These whole grain buns are crisp outside and tender inside, what good are in a sandwich, with anything! and also for breakfast with jam, ham, cheese, etc..
One of the advantages of making bread at home, do not take any kind of preservative, and therefore, is more natural and healthy, so we know what we eat …
Ingredients for 7 or 8 rolls (depending on size):
¤ 250 g of flour
¤ 250 g of bread flour
¤ 1 teaspoon salt
¤ 2 tablespoons extra virgin olive oil
¤ 280 cl of warm water
¤ 10 g of baker’s yeast
How to make whole grain buns recipe:
Put in a bowl the flour, salt, oil and make a hole. Put the yeast in the hole and go pouring warm water little by little, while with the fingers, go decoupling yeast, mix all ingredients until a dough does not stick to the walls of the bowl, or hands. Sprinkle the work table with a little flour and continue kneading for five minutes.
Put some flour on the bottom of the bowl and let dough ferment in a place out of drafts and (if winter) near a place with a little heat, until doubled in volume.
Turn oven to 200 º C
Sprinkle a little flour over the work table. Knead the dough to remove air pockets. Cut the dough into as many pieces as you want rolls, shape rolls and place on a tray dusted with flour beforehand. Make a cut along each muffin. Cover the tray with a cloth and let rise until double in volume.
Insert the tray with the buns in the oven for 15-20 minutes (watch to prevent burning) or until browned.
Note: You can put as seeds, sesame, flax, poppy, or walnut pieces.