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Whole Wheat Buns

southern.chef's picture
  Milk 1 Cup (16 tbs), scalded
  Honey 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg yolk 1 , beaten
  Dry yeast 1
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  Unbleached flour 1 Cup (16 tbs)
  Ground cinnamon 1 Teaspoon
  Salted sunflower kernels 1⁄4 Cup (4 tbs)

Combine milk, honey, oil, salt, and egg yolk in a bowl, cool to lukewarm (105°F to 115°F).
Add yeast, and stir until dissolved.
Combine flour and cinnamon, stir well.
Add to milk mixture, stir well.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.
Turn dough out onto a lightly floured surface, knead in sunflower kernels.
Shape dough into 20 small balls, place on a greased baking sheet, and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in bulk.
Bake at 400°F for 8 to 10 minutes.
Remove buns from pan, cool on wire racks.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 108 Calories from Fat 35

% Daily Value*

Total Fat 4 g6%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 10.4 mg3.5%

Sodium 104.7 mg4.4%

Total Carbohydrates 16 g5.5%

Dietary Fiber 1.7 g6.6%

Sugars 3.8 g

Protein 3 g5.7%

Vitamin A 0.5% Vitamin C 0.05%

Calcium 2.2% Iron 4.6%

*Based on a 2000 Calorie diet

Whole Wheat Buns Recipe