Prep2 hrs 30 mins
This recipe was found someplace on the web and I made major adjustments. They are nice and soft and the wheat bran adds extra fiber. I also used about 2 cups of whole wheat pastry flour adding 1 cup to the sponge and then another cup with the remaining flour. These remind me of Roman Meal buns which we were quite fond of. Enjoy!
- 2 teaspoons dry yeast
- 2 cups warm water
- 1 cup sourdough starter, freshly fed
- 5 -6 cups all-purpose flour, divided
- 2 teaspoons salt
- 2 tablespoons honey
- 2⁄3 cup nonfat dry milk powder
- 1⁄4 cup oil
- 2 eggs, beaten
- 1 cup unprocessed wheat bran
- 1 egg white, beaten with 1 tablespoon of water
- sesame seeds (optional)
- Dissolve the yeast in warm water until bubbly, about 5 minutes.
- Stir in the 1 cup of starter and 2 cups flour.
- Allow the mixture to rise until double, about 1 hour.
- Stir in honey, milk, salt, oil and eggs; mixing well.
- Add the bran and enough flour to make soft dough.
- Knead gently until smooth and elastic, working in more flour as needed, form into a ball.
- Grease a large glass bowl, place dough in bowl and turn over to grease the top, cover and let rise until double, approximately 1 hour.
- Punch dough down, knead 2 minutes, divide dough in half and shape each into a 12-inch log.
- With a bread knife, slice each log into 7 equal portions and with lightly floured hands, shape into round balls.
- Place on greased cookie sheet and flatten slightly.
- Brush with egg white wash and sprinkle with sesame seeds if desired; cover and refrigerate 2 hours.
- Preheat oven to 400 degrees.
- Remove dough from refrigerator and allow to stand at room temperature for 10 to 15 minutes.
- Bake the buns in preheated oven for 20 to 25 minutes.
- Slice with sharp bread knife before serving.
- Please note: When baking with sourdough it is difficult to give exact measurements as to flour. So much depends on the starter and how thick it is as not all starters are created the same.