I made a batch of these last night. The ones baked in the skillet turned out wonderfully. The ones I made in glass pans were nice too, but I like the skillet ones better. I made them in three sizes: small, medium, and large. 🙂
Source: Hearth and Home by Karey Swan
Place in mixer:
- 3 cups warm water
- 2 TB instant yeast
- 1/3 cup olive oil
- 1/3 cup honey
- 1/4 cup gluten
- 3 cups whole wheat flour (freshly ground)
Mix together and add:
- 1 1/2 tsp salt
- 3 eggs, (I only used two, because that is what I had)
- Enough flour to make a good dough (I think I added two more cups of flour, maybe three. I didn’t count)
Knead for 6 to 8 minutes. Shape dough into balls and flatten slightly. Place in a greased pan or baking dish. To have the soft sides, place the buns next to each other, but not touching. When they rise and bake, they’ll touch and the sides will be soft.
Bake at 375 for 10-15 minutes. Mine took a few minutes longer.
The recipe says this makes 4 dozen buns. I didn’t count, so I don’t know. Like I said above, I made them in three sizes.
I’ll post the filling recipe on Monday.