Time: 34 min.
Complexity: easily
Servings: 10

Whole-wheat flour, mixed in equal parts with all-purpose flour, gives these yeast-free buns a deeper flavor and aroma with a nutty note. These buns are healthier than white ones and can be served in place of bread with various dishes. Knead the dough from flour, butter, baking powder, and sour milk, but do not overwork it so the buns have a slightly flaky texture. Stretch or roll the dough into a thick sheet and cut out circles, which will rise during baking to become wonderful, fragrant buns.

Ingredients:

• 1 cup whole grain flour
• 1 cup premium flour
• 1 tbsp baking powder
• 0.5 tsp of soda
• 2 teaspoons of sugar
• 0.5 tsp salt
• 110 g cold butter, cut into pieces
• 1 cup cold sour milk

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, premium flour, sugar, butter, sour milk

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Beat in the butter until the mixture resembles coarse grains. Add the sour milk to the dry ingredients, stirring until the dough is moist. Turn it out onto a lightly floured surface and knead it 4-5 times. Roll or stretch the dough to about 2.5 cm thick. Cut out the dough with a cookie cutter and transfer it to an ungreased baking sheet. Bake for about 12-14 minutes, or until golden brown.

Votes: 3

Author of the recipe - Danny Boome is a chef, athlete, and television personality.