|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
24 pieces |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 tsp. sugar
1/2 cup lukewarm milk
1 env. dry yeast
1 cup stone ground buckwheat flour
1-1/2 cups whole wheat flour
2 tsp. salt
2 tbsp. butter
1 lg. egg
1 tsp. water or more
Oil for glaze
Coarse salt (optional)
|
Directions:
|
Sprinkle yeast on milk, add sugar. stir, and allow to foam. Mix flours with salt, butter, and egg. Add enough water and yeast mixture to knead into a ball.
Place in lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise 1 hour. (It will not rise as much as wheat dough).
Butter a baking sheet and dust with cornmeal. Knead dough lightly on floured board. Divide into thirds, making ropes 12 inches long and about 2 inches thick. Place ropes on baking sheet 3 inches apart.
With a sharp knife make diagonal cuts 1 1/2 inches apart without quite cutting through (making about 8 rolls each). Brush with oil, cover with plastic wrap, and allow to rise about 1 hour. Bake in preheated 350°F. oven about 30 minutes, brushing again with oil after 20 minutes. If desired, sprinkle tops with coarse salt.
Serve warm. Makes 24 small rolls.
|
Comments from olga
:
|
These hearty rolls with a light nutty flavor are excellent served warm with roasts. Be sure to use fresh stone-ground buckwheat flour; old flour has a bitter taste.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
