WW Hamburger Buns & Cinnamon Rolls

Grind 7 cups Hard White Wheat Berries.
(you will need approx 8-11 cups flour)

Mix the following in a mixer with dough hook:
3 1/2 cups hot water
1/2 cup agave nectar or honey
1/2 cup olive oil or butter - room temperature
3- 4 T SAF instant active dry yeast
3 T vital wheat gluten
ADD:
3 eggs - room temperature
1 T sea salt
Mix well.
ADD: Fresh wheat until the dough begins to clean the sides of the bowl and gathers in the center, (9 - 11 cups flour). It is best to add too little than too much flour. Knead on low speed for 10 - 12 minutes. The dough will be soft and slightly sticky.

Take about 1/2 of the dough and roll out on an oiled surface. Your dough should be about 1 1/2'' thick. Using an oiled, round cookie cutter, press into dough and swirl quickly with your hand to create a ball.

Place bun on parchement lined cookie sheet. You can flatten slightly if you want. Brush egg white on top of buns and sprinkle with sesame seeds. Cover. Let rise 15 - 30 minutes or until puffy. Bake at 375* for 10 - 12 minutes or until starting to brown. Let cool for 5 minutes on pan.

Place in an opened bag to cool. When cool, store in an air tight bag or freeze.
Makes 24- 36 Hamburger Buns

To make cinnamon rolls, roll out into a rectangle/oval. Mix approx 1/3 cup butter, 1/4 cup sugar and 2 T cinnamon together. Spread over the dough.

Roll up the dough, from the long side, into a log. Pinch the seam to seal.

Roll over so the seam is down.

Cut dough, dental floss works well, into 1 1/2 - 2 inch sections.

Place on parchment lined pan.

Cover and let rise for 15 - 30 minutes or until puffy.

Bake at 375* for 12- 17 minutes or until light brown.
Cool in opened bags. Store in air tight bag or freeze.
Frost if desired.
Makes 3- 4 dozen Large Cinnamon Rolls