Barley, Oats and Buckwheat Groats Rolls

barley oats and buckwheat groats rolls

 

If you followed by blog in December and January you might have seen my recipes for the Grain Mill Challenge using my WonderMill. That challenge was fun and I made Kamut Noodles, Soy Milk, Red Lentil Brownies, Multi-grain Crackers and Cheddar Beer Bread. You can find those recipes here .

Well they have done it again! WonderMill and Grain Mill Challenge are challenging bloggers to create rolls with flour ground using a WonderMill.

I had several grain to choose from so I thought, why not use several at one time? I added cooked buckwheat groats for flavor, nutrition and texture.

These rolls turned out light and full-flavored. I served them at dinner, but honestly, you could eat them anytime for breakfast or even a snack with peanut butter and jelly. Delicious!
Barley, Oats and Buckwheat Groats Rolls

    Ingredients

  • 1/3 cup buckwheat groats
  • 1 1/2 cups water, divided
  • 1 packet or 2 1/4 teaspoons active dry yeast
  • 2 cups bread flour, divided
  • 1/2 cup barley flour
  • 1/2 cup oat flour
  • 1 teaspoon salt
  • 2 tablespoons, vegetable oil
  • 3 tablespoons, honey

Bring groats with 1 cup water to a boil. Reduce heat to low, stirring occasionally and continue cooking until water is absorbed and buckwheat is soft, about 10 minutes. Transfer cooked groats to a bowl to cool. Set aside and prepare yeast mixture.

groats

Mix together yeast, 1/2 cup warm water (110 degrees) and 1/2 cup bread flour. Cover with plastic wrap and set in a warm place to rise, about 10 minutes. Yeast mixture will get light bubbly.
Mix together in a separate bowl, 1/2 cup water, oil and honey, salt, barley and oat flour. Stir until thoroughly mixed. Add yeast mixture and groats. Stir. Add remaining bread flour 1/2 cup at a time, mix until all flour is added.

barley oats and buckwheat groats batter

Turn dough out onto a lightly flour dusted board. Add as little flour as possible; just keeping your hands dusted should be sufficient. Knead until dough is smooth and elastic. About 10 minutes. Place the dough well-oiled bowl, turn to coat and cover with plastic wrap. Set in warm area (80 degrees is ideal) out of drafts. Let rise until doubled in size, about an hour.
barley oats and buckwheat groats dough
Punch dough down, turn out and knead 5 to 10 minutes to release the air.
Grease a 12 portion cupcake/muffin pan with cooking oil spray. Pinch off pieces of dough and place 3 pieces in each cup. Spray tops with cooking spray. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
barley oats bake
Bake at 375 degrees from about 20 minutes. Remove 1 roll after 15 minutes and tap the bottom. It should sound hollow.

Remove from oven and cool on wire rack.

Barley, Oats and Buckwheat Groats Rolls

Author: Cindy Kerschner
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1/3 cup buckwheat groats
  • 1 1/2 cups water, divided
  • 1 packet or 2 1/4 teaspoons active dry yeast
  • 2 cups bread flour, divided
  • 1/2 cup barley flour
  • 1/2 cup oat flour
  • 1 teaspoon salt
  • 2 tablespoons, vegetable oil
  • 3 tablespoons, honey
Instructions
  1. Bring groats with 1 cup water to a boil. Reduce heat to low, stirring occasionally and continue cooking until water is absorbed and buckwheat is soft, about 10 minutes. Transfer cooked groats to a bowl to cool. Set aside and prepare yeast mixture.
  2. Mix together yeast, 1/2 cup warm water (110 degrees) and 1/2 cup bread flour. Cover with plastic wrap and set in a warm place to rise, about 10 minutes. Yeast mixture will get light bubbly.
  3. Mix together in a separate bowl, 1/2 cup water, oil and honey, salt, barley and oat flour. Stir until thoroughly mixed. Add yeast mixture and groats. Stir. Add remaining bread flour 1/2 cup at a time, mix until all flour is added.
  4. Turn dough out onto a lightly flour dusted board. Add as little flour as possible; just keeping your hands dusted should be sufficient. Knead until dough is smooth and elastic. About 10 minutes. Place the dough well-oiled bowl, turn to coat and cover with plastic wrap. Set in warm area (80 degrees is ideal) out of drafts. Let rise until doubled in size, about an hour.
  5. Punch dough down, turn out and knead 5 to 10 minutes to release the air.
  6. Grease a 12 portion cupcake/muffin pan with cooking oil spray. Pinch off pieces of dough and place 3 pieces in each cup. Spray tops with cooking spray. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
  7. Bake at 375 degrees from about 20 minutes. Remove 1 roll after 15 minutes and tap the bottom. It should sound hollow.
  8. Remove from oven and cool on wire rack.

I was provided with a WonderMill for the Grain Mill Challenge. This rolls challenge is a separate event contest. Opinions expressed are my own and I was under no obligation to create this post.

This entry was posted in bread, fresh ingredients, grains, healthy, What's For Dinner?, whole grain, WonderMill and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Barley, Oats and Buckwheat Groats Rolls

  1. I love homemade bread and rolls, but I never make them. I guess I think they would take more time than they actually do. Maybe I should just come to your house and eat your rolls. :-) They look delicious!
    Karen Hartzell (@InTheKitchenKP) recently posted..Turkey and Black Bean Taco Burgers Skinny #SundaySupperMy Profile

  2. Angie says:

    Those rolls look fantastic! What a perfect share for Foodie Friends Friday.
    Angie recently posted..Weight Watchers Monday ~ Chewy Chocolate CookiesMy Profile

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