WHEAT HAMBURGER BUNS

1/2 cup brown sugar
1 tablespoon salt
1/2 cup shortening
2 cups milk, scalded*
2 tablespoons active dry yeast
1/4 teaspoon sugar
1/4 cup lukewarm water (105 to 115 degrees F)
2 eggs, beaten
2 1/2 cups whole wheat flour
4 to 4 1/4 cups bread flour

In bowl, add brown sugar, salt and shortening. Stir in milk; cool until lukewarm.

Dissolve yeast and sugar in lukewarm water; let stand 5 minutes.

Add eggs to the milk mixture; beat well. Add whole wheat flour; beat 2 minutes. Stir in yeast. Gradually add enough of the bread flour to form soft dough.

Knead dough by hand or with dough hook 10-12 minutes. Cover; let rise until double.

TO SHAPE AND BAKE:
Punch down dough; scale into 2.2 ounce pieces, or 2-inch balls. Shape into 24 uniform balls. Using a rolling pin, flatten into 3-inch circles. Place on greased baking sheets or in bun pans. Cover, let rise until double.

Bake in preheated 375 degrees F oven 9-10 minutes or until light golden.

*1 cup evaporated milk diluted with 1 cup boiling water eliminates the scalding step.

Bonnie Anderson, Dresden

Makes 24 buns
From: Recipelink.com
Source: Recipe pamphlet: Kansas Wheat Commission Recipes 2002