Buckwheat vegetable buns

Buckwheat vegetable buns

Category: Yeast bread

Ingredients
cabbage	330 g
carrot	130 g
milk	100 ml
sunflower oil	50 ml
kefir	100 ml
salt	2 tsp
sugar	3 tsp
buckwheat flour	100 g
Wheat flour	550 g
yeast	2 tsp
yogurt	for coating
sesame	for sprinkling

Cooking method

• The recipe for these wonderful buns inspired me Mistletoe cabbage crumpets
• Grate cabbage and carrots on the finest grater. I ground it in a food processor to "porridge", adding milk to the bowl for convenience and speed. Simmer the vegetable mixture with sunflower oil until tender (simmer in a saucepan for about 15 minutes). Put cooled vegetables into a bucket of HP, pour in kefir, first add buckwheat flour (I made it myself with a mill from Kenwood), on top of wheat. Pour salt, sugar on top in different corners, yeast in the center in the hole. I was kneading the dough with HP on the "pizza" program. Focus on your flour, the dough should be rather liquid at the end of the kneading, not gather in a tight lump, but stick off the walls of the bowl. At the end of the program, place the dough on a floured table, knead, transfer the dough into a bowl greased with sunflower oil, sprinkle flour on top (the dough sticks to your hands). Leave for proofing in a warm place for 1 hour. I let it stand in the oven at 40 degrees with blowing.
• At the end of the proofing, the dough has tripled. Put it on a table dusty with flour, and dipping your hands in flour, knead the dough and pull into a sausage. Cut into small pieces, shape into balls and place on a baking sheet lined with baking paper (do not lubricate) at a short distance from each other.
• Here is the finished portion
• 
• Put on proofer for another 40-45 minutes (I did it again in the oven at 40 degrees), covered with a clean towel.
• Here after proofing
• 
• Grease the buns with yogurt or kefir on top and sprinkle with sesame seeds. Bake at 200 degrees (convection - 180) until golden brown. Mine were ready in 30 minutes.
• Here
• 
• Cool by covering with a towel.

The dish is designed for

20 pieces

Cooking program:

Oven

Note

My insatiable family diminished the misty cabbage crumpets in one evening. She demanded more! I decided to experiment. Buckwheat flour makes the finished product heavier and more dense, so I decided that the traditional consistency of the dough in this case would be a "brick", not a roll. Therefore, she left the dough very sticky to the last and did not lose.

During baking, the aroma was such that in 30 minutes two neighbors came to "fetch salt" at once.

The result is fragrant soft buns with airy crumb.



Try it! You'll like it!

Delicious buns! And I read - Greek.)))

very interesting option)))
baked goods with buckwheat flour are very tasty, I will definitely try
so far I have tried only bread in KhP

[katko]

katko, before that I used buckwheat flour only for pancakes and pancakes. Mine really liked it! So I thought, why not add it to the bread dough? Next time I'll try to make buns with honey, it should turn out delicious!

[Kara]

Kara, honey will most likely give a darker crust .. and what flavor