Buckwheat Buns Recipes
BUCKWHEAT BUNS
These buns are great toasted with cheese and lunch meat. I like their warm sweat yeasty taste. Recipe adapted from Barbara Emchs brown rice bread.
Provided by sillyyack2
Categories Yeast Breads
Time 35m
Yield 12 Buns, 12 serving(s)
Number Of Ingredients 15
Steps:
- Bring all refrigerated ingredients to room temperature. Grease 12 English muffin rings.
- In the bowl of a stand mixer, beat egg whites until frothy, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy.
- In a medium bowl, combine buckwheat flour, tapioca starch flour, white rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar.
- Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into 12 English muffin rings.
- Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the buns. Leave for 10 minutes with oven door closed. (This will cause the buns to rise quickly.) Remove buns from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400°F.Buns will continue to rise as oven preheats.
- Uncover buns and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 5 - 10 minutes. Turn bread out onto a cooling rack.
- When completely cooled, wrap tightly to maintain freshness for as long as possible. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.
- TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
Nutrition Facts : Calories 206.8, Fat 5.8, SaturatedFat 1, Cholesterol 19.4, Sodium 266.5, Carbohydrate 31.8, Fiber 1.8, Sugar 8.6, Protein 7.5
BUCKWHEAT GROATS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Meanwhile, lightly beat egg in a medium bowl. Add groats, and stir until well coated. Add groats to skillet, and increase the heat to high. Cook until the egg has dried on the groats and the kernels are separated, about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 7 to 10 minutes.
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
Provided by Sally
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
- For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g
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