I recently made these whole grain buns for testing and they came out really nice. This recipe makes 3 dozen buns so it would be perfect for a large Thanksgiving gathering. You can also freeze extra buns for later use or you cut the recipe down to make the amount of dough you can utilize.

Bran Flax Buns
contributed by Anne McIntosh

1 Tbsp Active Dry Yeast
3/4 cup Lukewarm Water
1 tsp Sugar
1 1/2 cups Boiling Water
1 1/2 cups Milk
1/3 cup Brown Sugar
2 tsp Salt
2 Eggs
1 1/2 cups Brown Flaxseeds Meal
8 cups Whole Wheat Flour

Set yeast in the warm water and sugar for 10 minutes. Pour boiling water over milk. Add egg, sugar, salt, and yeast mixture to liquid and blend. Mix half of the flour and the flaxseed meal together . Add this to the liquid mixture and beat for 10 minutes. Gradually add the rest of the flour a cup at a time, kneading to a medium stiff dough. Let rise for 45 minutes, punch down. Let rise again 35-45 minutes, punch down and let sit for an additional 20 minutes before shaping into buns. Shape the buns and place on greased baking sheet. Let rise until doubled in size (an hour or more). Bake at 350° for 20-25 minutes. Makes 3 Dozen Buns.

Here are some tips for kneading the dough-

You will first want to grab the far edge of the dough.

Step 2 in bread kneading.

Bring it forward, essentially folding the dough in half.

Step 2 in bread kneading.

Press the dough down and out with the palm of your hands. Repeat.

Step 3 in bread kneading.