Granted, this is a yeast recipe, but it's still pretty easy to make. Just mix the dough, leave it to do it's rising thing, and stick it in the oven. Easy!
|1 1/2 cups plus 1 tsp lukewarm water
1 tbsp granulated yeast
1 1/2 tsp salt
|3 cups white whole wheat flour, sifted
1 egg white
1/4 cup butter
1. Mix the yeast, salt, and 1 1/2 cups water in a 5-quart container. Mix in flour without kneading, using a wooden spoon. Cover (not airtight) and allow to rest at room temperature until the dough is double in size, about 2-5 hours. Punch dough down and allow to rise until double in size again. If desired, refrigerate after the initial rise up to 14 days.
2. Prepare a 9x12-inch baking dish by generously coating with butter. Dust the surface of the dough with flour and cut off golf-ball sized piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. Repeat until 12 small plum-sized dough pieces are in the prepared pan. Loosely cover with plastic wrap. Allow the buns to rest until double in size. Meanwhile, preheat your oven to 350 F degrees.
3. Paint the tops of the buns lightly with egg white wash (1 egg white plus 1 tsp water, beaten) using a pastry brush. Bake for 25-30 minutes, depending on the size. They should be golden brown. Immediately brush the top with melted butter. Allow to cool slightly and enjoy.
|Yield: 12 rolls|