Buns - 6 grains
Recipe for 6 Grain Rolls
Preparation time: 15 minutes
Baking time: 25-30 minutes
Total: 45-60 minutes
Number of servings: 12 rolls
6 grain rolls are not only delicious but also healthy, making them a perfect way to start the day or accompany a meal. These rolls are fluffy and have a wonderful texture due to the blend of grains, and the subtle flavors make them truly special. Let’s see how we can prepare them step by step!
Ingredients:
- 500 g white flour (you can also use whole wheat flour for a more intense flavor)
- 100 g 6 grain mix (oats, wheat, rye, barley, millet, sorghum)
- 25 g fresh yeast
- 300 ml warm milk (almost hot, but not boiling)
- 50 g sugar
- 10 g salt
- 50 g butter (melted, but not hot)
- 1 egg (for brushing, optional)
Preparation:
1. Activating the yeast: In a small bowl, dissolve the fresh yeast in the warm milk. Let the mixture sit for 5-10 minutes until it becomes frothy. This step is essential to activate the yeast and achieve fluffy rolls.
2. Mixing the dry ingredients: In a large bowl, combine the white flour with the 6 grain mix, salt, and sugar. Mix the dry ingredients well to ensure the salt and sugar are evenly distributed.
3. Adding the wet ingredients: Once the yeast is activated, pour the yeast mixture into the bowl with the dry ingredients. Add the melted butter and start mixing with a spatula or your hands until all the flour is absorbed.
4. Kneading the dough: Transfer the dough to a lightly floured work surface and knead for 10-15 minutes until it becomes smooth and elastic. This step is crucial for developing the gluten, which will give the rolls a fluffy texture.
5. Fermentation: Place the dough in a bowl greased with a little oil, cover it with a clean towel or plastic wrap, and let it ferment in a warm place for about 1 hour or until it doubles in size.
6. Shaping the rolls: After the dough has risen, remove it from the bowl and divide it into 12 equal pieces. Shape the rolls by rolling each piece between your palms until they become uniform balls. Place them on a baking tray lined with parchment paper, leaving space between them to rise.
7. Second fermentation: Cover the rolls again with a towel and let them rise for 30 minutes.
8. Baking: Preheat the oven to 190°C. If desired, you can brush the rolls with a beaten egg for a golden crust. Bake the rolls for 25-30 minutes or until they are golden and sound hollow when tapped on the bottom.
9. Cooling: After baking, let the rolls cool on a wire rack so they remain fluffy.
Serving suggestions:
6 grain rolls are perfect served warm with butter and jam, or as companions for soups and stews. You can also sprinkle sesame or sunflower seeds on top before baking for added nutrition and an attractive appearance.
Possible variations:
For a more intense flavor, you can add dried herbs like oregano or rosemary to the dough. You can also experiment with adding grated cheese or olives to the mixture for savory rolls.
6 grain rolls are an ideal treat for any occasion, and making them at home makes them even more special. Enjoy every bite of these fluffy, healthy, and flavorful rolls!
I melted the yeast in warm milk and poured it over the flour that I had previously mixed with salt and sugar. I added the melted butter, then kneaded well until the dough became elastic (if needed, a little more milk can be added). If the dough is sticky, you can flour your hands, but very little; no more flour should be added to the dough. I let it rise in a warm place until it doubled in volume. I placed the dough on the work surface, rolled it out into a rectangular sheet about 2 cm thick, and cut it into 4 pieces. I slightly finished the edges and placed them in the baking tray, leaving them warm again to rise. I baked them for 25 minutes at 200 degrees (the time may vary depending on the oven), then took them out of the oven and quickly covered them with a lightly dampened towel. The rolls, having many grains, are very dense, and freshly taken out of the oven, they are hard. Wrapped in a damp towel, they soften, but do not become fluffy. They are dense but soft; I really like the smell and taste. When I want to make them fluffier, I replace half of the flour with white flour. Enjoy your meal! The 6-grain roll recipe was proposed by Narnia on the recipe forum. Other bread recipes can be found here: Italian bread with a crispy crust, YOGURT BREAD, Rustic bread with potatoes.
Ingredients: For 4 larger rolls I used: 330 g of 6 grain flour, 200 ml of milk (I also made them with water and they are just as good), 15 g of butter, half a teaspoon of salt, half a teaspoon of sugar, 3 grams of dried yeast.
