Honey-Wheat Buns

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.