Wholegrain Blueberry Pancakes

I recently purchased 20# of fresh blueberries.
Blueberries are the ultimate 'prevent all'.

• Blueberries help people to boost their immune systems.
• Blueberries are packed with vitamins C, E, riboflavin, niacin, and folate.
• Blueberries can help reduce people’s risk for cancer.
• Blueberries increase the production of feel-good dopamine.
• Blueberries help promote healthy digestive systems.
• Blueberries contain salicylic acid the natural version of aspirin.

So what will we do with all those tasty little things?

We have been consuming them:
fresh & frozen, adding to smoothies, adding to cereal, topping frozen berries with milk & eating, adding to yogurt, baking muffins, making pancakes...


.speaking of pancakes.

• 1 cup White Flour
  
• 1 Cup Whole Grain Wheat Flour - I have used fresh ground whole wheat, fresh ground spelt & fresh ground 7 grain, all taste great!
• 2 T sugar
  
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 lg egg
• 3 T butter, melted
• 2 cups buttermilk I make my own using 2 T lemon juice & milk to make 2 cups

• 1 - 2 tsp oil, for frying
• 1+ cup blueberries I have used fresh & frozen successfully, I use closer to 2 cups than one. We like blueberries :)
  

Mix lemon juice and milk if you are making your own buttermilk. Set aside to sour.
Mix dry ingredients together in a large bowl.
In another bowl, whisk together wet ingredients.
Make a well in the center of the dry ingredients, pour in wet ingredients & stir gently, some lumps should be remaining. Do not over mix.
Heat a skillet to medium heat.
Brush pan with oil.
Measure 1/4 cup batter for each pancake.
Sprinkle with blueberries.
Cook until large bubbles form on the surface. Flip and cook until golden brown on the second side.

Yield: about 16 pancakes. I normally double the recipe and freeze any extra.

I hope you like them as well a we do!

Healthy Breakfasts

Breakfast is essential to getting your child's day started right.

Think of your children as little plants. When a plant is provided with nutrient rich soil and the right amount of water, it will grow strong and be vibrant. Your child is growing just as fast as that plant. Physically and mentally, your child is growing growing at an amazing rate. He/she needs nutrient packed foods to make sure that process continues running as efficiently as possible.
The problem is, our Nation is consumed with prepackaged, fast fast food, many of which have an ingredient list a mile long of 'ingredients' the consumer has no clue what they are.
Childhood obesity is at an all time high, children are dealing with adult diseases like Type 2 Diabetes and Sleep Apnea.

It's time to toss out the junk and feed our children real food!

If your child isn't eating breakfast, have you realized he/she will have gone approximately 16 hours without food if he/she doesn't eat until lunch?

What does a healthy breakfast consist of?
Protein and Complex Carbohydrates.
Why?
Dr Sears explains it far better than I can here, called 'Brainy Breakfasts'. You'll have to scroll down a little ways. While you're at his site, be sure to read the section on '11 Ways Foods Can Help You Think'

So what should you feed your children?
Dr Sears has a great list on the link above.
They are below as well.

1. granola cereal, yogurt, a sliced apple
2. scrambled eggs, toast, orange juice
3. veggie omelet, bran muffin, fruit with yogurt
4. whole-grain pancakes or waffles topped with berries and/or yogurt, milk
5. whole-wheat zucchini pancakes topped with fruit, milk
6. french toast topped with fruit, orange juice or milk
7. low-fat cheese melted on toast with a piece of fruit
8. low-fat cream cheese on a whole-grain bagel, orange juice
9. peanut butter and banana slices on an English muffin, milk
10. For a breakfast-on-the-run smoothie, see "School-Ade."

Other ideas...

1. Scrambled eggs, veggies wrapped in a whole grain tortilla
2. Eggs In a Whole
3. Whole Grain Waffles topped with fresh fruit and milk or yogurt
   
4. Whole grain muffins, fruit and cottage cheese or yogurt
5. Oven Veggie or Fruit Pancake or Sweet Potato Pancakes, with cottage cheese, yogurt, or milk
6. Oatmeal, cooked in milk, served with fruit or juice
7. Peanut butter on whole grain toast, served with yogurt & juice
8. Hard boiled egg, whole grain English muffin or mini whole grain bagel, milk
9. Tuna on whole grain toast broiled with a little cheese (I have a child who LOVES tuna, this is like a treat to him!)
10. Yogurt parfait make with fresh fruit & granola with finely chopped nuts
11. Homemade granola bars & a glass of milk

How do you fit these into your schedule?

