Roger's Seedy-Multi-Grain-Wavy Thin Buns Recipe

Looking for an easy Roger's Seedy-Multi-grain-Wavy Thin Buns recipe? Learn how to make Roger's Seedy-Multi-grain-Wavy Thin Buns using healthy ingredients.


Submitted by fixit2

Makes 24 servings



This is a no-knead recipe that produces thin, multi-grain sandwich buns that are baked in a grill pan on the stove top to produce a unique wavy surface.

Recipe Ingredients for Roger's Seedy-Multi-grain-Wavy Thin Buns

1/4 c Rye Flakes
1/2 c Rolled Oats
1/2 c Wheat Flakes
1/4 c Sunflower Seeds
1 T Millet Seeds
1 T Sesame Seeds
2 tsp Poppy Seeds
2 T Flax Seeds
1/4 c Oat Bran
1 c Whole Wheat Flour
1 c All-purpose Flour
2 T Powdered Milk
1 tsp vital wheat gluten
1 tsp ascorbic acid
1 tsp diastatic malt powder
1 T instant yeast
1 tsp Kosher salt
2 T honey
1 1/2 c water

Recipe Directions for Roger's Seedy-Multi-grain-Wavy Thin Buns

  1. Thoroughly mix all ingredients and pour into one gallon Zip-lock bag. Let this mixture rise at room temperature for two-three hours then place bag in refrigerator for a day or two (at least over night.)

  2. When ready to bake buns, remove dough from refrigerator and pour onto lighly floured counter and liberally dust dough with flour.

  3. Preheat heavy cast iron grill pan on stove top to medium-low temperature.

  4. Using dough scraper and floured hands, flip and fold floured dough several times to create ball of workable doughand let rest for 10-15 minutes.

  5. Gently flatten ball into oval or rectangle to about 1/4 inch thick. Cut buns to Englsih-Muffin or other desired size and place onto large cookie sheet that has been dusted with coarse corn meal. Dock each bun (prick several times with ice pick) and carefully place each bun, top-side down onto heated grill pan then immediately dock (prick) this side of the buns.

  6. Grill buns for 6-7 minutes then carefully turn each one over and continue to grill for another 6-7 minutes. At the end of this time, the buns should be evenly browned and their internal temperatures should be 190-200 degrees F as measured with instant-read thermometer.

  7. Cool wavy buns on rack and when thoroughly cooled, slice buns horizontally and serve or store in sealed bags in freezer. [To use frozen buns, do not try to separate halves. Place frozen buns in same toaster slot until thawed and warmed then separate and use. ]

  8. Recipe yields 18-24 buns depending upon how thin the dough is rolled.

Categories

Breads, Bake

Nutrition Facts
Serving Size 36.4g
Amount Per Serving
Calories
68
Calories from Fat
10
% Daily Value*
Total Fat
1.1g
2%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
107mg
4%
Potassium
43mg
1%
Total Carbohydrates
12.5g
4%
Dietary Fiber
1.0g
4%
Sugars
2.0g
Protein
2.2g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B+
  Good points
  • Very low in saturated fat
  • Very low in cholesterol
  • High in selenium
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