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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 2 tsp. sugar
- 1/2 cup lukewarm milk
- 1 env. dry yeast
- 1 cup stone ground buckwheat flour
- 1-1/2 cup whole wheat flour
- 2 tsp. salt
- 2 tbsp. butter
- 1 lg. egg
- 1 tsp. water
- more
- Oil for glaze
- Coarse salt (optional)
Method
- ***PLEASE NOTE*** A Foodgeeks member shared that this recipe may not make the three ropes of dough as indicated below.
- If you find that you run out of dough, try making two ropes.
- Sprinkle yeast on milk, add sugar.
- stir, and allow to foam.
- Mix flours with salt, butter, and egg.
- Add enough water and yeast mixture to knead into a ball.
- Place in lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise 1 hour.
- (It will not rise as much as wheat dough).
- Butter a baking sheet and dust with cornmeal.
- Knead dough lightly on floured board.
- Divide into thirds, making ropes 12 inches long and about 2 inches thick.
- Place ropes on baking sheet 3 inches apart.
- With a sharp knife make diagonal cuts 1 1/2 inches apart without quite cutting through (making about 8 rolls each).
- Brush with oil, cover with plastic wrap, and allow to rise about 1 hour.
- Bake in preheated 350F.
- oven about 30 minutes, brushing again with oil after 20 minutes.
- If desired, sprinkle tops with coarse salt.
- Serve warm.
- Makes 24 small rolls.
