Seed Buns
Make the most of comforting fall flavours with these buns
3½ cups flour
¼ cup sugar
1¼ teaspoons (6 ml) salt
1 tablespoon (15 ml) instant yeast
1 cup (250 ml) lukewarm water
2 tablespoons (30ml) butter
½ teaspoon (2 ml) sunflower seeds
½ teaspoon (2 ml) pumpkin seeds
½ teaspoon (2 ml) poppy seeds
½ teaspoon (2 ml) sesame seeds
Preheat oven to 375°F (190°F).
In a medium bowl, mix the flour, sugar, salt and yeast. Make a well in the centre and slowly add the water a little at a time until dough comes together. In summer or a humid climate use less water, in winter or a dry climate use more water. Some water may remain unused. Knead the dough until soft, smooth and pliable about 5 minutes. Alternatively, mix all ingredients in a mixer until dough is soft and smooth.
Cover the dough with a wet tea towel, and place in a warm area. Let it rise for 1 to 2 hours, or until it has doubled in size.
Gently punch down the dough and form into a ball. Divide the dough into 6-8 pieces. Shape each piece into a round ball. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until puffed up.
Melt half the butter and brush over the buns.
Bake the buns in the oven for 10-15 minutes. Meanwhile mix together all the seeds. Remove the buns from the oven, and brush with the remaining melted butter. Sprinkle with seeds. Bake a further 5-10 minutes or until golden.
Storing nuts and seeds
Freshness is key, begin by purchasing fresh. To prevent the nuts from going rancid, store in a heat proof container (glass works well) in the fridge or freezer and keep them away from light. They will keep for up to one year.
This article originally appeared in the Fall 2014 issue of City Style and Living Magazine.
