Great for hamburgers, sandwiches and toast and for for BBQ sandwiches or veggie sandwich. Your guests will eat these before they eat a store-bought.
Sodium Per Recipe: 239.5
Sodium Per Bun: 20 mg
Protein: 6.761 g
Carbohydrate: 38.7 g
Dietary Fiber: 1.871 g
Total Sugars: 2.958 g
Total Fat: 6.287 g
Saturated Fat: 1.148 g
Monounsaturated Fat: 3.662 g
Polyunsaturated Fat: .889 g
Cholesterol: 19.8 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .052 g
Total Omega-6 FA: 0 g
Potassium: 155.4 mg
Sodium: 20 mg
Vitamin K: 2.966 mcg
Folic Acid: 60.2 mcg
1/3 cup warmed filtered or no–sodium water (trace)
1 tablespoon apple cider vinegar (.15 mg)
1 large egg (63 mg)
3¾ cups white unbleached best for bread flour (9.375 mg)
¼ cup potato flour (15.5 mg)
1 teaspoon granular lecithin (trace)
4 tablespoons extra virgin olive oil (trace)
2½ teaspoons white granulated sugar (trace)
1½ tablespoons vital wheat gluten (2.12 mg)
¼ teaspoon ascrobic acid** (trace)
½ cup quick oats (trace)
1 tablespoon bread machine yeast (6 mg)
Warm buttermilk and water in microwave to about 100° F.
ingredients to your bread machine in order listed. Set on dough cycle and
when dough has risen, bring out onto lightly floured bread board.
down with palms until dough is down to about a ½ to ¾" thick. With a 3"
rim glass, sharp knife or pizza cutter, cut or shape buns. You may also use your hands to form either round
or long buns. Cut out 10 to 12 buns. The last few you may have to
roll up the dough and press down again.
these on baking sheet covered with parchment paper, or on a Silpat or a lightly greased baking sheet (6 to a sheet). Cover with lightly oiled
wax paper, or a very light cloth. Place in warm spot (the oven
is good if heated to about 80°F to 90°F), for about 45 minutes. (If using the oven, you wont' have to cover the dough.)
Two ways to cook these buns. If you rise in the oven, you can gently remove one of the sheets and set in a warm place. Then with the other sheet still in the oven,
turn the oven on to 375°F. They will rise a bit more and
when golden brown, remove and bake second sheet for about 15 to 20 minutes or until golden brown.
If you let the dough rise outside of the oven, then preheat
oven to 375°F. and bake for 15 to 20 minutes or until golden brown.
cooled store in zip lock bags for about 3 days or freeze or refrigerate
for longer storage (in the bags).
* You may use Bob's Red Mill Buttermilk Mix instead. Works just as well. Sodium is lower at (85 mg).
**You can obtain ascorbic acid at King Arthur's Baker's Catalog.