Perfect for sandwiches
Recipe for cauliflower buns
Do you miss having more greens in your lunchbox? These delicious cauliflower rolls are perfect for a lunch sandwich.
We have the recipe from the book: “Green Lunchboxes“, written by Louisa Lorang. She writes the following about the recipe:
“I’m a big fan of adding grated cauliflower to my baked goods. The rolls become soft, delicate, and fluffy, and the cauliflower almost disappears. These rolls are my favorites! And the kids’ too.”
Equipment
- Pot
- Brush
- Baking Tray
- Baking Paper
- Oven
Ingredients
- 500 gram Water warmed
- 25 gram Yeast
- 75 gram Sugar
- 12 gram Coarse salt
- 75 gram Melted butter
- 90 gram Cauliflower coarsely grated
- 650 gram Wheat Flour up to 750 grams
- 250 gram Rye Flour about
- Flour for rolling out the dough
- 1 pcs. Egg
- 30 gram Water cold
- Sesame Seeds
Instructions
- Boil a little water and mix it with cold water until it reaches a temperature of about 37 degrees Celsius (99 degrees Fahrenheit).
- Stir the yeast into the warm water.
- Add sugar, salt, melted butter, cauliflower, and then flour.
- You might not need to use all the flour.
- Just enough to knead the dough smooth and glossy.
- Let the dough rise for 1 hour.
- Divide the dough into about 16 pieces and roll them into buns on a floured surface.
- Press them flat if you want to use them as sandwich buns.
- Let the buns rise for about 1 hour.
- Brush them with egg beaten with cold water, sprinkle with sesame seeds, and bake at 220 degrees Celsius (428 degrees Fahrenheit) for 10-15 minutes until golden. Remove the buns from the oven and let them cool on a wire rack.
- Serve them warm or at room temperature.
Notes
TIP: Use the buns for sandwiches, breakfast, or both.