How to make
For these little whole grain bread buns, we also use white flour to make them fluffier. The most amount of yeast is also applied for this purpose and the fat is 60 ml to make them soft with a thinner and crispy crust, which will make them irresistible.
The flours are mixed in a bowl with the salt. The yeast dissolved in the slightly warmed water is added to them. Pour olive oil or oil and knead a smooth, elastic and non-sticky dough on a floured surface. From the moment it stops sticking to you, knead for 2 minutes.
Form 8 identical round bread buns. Sprinkle them with white flour and place them at a short distance in a baking pan covered with baking paper.
The small bread buns are left to rise for 1 hour or until they have doubled in size - this will depend on the temperature in the room.
The small whole grain bread rolls are baked in an oven preheated to 370°F (190°C) for 20-25 minutes or until they have lightly browned.
Enjoy your meal!
