I am always interested in trying new products. When I was in a gourmet kitchen store recently I saw Malt Syrup which is made from Barley extract. I used it in this recipe but you could easily substitute honey as well. The buns can be put close together in a springform pan for a table presentation or can be baked on a cookie sheet. The result is a nice soft good for you bun.
- 2 tablespoons active dry yeast
- 1/2 cup sour cream
- 1/3 cup canola oil
- 3 tablespoons malt syrup (or honey)
- 1 egg
- 1 teaspoon salt
- 2 cups warm water
- 3 cups whole wheat flour
- 1 1/2 cups large flake oatmeal (do not use instant oatmeal. the kind you pour water over and let sit. I think that quick cooking oatmeal would be fine but not as distinct looking as the topping when it is baked)
- 2 cups white flour (approximately)
- (1 cup additional oatmeal for the bun topping)
- Combine the wet ingredients and the salt in a large mixing bowl.
- Sprinkle the yeast over the wet ingredients and stir and then allow to rest 10 minutes.
- Add the whole wheat flour and the oatmeal and stir well.
- Add enough additional white flour to make a soft dough.
- Knead a few minutes and then allow to rest 10 minutes.
- Knead another 5 minutes and then cover the bowl and let rise until doubled in bulk. .about an hour.
- Form into small egg sized buns and dip the smooth tops in water and then press into oatmeal.
- Allow rising until doubled in bulk.
- Preheat oven to 375 F.
- Put a loaf pan in the bottom rack of the oven and pour boiling water up to a half inch from the top.
- On the rack directly above the loaf pan with boiling water bake the buns for 15 minutes or until golden brown.
- Remove loaf pan from oven once your oven has cooled completely to avoid scalds.