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Whole Wheat Hamburger Rolls

3

cups

unbleached white flour

2

cups

whole wheat flour

1

cup

soy flour, (you can use either white or whole wheat flour for this

one,, I just like the extra nutritional "umph" from soy

1

tbsp.

salt

1

tsp.

sugar

2

cups

warm water, (around 100-110 degrees)

1

pkg. dry yeast, (1 tbsp)

2

eggs, beaten

1

cup

vegetable oil, (I used 1/2 olive oil/ 1/2 corn oil tonight, it was

what

I, had)

1

Dissolve yeast in water with the sugar. Mix in with other ingredients.

2

Knead dough for about 10 minutes, or until the dough feels smooth and

3

elastic. Let rise until it doubles in bult, around 45 minutes. Punch down

4

and let rise again, 30 to 40 minutes. Punch down and form into bun shapes.

5

Use a sharp knife to cut the dough. I usually cut the dough first in half,

6

then those in half, etc. until I get 16 buns. Let them rise once more

7

until double, about 30 minutes. (All rising times are approximate, judge

8

by how much the dough has risen.) Bake at 375 degrees for about 20

9

minutes. The rolls will feel hollow when knocked with knuckles. Let cool.

10

These rolls freeze beautifully. The original recipe called for 1/4 cup

11

sugar, so if you want to add that much, go for it, I didn't want sweeter

12

bread, so I cut it almost out. Pastrami and sweet bread doesn't go too

13

well together.

Servings: 16

Yield: 16 Dozen

Nutrition Facts

Serving size: 1/16 of a recipe (1.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

154.17

Calories From Fat (6%)

8.95

% Daily Value

Total Fat 1.02g

2%

Saturated Fat 0.26g

1%

Cholesterol 23.25mg

8%

Sodium 446.01mg

19%

Potassium 56.49mg

2%

Total Carbohydrates 30.37g

10%

Fiber 1.22g

5%

Sugar 0.39g

 

Protein 5.07g

10%