• Many baked items can be made a head and frozen so they are easy to pull out in the morning. Plan a time to bake.
• Make yogurt parfaits the afternoon before. Allow your child to create his/her own.
  
• Plan a head. When you set out clothes for you child to wear for the next day, set out breakfast too.
• Plan a grocery trip to purchase the things you will need.
• Delegate morning breakfast jobs to your children. Every age child can help in some way!
• Ask you children to help you plan the week's menu of breakfasts. When they help plan they will be more eager to help eat.

When you start to feed your child a healthy breakfast, you will notice a difference in their behavior and learning.

AND...
Don't forget to feed yourself a healthy breakfast too!
What did you eat for breakfast this morning?
My family had... poached eggs, whole wheat toast, oranges, bananas, greek yogurt, kefir

Breakfast Foods Uncovered- Answers

1. M&M Candies C
   
2. 1 1/2 cups Honey Nut Cheerios with 1/2 cup 2% Milk J
   
3. Apple Pie E
   
4. Snickers Bar B
5. Pop Tarts, one, not one package F
6. Homemade Cinnamon Roll with powdered sugar icing I
7. Starbucks Blueberry Muffin H
8. Chocolate Iced Cream Filled Doughnut A
9. Plain Brugger's Bagel with 1.5 T Cream Cheese, plain G
10. 1 cup oatmeal with 1/2 cup 2% milk D
11. 2 Slices Whole Grain Toast, 1 LG Poached Egg K
    

A. 340 Calories, 18 Grams Fat, 22 Grams of Sugar, 1 Gram Fiber , 3 Grams Protein

B. 240 Calories, 14 Grams of Fat, 30 Grams of Sugar, 1 Gram Fiber, 4 Grams Protein

C. 250 Calories, 13 Grams of Fat, 25 Grams of Sugar, 2 Grams Fiber, 5 Grams Protein

D. 215 Calories, 5.5 Grams of Fat, 6.5 Grams of Sugar, 4 Grams Fiber, 9 Grams Protein

E. 232 Calories, 10 Grams of Fat, 17 Grams of Sugar, 2 Grams Fiber, 3 Grams Protein

F. 200 Calories, 5 Grams of Fat, 16 Grams of Sugar, less than 1 Gram Fiber, 2 Grams Protein

G.430 Calories, 13 Grams of Fat, 9 Grams of Sugar, 4.5 Grams Fiber 4.5, 15 Grams Protein

H. 360 Calories, 11 Grams of Fat, 33 Grams of Sugar, 2 Grams Fiber 2, 7 Grams Protein

I. 200 Calories, 6 Grams of Fat, 16 Grams of Sugar, 1 Gram Fiber, 4 Grams Protein

J. 285 Calories, 5.5 Grams of Fat, 23.5 Grams of Sugar, 4 Grams Fiber, 4 G rams Protein

K. 220 Calories, 7 Grams Fat, 5 Grams of Sugar, 3 Grams Fiber, 13 Grams of Protein

Breakfast Foods Uncovered

It's time for a Quiz!

Per Serving, match the nutritional information with the item. All baked items are average size and made with white flour.

DISCLAIMER: I am fully aware oatmeal or toast and eggs are not nutritionally equal to M&M's. However, the majority of these items are equivalent to eating, processed white sugar, enriched white flour plus many chemicals & preservatives, with possibly a few chunks of fruit thrown in. I am not suggesting you eat Apple Pie for breakfast because nutritionally it is similar to a commonly eaten breakfast food! I am trying to open your eyes to what the majority of America is feeding their self and their children before they head off to a day of learning or work.

