Honey Wheat Buns
|Bulgur wheat||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (At 110 F)|
|Honey||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Small curd cottage cheese||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||6 1⁄2 Cup (104 tbs)|
In a large bowl, stir together bulgur and boiling water; let cool to lukewarm.
Meanwhile, dissolve yeast in the warm water and stir into bulgur.
Add 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 3 cups) to form a stiff dough.
Turn dough out onto a floured board and knead briefly as you shape 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 (about 1 1/2 hours).
Punch down dough, turn out onto a floured board, and divide into 20 equal pieces.
Shape each piece into a smooth ball by kneading briefly on floured board; dough will still be a little sticky.
Place balls about 2 inches apart on greased baking sheets and flatten slightly.
Cover lightly and let stand in a warm place until puffy and almost doubled (about 45 minutes).
Bake buns in a 375° oven until lightly browned (about 12 to 15 minutes).
Let cool on wire racks, then package airtight or freeze to store.