Two Hour Buns
Ingredients:
1/4 cup oil
1/4 cup sugar
1 egg, beaten
2 cups warm water
1 tbsp fast rising yeast
2 Tbsp flax seed
2 Tbsp ground flax seed
2 tsp salt
4-5 cups flour
Directions:
Mix together all ingredients except for 2 cups of flour. This will form a sticky dough.
Continue to add a bit of four at a time until the dough is no longer sticky (you may not need all of the flour)
Turn out onto floured work surface and begin to knead the dough in order to develop the gluten. Due a triangle test to ensure that you have kneaded the dough enough. Place in a greased bowl. Cover and allow to rest for 15 minutes.
Punch down the dough to expel the carbon dioxide. Knead again lightly and let rise 15 more minutes.
Punch down dough one last time. Portion and form into buns. Place prepared buns on parchment lined pans.
Cover with a damp towel and let rise 1.5 to 2 hours.
Bake at 375 for about 15 minutes.
Yield: 2 dozen
1/4 cup oil
1/4 cup sugar
1 egg, beaten
2 cups warm water
1 tbsp fast rising yeast
2 Tbsp flax seed
2 Tbsp ground flax seed
2 tsp salt
4-5 cups flour
Directions:
Mix together all ingredients except for 2 cups of flour. This will form a sticky dough.
Continue to add a bit of four at a time until the dough is no longer sticky (you may not need all of the flour)
Turn out onto floured work surface and begin to knead the dough in order to develop the gluten. Due a triangle test to ensure that you have kneaded the dough enough. Place in a greased bowl. Cover and allow to rest for 15 minutes.
Punch down the dough to expel the carbon dioxide. Knead again lightly and let rise 15 more minutes.
Punch down dough one last time. Portion and form into buns. Place prepared buns on parchment lined pans.
Cover with a damp towel and let rise 1.5 to 2 hours.
Bake at 375 for about 15 minutes.
Yield: 2 dozen