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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 j

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. Knead dough for about 10 minutes, or until the dough feels smooth and elastic. Let rise until it doubles in bult, around 45 minutes. Punch down and let rise again, 30 to 40 minutes. Punch down and form into bun shapes. Use a sharp knife to cut the dough. I usually cut the dough first in half, then those in half, etc. until I get 16 buns. Let them rise once more until double, about 30 minutes. (All rising times are approximate, judge by how much the dough has risen.) Bake at 375 degrees for about 20 minutes. The rolls will feel hollow when knocked with knuckles. Let cool.

2

These rolls freeze beautifully. The original recipe called for 1/4 cup sugar, so if you want to add that much, go for it, I didn't want sweeter bread, so I cut it almost out. Pastrami and sweet bread doesn't go too well together.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (26.7 ounces).

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

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2466.75

Calories From Fat (6%)

143.26

% Daily Value

Total Fat 16.4g

25%

Saturated Fat 4.19g

21%

Cholesterol 372mg

124%

Sodium 7136.08mg

297%

Potassium 903.77mg

26%

Total Carbohydrates 485.98g

162%

Fiber 19.57g

78%

Sugar 6.25g

 

Protein 81.17g

162%