Buttermilk – Whole Grain – Buns
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, whole rain or whole spelled flour
- 1 teaspoon salt
- 2 tablespoons oil
- 3 tablespoon flaxseed
- 1 teaspoon caraway seeds
- 1 teaspoon anise
- 1 teaspoon fennel
- 30 g yeast
- 60 ml milk
- 250 ml buttermilk
- 1 egg (s) for brushing
- some sesame seeds to sprinkle with
- some poppy seeds to sprinkle
Print Recipe
Pin Recipe Instructions
- Prepare a yeast dough with a steamer (fermentation test) from the ingredients.
- Steamer: Mix yeast with a little lukewarm milk, 1 teaspoon sugar and enough flour to make a dough. Let this rise in a warm place. Let the finished dough rise for about 1 hour.
- Knead the dough well again and form a roll. Cut off even pieces, shape different rolls and cut 2 - 3 small, diagonal lines. Brush the surface with egg and sprinkle with poppy seeds or sesame seeds as desired.
- Place the rolls on a greased tray and let rise again briefly.
- Preheat the pipe. Slide the tray into the middle rail and place a flat vessel with water in the pipe. Bake at 220 ° C for about 25 minutes.
- Tip: Can be frozen well afterwards!
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