Coming to today’s recipe, both Vj and Aj loved these dinner rolls and it got over in no time. I have used butter in this recipe, you can easily replace it with olive oil, if you are worried about it.
You can also make the same recipe with 1 & 1/2 cup maida (all purpose flour) or fully wheat flour or a ratio of maida and wheat flour too! – skipping buckwheat flour, flax meal, psyllium husk. Water quantity is 1/4 cup and others same (instead of using the water for flax mixture and the 1 tbsp extra).
I have used instant yeast, so directly adding for mixing. If you are using active dry yeast, you have to dissolve completely yeast in milk, water and sugar. Keep aside for 10 mins. This mixture should be frothy and rised for using in the recipe to knead dough.
Savory buckwheat flour dinner rolls
- 1 cup wheat flour
- 1/2 cup buckwheat flour
- 1 tbsp psyllium husk
- 1 tbsp flax meal
- 3 tbsp warm water
- 2 tbsp shallots/ small onion measure chopped
- 2 tbsp coriander leaves measure chopped
- 1 green chilli chopped
- 1/4 cup milk
- 1 tbsp warm water
- 1/2 tbsp sugar
- 3/4 tsp salt
- 2 tbsp melt butter
- Milk & butter for brushing
Mix flax meal with 3 tbsp warm water and set aside for 15 mins.
In a mixing bowl, add all wet ingredients. Top it with the other dry ingredients.
I used my bread maker for kneading. It takes about 15 mins. You can hand knead well for 10 mins.
Once you have the dough, grease a bowl with oil and grease the dough surface. Cling wrap and set aside for an hour for rising.
After 1 hr, knead again to smooth. Divide to equal sized portions.
Roll into small balls. Grease a pan with oil/ butter. Dust with some flour.
Place the rolled dough in it and cover it for second rise. (10-15 mins)You can preheat the oven until then at 190 deg C.
Brush the top with milk to cover the surface. Bake for 15-18 mins.
Once done, brush generously with butter.Cool over wire rack. Enjoy warm.
Buckwheat rolls Step by step pictures:
- Prepare flax mixture: Mix flax meal with 3 tbsp warm water and set aside for 15 mins.
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