Buttermilk Buns

(Makes 12)

Created by: Donald Gazzaniga

• 1 cup 1% cultured low-sodium buttermilk*
• 1/3 cup warmed unsweetened orange juice, fortified with calcium
• 1 tablespoon apple cider vinegar
• 1 medium egg
• 4 cups white unbleached Best for Bread flour
• 4 tablespoons extra virgin olive oil
• 4 teaspoons white granulated sugar or Splenda
• 1 teaspoon vital wheat gluten
• 1 tablespoon orange or lemon peel, grated
• 1/2 cup quick oats
• 1 tablespoon bread machine yeast

• Warm buttermilk in microwave to about 100° F.
• Add ingredients to your bread machine in the order listed. Set on dough cycle and when dough has risen, pour out onto lightly floured bread board.
• Press down hard with palms until dough is down to about 1/2 inch thick. With a 3-inch rim glass, cup, or bun cutter, or with your hands, form either round or long buns. Cut out 10 to 12 buns. For the last few, you may have to roll up the dough and press down again.
• Place these on a lightly greased baking sheet (six to a sheet). Cover with loose fitting plastic wrap or a very light cloth, and place in warm spot (the oven is good if heated to 80° to 90°) for about 45 minutes.
• Preheat oven to 425°. (If you prefer to cook at a lower temperature, these do very well at 350° in the lower third of the oven—for up to 15 minutes or until golden brown.) Bake at 450° for 6 minutes in the lower third of the oven, or until golden brown. Cool on a rack.
• When cooled, store in Ziploc bags for about three days, or freeze or refrigerate for longer storage (in the bags).

Nutrients per serving:
Calories: 236
Fat: 6g
Cholesterol: 17mg
Carbohydrate: 40.3g
Sodium: 16mg
Protein: 6g
Total dietary fiber: 1g

TIP: * You may use Bob's Red Mill Buttermilk Mix instead. It works just as well and sodium is lower at 85 mg. Total Sugars: 5.0 g

January & February 2005

Photographer: Corbis

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