Healthier than the spongy Wonderbread variety. Quite tasty as well.
0.5 cup water
1 tsp yeast
0.5 tsp sugar
0.75 tsp salt
2 tbsp sour cream
0.5 cup all purpose flour
1 cup whole wheat flour
2 tbsp flax seeds
2 tbsp butter
Bloom the yeast with the water and sugar. Add in the room temperature sour cream, cut in the butter. Add in the flours, salt and flax seeds. Next time I would give these a course grind.
Knead for 10 minutes, until elastic. Coat with oil and cover in a bowl with plastic wrap. Allow to double in size.
Roll out into a 0.75-inch-thick rectangle. Cut into four rolls. Place in a baking shape, brush with oil, allow to rise again.
Bake at 350F until lightly browned. Cool on a cookie rack. Toast in a buttered pan before filling with your favorite sub materials.
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