| This recipe is liked by 0 person(s). |
Harvest Buns
Nb persons: 0
Yield: 16 buns
Preparation time:
Total time:
Source: King Arthur Flour
| Whole grains, seeds and currants make these delightful "knots" both nutty and slightly sweet. | |
| 1 1/3 cups | warm water |
| 2 tablespoons | brown sugar |
| 3 tablespoons | vegetable oil |
| 3 tablespoons | Baker's Special Dry Milk or nonfat dry milk |
| 3 tablespoons | King Arthur Easy-Roll Dough Improver, (optional, but good) |
| 1 1/4 teaspoons | salt |
| 2/3 cup | Harvest Grains Blend |
| 3 1/4 cups | King Arthur Unbleached All-Purpose Flour |
| 2 teaspoons | instant yeast |
| 1/2 cup | currants |
Combine all of the dough ingredients except the currants and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Knead in the currants at the end. Allow the dough to rise, covered, for about 1 hour, or until it's doubled in bulk.
Divide the dough into 16 pieces. Roll each piece into an 8-inch "snake." Tie a knot in each snake, tucking the loose ends underneath. Put the buns on a lightly greased baking sheet and let them rise, covered, for 1 hour, or until they're puffy.
Bake the buns in a preheated 375°F oven for 12 to 15 minutes, or until they're a light golden brown. Remove them from the oven, and brush them with butter, if desired; this will give them a soft crust. Yield: 16 buns.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe