Flax Oat Wheat Dinner Rolls are hearty and have an earthy taste with the addition of oats, wholewheat and ground flax seeds. These are perfect whole grain alternate to the soft and squishy white dinner rolls.
1 tsps Egg water (replacer powder whisked in 1½tbsps (or use 1 egg yolk))
(1.25l) fish stock
¾ ~ 7/8 cup Water (Lukewarm)
oats Flax seeds (As needed Rolled and Whole)
2 tbsps Soy Almond Milk (or (or 1 egg white whisked with 2tbsp water))
In a large mixing bowl or the bowl of a stand mixer, combine all the ingredients. Mix until cohesive -- cover and set aside for 20 minutes, this will give the whole grains a chance to absorb some of the liquid. Then knead to make a smooth, soft, elastic dough.
Place the dough in a lightly greased bowl and let rise for 1~1½ hours or until the dough is noticeably risen, it will not double in volume.
Gently deflate the dough and divide into 12 equal size pieces. Shape each piece in to a round ball; using your fingers to pull and flatten each ball into a circle about 3" across.
Place the buns on a parchment lined (or lightly greased) baking sheet, cover and let rise for about 90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
Brush the rolls with soy or almond milk (or the egg white) and sprinkle with oats.
Bake the buns for 21~25 minutes or until they're golden brown. Remove from the oven and transfer to a rack to cool.
Once completely cooled, wrap the buns tightly and store at room temperature for several days or freeze for longer storage.
View the recipe instructions at Cook's Hideout
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