Come home to a substantial but low-carb salad after slow-cooking the steak all day!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Rise Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 3 cups all-purpose flour
- 1 cup wheat flour
- 1 tablespoon buckwheat flour
- 3 tablespoons raw sugar
- 1 ¾ teaspoons active dry yeast
- 1 ¾ teaspoons salt
- 1 cup warm water
- ⅓ cup sour cream
- 1 large egg
- 3 tablespoons coconut oil
Instructions
- Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
- Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
- Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
- When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
- Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.
- This can also be made into a loaf using an oiled, standard-size loaf pan.
- You can use dark rye flour instead of buckwheat, or any interesting, contrasting grain you’d like to add.