Vete Bullar Wheat Buns Recipes
SUPER QUICK WHOLE WHEAT BUNS
These are so quick to throw together. I like to make these when I want a yeast roll but don't have the time to wait for it to rise twice. My mom made these when I was growing up and they were very soft. I loved to make peanut butter sandwiches with them. Store in plastic bag or covered container to keep soft.
Provided by Delish
Categories Yeast Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
- Add salt, egg, and flour to yeast mixture and mix well.
- Roll out 3/4 inch thick and cut into 10-12 rounds.
- Place rolls on cookie sheet sprayed with nonstick cooking spray.
- Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.
VETE BULLAR ( WHEAT BUNS)
From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you can't find cardamom seeds, please feel free to use ground cardamom.
Provided by Molly53
Categories Yeast Breads
Time 3h50m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Heat milk to scalding and cool to lukewarm.
- Soften yeast in milk, add sugar and half the flour to make a sponge.
- Beat well.
- Cover and let rise in a warm place until double in bulk, about 1 1/2 hours.
- When risen, add eggs, salt and butter; mix until thoroughly blended.
- Sift remaining flour over raisins and citron.
- Remove cardamom from seeds and crush finely.
- Add with flour, raisins and citron to first mixture.
- Knead together until smooth and elastic.
- Cover and let rise until double in bulk, about 1 1/2 hours.
- Turn onto lightly floured board and shape into buns.
- Place on greased baking sheet about one inch apart; let rise until light.
- While buns are rising, preheat oven to 375°F.
- Bake for about 20 minutes.
Nutrition Facts : Calories 176.2, Fat 3.3, SaturatedFat 1.8, Cholesterol 21.8, Sodium 106, Carbohydrate 31.8, Fiber 1.1, Sugar 4.6, Protein 4.6
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