One of the recipes featured in the popular educational program, “Fresh Bread the Processor Way,” presented in 1988 by the Kansas Wheat Commission.
3 cups all-purpose flour (may be part whole wheat)
2 tablespoons granulated sugar
1 teaspoon salt
1 package RED STAR® QUICK-RISE™ yeast
3 tablespoons margarine, cut into pieces
1 cup warm water (90°F)
- In food processor bowl with dough blade in place, combine for 10 seconds the flour, sugar, salt, yeast, and margarine.
- Begin processing on HIGH speed, pouring 1 cup warm water steadily through tube. When dough forms a ball, stop adding water. Entire 1 cup may not be needed. Process an additional 60 seconds to knead the dough.
- Take dough out, knead a few strokes to form a smooth ball, cover and let rest 15 minutes. Grease cookie sheet. Divide dough into 8 equal pieces and shape into buns. Let rest 5 minutes and flatten slightly. Cover; let rise in a warm place (90°F) until double.
- Bake in preheated 400°F oven 12 to 15 minutes.
Makes 8 buns.
Nutrition information per serving (one bun): 219 cal, 4 g fat, 0 mg chol, 334 mg sodium, 39 carbo, 1 g fiber, 5 g pro, 93 mcg folate.