This easy dinner bun recipe has additional fiber and the option of either making up dough the night before or the day of baking PLUS cinnamon buns if desired!

2 cups warm water

1/2 cup sugar

2 Tbsp granular yeast (1 Tbsp if baking the same day)

3 Tbsp Highwood Crossing Organic Canola Oil

2 tsp salt

1 cup Highwood Crossing Organic Quick Cooking Oats

2 cups Highwood Crossing Organic Unbleached All-Purpose Flour
1 egg

Blend the above ingredients with a fork.

Switch to the dough hook attachment and mix in 2 cups of all purpose flour on slow speed for about 4 minutes. Or mix in large bowl by hand. Add additional flour a bit at a time (about 1/3 cup at a time, until dough is not sticky and is easy to handle). Place dough in greased, large bowl and turn to grease the top. Cover and either place in the fridge overnight or set in a warm place to double.

To use in the next morning, gently deflate and cut off 24 golf ball size pieces of dough. -Shape into rounds and set in two greased 9 x 13 pans to rise in warm place until doubled. Setting the pans in a clear plastic bag with an air space for rising is a toasty way to provide a draft free proofing space.

To use the same day, deflate the dough once it has doubled and cut off dough pieces and shape and let rise as above.

To bake, preheat oven to 400 and bake 10 – 13 minutes or until golden. Recipe makes 24 buns.

Feel free to experiment with replacing some of the all-purpose flour with whole wheat flour or adding flax, sesame or sunflower seeds.

OR use half of the dough for 12 cinnamon buns and half for 12 dinner buns. Cinnamon Buns – for 12 in a 9x13” prepared pan

“Goo”

Slowly simmer ¼ cup butter and 6 tablespoons brown sugar until combined.

Spread into the bottom of the 9x13” pan. Top with 1 cup pecans if desired.

Dough:

Turn half of the bun dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 12×16-inch rectangle. Brush the dough with the melted butter.

Spread ¼ cup of soft butter over the rectangle, then sprinkle ¼ cup brown sugar and 1 tablespoon cinnamon over the butter, leaving a 1-inch margin along one side edge. 

Roll the dough from one long edge to another (jelly roll fashion) starting with the filling covered edge, rolling and pinching it closed.

Using a serrated knife, cut the log into 12 pieces. Place the 12 pieces into the prepared pan and let them rise for 1 – 1 1/2 hours, lightly covered with plastic wrap, until they puff up and their sides are touching. Preheat the oven to 350°F. Bake for 25-30 minutes or until golden brown. Invert the buns onto a rack and let cool.

Makes 12 buns.