1. M&M Candies
2. 1 1/2 cups Honey Nut Cheerios with 1/2 cup 2% Milk
   
3. Apple Pie
4. Snickers Bar
5. Pop Tarts, one, not one package
   
6. Homemade Cinnamon Roll with powdered sugar icing
   
7. Starbucks Blueberry Muffin
8. Chocolate Iced Cream Filled Doughnut
9. Plain Brugger's Bagel with 1.5 T Cream Cheese, plain
   
10. 1 cup oatmeal with 1/2 cup 2% milk
11. 2 Slices Whole Grain Toast, 1 LG Poached Egg
    

A. 340 Calories, 18 Grams Fat, 22 Grams of Sugar, 1 Gram Fiber , 3 Grams Protein

B. 240 Calories, 14 Grams of Fat, 30 Grams of Sugar, 1 Gram Fiber, 4 Grams Protein

C. 250 Calories, 13 Grams of Fat, 25 Grams of Sugar, 2 Grams Fiber, 5 Grams Protein

D. 215 Calories, 5.5 Grams of Fat, 6.5 Grams of Sugar, 4 Grams Fiber, 9 Grams Protein

E. 232 Calories, 10 Grams of Fat, 17 Grams of Sugar, 2 Grams Fiber, 3 Grams Protein

F. 200 Calories, 5 Grams of Fat, 16 Grams of Sugar, less than 1 Gram Fiber, 2 Grams Protein

G.430 Calories, 13 Grams of Fat, 9 Grams of Sugar, 4.5 Grams Fiber 4.5, 15 Grams Protein

H. 360 Calories, 11 Grams of Fat, 33 Grams of Sugar, 2 Grams Fiber 2, 7 Grams Protein

I. 200 Calories, 6 Grams of Fat, 16 Grams of Sugar, 1 Gram Fiber, 4 Grams Protein

J. 285 Calories, 5.5 Grams of Fat, 23.5 Grams of Sugar, 4 Grams Fiber, 4 Grams Protein

K. 220 Calories, 7 Grams Fat, 5 Grams of Sugar, 3 Grams Fiber, 13 Grams of Protein

I will be posting the answers Friday morning.

Next week, if my week goes as planned, I'll be sharing ideas for healthy breakfasts, and what nutrients adults & children need to get them fueled & focused for a day of work & learning.

Egg in a Hole

Protein and whole grains are vital in your children growing bodies.
Eggs In A Hole are a great way to get both in!

Start with 100% whole grain bread. Cut a circle in the center. Butter (real butter, from grass fed cows if possible, only please!) Place bread in frying pan, crack egg into the center. My children eat the bread circle while waiting for their breakfast.

You can find our favorite bread recipe here. We vary the grains from time to time to add variety. Feel free to adjust to your taste buds.
My favorite bread pan is the Pan de Mie from King Arthur, it produces a loaf with perfectly square corners.

Cook, on medium heat, until lightly brown, longer if your children like the yellows hard.
Flip and repeat on the other side.

Delicious and nutritious!

What one egg in a whole provides your children with:
Whole Grains: (if using 100% whole grain bread) - approx 20 grams, and approx 4 grams fiber
Protein: approx 4 from the bread and around 6 from the egg.

Serve with:
clementine- especially good this time of year for the extra vitamin C
glass of organic milk or yogurt

Overnight Waffles

I found this recipe at Lynn's Kitchen.
It has been a big hit here. I love the convenience of mixing {ALL OF} the ingredients together the night before, leaving only the waffle iron to heat when we are ready for breakfast.

You will need...

• 2 cups whole wheat flour (I use fresh ground, using store brand whole wheat WILL provide different results)
• 1 T sugar
• 1/2 tsp salt
• 1 1/2 tsp instant active dry yeast
• 1 3/4 cup warm milk
• 1/3 cup melted butter
• 2 eggs
• 1 tsp vanilla

In a large bowl, whisk together dry ingredients (mine was 2 qt). Slowly add wet ingredients until combined. Cover and refrigerate for 12 - 24 hours.

Notice how much the batter expands, use a large bowl!

Gently stir down, then place batter on hot iron.

Don't get pour crazy, or this will happen.

