Making anything with whole wheat can have it’s challenges (hard and dried out tasting). Here is a recipe that uses high fibre ingredients and doesn’t taste like cardboard. The milk and honey help keep the moisture in, but I still recommended to store the buns in the freezer after making them, as this will help lock in the freshness.
This recipe can make 24 small buns or 12 large buns. I have attached a nutrition label for both sizes. The small buns may only take about 15 mins to cook, whereas the larger buns may take the full 20 mins. So keep your eye on them in the oven. The small size buns are great for anyone who is watching their carbohydrate intake (20 grams carbs/1 bun).
You can be creative with whatever toppings you like. In my pictures, I used poppy seeds, onion powder, sesame seeds and fennel. Ross didn’t like the liquorish taste of the fennel, but I love fennel or even caraway would take fabulous. So don’t limit yourself to what is outlined in the recipe.
If your house is warm, you can let the dough rise on your counter, but if it is a bit cooler, I do recommend using the oven with the light on.
I think that is all for my side notes. Hope you enjoy!
Mulit-grain Rolls (Printable PDF)
- 1/2 cup Wheat Bran Cereal, Dry
- 1/4 cup Flax Seed, Whole
- 1/4 cup Honey, Natural Pure Honey
- 1 cup Skim milk (Warm)
- 2.5 tsp Instant yeast (1 packet), dry
- 2 large Eggs, whole, fresh
- 2/3 cup Oatmeal, dry, Dry, 100% Natural
- 1 1/4 cup Whole Wheat Flour
- 1 tsp Black Pepper, Ground
- 1/2 tbsp Windsor Half Salt TM
- 3 cup All Purpose Flour or bread flour
Mix together in a small bowl:
· ½ cup oat bran
· ¼ cup flaxseeds
· ½ cup boiling water
*Let sit until all the water is absorbed
Attach bowl to a mixer fitted with the dough hook. With mixer on low speed, add the following ingredients and
· 2 large whole eggs
· 2/3 cup old-fashioned rolled oats
· 1 ¼ cups whole-wheat flour
· 1 tsp freshly ground pepper
· 1 tbsp salt
· Oat bran mixture previously made and set aside
Slowly add 3 cups bread flour ½ cup at a time, mix until it makes a soft, slightly sticky dough.
Kneed on medium-low speed until it is springy to touch (about 3 minutes).
Cover with plastic wrap. Turn on the oven light, place the rolls into the oven and let rise for 20 minutes (or longer).
When dough has doubled in bulk, take them out of the oven. Preheat the oven to 375F. Bake for 15- 20 minutes (or until dough has turned golden brown). Let cool for 10-15 minutes before serving.
*Adapted from Martha Stewarts Baking Handbook.
The first label is for 12 buns, and the second is for 24.