Updated: Apr 15, 2019
The name of the recipe intentionally evokes those fine summer beach-y days everyone loves. The temperature is dropping on this side of the world and although I'll miss the endless afternoons of lazy picnics under a tree looking out to the Pacific Ocean I enjoy the change of seasons, particularly autumn with its ever-changing hue and chilly evenings.
These buns are a good way of transitioning from fresh and bright dishes to warming, filling yet nourishing meals.
I especially enjoy them with a hot bowl of veggie soup or as the foundation and roof of a black bean and quinoa burger. They are soft and chewy, wholesome without being too dense and with a slight crust that keeps it from becoming soggy - great for mopping saucy sauces (!)-
The recipe makes 6 burger buns or 12 small rolls to go as sides.
Spelt and Buckwheat Buns
350 gr whole meal spelt flour
200 gr strong white flour
50 gr buckwheat flour
10 gr fine salt
5 gr active dry yeast
300 ml milk plus 50 ml extra to brush the rolls
30 gr butter
1/2 a cup or less of water (if needed)
Flaky salt or poppy seeds for sprinkling on top
In a standing mixer with bread attachment on mix the three flours and salt. Warm the milk and the butter in the microwave until butter is melted and milk warm. Add in the yeast and mix to disolve a little. With the mixer running incorporate the milk to the flours and mix at medium speed for 15 min (spelt flour needs a bit more kneading than wheat flour) or until stretchy, if the dough is too dry add water a tbsp at a time until you have a soft malleable dough. Its always better to have a softer dough that might be a bit sticky to work with but will deliver better and softer rolls.
Let the dough proof in the mixer bowl, covered and in a warm place until it doubles its volume which is approximately 2 hrs.
Take dough out and roll to make a cylindrical tube, cut in 6 pieces ( or 12 if making rolls) roughly the same size.
Arrange over a floured tray with enough space between them and let proof again until they've doubled their size. Brush with the milk and top with a sprinkle of either salt or poppy seeds.
Bake in a preheated oven at 200ºC for 20 min approximately or until they sound hollow when you tap the bottom of the rolls.
WHITE SPELT AND RYE ROLLS
This is a variation of the previous recipe for white rolls with a touch of rye. Perfect for kids that complain about the look of “healthy” brown bread, soft and delicious and yet full of goodness
250 gr strong white flour
200 gr white spelt flour
50 gr rye flour
10 gr fine sea salt
5 gr yeast
300 ml milk
30 gr butter
Extra water if needed
Follow the same method than above.
You can add seeds (pumpkin, sunflower, flax) to these rolls, using 50g of your favorite seed mixed with the flour before adding the liquids and sprinkling some over the top of the buns just before they go in the oven.