Sprouted Wheat Buns - Phase 3
2 cups water 110-115°
1 tablespoon active dry yeast
5½ cups sprouted wheat flour
2 tablespoons olive oil or safflower oil
1 whole egg yolk
1¼ teaspoons sea salt
1 tsp vinegar
extra virgin olive oil
Mix the water, yeast, oil, egg, egg yolk, xanthan gum and the flour until smooth. Mix in the salt and vinegar. Mix to form a soft dough, mixing 5-6 minutes in a stand mixer or by hand. Dough will be "shaggy" and sticky as compared to white flour dough. It will not form a smooth ball. This is ok.
Oil a bowl with olive oil, place dough in bowl and turn over so that oiled surface is face-up.
Cover the bowl with plastic wrap and then a towel, and let it rise in a warm spot (above 70°) for 1 hour, or until nearly doubled. (The oven, with the oven light ON is a good place to let the dough rise if the room is cool.)
With oiled hands, punch down dough and divide it into desired number of rolls, on a lightly oiled counter. You can divide easily by rolling the dough into a log shape that is about 3" in diameter. Cot the log in half, then each piece in half, until you have 20 pieces. Then shape each piece into a round, smooth ball, place on a parchment-lined baking sheet, and flatten with the palm of the hand. (it helps to have oil on your hands when flattening the buns), it is okay if the buns touch. You can also place into oiled metal rings, or use a hamburger bun pan. Cover with a lightweight smooth damp towel or tented aluminum foil if in a drafty room (otherwise leave uncovered), and let rise for about 30 minutes, or almost doubled in size. (Because the dough can be a little sticky, avoid using terry cloth or microfiber cloth towels, they will stick.)