Whole Wheat Buns

Airy, fluffy yeast buns made from Ryazanochka whole grain flour are much healthier than ordinary flour. They are perfect for breakfast or snack sandwiches. Also, these buns can be served on the dinner table instead of regular bread.

Cook: 3 hours 20 minutes

Ingredients

Directions

Sift wheat flour “Ryazanochka” of the highest grade into a deep bowl. Sift wheat flour “Ryazanochka” from whole grain to the flour of the highest grade.
Mix both flours and add salt. Mix everything again. Pour dry fast-acting yeast into warm milk, mix.
Pour sugar into the milk with yeast and mix everything until smooth. Pour the diluted yeast into a bowl of flour. Pour warm water into a bowl of flour and yeast.
Stir everything with a spoon until the flour is moistened. Add softened butter to a bowl. Knead into a soft, slightly sticky dough. Knead the dough for 10 minutes, it should be smooth and smooth.
Grease the bottom and sides of a deep bowl with vegetable oil. Form the dough into a ball and place in a greased bowl.
Cover the bowl of dough with plastic foil and place in a warm place to rise for one hour.
The dough that has come up needs to be kneaded and again formed into a ball. Cover the bowl of dough with plastic wrap and store in a warm place for another hour. Put the matched dough on the table and divide it into parts. Roll each piece of dough into a ball. Moisten the top of each ball with water and dip in sesame seeds.
Line a baking sheet with baking paper and place the buns with the sesame seeds facing up on the baking sheet at a distance of 2-3 cm. Cover and let stand in a warm place for 15-20 minutes.
Place the baking sheet in a preheated oven and bake the whole wheat flour buns for 30-35 minutes at 180 degrees, until golden brown. Remove the finished sesame seed buns from the oven and let cool.

Bon Appetit!

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