Barley, Oats and Buckwheat Groats Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ⅓ cup buckwheat groats
  • 1½ cups water, divided
  • 1 packet or 2¼ teaspoons active dry yeast
  • 2 cups bread flour, divided
  • ½ cup barley flour
  • ½ 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, ½ cup warm water (110 degrees) and ½ 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, ½ cup water, oil and honey, salt, barley and oat flour. Stir until thoroughly mixed. Add yeast mixture and groats. Stir. Add remaining bread flour ½ 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.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/barley-oats-and-buckwheat-groats-rolls/