Ingredients
350 gr. (2½ cups) Tagmish GF flour
5 gr. dry yeast
25 gr. sugar
6 gr. (1 tsp.) salt
210 ml. milk
30 gr. soft butter-flavored Mazola margarine (or soft butter)
1 egg
120 ml. water
2 Tbsp. ground Flax seeds
Coating:
1 egg, beaten + 1 tsp. vegetable oil
Ground Kosher salt for sprinkling
Preparation
In a your stand-mixer bowl with the kneading hook, mix ½ cup of the flour, the yeast, salt and sugar.
In a small sauce pan, lightly heat milk with Mazola/butter until warm (do not bring to a boil – even if Mazola/butter not completely melted!)
Add egg to flour, then add warm milk and knead on low speed for 5 minutes.
Add remainder of the flour (2 cups), water and ground flax seeds.
Change speed to medium-high and continue kneading for 5 additional minutes, until dough is smooth-textured.
Using lightly-oiled hands, transfer dough into lightly-oiled bowl, and turn so that it is lightly coated on all sides.
Cover bowl with plastic wrap, and let rise at room temperature for approximately 1½ hours.
***If your air-conditioning is on, it may take longer.***
Using lightly-oiled hands divide dough into 10 equal parts (approx. 75-80 gr. each).
Knead each lightly and roll into round bun.
Place over baking pan lined with baking paper, spaced in 2cm/¾” apart.
Let rise uncovered for approx. 1 hour.
Preheat your oven to 360F/180C.
Combine beaten egg and vegetable oil and evenly smear each bun (top and sides).
Sprinkle sparingly with ground Kosher salt.
Place baking pan in oven and spray a little water inside the oven.
Bake for approx. 30 minutes until buns turn a nice golden-brown.
Remove baking sheet from pan, transfer buns to oven rack, and let cool.
