Recipes

Wheat-rye buns with seeds "for breakfast"

Recipe translations

Vixen (Іра) Write a letter

Rating

+1123.00

User recipes (132)

Speed: Normal (up to 3 hours)
Difficulty: Normal
Method: Recipes for oven

Ingridients

wheat flour	650 g.
rye flour	350 g.
dry yeasts	10 g.
salt	20 g.
milk	600 ml
butter (melted)	1 spoon
sunflower seeds (sunflower, pumpkin, flax)

For 12 porions

Ingridients

wheat flour	650 g.
rye flour	350 g.
dry yeasts	10 g.
salt	20 g.
milk	600 ml
butter (melted)	1 spoon
sunflower seeds (sunflower, pumpkin, flax)

Delicious and healthy buns, long kept, besides they can be frozen.

Preparation

Mix twice sifted flour with yeast and salt, add warm milk and knead dough.At the end add melted butter and knead again well. (The longer you knead, the better and more tender structure will have buns).Ready dough should be shiny and smooth

Form ball from dough, put in deep bowl, cover with food film (grease with oil)and put in warm place for 20-30 min (dough increases in volume in 2-3 times).
Knead again well, divide in 12 parts, form buns and spread on oiled baking sheet and put in warm place for 10-15 min.
Before baking grease with milk and sprinkle seeds (whatever you like) and bake in the oven for 15-20 min at 200℃ (depends from type of oven).
Cover ready buns with kitchen towel and let them cool completely.
Bon Appetite!!! Wheat-rye buns with seeds «for breakfast»