Graham and Yogurt Breakfast Buns !

//Graham and Yogurt Breakfast Buns !

Graham and Yogurt Breakfast Buns !

Tilbake til oppskriften på norsk !

This recipe I am never bored of making, and I vary whether I make the dough for bread or buns.
This dough I use also as a base to vary the content of oatmeal, bran, rye and sunflower /pumpkin seeds.
When Ido that I keep the same amount of all-p  flour, and vary  the contents of the same weight as the graham flour .

Yeld 30 buns:

  • 1 c + 6 Tbsp (2.75 dl)  water
  • 1 c + 6 Tbsp (2.75 dl) milk
  • 2.5 oz (75 gr) canola oil
  • 15 gr salt
  • 1 package (50 gr) yeast (fresh or dry yeast)
  • 1 tablespoon sugar
  • 8 oz (225 gr) fine whole wheat*
  • 5.5 oz (150 gr) coarse wheat *
  • 25 – 32 oz (750 to 900 gr) All-p flour
  • 1 egg
  • 2 tablespoons water
  • sesame seeds

* You can use 13.5 oz (375 gr) graham flour *

Mix together sugar, water and milk and bring the temperature up to 100 F (37 C) degrees. Stir in the yeast and let it rest for 20 minutes (covered) on the bench.

Pour the graham  flour, 1 /3 of the all-p  flour and the salt in the mixing bowl and stire it together.
Start the machine at low speed and pour in canola oil and the yeast-mixture. Blend until  smooth.

Now, add more all-p  flour by 2 tablespoons at a time and kneaded for 2 minutes between each addition.
When the dough begins to come togeter, add less and less flour in each addition.

The dough is ready when it creeps up  the blade  and  slowly slide a bit down  when the machine are turned off.

Cover bowl with plastic wrap and a kitchen towel and let rise for about 40 – 50 minutes. (Until double in bulk)

This dough needs a little flour, sprinkle on the work surface, but try to use as little extra flour as possible.
Form rolls or make some delicious bread.

Put the buns on baking paper on a baking tray and let them rise again, covered with a kitchen towel  for 30 – 40 minutes until double in bulk.
Do you want to cut thin slizes at the top of the buns, do that after thay have risen for 10 minutes, brush with egg wash and sprinkle with sesame seeds.

Bake at 428 F (220 C) degrees for 10 – 14 minutes until they have a nice and golden color on top and have a crust at the bottom.
Drag all the rolls on the baking paper onto a wire rack and enjoy both the smell of freshly baked buns in the house and the taste of fresh baked buns with cheese and strawberry jam.

sweets 2 share

By | 2011-04-22T21:34:37+00:00 april 22nd, 2011|Bread - Crackerbread !|1 Comment

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One Comment

  1. Dulce april 9, 2015 at 1:51 am - Reply

    Hi, this rolls sure looks delicious. Thanks for sharing the recipe.

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