RECIPE: Multigrain Sandwich Buns

[Guest guest]

This has notes for my sis, who was considering a stand mixer and made

bread or rolls before. You don't need a mixer, but I had typed this

in a long time ago... I've also put a photo in the photo folder, under

Amy, so you can see how yummy they look. If wasn't out of potato, I'd

have made them today, but they'll be in the oven tomorrow!

 

Multigrain Sandwich Buns

Makes nine 4-inch buns or twelve 3-inch buns

 

1 c medium grind whole wheat flour

½ c raw whole millet or millet grits

¼ c sesame seeds

½ c instant mashed potatoes

1 c boiling water

1 ½ c warm water (105° to 115°F)

1 tbsp (1 pkg) active dry yeast

1/3 c sugar

2 large eggs

2 tbsp unsalted butter or margarine, melted

1 tsp salt

3 to 3 ½ c bread flour

3 tbsp sesame seeds, for sprinkling

 

1. Combine ½ c of the whole wheat flour, the millet, and the sesame

seeds in a food processor fitted with the metal blade. Process until a

coarse flour forms. In a small bowl, combine the instant mashed

potatoes and boiling water; let cool to 105° to 115°F.

2. Pour ½ c of the warm water into a small bowl or 1-cup liquid

measuring cup. Sprinkle the yeast and a pinch of the sugar over the

water. Stir to dissolve and let stand at room temperature until foamy,

about 10 minutes.

3. In a large bowl using a whisk or in the bowl of a heavy duty

electric mixer fitted with the paddle attachment, combine the

remaining warm water, the remaining whole wheat flour, sesame-millet

flour, mashed potatoes, remaining sugar, 1 whole egg and 1 egg white

(reserve the extra yolk for glazing), butter and salt. Beat hard for

about 2 minutes. Add the yeast mixture and beat for 2 minutes longer.

Add the bread flour, ½ cup at a time, beating on low speed until a

soft, shaggy dough that just clears the side of the bowl forms,

switching to a wooden spoon when necessary if making by hand.

4. Turn the dough out onto a lightly floured work surface and knead

until smooth, soft and springy, 1 to 3 minutes for a machine-mixed

dough and 3 to 5 minutes for a hand-mixed dough, dusting with flour

only 1 tablespoon at a time, just enough as needed to prevent

sticking. Place in a lightly greased deep container, turn once to coat

the top, and cover with plastic wrap. Let rise at room temperature

until double in bulk, about 1 ½ hours.

5. Line a baking sheet with parchment paper. Turn the dough out onto

the work surface and divide into 9 or 12 equal portions, depending on

the size roll you want. Form each into a tight round ball by rolling

the dough with a cupped hand until smooth. Place, seam side down at

least 2 inches apart, on the prepared sheet. Flatten each ball into a

1-inch thick disk with your palm. Cover loosely with plastic wrap and

let rise until puffy, about 30 minutes.

6. About 20 minutes before baking, preheat an oven to 350°F and

position a rack in the center of the oven.

7. Beat the reserved egg yolk with 1 teaspoon water. Brush on the tops

of the buns and sprinkle with sesame seeds. Bake until golden brown

and form to the touch, 20 to 25 minutes. Remove from the sheet to a

rack to cool.

 

From The Pleasure of Whole Grain Breads by Beth Hensperger

 

She notes that these buns " keep nicely in the freezer for up to two

months " and that she likes Barbara's Instant Mashed Potatoes

 

Ok – this is the way I did it compared to her steps. I started at

8:45 and was done by 1, but lots of the time you can do other things.

If you mix it all by hand, expect it take longer. If you haven't got

a stand mixer, it'd be a great idea for an anniversary gift ;-) … the

low end model is about $170 (Lowe's, Target etc) and would be probably

be plenty for how you would use it. The next one up is about $270 but

comes in lots of colors and has more power, and a bit larger bowl.

 

1. Make the sesame-millet flour as directed. Note that a good deal of

the millet will take longer than you think to grind up, since it's in

with other stuff. I just left it with about half the millet still

whole, no biggie. I didn't have instant potatoes, so I peeled, cubed

and microwaved one russet (little water in the bottom of a covered

bowl). When it was done I pushed it through a ricer and used it like

that.

2. I use instant yeast, so I skip this step completely.

3. Put the following in the bowl of the stand mixer fitted with the

paddle: water, melted butter, whole wheat flour, sesame-millet flour,

mashed potatoes, sugar, the egg plus a white, the salt, and the yeast.

Just don't let the yeast come into direct contact with the salt, and

make sure the liquid temp is about 110° (and that the potatoes aren't

hotter than that either!). Beat hard for a couple of minutes; take

off the paddle and install the dough hook. Add all but about ½ c of

the bread flour, and set the machine to mix. Watch as the dough comes

together and add flour as you think necessary. " Just clearing the

bowl " means that the dough doesn't stick to the sides, but might stick

at the bottom. If you're doing it by hand, it's just a little sticky…

and you would probably start with a stiff spoon and work up to

kneading with your hands – you might need to do it cup-by-cup then?

4. Pretty much what she says, except I have a container with a lid and

skip the plastic wrap.

5. I ended up using about 4.3 oz per bun, for 12 buns. They're about

3 ¾ inches in diameter. If at first they don't flatten much, you can

press it again in about 5 minutes, but not after you let them rise

this second time.

6. I only start it about 10 minutes before (just make sure the buns

aren't rising on top of the stove or you'll kill the yeast).

7. I forgot this part, trying to get them finished before I had to go

to church. They're still yummy. If you do this, be gentle and use a

soft brush – you don't want to tear the dough surface or it will deflate.

[Guest guest]

> This has notes for my sis, who was considering a stand mixer and made

> bread or rolls before.

 

Er, *never* made bread or rolls before...