Wednesday, January 11, 2012

Whole Wheat Buns (which are actually Rolls)

Whole Wheat Buns (which are actually Rolls)

January 11, 2012 at 8:11 pm
Recipe from Zoar ALCW Cookbook 1982, Minnesota/South Dakota
Contributed by Arlene Harstad Woolery

1/2 cup warm water
2 cakes yeast (1 cake=3 pkg) (1 pkg=2 1/4 tsp), so 2 cakes=rounded 1/4 cup
2 teaspoons sugar

1. Mix together and set aside. 
a 1-quart container isn't large enough for the yeast mixture. You have been warned!

4 cups scalded milk
3/4 cup sugar
4 teaspoons salt
1/3 cup molasses
3/4 cup shortening (I used butter)
3 eggs, beaten
4 cups whole wheat flour
9 cups white flour

2. In large bowl, pour scalded milk over sugar, salt, molasses, shortening.
3. Cool to lukewarm, then add some (2 cups) of the flour and beat; add yeast mixture and beat.
4. Add more flour (2 cups) and beaten eggs and beat well.
5. Stir in rest of white flour.  Let rest a few minutes.
6. Put on floured board and knead well.
7. Let rise twice. (I put in greased bowl in warm spot)
8. Shape and bake in 350* oven.Cookbook says "Makes about 75 buns."  LOL  I think they meant small round rolls to get that many :)  I made large rolls, about 25, and it took 18-20 minutes to bake.

Baked for 14 minutes

And the jury votes it's a winner! Especially with butter :)

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