Wheat-Oat-Flax Buns

After the success of the traditional burger buns, I decided to dive back into the more unusual. Whole wheat buns are a common occurrence, but have you ever had an oat bun? Maybe. How about a flax bun? I doubt it. These burger buns actually incorporate all three things into one great bun perfect for any burger. Although my favorite burger bun still remains to be the bretzel (pretzel bun), these buns are great for those times when I want to pump up the healthiness of my carbs. They are also visually appealing with a sprinkle of oats on top.

Wheat-Oat-Flax Buns


WHEAT-OAT-FLAX BUNS

Makes a dozen buns

Ingredients:

2 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1 cup whole wheat flour

1/2 cup whole flax meal

2-1/2 tsp instant yeast

1-1/2 tsp salt

1/4 cup canola oil

1 egg yolk, white reserved for topping

3 Tbsp honey

1/4 cup orange juice

3/4 cup lukewarm water

TOPPING

1 egg white, reserved from dough, whisked with 2 Tbsp cold water

Rolled oats, for topping

Directions:

  1. Combine all of the ingredients in a large bowl and mix until just combined. Cover the bowl, and let the dough rest for 20 minutes to give the grains a chance to soften. Then knead to make a smooth, soft, elastic dough. Incorporate more flour or water as needed.
  2. Place the dough in a lightly greased bowl and let it rise for 1 to 1.5 hours, until it’s almost doubled in size.
  3. Gently deflate the dough, and divide it into 12 pieces. Shape each piece into a round ball; pull and flatten each ball into a circle about 3″ across.
  4. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, or until almost doubled. Towards the end of the rising time, preheat the oven to 350 degrees.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats.
  6. Bake the buns for 21 to 25 minutes, until they’re golden brown. Cool completely on a wire rack before slicing.
  7. Wrap completely cooled buns airtight, and store at room temperature for several days; freeze for longer storage.

Source: Fake Ginger, originally from King Arthur Flour.

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