hotdog bun recipe I made last summer, but I updated the oils to be healthy oils (vegetable oil is NOT a real food, it is a highly processed oil that is not good for you.) I also used whole wheat instead of white flour which means these buns are a bit more dense than the hot dog buns, but you can either half it or use white-wheat.
1 tbsp honey
2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F)
2 tsp coconut oil/non-homogenized lard
2 tsp sea salt
3-3 1/2 cups whole wheat
1 egg white (for egg wash)
sesame seeds (optional)
In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes. Add in milk, vegetable oil and salt. With the mixer on a low speed with the dough hook attached, gradually add the flour. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl. Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
Punch down the dough and make a log. Cut the log into four pieces. Cut each piece into two more pieces. Using your hands, form each piece of dough into a little ball, pinching the dough to the bottom so that the top is very smooth. Let the buns rise for 30-40 minutes covered with a towel. Brush the dough with egg whites. Sprinkle the tops with sesame seeds, if desired. And bake at 400 degrees for 20 minutes.
Reading all the time, everywhere! - We went to see a junior production of Shrek the Musical. All the actors were kids and they did a great job. The kid that was the gingerbread man was hila...