Millet flour buns are crunchy on the outside and soft on the inside, ideal for filling with vegetables or prosciutto and cheese, but they are also great for breakfast. Millet flour is gluten-free and not suitable for baking, but in this case, it is mixed with wheat flour and I used it for these buns for its taste and aroma. These buns can also be frozen after baking, then taken out 1 hour before consuming and baked for 5 minutes in a hot oven to regain their crunchiness.
Discover other recipes with millet flour:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 cups all-purpose flour
- 1 cup millet flour
- 1 1/3 cups water (up to 1 1/2 cups)
- 1 tsp active dry yeast
- 1 1/4 tsp salt
- sunflower seeds
- flax seeds
Tools
- 1 Mixer
- 1 Baking sheet
Steps
In the mixer’s bowl, pour the flours and yeast.
Set aside 50 ml of water.
Start the machine and begin adding water (300 ml) a little at a time.
If necessary, add the 50 ml of water set aside.
The dough should be smooth, dry, and elastic.
Add the salt and knead for another 5 minutes.
Let rise until doubled in size at 75°F.
Deflate the dough and turn it onto a lightly floured work surface.
Divide into 2 pieces and form 2 loaves.
Cut diagonally to form triangles.
Place the buns on a baking sheet lined with parchment paper.
Brush immediately with water and sprinkle with seeds.
Let rise again until doubled in a warm place at 75-79°F.
Bake at 390°F for about 15 minutes in a preheated static oven.
Remove from oven and let cool.
Tips
Store in a closed bag for up to 5 days. Just heat them in a warm oven at about 300°F for 5 minutes.
They can be frozen before the last rise or after baking, once cooled.
Sunflower and flax seeds can be replaced with pumpkin, chia, or sesame seeds.
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