Since I first wrote about my love of big buns, a cooking friend blogged about a recipe I like even better, Soft Yogurt Sandwich Rolls, from the blogspot of Baking Bites. One tablespoon of oil makes it lower in fat than the other recipe, and the yogurt adds a hint of sourdough without all the work. The dough is supple, easy to handle, and rises high. The result is a tender interior with a soft, slightly chewy crust. The flavor is a little tangy with a touch of sweetness from the honey. I've made it three times in the last month. It is my new favorite roll recipe!Recently I used the recipe to make rolls for sandwiches. Because I was craving more texture, I added milled flax seeds, ground pecans, and shredded cheddar cheese to the batter.
The resulting bun was no longer low in fat, but it was wholesome and made a sturdy vehicle for juicy tomato slices--pecans added a hearty crumb, and the cheddar made nice little browned crunchy bits on the crust.
4 comments:
I too love big buns.
And sometimes you just want something delicious without worrying about low fat. :)
That's true Carrie! I try to tell myself these are lower in fat, but then I slather butter on them...
Lawsa Mercy! :) I'm becoming a Big Buns fan. I've got all of the ingredients; what am I waiting for?! Your additions to the original recipe sound great, especially when it's all surrounding juicy tomato slices! Thanks, Granny!
LOL LadyJP, maybe you should wait'll your maters are ripe!
I was trying to emulate Oroweat's Health Nut bread, except for the cheese--I just threw that in for the heck of it. :o)
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