Back to the Bun

The Hot Cross Buns we had on Easter were a big success. In fact, yesterday my husband went rummaging through the kitchen, hunting for stray leftovers. "Where are those good buns we had last week?" What could I say? He'd eaten them all. Today I decided to try the same recipe without the cinnamon and currants that make the buns specific to the Easter holiday.

Lately, I've been pestering like-minded baking friends about how to increase the whole-grain qualities of  breads without ending up with something with the consistency of a brick. We all seem to agree that it just isn't possible to produce a well-risen loaf with tender texture with much less than 50% white flour. At least that pale stuff can be unbleached, though it really cannot be whole grain. OTOH, it is possible to add more nutrition to this half-and-half formula by adding bran, cracked wheat, oats, flax seed and the like.

So while the yeast was proofing, I scoured the pantry and freezer for possibilities. I wanted something with plenty of fiber and recognizable nutrients. Flax seed was my first choice, but that jar was empty. The rolled oats canister suggested possibilities, but oats tend to absorb a lot of moisture, and I didn't want to mess with the basic texture of the rolls. Then I saw the raisin bran cereal.

Notice I am not capitalizing the name of the product. I'd purchased a box of generic breakfast cereal at our "natural foods" store, and the stuff turned out to be so natural that it was close to inedible. But what if I crushed those hefty flakes and sorted out the raisins?

Perfection! The buns are light and fluffy to satisfy the soul, with enough fiber and whole grain goodness to satisfy the conscience. One mistake - I baked them in the toaster oven, but they rose so high that they scorched. My husband, who wants his toast charred, will love them.
 

Now, any suggestions on what to call them, other than "Not-Hot Cross Buns"?


Recipe: Hubby Buns

2 tsp. (1 pkg.) active dry yeast
1 1/4 warm milk (between 100 - 110 degrees)
2 Tbs. melted butter or canola oil
1/3 c. fine raw sugar
2 eggs
1 tsp. salt
1 c. bran, crushed bran flakes, flax seeds, etc.
1 c. bread flour
2 c. whole wheat or spelt flour
1 c. unbleached all purpose flour (extra for kneading)
for wash:
1 egg yolk beaten with 1 Tbs. water

Sprinkle yeast over warm milk; let sit 5 minutes, until foamy.
Combine in large mixer bowl with butter or oil and sugar.
With mixing paddle, mix on medium speed to dissolve sugar, then add eggs. and mix to combine.
Replace mixer paddle with dough hook.
Add flours, a cup at a time, using dust shield if your mixer has one. Mix just until flour is incorporated. Let dough rest 15 minutes.
Using dough hook, knead about 8 - 10 minutes until dough comes together nicely. Alternatively, turn dough out onto floured bowl and knead by hand until dough is smooth and elastic, adding up to 1/2 c. additional flour as needed.
Place ball of dough in greased bowl, cover and let rise until doubled.
Gently deflate dough and knead five or six times.
Divide into 24 equal pieces.
Photo shows a method of dividing dough by squeezing between thumb and fingers.
Roll each piece into a ball and arrange in greased pan, so buns will touch as they rise.

Gently brush tops of  buns with egg yolk beaten with 1 Tbs. water.
Cover with plastic wrap and let rise again until doubled, about 30 min.
Heat oven to 375 degrees.

Bake until lightly browned, 12 to 14 minutes. (The egg wash intensifies browning, so watch carefully, so you don't scorch the tops.)
Remove to rack and cool completely. Buns may now be wrapped airtight and refrigerated or frozen.
Warm by covering with a moistened cloth or paper towel, microwave for 5 - 10 seconds.