Whole-Wheat Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3/4 cup soy milk1/4 cup firmly packed brown sugar1 tablespoon saltIngredients:1/3 cup becel margarine1/3 cup molasses1 1/2 cups luke warm water2 packages of yeast6 cups stone-ground whole wheat flour1 1/2 cups white flour
Directions:
In a bowl add luke warm soy milk, brown sugar, salt, becel, and molasses. Stir until dissolved.
Pour water into a warm, large mixing bowl. Sprinkkle yeast over water; stir until dissolved. Pour in soy milk mixture, stirring constantly. Stir in 4 cups of whole-wheat flour, 1 cup at a time, mixing until smooth. Stir in remaining whole-wheat flour. Sprinkle with part of white flour.
Turn dough onto floured surface. Knead in remaining flour about 10 min. or until dough is smooth and elastic. Place dough into well-greased bowl; turn to grease top. Cover with towel; let rise in warm place 1 hour or until double in bulk.
Grease your hands and shape 24 1/2 cup sized buns. Place buns on two well greased baking trays (12 per tray).
Cover with a damp towel and place in a warm place to rise a second time about 1 hour or until double in bulk.
Bake at 400 F. for 10 min.
Makes 24 servings
*Note: Becel margarine is recommended by the Canadian Diabetic and Heart and Stroke foundation.
Number of Servings: 24
Recipe submitted by SparkPeople user BOSSMOMMY.
In a bowl add luke warm soy milk, brown sugar, salt, becel, and molasses. Stir until dissolved.
Pour water into a warm, large mixing bowl. Sprinkkle yeast over water; stir until dissolved. Pour in soy milk mixture, stirring constantly. Stir in 4 cups of whole-wheat flour, 1 cup at a time, mixing until smooth. Stir in remaining whole-wheat flour. Sprinkle with part of white flour.
Turn dough onto floured surface. Knead in remaining flour about 10 min. or until dough is smooth and elastic. Place dough into well-greased bowl; turn to grease top. Cover with towel; let rise in warm place 1 hour or until double in bulk.
Grease your hands and shape 24 1/2 cup sized buns. Place buns on two well greased baking trays (12 per tray).
Cover with a damp towel and place in a warm place to rise a second time about 1 hour or until double in bulk.
Bake at 400 F. for 10 min.
Makes 24 servings
*Note: Becel margarine is recommended by the Canadian Diabetic and Heart and Stroke foundation.
Number of Servings: 24
Recipe submitted by SparkPeople user BOSSMOMMY.
Nutritional Info Amount Per Serving
- Calories: 157.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 296.5 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 4.1 g
- Protein: 5.2 g
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