I need to re-stock my freezer more frequently during the rowing season compared to Wintertime, as buns are an easy way to bring food, when going rowing right after work.
I have grated carrots and sunflower seeds for these buns, as a way of changing taste and texture of a standard bun recipe of the "usual" 1000 g flour to 700 g liquid such as water, milk or buttermilk. Instead of buttermilk you could use plain tap water, but I had some buttermilk standing in my refrigerator, which I needed to use instead of throwing it out.
After the first raising process at ambient temperature, you can store the bun dough cold in the refrigerator for 2-3 days, allowing you to have freshly baked bun every day in an easy way.
Buns with carrot and sunflower seeds: - 22-24 buns
- 30 g salt
- 25 g yeast
- 300 g whole grain wheat flour
- 700 wheat flour
- 2 tablespoons honey or sugar
- 350 g buttermilk/thick milk
- 350 g water
- 250 g carrots - grated
- 100 g sunflower seeds
- First add the yeast, flours and salt into the mixing bowl of the mixer.
- Start to whip on low speed, slowly add in the buttermilk, water and honey. Knead the dough on the mixer for 8 minutes.
- Add in the grated carrots and sunflower seeds and knead for another 2 minutes
- After the kneading process, let the dough raise warm for 1-1½ hour.
- Divide the dough into equal size buns, I always a kitchen scale for this purpose in order to ensure equal baking of the buns, I target a dough amount of 80-90 g per bun.
- Place the buns a baking tray covered with baking paper, and let the buns raise for another 45-60 minutes.
- Heat up the (conventional) oven to 200'C.
- Bake the buns at 200'C for 30 minutes in the middle part of then oven.