Saturday, August 02, 2008

Flax Seed Buns

When I think of my Grandma, I think of a farmhouse that smelled like buns. Grandma was always baking, and when we were hungry buns and jam were always available.

People these days usually just buy bread from the store or throw the ingredients in a bread maker which I agree is much easier, but when I want to feel cozy and homey, there's nothing like buns made from scratch.

An extra bonus is that these have the goodness of flax seeds AND they are dairy free.

8 cups all purpose flour
3/4 cup ground flax seeds
2 packets of rapid (instant) yeast
3/4 cup sugar
3/4 tsp salt
2 eggs
3 cups very warm warm water

Combine FOUR cups of flour and the yeast in a large bowl. Set aside. In a different bowl, combine sugar, salt, and water. Add very gradually to beaten eggs to slowly warm them, but not cook them. Once you've combined the eggs and water mixture, pour into the flour/yeast mixture and stir with a wooden spoon.

Gradually add THREE cups of flour, continuing to stir, until a dough forms. Turn out onto a floured surface and knead about 5-10 minutes.

Let rest, covered with a clean tea towel, about 15 minutes, in a nice warm spot. Punch down and shape into 24 rolls-dividing them 1 dozen each on a cookie sheet. Cover the shaped rolls with clean tea towels and allow them to rise for 1 hour until doubled in size.

Pre-heat oven to 350 F. Just before putting the rolls in the oven, beat together 1 egg and 2 Tbsp of water. Brush over the rolls, then put them in the oven to bake for about 18 minutes. They will be ready when they are nicely browned and sound hollow when tapped.

Makes 2 dozen

If you aren't going to eat these within 2 days, I suggest freezing them because with no added oil, they tend to go stale rather quickly.

© 2011 Notes From the Cookie Jar, AllRightsReserved.

Designed by ScreenWritersArena