Wheat Bran Buns

Healthy and delicious, these buns were a result of my experiment on the mixture of special wholemeal flour, high protein flour and wheat bran. They are soft and fluffy in texture. They are tasty to the taste buds. They can be eaten on their own or with a spread of some butter. 

Ingredients:

• 2 cups wholemeal flour
• 1/2 cup high protein flour
• 1/2 cup wheat bran
• 2 tbsp brown sugar
• 1 tsp salt
• 2 tsp yeast
• 1 cup warm milk
• 1 egg, room temperature, slightly beaten
• 4 tbsp butter

Method:

• Add special wholemeal flour, high protein flour and bran into the bowl of a stand mixer.

• Add sugar to the bowl.

• Add salt to one side of the bowl and yeast on the opposite side. (Salt will slow down the fermentation activities of the yeast.)

• Using a low speed, mix up all the ingredients in the mixing bowl.

• Slowly add in the warm milk and the egg. Mix and knead until a smooth dough is formed.

• Add butter and knead further to incorporate the butter into the dough.

• Knead till you achieve window pane state.

• Grease a clean bowl.

• Transfer the dough into the greased bowl.

• Cover the bowl with a cling wrap and let the dough rise for about 1 hour or till it doubles in size.

• Remove the dough onto a slightly floured surface.

• Punch down the dough and knead by hand for about 5 minutes .

• Weigh the dough and divide it into 10 small dough (about 70 g).

• Roll each dough into a round ball.

• Place the ball onto a cupcake liner.

• Repeat till all the dough has been done.

• Let the dough rise for a second time till double in size. (Remember to cover the dough to prevent them from drying out.)

• Pre-heat oven to 170 degrees Centigrade.

• Bake the dough for 20 minutes. (If your buns brown too fast, tent them with a piece of aluminium foil.)

• Once the buns have baked, remove them from the oven.

• Let them cool down completely on a wire rack before keeping them.