Mulitgrain Kitchen Scissor Buns

You would think that just once. . .before eating these. ..I would remember to put them in a nice decorative basket for the picture op. . . I've been making these fairly regularly and really like the ease of pulling dough out of the refrigerator with an hour to spare before dinner. The dough will last up to 2 weeks well chilled. . .if you don't eat all the buns before that.

Multigrain Kitchen Scissor Buns

• 3 cups warm water
• 2 tablespoons yeast. . .regular active dry is what I use
• 2 tablespoons creamy honey
• 1 tablespoon salt
• 4 cups of multigrain bread flour
• 2 cups plus 2 tablespoons white all purpose flour
• cornmeal or porridge oats or something like that to bake your buns on top of

1. I am using my kitchen aid mixer. . .but you can use a big bowl and a sturdy wooden spoon.
2. Put your water, salt, honey yeast in a large bowl and stir together.
3. Add the multigrain flour. . stir it in.
4. Add the white flour. . .stir hard. . or use your mixer.
5. Plop it all into an ice cream pail with a few layers of plastic wrap on top.
6. Put the lid on but leave a bit of airspace.
7. Put the bowl in the fridge for a day at least or up to 2 weeks.
8. When you want to bake buns, break off a piece the size of a large grapefruit.
9. Roll it into a cylinder the length of a cookie sheet. . .making each end a bit pointed.
10. Let rise for about 45 minutes.
11. Take your clean kitchen scissors and at 1 1/2 to 2 inch intervals cut right down at an angle. ..through the cylinder, laying them down to the side.
12. Continue down the row, laying the buns back and forth.
13. Bake the buns at 450 for about 20 minutes.
14. If you want crustier buns, pour 1 cup of hot water into a broiler tray below your bun sheet.

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