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.

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