Buckwheat Dinner Rolls
The other day Celine asked me to bake her favourite white bread dinner rolls but we didn’t have any brown sugar so I used molasses instead and also I decided put in two cups of buckwheat flour when Celine pulled it out of the cupboard so they came out as buckwheat dinner rolls instead. They were not bad but the recipe could use some improving.
I will bake a few more batches to figure out the buckwheat-to-white-flour ratio and post an updated recipe later. In the meantime here is the first ever recipe from the Potspoon Kitchens Food Blog!
Buckwheat Dinner Rolls
These hearty vegan buckwheat dinner rolls will leave your mouth dry and pasty!
Ingredients
- 2½ cups warm water
- 1 Tbsp active dry yeast
- 4 Tbsp molasses
- ½ cup olive oil
- 5 cups all purpose flour
- 2 cups buckwheat flour
- 2 tsp salt
Instructions
- Add 2½ cups of room temperature water to a large mixing bowl. I like to pour some cold water from a pitcher in the fridge and some hot water from the kettle to get the right temperature. Then add the yeast, molasses, and olive oil and mix well.
- Add both of the flours and the salt, and mix the dough as well as you can in the bowl.
- Transfer the dough to a clean countertop and knead it for 10 minutes. This part is hard work!
- Form the dough into a ball and return it to the mixing bowl. Pour a couple of tablespoons of olive oil over it and roll the dough over in the bowl a few times to coat it in oil. Cover the bowl with a dishcloth and set it aside in a warm place to rise for 45 minutes. The dough will double in size.
- Knead the dough again for 5 minutes, then cut it into 16 equal pieces. Knead each piece individually for another minute or so and then form it into a ball. Arrange the balls of dough on baking sheets lined with parchment paper, leaving a bit of space between them. Cover with a dishcloth and set aside to rest again in a warm place for another 45 minutes.
- Preheat the oven to 375°F. Bake the dinner rolls 25 minutes, rotating the baking sheets halfway through.
Notes
The ratio of buckwheat to white flour is not right, the rolls turned out way too buckwheaty! The crumb is too dense, there are no air pockets. Try it with 1 cup buckwheat and 6 cups all purpose flour next time.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 297mgCarbohydrates: 44gFiber: 3gSugar: 4gProtein: 6g