A little less is better than a little more.
(picture taken before adding any topping. We often top with: a small amount of real maple syrup, honey, jam or as much fresh diced, or sauteed fruit as desired)

Half a waffle with strawberry jam, made from our own patch :)

NOTES:
I often make a double batch. I like to freeze the extra and pop in the toaster to reheat for a super quick breakfast.
The original recipe was made with all white flour.
Cooks Ill. says yields 4 - 9 inch waffles

This is the first in a series of healthy breakfast foods I will be doing. Please, I beg you, don't feed your children high sugar, processed foods for breakfast! It wrecks havoc on their little bodies. I will be comparing some common breakfast foods with desserts in the upcoming weeks. What I share will shock you!

Sweet Potato Pancakes

Remember our abundant crop of these?
I've found a delicious way to use them...
In Pancakes!

You will need:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 pound sweet potato, cooked, skinned & mashed ~ I weighed the mashed amount, not the raw potato
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

Stir together dry ingredients. Mix remaining ingredients in a separate bowl. Stir flour mixture into sweet potato mixture. Cook on a medium/high griddle until light brown, flip once.

NOTES: I added a few extra tablespoons milk because I thought the batter was rather thick for pancakes. When I was washing the dishes I realized I forgot to add the melted butter. Hummm maybe that was why I needed the extra milk :) So, make them with out the butter if you desire, the will turn out just fine.

The recipe makes quite a few pancakes, 15- 20 depending on the size you make them.We froze our extra and either warmed them in the microwave or used them as toaster pancakes.

These are made with white flour

The second time we made them we used whole wheat flour.
A little darker, but just as good!

Oven Apple or Veggie Pancake

This is so easy and yummy!

Preheat oven to 400*.
While oven is warming, place 1 T butter in a 9 inch pie pan, put it in the oven to melt.

Shred 1 or 2 apples.

Mix in a a couple of tsp sugar and cinnamon.

Place apple mixture in the pie pan on top of the butter. Bake approximately 10 minutes to soften apples.

Pancake Batter
Mix in a blender or with a whisk until smooth:
3/4 cup milk
2/3 cup flour (I used whole wheat)
2 eggs
1/4 tsp salt
1/2 - 1 tsp cinnamon
1-2 T sugar
1/2 tsp baking powder
1/2 tsp vanilla

Pour over apples.

Return to oven and bake for 20 - 25 minutes or until golden brown.

Sprinkle with powdered sugar if desired, I did not desire. Serve immediately with butter and maple syrup or honey.

Vegetable variation:
Steam or saute, 2/3 to 1 cup, of any combination of: diced asparagus, broccoli, mushrooms, leeks, zucchini, peppers... Remove pie pan with melted butter from oven. Place softened vegetables on melted butter in the pie pan. Mix pancake batter together, omitting sugar and cinnamon, and adding fresh herbs (saute if desired to bring out flavor) such as: parsley, savory, thyme, basil... Pour pancake batter on top of vegetables. Return to oven. Bake as directed. Sprinkle with shredded cheese. Serve immediately. The vegetable pancake is good served for lunch or dinner with a salad or soup.

Toaster Waffles

I've never purchased toaster waffles, but I like the idea of a quick breakfast. I am not sure how our recipe measures up to prepackaged ones, but my kids love them!
I use fresh ground whole wheat flour, which adds nutrition, making these waffles fairly healthy... that is, if you don't glop on the maple syrup :) Instead of syrup, we also top with cooked or raw crushed fruit, agave nectar, and honey. And by all means, if you are putting on syrup, buy the real stuff, steer clear of that artificial maple syrup!
I normally double of triple this recipe when we make them.

1 1/2 cups fresh ground while whole wheat flour
3/4 tsp salt
2 tsp aluminum free baking powder
2 T sugar
2 eggs
1 1/4 cup milk
5 T oil

*Mix eggs, milk and oil in mixer until light and fluffy. Sift dry ingredients together and fold into liquid mixture just until mixed. Bake on hot waffle iron. Cool extra waffles on a wire rack. Freeze. Pop frozen waffle in toaster when you need one. Top with your favorite topping.

