Use your discard to make these light and tasty buns or rolls. You can use your air fryer or oven to bake the buns. They have a bright citrus taste from lemon juice and zest, and chopped fresh rosemary gives the buns even more flavor. The buns include only a tiny bit of honey, and white whole-wheat flour provides nutrition while keeping the buns reasonably light. Chia seeds give the buns extra fiber as well as improving their texture. These are great buns to serve for breakfast or alongside your dinner for something that's a little different. If you're not diabetic or watching your sugar/carbohydrates, the buns are great drizzled with a little honey and served with a cup of tea. Enjoy!
Lemon Rosemary Chia Seed Buns or Rolls -- Makes 8-9
1 cup of sourdough starter/discard
1/4 cup of canola oil
1 large egg
2 tablespoons of chia seeds
1/4 cup of lemon juice and 1/2 teaspoon of lemon zest
1 tablespoon of chopped fresh rosemary
2-3 teaspoons of honey
1/4 cup of milk
3/4 cup of white whole-wheat flour
In a large bowl mix all of the ingredients above well. Loosely cover the bowl with plastic wrap and let the mixture sit for at least an hour. I routinely let my mixture sit for 4-5 hours, and it's fine. When you're ready, add to the mixture:
1 1/4 cups of white whole-wheat flour
1 1/2 teaspoons of salt
Stir, then knead in the additional flour and salt. Knead the mixture for 3-5 minutes, adding an additional 1/4 cup or so of flour to keep the dough from being too sticky to knead. Divide the dough into 8-9 pieces and roll each piece into a ball. If you want to cook the dough in an air fryer, cut small pieces of parchment to fit your air fryer basket and place 2-3 dough balls on each piece, spacing the dough balls at least an inch apart. Spritz the top of the dough balls with a little non-stick cooking spray or oil, loosely cover the balls, and let them rise until they've increased in volume by about one third. Air fry the dough balls at 320 degrees for about 15 minutes or until lightly browned. If you want to bake the dough in a regular oven, put the dough balls on a parchment covered baking sheet, spacing the dough balls at least an inch (preferably two inches) apart. Spritz the tops of the dough balls with non-stick cooking spray or oil. Loosely cover the dough balls. Let the dough balls rise until they increase in volume by about one third. Bake the dough balls at 350 degrees for about 20 minutes.
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