This recipe, adapted from Cooking Light, is one of my family’s favorite breakfast treats; I make them every couple months, though honestly, they are so wonderful you may want to make them more often. They need to rise in the refrigerator overnight, which makes the morning baking much easier.
- 1 1/2 cups whole wheat flour
- 1/4 cup sugar
- 1 1/2 tsp salt
- 4 1/2 tsp yeast (two packages)
- 3/4 cup skim milk
- 1/2 cup water
- 4 TBS melted coconut oil
- 1 large egg plus an egg for brushing
- 2 1/4 cups bread flour
- 3/4 cup mini-chocolate chips
In a large bowl whisk together the whole wheat flour, sugar, salt and yeast. In a microwave-safe liquid measuring cup, combine the milk and water and heat on HI for 1 minute.
Stir warm liquids into the flour mixture, along with the coconut oil, until smooth. Stir in one egg until smooth.
Add the bread flour and stir until a soft dough forms. Knead dough on a lightly floured surface for 5 minutes;
place dough in a clean bowl coated with cooking spray, cover with plastic wrap and refrigerate overnight.
In the morning, turn out the dough onto a lightly floured surface and
divide into 16 (roughly) equal pieces. Working with one piece at a time, roll the dough into a ball with your hands, then roll out using a rolling pin into a roughly 5” circle.
Sprinkle 1/2 TBS mini-chocolate chips over the dough.
Roll the dough towards you, pressing down gently so the chips stay in place,
then tuck the ends under. Place the bun on a baking sheet covered with parchment paper,
and continue with the rest of the dough. Cover with a clean kitchen towel and let rise in a warm place for 45 minutes, or until doubled. (This is a good time to read some of the paper with a hot cup of coffee.)
If some of the buns have tilted on their side while rising, don’t worry, they’ll still be beautiful and delicious. Preheat oven to 375 degrees.
Lightly beat one egg and gently brush the buns.
Bake for 17 minutes, or until golden brown. Let cool as long as you can.