Everyday Lunch Buns

Everyday Lunch Buns
Print Recipe
    Servings Prep Time
    12 Buns 30 minutes
    Cook Time Passive Time
    23-25 minutes 1 3/4-2 hours
    Servings Prep Time
    12 Buns 30 minutes
    Cook Time Passive Time
    23-25 minutes 1 3/4-2 hours
    Everyday Lunch Buns
    Print Recipe
      Servings Prep Time
      12 Buns 30 minutes
      Cook Time Passive Time
      23-25 minutes 1 3/4-2 hours
      Servings Prep Time
      12 Buns 30 minutes
      Cook Time Passive Time
      23-25 minutes 1 3/4-2 hours
      Ingredients
      Servings: Buns
      Instructions
      1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
      2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
      3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
      4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
      5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.

      Pumpkin Seed and Nut Muffins

      Pumpkin Seed and Nut Muffins
      Print Recipe
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Pumpkin Seed and Nut Muffins
        Print Recipe
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Pumpkin Seed & Nut Muffins
          Almond Topping
          Servings: large muffins
          Instructions
          Pumpkin Seed & Nut Muffins
          1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
          2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
          Almond Topping
          1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
          Recipe Notes

          Recipe Source:  Compelled To Cook

          Sweet Orange Ginger Rolls

          Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
          Sweet Orange Ginger Rolls
          Print Recipe
          Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
            Servings
            12 Rolls
            Servings
            12 Rolls
            Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
            Sweet Orange Ginger Rolls
            Print Recipe
            Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
              Servings
              12 Rolls
              Servings
              12 Rolls
              Ingredients
              Rolls
              Filling
              Topping
              Servings: Rolls
              Instructions
              Rolls
              1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
              2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
              3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
              4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
              5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
              Topping
              1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
              2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.

              Pumpernickel Seed & Nut Crisps

              Pumpernickel Seed & Nut Crisps
              Print Recipe
              Crisp wholesome seed and nut crackers perfect for a vegan diet.
                Servings Prep Time
                64 crackers 15 minutes
                Cook Time Passive Time
                70 minutes 90 minutes
                Servings Prep Time
                64 crackers 15 minutes
                Cook Time Passive Time
                70 minutes 90 minutes
                Pumpernickel Seed & Nut Crisps
                Print Recipe
                Crisp wholesome seed and nut crackers perfect for a vegan diet.
                  Servings Prep Time
                  64 crackers 15 minutes
                  Cook Time Passive Time
                  70 minutes 90 minutes
                  Servings Prep Time
                  64 crackers 15 minutes
                  Cook Time Passive Time
                  70 minutes 90 minutes
                  Ingredients
                  Servings: crackers
                  Instructions
                  1. Preheat oven to 350℉.
                  2. In a large bowl whisk together all ingredients until just combined.
                  3. Spray 2 8"x3" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 25-30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
                  4. Reheat oven to 300℉.
                  5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 15-20 minutes. Flip each piece and continue to bake for an additional 15-20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
                  Recipe Notes

                  -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

                  -Regular 9"x 5" loaf pans can be used, however, I used 8" x 3" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

                  -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

                  Pomegranate Balsamic Beets


                  Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                  Pomegranate Balsamic Beets
                  Print Recipe
                  Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                    Servings Prep Time
                    8 people 10 minutes
                    Cook Time Passive Time
                    60 minutes 20 minutes
                    Servings Prep Time
                    8 people 10 minutes
                    Cook Time Passive Time
                    60 minutes 20 minutes
                    Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                    Pomegranate Balsamic Beets
                    Print Recipe
                    Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                      Servings Prep Time
                      8 people 10 minutes
                      Cook Time Passive Time
                      60 minutes 20 minutes
                      Servings Prep Time
                      8 people 10 minutes
                      Cook Time Passive Time
                      60 minutes 20 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.
                      2. While the beets are roasting make the glaze by combining pomegranate juice, balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let reduce for approximately 10-12 minutes until quite thick and glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.
                      3. When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.
                      Recipe Notes

                      In this recipe I used 1/3 cup pomegranate balsamic vinegar topped up with regular balsamic vinegar to equal the 1/2 cup required.  If you do not have pomegranate balsamic vinegar, regular balsamic vinegar will work nicely.  To get fresh pomegranate juice, cut 1/4" or so off the top and bottom, quarter the pomegranate and cut each quarter in half.  Place chunks in a bowl of cold water.  Push out the seeds and they will sink to the bottom, leaving any pith floating on the water, making it easy to scoop away.  Pulse the seeds in a blender or food processor and strain through a fine mesh sieve.