Ingredients
2 packages (1/4 ounce each) active dry yeast1-3/4 cups warm water (110° to 115°)1-1/4 cups whole wheat flour1/4 cup nonfat dry milk powder3 tablespoons sugar2 teaspoons salt2 teaspoon lemon juice5 tablespoons butter, melted, divided3-1/2 to 4 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add wheat flour, dry milk, sugar, salt, lemon juice, 3 tablespoons butter and 1 cup all-purpose flour. Beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch down dough. Shape into 14 buns, about 3-1/2 in. in diameter. Place on greased baking sheets; brush with 1 teaspoon of remaining butter. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes. Remove from baking sheets; brush with remaining butter. Cool on wire racks.
