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Whole Wheat Sandwich Buns


  • 2 cups water
  • 1/2 cup sugar
  • 1/2 cup nonfat dry milk
  • 1 Tbsp. salt
  • 3/4 cup cooking oil
  • 4 1/2-5 cups sifted flour
  • 2 packages dry yeast
  • 3 eggs
  • 3 1/2 cups whole wheat flour
  • milk


Combine first 5 ingredients in saucepan. Heat to warm. stir together 4 cups flour and yeast in bowl. Add warm liquid and eggs. Beat at low speed of electric mixer 1/2 minute, scraping sides and bottom of bowl constantly. Beat at high speed 3 minutes, scraping bowl. Stir in whole wheat flour by hand. Add enough remaining white flour to make a moderately stiff dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 1/2 hours. Punch down dough. Divide in thirds. Cover and let rest 5 minutes. Divide each third into 8 portions. Shape into ball. Place on greased baking sheet; press down with palm of hand to make 3 1/2 inch rounds. Cover and let rise until doubled; 30-45 minutes. Brush lightly with milk. Bake in 375 degrees F oven for 12 minutes or until golden brown. Makes 24.


By Robin from Washington, IA

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