Healthy cornmeal whole grain breakfast buns
Overview
People say that it takes three years to be stupid after giving birth to a child. It has been almost 8 years since I gave birth to a child. How come I am still stupid? One night when I was preparing to make some bread for breakfast, I clearly remembered that I had bought a bag of whole wheat flour some time ago. After I had prepared everything, I was waiting for the whole wheat flour. I rummaged through all the cabinets where food was stored but could not find any trace of whole wheat flour. Finally, I remembered that when I was sorting out the cabinets some time ago, I found that the flour had been thrown away when it was about to expire. Now I am still confusedly looking for healthy cornmeal whole grain breakfast bags. Now we can’t stop making it just because we don’t have whole wheat flour. If we don’t make it, won’t all the ingredients we prepare now be wasted? I happen to have cornmeal at home, so I took the opportunity to use cornmeal instead of whole wheat flour. Maybe it will taste delicious too?
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Ingredients
Steps
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Put all the ingredients except butter into the bread machine (in order of wet first, then dry, yeast last)
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Start the dough mixing program of the bread machine and knead the dough until smooth
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Add butter, continue to start the dough kneading process, and knead to the expansion stage;
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Let the kneaded dough ferment until it doubles in size. Place the fermented dough on the chopping board and vent
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After the dough is completely deflated, divide it into 6 equal parts, roll into balls and let rest for about 15 minutes
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Shape the rested dough into an oval
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Ferment at room temperature for about 45 minutes
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After fermentation is complete, use a sharp knife to cut a few slits on the surface and brush with egg wash
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Preheat the oven to 180 degrees and bake for 15 minutes
