Whole Wheat & Flax Hamburger buns

Name: Whole Wheat & Flax Hamburger buns Recipe
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 24
Ingredients: 1/2 c butter or margarine; 1/4 c sugar; 2 t salt; 1 c milk; 2 pkgs dry yeast dissolved in 1/2 c warm water; 2 eggs; 2 c whole wheat flour; 2 c white flour; 1/2 c flax seed meal

(2)

Minutes to Prepare: 120
Minutes to Cook: 15

Number of Servings: 24

Ingredients

1/2 c butter or margarine1/4 c sugar2 t salt1 c milk2 pkgs dry yeast dissolved in 1/2 c warm water2 eggs2 c whole wheat flour2 c white flour1/2 c flax seed meal

Directions

heat milk to just barely boiling
add to butter, salt and shortening; break up butter to hasten melting
allow to cool to luke warm
add eggs and dissolved yeast
mix well
sift all flours together and add 2 cups to wet ingredients
beat well with a spoon until smooth
gradually add remaining dry ingredients until well mixed and smooth (use hands as needed)
scrape down into a ball and place, tightly covered, in refrigerator for 1 1/2 hours to rest
remove to a floured board and roll out to 1/2 inch thickness.
double over onto itself twice, and roll again to 1/2 inch thickness.
cut into rounds, using 3 inch cutter; reshape pieces into a ball and roll again until all is used
place dough buns onto 2 greased baking trays and cover with a towel. Allow to rise.
Preheat oven to 400.
Bake for 12 - 15 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user SCOTTY51.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 118.2
Total Fat: 3.5 g
Cholesterol: 20.4 mg
Sodium: 4,947.7 mg
Total Carbs: 18.3 g
Dietary Fiber: 1.7 g
Protein: 3.2 g

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Member Reviews

YIYEHTOV
Nutrition facts are wrong, flax is listed as salt... hence the high sodium and low calories! I'd try this but I don't want to mess up my tracker... - 9/16/10
CBACH71
The bread tasted good, but I messed up something because it didn't raise. I did everything as called for, but didn't add the flax because we don't have it here. - 6/5/10
XLFMLYMOM
I used my Kitchen Aid, I also left dough out at room temp for the 1 1/2 hours and cut the dough into 18 pieces, then shaped them into balls and flattened them to about 1/2 inch high to let them raise, so they were shaped like a regular hamburger bun. (and I didn't sift!) - 4/5/10