Here are some wonderful, soft, tasty, good-for-you high protein buns. Each bun, if made into a dozen, has 10 grams of protein. I use lard from our local locker plant that is NOT hydrogenated; if you don’t have this kind of lard, use butter. You can substitute honey for the molasses for a different flavor. I usually use coarse whole wheat (graham) flour because we like the texture.
I make these when cottage cheese is on sale; use full-fat or it will get rubbery when baked. Don’t worry if you can still see some curd in your shaped dough, it disappears when you bake the buns.
I try to always keep a few buns in the freezer for quick lunches when we’re busy; I can pull out a couple and they defrost in short order.
High Protein Wheat Buns
2 ½ Cups Flour, All-purpose -- 11.25 ounces total
2 Cups Whole Wheat Flour -- 8 ounces
4 Teaspoons Instant Yeast
2 Teaspoons Salt
½ Teaspoon Baking Soda
1 ½ Cups Cottage Cheese -- 12 ounce carton (full fat)
½ Cup Water
¼ Cup Molasses
2 Tablespoons Lard -- softened
1 Large Egg
1 Large Egg
1 Tablespoon Water
In mixer bowl, combine 6 3/4 ounces (1 1/2 cups) all purpose flour, lard, yeast, salt and soda.
Heat cottage cheese, 1/2 cup water, molasses until warm (120° to 130°); add to ingredients in bowl. Add 1 egg.
Blend with mixer at low speed for 1 minutes. Beat at high speed for 3 minutes.
Add wheat flour, mix in, then add remaining cup of all purpose flour until dough pulls away from sides of bowl.
Change to dough hook and knead 6 minutes or knead by hand up to 10 minutes.
Let rise 15 minutes, covered, in warm place.
Divide into 12 pieces, 3 1/2 ounces each or 14 pieces, 3 ounces each. Shape into balls and place on greased or parchment lined half sheet, 2 inches apart. Flatten into 4" circles or shape into 6" brat buns.
Cover pans and let rise 25-30 minutes while preheating oven to 375°.
Brush dough with 1 egg mixed with water, carefully, just before baking. Bake 18-20 minutes on lower oven rack or until an instant-read thermometer says 200°.
Cool on rack. Split before freezing.
12 or 14 buns
*Shape dough into 18 pan rolls in a 13 x 9" pan if desired (2 1/4 ounces each).
2016 Cost: $3.22 a dozen or 27¢ each.