If you’re looking to impress your guests with last-minute fresh bread, then these are bound to be your simplest go-to recipe. Make them with unbleached flour and they’re airy and light like clouds—ready in a couple of hours. Make them with whole wheat flour and you’ll have equally delicious buns with a touch more density. Make them with gluten-free flour blends and you’ll have a dense bun with more added texture. Each is a matter of preference and with its own great flavour. Jazz up any mixture with finely chopped fresh or dried herbs, garlic, and a dusting of Parmesan.
For up to a month longer storage, wrap in plastic and freeze.
Use an equal amount of gluten-free flour, if you wish. Buns will be denser and are best served the same day they are made.
In large bowl of electric stand mixer, add 2 cups (500 mL) flour, sugar, yeast, herbs (if using), and salt. Using paddle attachment, blend until mixed. Add hot water and continue to stir with paddle attachment until blended in. Add 1 whisked egg and oil, continuing to stir until fully blended. Dough will be very shaggy. Switch paddle attachment with dough hook and add remaining flour. Continue kneading dough with dough hook for 10 minutes. Dough will be quite soft and sticky.
Generously coat large bowl with oil and transfer dough to greased bowl. Tightly seal with greased plastic wrap. Set aside in warm place to rise until doubled in size, about 1 to 2 hours.
Punch dough down and transfer to lightly floured surface. Roll into long rope about 14 in (35 cm) long. Divide dough into 12 equal-sized pieces and shape each into a ball.
Lightly grease 9 x 13 in (23 x 33 cm) metal baking dish and evenly distribute balls in pan. Cover with greased plastic wrap and damp cloth and set aside in warm place to rise again until doubled, about 45 minutes.
Preheat oven to 375 F (190 C). Lightly brush surface of buns with remaining whisked egg. Sprinkle with Parmesan, if using. Bake, uncovered, in preheated oven for 15 to 18 minutes, or until golden on top and buns sound hollow when lightly tapped. Turn out onto rack to cool. Separate buns and serve warm with savoury soup.
This recipe is part of the New Breads collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.