Honey Wheat Buns Recipe
Ingredients
| 1 cup each bulgur wheat and boiling water | ||
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Salad oil | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| 1 1/2 cups small curd cottage cheese | ||
| Eggs | 3 | |
| Whole wheat flour | 6 1/2 Cup (16 tbs) | |
Directions
In a large bowl, stir together bulgur and boiling water; let cool to lukewarm.
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.
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.
Chef