This is our toaster waffle with REAL syrup, fresh from Canada. Seriously, it couldn't get any fresher. My dad went to a Sugar House and the stuff was just made!
We like to add a few sprinkles for fun :)

Apple Oatmeal

I have two children who beg for oatmeal every morning, with a side of hot cocoa and fresh whipped cream of course.
Today we are trying this variation.
I found the recipe at Wholefoods. I hope is tastes as yummy as it looks!
picture from Wholefoods

1 cup rolled oats
1/2 cup buckwheat groats
2 cups unsweetened apple juice
2 cups water
1 cinnamon stick
Pinch of sea salt

Put oats and groats into a medium pot and cook over medium heat, stirring often, until toasted and fragrant, 5 to 7 minutes. Meanwhile, put juice, water and cinnamon into a small pot and heat over medium heat until hot.

Carefully add hot juice mixture to oats and groats and return to the heat. Add salt, bring to a boil and then reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and oats and groats are tender, about 10 minutes. Remove and discard cinnamon and then ladle into bowls and serve.

Donuts

I've been wanting to make homemade donuts with the kids for a while. I found a recipe for 'drop' donuts. They were quick and easy, just right for our first try.

HONEY DIPPED WHOLE WHEAT DONUTS:
1 1/4 cup warm water
1 pkg dry yeast (I used Instant Active Dry)
3 T sugar
1 tsp salt
1/2 cup dry milk
2 eggs
2 T oil
1 cup whole flour
2 to 2 1/2 cups unbleached flour

1. Dissolve yeast in warm water. Let sit 5 minutes.
   
2. Add remaining ingredients except the unbleached flour. Beat together well.
3. Add 2 cups of the unbleached flour. Add enough flour to create a stiff, yet sticky, batter. You'll be tempted to continue adding flour, do not add too much or your donuts will be dry and dense.
   
4. Cover the dough and let raise in a warm place for approximately 1 hour. Your batter should double in size.
   
5. Drop by rounded tsp into 365* oil. Fry until golden brown, about 2 minutes a side. If your donuts are browning too fast, your oil is too hot. Turn down the heat. If they are taking a long time to cook, turn the heat up a little.
   

*We thought it was boring dropping the batter into the oil. So we greased up our hands...

Played it the batter a little...

Made a lot of different shapes and sizes...
And fried them up.

Then we rolled ours in cinnamon sugar.

We tried the honey glaze too, but the cinnamon sugar mixture was our favorite.

Honey Glaze
2/3 cup honey
1/3 cup water

1. Combine
2. Heat slowly, stir until well blended.
3. Chill for several hours.
4. Dip hot donuts into mixture.
   

Eat.

Pretty tasty, although not as good as the local Donut Factory :)

Next time we'll add some shredded apple to our dough. I think that would be good!

Muffins, an adventure

Some weeks my kids eat bananas like they are the only food in the house and other weeks they don't touch them. They must currently be on a banana strike. Saturday I had 8 bananas that were past their prime. I was feeling a bit adventurous and decided to create my own muffin recipe.
Tyson ate 4 muffins before I cut him off.
I guess I can call my new muffin recipe a success!

I did a little research as I went...
Baking soda, baking powder or some of both?
Butter or Oil?
Do I add yogurt?
Will flax seed and bran make my kids turn up their noses?
I will share what I found out in a later post.

The blue 3x5 is my recipe :)

More exact...

8 Over-ripe Bananas
1 2/3 Cups Sugar or less, I might use 1 1/3 to 1 1/2 next time, or substitute some Maple Syrup for some of the sugar
2 Eggs

*Blend together in blender, pour into large mixing bowl.

1 Cup Maple Flavored Yogurt
1 tsp Vanilla
1/3 rounded Cup Ground Golden Flax
1/3 rounded Cup Wheat Bran

* Mix into banana mixture, let sit 20-30 minutes to soften the bran.

3 Cups Fresh Whole Wheat Flour, you might need slightly more or less depending on the size of your bananas
1 T Aluminum Free Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1+ tsp Cinnamon

*Mix together, stir into banana mixture, don't over stir. A few lumps are OK. Fill muffin tins approximately 2/3 full, maybe slightly more.

