Whole Wheat Biscuit Buns Recipe
Ingredients
2 packages active dry yeast
2 cups warm water (about 110°)
1/2 cup soy oil or salad oil
1/4 cup each molasses and honey
1 tablespoon salt
1/4 cup each sesame seed, hulled sunflower seeds, and wheat germ
6 1/2 to 7 cups whole wheat flour, unsifted
Directions
In a large bowl, dissolve yeast in 1/2 cup of the water.
Add oil, molasses, honey, salt, sesame seed, sunflower seeds, wheat germ, and 4 cups of the flour.
Beat to blend well.
Stir in remaining 1 1/2 cups water.
Beat in about 2 more cups flour to form a stiff dough.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down.
On a lightly floured board, knead briefly to release air, then roll dough into a rectangle 1/2 inch thick on a floured board.
Cut with a floured 2-inch biscuit cutter.
Place about 1 inch apart on greased baking sheets; cover and let rise until very puffy (about 40 minutes).
Bake in a 375° oven for 20 minutes or until golden.
Let cool on racks
Add oil, molasses, honey, salt, sesame seed, sunflower seeds, wheat germ, and 4 cups of the flour.
Beat to blend well.
Stir in remaining 1 1/2 cups water.
Beat in about 2 more cups flour to form a stiff dough.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down.
On a lightly floured board, knead briefly to release air, then roll dough into a rectangle 1/2 inch thick on a floured board.
Cut with a floured 2-inch biscuit cutter.
Place about 1 inch apart on greased baking sheets; cover and let rise until very puffy (about 40 minutes).
Bake in a 375° oven for 20 minutes or until golden.
Let cool on racks
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