Monday, April 21, 2014
These are a lovely addition to any dinner. They need about 2-3 hours prep time.
2 1/4 tsp active dry yeast
1 1/2 c buttermilk, slightly warmed
2 T sugar
3/4 tsp salt
1 c whole wheat flour
2 c + 2 T bread flour
In the large bowl of an electric mixer fitted with dough hook, combine yeast, buttermilk, 1 T oil, sugar, and salt. Stir in flours to make a soft, slightly stickky dough. Knead until smooth and elastic, working in small amounts of flour as needed to keep dough from sticking.
Place dough in an oiled bowl, turning to coat with oil. Cover and let rise until doubled, 60-90 minutes.
Punch dough down and divided into 8 pieces. Roll into balls and place on a greased cookie sheet. Press lightly to make disks of dough about 3/4" thick. Cover loosely with a towel and let rise about 1 hour, until light.
Preheat oven to 400.
Brush tops of buns with oil. Bake 15 minutes, or until golden but not hard.
Let cool. Store in plastic bags - they freeze well.