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