Whole Wheat Buns
|Milk||1 Cup (16 tbs), scalded|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg yolk||1 , beaten|
|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.