BRYANNA'S WHOLE WHEAT AND FLAX "SANDWICH THIN" BUNS
Yield: makes 18-24 buns
These are half the calories of ordinary sandwich buns, whole grain, and 1.5 ww points! Also, very good!
1 Tbs regular (or 3/4 Tbs instant) yeast
1 cup warm water
2 cups warm nondairy milk
1/4 cup instant potato flakes (you can get an organic kind)
2 Tbs olive oil
2 Tbs maple syrup or unbleached sugar, or 1 tablespoon agave nectar
2 tsp salt
1/4 cup ground flax seed, preferably golden flax
4 cup whole wheat flour (NOT pastry flour), regular or white whole wheat
Soy, hemp or nut milk for glazing tops
OPTIONAL: sesame seeds or other desired topping
Dissolve the yeast in the water. Add to the nondairy milk in a medium bowl, along with the potato flakes, oil, syrup or sugar, and salt.
Add the flour and ground flax and stir with a heavy wooden spoon or Danish dough whisk until well mixed, but rough looking. Cover and let rise at room temperature for 2 to 18 hours. Then refrigerate the dough, well-covered, for at least 3 hours and up to a week.
When ready to bake, take the dough from the refrigerator. With floured hands, dump the dough out on a well-floured surface and, coating the dough lightly with flour as you go, pat the dough out into a large rectangle about 3/8" thick. Cut the dough into rounds with a 3 1/2-inch cookie cutter (or a 4-inch cutter if you want 18 larger buns) and carefully transfer to baking sheets lined with baking parchment and sprinkled with flour or cornmeal. The rounds should have a little room around them, unless you like
them softer, in which case you can have them barely touching.
Note: You could also use a hamburger bun pan, either with 3 3/8” molds (for 24 buns) or 4 1/4” molds (for 18 buns).
Pat down the dough in the center of each round, so that they don't make big "humps" in the middle when they rise.
Sprinkle the rounds lightly with flour, cover with plastic wrap, or place the pans inside of large food-safe plastic bags,and let rise 40 minutes, while you heat the oven to 375 degrees F.
Brush the buns with nondairy milk and sprinkle with sesame seeds or other topping. Bake 15-20 minutes, or until golden. Cool on racks. When serving, slice them in half horizontally with a sharp serrated knife.
Nutrition (per serving [1 of 24 buns]): 98.3 calories; 19% calories from fat; 2.2g total fat; 0.0mg cholesterol; 169.2mg sodium; 131.7mg potassium; 17.3g carbohydrates; 3.1g fiber; 1.7g sugar; 14.3g net carbs; 3.8g protein; 1.5 points.
If you make 18 larger buns (4" across) the nutrition facts are as follows: Nutrition (per servin [1 of 18 buns])): 131.0 calories; 19% calories from fat; 2.9g total fat; 0.0mg cholesterol; 225.6mg sodium; 175.6mg potassium; 23.1g carbohydrates; 4.1g fiber; 2.2g sugar; 19.0g net carbs; 5.0g
protein; 2.1 points.