Easy to whip up theses tender rolls which are high in fiber and a great whole-grain alternative for your white breads. If you are worried about the bitterness from using the whole wheat flour, that's where our orange juice comes into picture. Feel free to use all whole wheat flour and make sure you increase the amount of orange juice as it mellows any potential bitterness and you are good to go.
2 cups Unbleached Bread Flour
1 cup white Whole Wheat Flour
1/2 cup Old-fashioned rolled Oats
1/2 cup Whole Flax meal
1/4 cup Canola Oil
1/4 cup Orange juice
3 tbsp Honey
1 large Egg Yolk
2 1/2 tsp Instant Yeast
1 1/2 tsp Salt
3/4 to 7/8 cup Lukewarm Water**
1 Egg White, for topping
Rolled Oats, for topping
**Use the greater amount of liquid in winter or in drier climates; lesser amount in summer, or in a humid environment.
- Beat the egg white with 1 tbsp of water and keep aside.
- Add the dry ingredients together; bread flour, wheat flour, oats, flax meal, yeast and salt.
- Add the wet ingredients together; canola oil, orange juice, honey, egg yolk and water.
- Pour the wet ingredients over the dry ingredients and mix until cohesive.
- Let rest for 20 mins for the grains to absorb the liquid. Then start kneading by hand or mixer until the dough is soft and smooth.
- Pour 1 tbsp water at a time while kneading if the dough seems a bit dry.
- Place the dough in a greased pan and let rise for 1 1/2 hrs.
- Gently deflate the dough and divide into 12 pieces. Shapen the dough into a circle about 3" across.
- Place the buns on a parchment paper and let rise for 90 mins, until doubles again.
- Preheat the oven to 350 degrees.
- Brush the buns with egg white mixture and sprinkle with oats.
- Bake the buns for 20 mins or until golden brown and transfer to a cool rack.
- Serve warm slathered with butter or with tea, just the way my hubby prefers.