No-Knead Whole Wheat Egg Buns
- 4 1/2 cups all-purpose flour, 1st amount
- 2 cups whole wheat flour
- 1 heaped Tbsp. salt
- 1 Tbsp. yeast
- 1/2 cup white or brown sugar
- 2 large eggs
- warm water to equal 3 cups when added to the 2 eggs
- a handful of all-purpose flour, 2nd amount
- all-purpose flour for dipping the buns, 3rd amount
- cornmeal for the pans
- lard for the pans
When risen, the dough looks quite different from that of dough which has been kneaded. It is rippled and quite sticky to touch. To manage this excess stickiness, spread a handful of all-purpose flour around the top. Gently work around the perimeter with the flour to loosen the dough from the container.
The dough will begin to deflate.Tip the container upside down onto the work surface and let the dough slide out. Scrape off any remaining bits from the inside and add it to the dough.
Here is the dough. It has a spongy like appearance.
Gently gather the dough around the edges and fold that moist spongy part into itself.
Seal by gently pinching inward to itself, side to side and the ends. Turn it over. This is what we get.
Cut the dough into three equal size balls. Each of these weighed about 1 1/2 lbs. each.
Divide each ball into 8 smaller balls for lunch buns. Or 12 smaller balls for dinner rolls. Remember to keep that moist part away from your hands and toward the ball center. These will be a little more difficult to handle because of the high moisture content. Just dab them into the extra flour on the work surface.
Dip each formed ball into flour.
Set the rolls aside on pans coated with some lard and sprinkled with cornmeal. Let them rise in a warm place until doubled. Bake in preheated oven - 400 F x 15 minutes. Turn the pans half way through the bake time.
Correction: A reader wrote saying they got hockey pucks :/ when they made this bread. Thank you to another reader, Leila, who discovered that I neglected to include yeast in this ingredient list. It has been corrected. My apologies for this. The reader who had problems, however, did include yeast which should have been sufficient.
I've been letting the dough rise the first time until far more than doubled and no longer refrigerate the dough which changes the texture and baking consistency. Bake up all the dough at one time.