Stuffing Buns

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 1/4 cups lukewarm water
• 1/4 cup vegetable oil
• 2 cups unbleached all-purpose flour
• 1 cup whole wheat flour, organic preferred
• 1/4 cup sunflower seeds
• 1/4 cup toasted sesame seeds
• 2 1/2 teaspoons ground sage
• 1 1/4 teaspoons salt
• 1 tablespoon sugar
• 1/4 cup potato flour or 1/2 cup dry potato flakes
• 1/4 cup nonfat dry milk powder
• 2 1/2 teaspoons instant yeast

Recipe

• 1 combine all the ingredients, and mix and knead them—by hand, mixer, or bread machine—till cohesive and fairly smooth (considering the seeds).
• 2 allow the dough to rise, covered, for 60 to 90 minutes, till it’s noticeably puffy.
• 3 transfer the dough to a lightly greased surface, and divide it into 16 pieces.
• 4 round each piece into a smooth ball.
• 5 place the shaped buns about 1" apart in a 9" x 13" pan, two 9" round pans, 11" x 11" pan, or equivalent.
• 6 cover the pan, and let the rolls rise for 1 hour, or until they’re touching one another and starting to fill the pan.
• 7 towards the end of the rising time, preheat the oven to 350°f.
• 8 bake the rolls for 30 to 35 minutes, until they’re golden brown on top.
• 9 remove them from the oven, and brush with melted butter, if desired; this will keep their crust soft.
• 10 serve warm, or at room temperature.
• 11 yield: 16 buns.