These buns are simple to make and eat! They are made with white whole-wheat flour. The buns are a little lighter than traditional whole-wheat rolls and still include all the nutritional benefits of the whole-grain flour. A bit of applesauce tames the sourdough tang slightly and gives the buns a nice texture without the use of a lot of refined sugar. The apple flavor is barely there. In moderation (of course!) the buns are fine if you're on a diabetic diet or want to "eat healthy." The buns also taste good! They make perfect accompaniments to dinner, soups, salads, or eggs. I make the buns, which require no kneading, in the air fryer, and you can also bake them in a regular oven. Enjoy!
Whole-Wheat Sourdough Batter Buns (Diabetic Friendly) -- Makes 12
1 cup of sourdough starter/discard
1/4 cup of canola oil
1/4 cup of milk
1 large egg
1/2 cup of applesauce
1 cup of white whole-wheat flour
In a large bowl mix all of the ingredients listed above well, loosely cover the bowl with plastic wrap, and let the mixture sit for at least an hour. I usually let the mixture sit from morning to about lunch time, and it's fine. When you are ready, add to the mixture:
1/2 cup of white whole-wheat flour
1/2 teaspoon of salt
Mix in the flour and salt, then beat the mixture for about 2 minutes. I use a sturdy wooden spoon and some arm muscle to avoid hauling out a mixer and because the exercise is probably good for me! Spritz 12 muffin cups with non-stick cooking spray and divide the batter evenly among the muffin cups. Let the batter rise until it increases in volume by about one-third.
Air Fryer: Air fry the buns at 320 degrees for 15-18 minutes or until they are a light golden brown.
Oven: Preheat the oven to 350 degrees and bake the buns for 20-25 minutes or until they are a light golden brown.
Comments