Honey-Wheat Buns
- Number of Servings: 20
Ingredients
1 c. each cracked wheat and boiling water 2 pkgs. active dry yeast 1/4 c. warm water (about 110°) 1/3 c. honey 2 T. salad oil 1 T. salt 1 1/2 c. small curd cottage cheese 3 eggs About 5 1/2 c. whole wheat flour
In large bowl, stir together the cracked wheat and boiling water; let cool to lukewarm. Meanwhile, dissolve the yeast in the warm water and stir into the cracked wheat. Also add the honey, oil, salt, cottage cheese, and eggs; mix well. Gradually add 3 cups of the flour, beating well after each addition.
With a heavy-duty mixer or wooden spoon, beat in enough of the remaining flour (about 2 cups) to form a stiff dough. Turn dough out onto a floured board and knead briefly as you shape the dough into a smooth ball; dough will be a little sticky. Turn dough over in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch down dough, turn out onto a lightly floured board, and divide into 20 equal pieces. Shape each piece into a smooth ball by kneading briefly on the lightly floured board; dough will still be a little sticky.
Place the balls about 2 inches apart on greased baking sheets and flatten slightly. Cover lightly and let rise in a warm place until puffy and almost doubled in size, about 45 minutes
Bake buns in a 375° oven until lightly browned, about 12 to 15 minutes. Place in large paper bag to steam a bit to soften crust, then package airtight or freeze to store. Makes 20 buns.
Number of Servings: 20
Recipe submitted by SparkPeople user KAREBEAR525.
With a heavy-duty mixer or wooden spoon, beat in enough of the remaining flour (about 2 cups) to form a stiff dough. Turn dough out onto a floured board and knead briefly as you shape the dough into a smooth ball; dough will be a little sticky. Turn dough over in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch down dough, turn out onto a lightly floured board, and divide into 20 equal pieces. Shape each piece into a smooth ball by kneading briefly on the lightly floured board; dough will still be a little sticky.
Place the balls about 2 inches apart on greased baking sheets and flatten slightly. Cover lightly and let rise in a warm place until puffy and almost doubled in size, about 45 minutes
Bake buns in a 375° oven until lightly browned, about 12 to 15 minutes. Place in large paper bag to steam a bit to soften crust, then package airtight or freeze to store. Makes 20 buns.
Number of Servings: 20
Recipe submitted by SparkPeople user KAREBEAR525.
Nutritional Info Amount Per Serving
- Calories: 165.1
- Total Fat: 1.9 g
- Cholesterol: 37.4 mg
- Sodium: 430.0 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 4.5 g
- Protein: 8.1 g
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