Tuesday, February 10, 2009

Mulitgrain Kitchen Scissor Buns

You would think that just once. . .before eating these. ..I would remember to put them in a nice decorative basket for the picture op. . . I've been making these fairly regularly and really like the ease of pulling dough out of the refrigerator with an hour to spare before dinner. The dough will last up to 2 weeks well chilled. . .if you don't eat all the buns before that.


Multigrain Kitchen Scissor Buns
  • 3 cups warm water
  • 2 tablespoons yeast. . .regular active dry is what I use
  • 2 tablespoons creamy honey
  • 1 tablespoon salt
  • 4 cups of multigrain bread flour
  • 2 cups plus 2 tablespoons white all purpose flour
  • cornmeal or porridge oats or something like that to bake your buns on top of
  1. I am using my kitchen aid mixer. . .but you can use a big bowl and a sturdy wooden spoon.
  2. Put your water, salt, honey yeast in a large bowl and stir together.
  3. Add the multigrain flour. . stir it in.
  4. Add the white flour. . .stir hard. . or use your mixer.
  5. Plop it all into an ice cream pail with a few layers of plastic wrap on top.
  6. Put the lid on but leave a bit of airspace.
  7. Put the bowl in the fridge for a day at least or up to 2 weeks.
  8. When you want to bake buns, break off a piece the size of a large grapefruit.
  9. Roll it into a cylinder the length of a cookie sheet. . .making each end a bit pointed.
  10. Let rise for about 45 minutes.
  11. Take your clean kitchen scissors and at 1 1/2 to 2 inch intervals cut right down at an angle. ..through the cylinder, laying them down to the side.
  12. Continue down the row, laying the buns back and forth.
  13. Bake the buns at 450 for about 20 minutes.
  14. If you want crustier buns, pour 1 cup of hot water into a broiler tray below your bun sheet.

10 comments:

  1. Oh Lovella these buns look so wonderful, I want one for breakfast! I'll be making these soon.

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  2. I like this idea - buns straight from the oven to table.

    I'll have to go buy some multi-grain flour. But I think it would work for plain white too, wouldn't it?

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  3. I'm ready to try these! I've never made scissor rolls...and keeping the dough in the fridge sounds almost as simple as having the 'brown'n serve' variety on hand.

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  4. Your picture looks great and I will certainly be trying these! Thank you for the easy to follow instructions.

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  5. Thank you, Lovella !
    I'm going to bite my tongue and pinch my nose (quite literally!) to resist the temptation to eat what I'd love but can't have --- and selflessly make them for my guests !!!
    I'll indulge on their enjoyment!

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  6. Oh my gosh...these look amazing...but I don't think they are on my diet. I WILL make them next time I have company though...I know they'll be a HIT!

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  7. I love good bread! Wish you were next door....I am hungry! heehee!

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  8. Someone has an award for you. I was reading her blog and she sent us here. I'm glad she did!

    http://bowen4flag.blogspot.com/

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  9. We enjoyed these at your place and they were so good. Kathy

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  10. Oh once again you have such great step by step instructions that even a novice could follow this recipe with great success. Thanks for the post Lovella.

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