Homemade, fresh from the oven, whole grain dinner buns are a real treat. I first learned to make buns from my mom. However, her’s were not whole grain. So I started to twist the recipe and created my own. For years, I used the same recipe that became famous as Anna Rolls.
After we started eating plant-based, I tweaked my recipe some more. I wanted the same yummy rolls all whole grain and vegan. Here I share the recipe with you.
Dinner buns are not a staple in our house. We eat them occasionally for a special dinner. For this I find it to be okay to use more fat than I would normally do. Fat makes the buns more fluffy, the texture we all love in buns and rolls.
For fat I use Earth Balance, it is 100% Plant-Made with integrity and organic ingredients. Contrary to margarine, Earth Balance is not made out of trans fats, it’s plant-based and vegan. You can also use coconut or any other oil. Using boiling hot water in the recipe melts the fat, and saves me one step of work.
The KitchenAid Stand Mixer is a real blessing when it comes to making a good yeast dough. If using a Kitchen and Food Scale you can find out very quickly exactly how much flour you will need. There is no guessing left and you can just add all ingredients into the machine and let it do its magic.
In the recipe I use our measurements, note, yours might be different because of different climate. The first time I would suggest that you do not add all the flour at once, measure how much more or less you needed, make notes and there you have your exact recipe. Note also that oat expands, do not use more flour too early.
For grains, we like to use freshly ground spelt, but any grain of your choice would work. If you don’t like it so heavy, substitute some whole grain with white wheat flour.
To form the buns oil your hands and take about 1/4 of the dough at a time. By pressing the dough between your thumb and forefinger form about egg sized buns. The dough will fill two baking sheets.
Let the buns rise until they are about double in size. For me, they tend not to rise much in the oven, so I like to give them about an hour before backing.
Whole grain dinner buns freeze well. I let them cool and transfer them into freezer bags and place them in the freezer. This way we can take out as many as we need, reheat for about 10 minutes, and they are just like freshly backed.
- 50 gram oat bran (1/2 cup)
- 50 gram fat (earth balance, or coconut oil or any fat of your choice)
- 1 cup (240ml) boiled water (let the fat melt)
- 1 cup (240ml) cold water
- 1 teaspoon maple syrup
- 1 teaspoons salt
- 1 tablespoon instant yeast
- 600 grams = 21.16 ounces flour. I like to use freshly ground spelt but you can use any flour.
- In a KitchenAid Stand Mixer whisk the oat bran, fat and boiled water till the butter melts.
- Than add cold water, maple syrup, salt and yeast, whisk it all together,
- Add the flour
- Knead the dough for about 5 minutes
- Let the dough rest for 5 minutes
- Knead for another 5 minutes
- Cover the dough and let it rise till it is about double. (ca. 1 hour).
- By pressing the dough between your thumb and forefinger form about egg sized buns. The dough will fill two sheets.
- Let the buns rise until they are about double in size.
- Preheat the oven to 400 F, bake for 18 – 20 Minutes