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Saturday, October 11, 2014

Eggless, Butterless Wheat - FlaxSeed Meal Rolls


These wheat - flax meal rolls are a part of "Taming the Yeast" theme for this month's BM. They are made with wheat flour and flax meal and this healthy option came from  Priya Suresh. Adding flax meal to our diet is beneficial as flaxseeds are rich in heart healthy Omega-3 essential fatty acids and dietary fiber. Our bodies can digest flaxseeds better in ground form. Adding flax meal to baking goods is one way to sneak it in into our diets besides adding a nutritional punch. You can either grind flax seeds home or use the store bought flax meal. I halved the original recipe and got six buns.
 
Ingredients: (yield six buns)
1 cup all purpose flour
1/2 cup wheat flour (Indian style roti atta can be used.)
1/4 cup flax seed meal / ground flax seeds
1/2 tsp salt
1 & 1/2 tsp sugar
1 & 1/4 tsp. rapid rise yeast (I used dry active yeast)
3/4 cup warm milk
1 - 2 tbsp oil
2 tbsp milk for brushing
 
Method:
* Combine all the dry ingredients in a mixing bowl. Next add luke warm milk and oil to the bowl.
* Knead together to form a soft and smooth dough. (Priya's dough was firmer compared to what I got, going by her pictorial post. My dough was all wet and sticky and so, I added extra 3 - 4 tbsp. of wheat flour to reach her dough consistency. I guess it is ok even if 
the dough is sticky.)
 
* Place the dough in a greased bowl, cover and place it in a warm place to rise for about 2 hours or until it doubles in volume. (It took about 90 minutes for my dough to rise.)

* Deflate the dough and knead for a minute. Divide the dough into six portions.
 
* Shape each portion into a ball. Place a ball on the work surface. Cup it with your palm and roll it into a smooth ball. (Try not lifting the ball at any point of time during rolling and this will hep you to shape). Repeat the steps with the remaining balls.
 
* Place the balls on a parchment paper lined / greased baking sheet, with space in between. 
* Cover the balls with a towel and keep it in a warm place for the second rise, for about 45 minutes or until the balls puff up nicely. (My second rise took 30 minutes.)

* Preheat the oven to 350 deg F / 180 deg C.
* Brush the tops of balls with milk and bake them for 30 - 40 minutes or until they turn golden brown. 
 
* Transfer them to a wire rack to cool. 
* They can be used to make sandwiches or just spread some jam / butter / cream cheese and enjoy. I sliced the buns and stuffed with spicy potato curry.

Comments

10 comments:

Jayanthi Sindhiya said...

Awesome buns ,perfectly baked,like to have one now

Chef Mireille said...

Mine came out smaller and taller but I really like the shape of yours

Varadas Kitchen said...

I am so tempted to try these. They came out a perfect gold brown.

Priya Suresh said...

They came out simply prefect..Love this dinner rolls very much.

Padmajha PJ said...

The buns have turned out so well Suma!

Srivalli said...

Your buns have turned out so well Suma..I am yet to make mine, so waiting for the weekend..I am hoping I will also get that golden tops as mine never does..

Denny said...

Love the beautiful wheat flax seed rolls. since it yields six buns, it is perfect for me to try out.

Pavani N said...

These flaxseed buns look so tempting. I've to try these out some time.

Harini-Jaya R said...

They look just like store bought ones, perfect color!!

Priya Srinivasan said...

Aww, that perfect browned top, looks appetizing!!! :)