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Honey Wheat Buns Recipe
|Bulgur wheat||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (At 110 F)|
|Honey||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Small curd cottage cheese||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||6 1⁄2 Cup (104 tbs)|
Serving size: Complete recipe
Calories 4603 Calories from Fat 554
% Daily Value*
Total Fat 63 g97.5%
Saturated Fat 9.2 g46%
Trans Fat 0.5 g
Cholesterol 649.4 mg
Sodium 7318.8 mg304.9%
Total Carbohydrates 874 g291.4%
Dietary Fiber 134.3 g537.1%
Sugars 140.4 g
Protein 198 g396.2%
Vitamin A 28.4% Vitamin C 1.3%
Calcium 75.2% Iron 235.1%
*Based on a 2000 Calorie diet
Meanwhile, dissolve yeast in the warm water and stir into bulgur.
Add honey, oil, salt, cottage cheese, and eggs; mix well.
Gradually add 3 cups of the flour, beating well after each addition.
With a heavy-duty mixer or wooden spoon, beat in enough of the remaining flour (about 3 cups) to form a stiff dough.
Turn dough out onto a floured board and knead briefly as you shape dough into a smooth ball; dough will be a little sticky.
Turn dough over in a greased bowl, cover, and let rise in a warm place until doubled (about 1 1/2 hours).
Punch down dough, turn out onto a floured board, and divide into 20 equal pieces.
Shape each piece into a smooth ball by kneading briefly on floured board; dough will still be a little sticky.
Place balls about 2 inches apart on greased baking sheets and flatten slightly.
Cover lightly and let stand in a warm place until puffy and almost doubled (about 45 minutes).
Bake buns in a 375° oven until lightly browned (about 12 to 15 minutes).
Let cool on wire racks, then package airtight or freeze to store.