I make these in a bread machine set on the “dough” setting. They could easily be kneaded by hand, set to rise, punched down, rolled out, and then cut.
Coconut Oil Sandwich Buns
Servings: 8–10 buns
Preparation Time: 90 minutes
Ingredients:
- 1 1/4 cups milk, warmed
- 1 beaten egg
- 2 tablespoons coconut oil, soft
- 1/4 cup whole sugar
- 3/4 teaspoon salt
- 2 3/4 cups all purpose flour
- 1 cup whole wheat flour
- 1 1/4 teaspoons active dry yeast (not quick rising yeast)
- 1 tablespoon coconut oil, melted
Directions:
If using a bread machine, put ingredients (except for last 1 tablespoon coconut oil) into machine in the order listed. Select “Dough” setting.
When finished, turn out onto a floured board and roll out to 1/2–3/4-inch thickness. Cut into 3-inch circles. (I use a floured, large mouth canning jar ring.)
Place on lightly greased (coconut oil) baking sheet. Brush tops with the remaining 1 tablespoon coconut oil. Cover and let rise about an hour in a warm, draft-free place until doubled.
Bake at 350 degrees F for 10–15 minutes until golden brown.
To make by hand: Mix all ingredients together in a large bowl until a dough forms. Turn out unto a lightly floured work surface and knead until smooth and elastic. Form dough into a ball and place into a lightly oiled bowl, turning once to coat. Cover bowl with a damp towel and place in a warm, draft-free place and let rise until doubled (30 minutes to 1 hour). Proceed as recipe states from step 2.
Recipe and photo submitted by Debby, New Milton, WV.
