Ingredients:
2 c. multi-grain or wheat flour
2 c. white flour
1 1/2 tsp. yeast
1 tbsp sugar
1 1/4 c. hot water
2 eggs
1 tbsp butter
Cooking Instructions
Place butter and eggs on kitchen counter so they can warm to room temperature. Grease two baking sheets and set aside. Combine the dry ingredients in mixer bowl. Combine the wet ingredients in a large mixing cup. Add wet mixture to dry ingredient mixture and mix on low speed for 2 minutes; next speed up for 5 minutes; then back to slow for 2 minutes more. The dough should be a bit tacky; adjust flour if necessary. Allow to rise to double its size (approx. 2 hours) or leave covered with plastic wrap in fridge overnight. Punch the dough down and divide into 18 pieces. Form into buns by making flat circles then pinching 8 outside points to center for flower petal effect. Place on greased pans and put in COLD oven, then set oven temperature for 300°. When oven is warmed to 300°, set timer for 30 minutes. Check buns for internal temperature of 195° if unsure.
2 c. multi-grain or wheat flour
2 c. white flour
1 1/2 tsp. yeast
1 tbsp sugar
1 1/4 c. hot water
2 eggs
1 tbsp butter
Cooking Instructions
Place butter and eggs on kitchen counter so they can warm to room temperature. Grease two baking sheets and set aside. Combine the dry ingredients in mixer bowl. Combine the wet ingredients in a large mixing cup. Add wet mixture to dry ingredient mixture and mix on low speed for 2 minutes; next speed up for 5 minutes; then back to slow for 2 minutes more. The dough should be a bit tacky; adjust flour if necessary. Allow to rise to double its size (approx. 2 hours) or leave covered with plastic wrap in fridge overnight. Punch the dough down and divide into 18 pieces. Form into buns by making flat circles then pinching 8 outside points to center for flower petal effect. Place on greased pans and put in COLD oven, then set oven temperature for 300°. When oven is warmed to 300°, set timer for 30 minutes. Check buns for internal temperature of 195° if unsure.
