons quick yeast

Topping (non-compulsory)

  • 28g butter, melted

Instructions

  1. Combine the entire elements and blend and knead to shape an elastic, relatively sticky dough.
  2. Allow the dough to upward push in a flippantly greased bowl till it is nearly doubled in bulk, about 1 half hours.
  3. Turn the dough onto a flippantly floured or flippantly oiled paintings floor.
  4. Divide it into 16 items, and roll every piece right into a ball.
  5. Place the balls in a flippantly greased 11″ x 11″ pan or into two eight” or nine” spherical pans.
  6. Cover and make allowance to upward push for roughly 1 hour, till very puffy.
  7. Preheat the oven to 375°F.
  8. Bake the buns in a preheated 375°F oven for 20 to 24 mins, till they are flippantly browned.
  9. Remove from the oven and brush with melted butter if desired (for a comfortable crust).
  10. Store, well-wrapped, for four days at room temperature. Freeze for as much as a month.

Nutrition Information

  • Serving Size1 bun, 53g
  • Servings Per Batch16
Amount Per Serving:
  • Calories130 cal
  • Calories from Fat
  • Total Fat2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol0mg
  • Sodium230mg
  • Total Carbohydrate24g
  • Dietary Fiber2g
  • Sugars2g
  • Protein5g

* The vitamin knowledge equipped for this recipe is made up our minds via the ESHA Genesis R&D device program. Substituting any elements might trade the posted vitamin knowledge.

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