WHOLE WHEAT THIN BUNS

This recipe is not only more budget-friendly, but is also a tastier alternative to store- bought whole grain thin sandwich buns.  They are very simple to make, especially if you use the dough setting on your bread machine. Gluten is available in the baking section of your supermarket and gives whole grain bread a softer and less crumbly texture.  Pictured above is a veggie burger served on one of the buns.

1 1/2 cups warm fat free milk, soy, or almond milk

1/4 cup canola or olive oil

2 tablespoons honey or agave

1 teaspoons salt

3 cups whole wheat flour

2 tablespoons wheat gluten (opt.)

1 tablespoon yeast

sesame seeds (opt.)

FOR 2-POUND BREAD MACHINE:  Place all ingredients in bread machine pan in order given.  Choose dough setting. After 5 minutes, add a couple more tablespoons of  flour or milk if dough seems either too dry or too sticky.  When dough is finished, * divide into 12-15 equal portions on a lightly floured surface.  Form each piece into a ball and flatten to about 1/2 inch thickness on oiled baking sheets.  Sprinkle sesame seeds over the top of each bun, if desired.  Let rise about 30 minutes, or until doubled.  Bake at 350 degrees for 15-20 minutes. 

TO MAKE BY HAND:  Heat milk, oil, honey or agave, and salt to 120-130 degrees.  In a mixing bowl, combine 2 cups of the  flour and yeast.  Add warm liquid mixture and beat until smooth.  Add gluten and enough remaining flour to form a soft dough. (Mix by hand if you don't have a heavy-duty mixer.)  Turn onto a  floured surface and knead until smooth and elastic.  Place in a greased bowl and let rise until doubled, about one hour.  Punch dough down and continue as above from *.  

Makes 12 large or 15 small buns.