Topping:
1/2 Cup Softened Butter
1/2 to 2/3 Cup Brown Sugar
1 Cup Flour

*Cut together to create crumbs. Sprinkle on top of muffins. Bake regular muffins at 350* for 20 - 23 minutes. Bake mini muffins at 350* for 12- 15 minutes.
Yield: 36 regular muffins and 24 mini muffins.

Whole Grain Pumpkin Muffins or Bread

You can use this recipe to make bread, muffins or a little of both.

• 2 cups fresh ground whole wheat flour*
• 1 tsp baking soda
• 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 tsp cinnamon
  
• 1/2 tsp cloves (I don't add)
  
• 1/4 tsp nutmeg (I don't add)
• 1/2 cup butter, room temp
• 3/4 - 1 cup brown sugar, more or less to your taste buds I use about 3/4 cup
  
• 1/4 cup white sugar, I use sightly less
  
• 3 eggs
• 1 tsp vanilla
• 1 1/4 cup pumpkin, approx 11 oz
  

Cream butter and sugars until fluffy. Beat in eggs one at a time, mix well. Add vanilla and pumpkin, mix well. Stir together remaining dry ingredients. Add to wet ingredients, mix until evenly moistened. Don't over mix.

*You can use any combination of whole grain flours with success. I have used oat flour, 7 grain flour and wheat flour. Fresh ground flour will produce a totally different texture than regular store bought whole grain flour. If you can, grind your own, buy fresh ground or buy white wheat flour. It will make a huge difference in the taste. If you want, I'll even grind some for you to prove it. Then when you're hooked, I'll sell you a grinder. *grin*

Bread: Pour into a 9x5 greased pan. Bake at 350* for 60 minutes or until done.
Muffins: Scoop into greased muffin pans. Bake large muffins at 375* for 20 - 25 minutes. Bake mini muffins for 10 - 15 minutes.
Bread and Muffins: Pour batter into smaller loaf pan (8 1/2 x 4 or 4 3/4 x 2 3/4) , bake for 30 - 50 minutes depending on the size of your pan. Bake muffins per directions above.

Blueberry Oat Muffins

One of my boys use to break out in hives within minutes of eating any berries. Our Ped said most children with berry allergies eventually out grow them. So once every year we try berries. And this is our year, he hasn't reacted at all!
Slowly he has been trying different berries.
Today I tried a new blueberry muffin recipe for him to eat.
I skipped the sugar on top and used whole wheat flour instead of all purpose.
They were pretty good. Next time I will use agave or honey for the sugar in hopes of adding extra moisture.
Be careful not to over stir.

1 1/2 cups flour
3/4 cup rolled oats
1/3 cup cane juice sugar
1 T baking powder
1 tsp cinnamon
1 cup buttermilk
3 egg whites
2 1/2 T safflower oil
1 1/2 - 2 cups frozen blueberries
Sugar and cinnamon to sprinkle on top ~ optional

*Mix dry ingredients. Whip together the wet ingredients. Add the liquid to the dry and stir until just blended. Fold in blueberries. Scoop into muffin tins, filling to the top. Sprinkle with cinn/sugar.
Bake at 350* for 20 - 25 minutes.

Yield approx: 12 regular muffins and 12 mini

Sausage Egg Breakfast Casserole

Thought you might need a yummy breakfast casserole for the upcoming Holiday Season...

6 eggs
1-2 T milk
1# sausage
1/2 cup diced onion
salt and pepper
2-3 potatoes, shredded
*Fry shredded potatoes in oil or butter. Brown sausage and onion. Mix eggs and milk, scramble until just beginning to clump in a skillet. Put potatoes in the bottom of a greased 9x9 pan. Spread sausage over the top. Pour eggs over the top of sausage.

Cheese sauce
2T butter
2 T flour
2 cups milk
salt and pepper
1- 2 cups shredded cheese
*Mix butter, flour, milk and salt/pepper together. Cook until thick. Add cheese stir until melted and blended in. Pour over eggs. Sprinkle chives over the top.
Bake at 350* for 30 minutes.

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