Stuffing Buns

• 1 14 cups lukewarm water
• 14 cup vegetable oil
• 2 cups unbleached all-purpose flour
• 1 cup white whole wheat flour, organic preferred
• 14 cup sunflower seeds
• 14 cup toasted sesame seeds
• 2 12 teaspoons ground sage
• 1 14 teaspoons salt
• 1 tablespoon sugar
• 14 cup potato flour or 12 cup dry potato flakes
• 14 cup nonfat dry milk powder
• 2 12 teaspoons instant yeast

1. Combine all the ingredients, and mix and knead themby hand, mixer, or bread machinetill cohesive and fairly smooth (considering the seeds).
2. Allow the dough to rise, covered, for 60 to 90 minutes, till its noticeably puffy.
3. Transfer the dough to a lightly greased surface, and divide it into 16 pieces.
4. Round each piece into a smooth ball.
5. Place the shaped buns about 1" apart in a 9" x 13" pan, two 9" round pans, 11" x 11" pan, or equivalent.
6. Cover the pan, and let the rolls rise for 1 hour, or until theyre touching one another and starting to fill the pan.
7. Towards the end of the rising time, preheat the oven to 350F.
8. Bake the rolls for 30 to 35 minutes, until theyre golden brown on top.
9. Remove them from the oven, and brush with melted butter, if desired; this will keep their crust soft.
10. Serve warm, or at room temperature.
11. Yield: 16 buns.

water, vegetable oil, flour, whole wheat flour, sunflower seeds, sesame seeds, ground sage, salt, sugar, flour, nonfat dry milk powder, yeast

Taken from www.food.com/recipe/stuffing-buns-266331 (may not work)