High Protein Wheat Buns

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.


  1. They look excellent.
    Do you use the small curd cottage cheese?

    1. Yes, I use it because that's what we like to eat if I have any left over.

  2. These look great, I'll have to try them. I like roasted veggie sandwiches, usually without cheese, but wonder about getting enough protein in such a meal. This is an ideal bread to use for that.

    1. They're perfect for sandwiches like that...you'll like them.


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