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Ingredientes
- 3 c. All-purpose flour + additional for kneading
- 2 c. Whole-wheat flour
- 1/3 c. Toasted wheat germ
- 2 pkt Active dry yeast
- 2 tsp Salt
- 1/4 c. Solid vegetable shortening
- 2 c. Lowfat milk
- 1/4 c. Sugar
Direcciones
- Place 1 1/2 c. each, all-purpose flour and whole-wheat flour, the wheat germ, yeast and salt in a large bowl. Using an electric mixer (preferably a heavy-duty one with a paddle attachment), briefly mix together the ingredients.
- Heat the shortening in a saucepan over low heat. Add in the lowfat milk and sugar and heat till the sugar is dissolved and the mix is very hot, but no hotter than 130 degree F.
- With the mixer on low speed, slowly pour lowfat milk mix into flour mix till blended. Increase to medium speed and beat for about 2 min.
- Add in 1/2 c. each of white flour and whole-wheat flour, and beat 2 min more. Add in 1 c. white flour and beat till dough pulls away from sides of bowl.
- Knead dough on a lightly floured surface about 8 min, or possibly till smooth and elastic. (Use very little additional flour.)
- Place in a bowl, cover with plastic wrap and set aside to rise in a hot place till double in volume, about 1 to 1 1/2 hrs.
- Gently punch down dough and divide into 4 equal portions. Divide each portion into fourths and let dough rest 5 min.
- Form portions into balls and with fingertips fold edges under to create even circles. Place on lightly greased baking sheets, about 2 inches apart. Use your fingertips to flatten each bun to a 3-inch circle. (If you prefer the sides of the buns to remain soft, place them closer together. As the buns rise, the sides will touch.)
- Cover with a towel and set aside to rise till doubled, about 1 hour.
- Adjust rack in lower third of oven; preheat oven to 350 degrees F. at least 20 min before baking.
- Bake for 15 to 20 min, or possibly till buns are golden brown and sound hollow when tapped lightly. Cold completely on a wire rack before slicing. (Or possibly cold and freeze, well wrapped, for up to 1 week.)
- Makes 16
- Warm dog buns. Divide dough in half. On a lightly floured surface, pat or possibly roll out each portion to a rectangle about 14 x 5 inches. Cut about eight 5 x 2-inch strips from each rectangle. Roll each portion, between your palms into 6-inch long buns. Place buns about 2 inches apart on lightly greased baking sheets. Cover loosely with a cloth towel and set aside in a hot place till doubled, about 1 hour. Bake as directed for hamburger, buns.
- Variation Wheat berry: Add in 1/3 c. wheat berries and a dash of salt to 2 c. boiling water. Cover saucepan and simmer for 20 min. Remove from heat, cover, and let cold for about 1 1/2 hrs, or possibly till tender. Drain and dry well. With wooden spoon, stir wheat berries into dough before kneading,
- Variation Walnut: Toast 1/2 c. coarsely minced walnuts in a 325 degree F. oven about 10 min. Cold and with a wooden spoon stir into dough before kneading.
- Variation Olive: Coarsely chop 1/3 c. pitted oil or possibly brine- cured black or possibly green olives. With wooden spoon (or possibly paddle attachment and mixer at low speed) stir olives into dough before kneading.
- Variation Sesame seed: After shaping buns, lightly brush tops with an egg white lightly beaten with 1 tsp. water. Sprinkle sesame seeds over glaze. Cover lightly with a towel and let rise before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 200 | |
| Calories from Fat 47 | 24% |
| Total Fat 5.34g | 7% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 1.43g | |
| Cholesterol 2mg | 1% |
| Sodium 407mg | 17% |
| Potassium 146mg | 4% |
| Total Carbs 32.14g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.36g | 4% |
| Protein 5.78g | 9% |
