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Cracked Wheat Hogie Buns
Recipe Courtesy North Dakota Wheat Commission

3 cups boiling water
1 1/2 cups cracked wheat
5 to 5 1/2 cups bread flour
2 packages quick-rise yeast
1/2 cup sugar
2 teaspoons salt
1/4 cup oil
1 egg, slightly beaten
1 tablespoon water

In medium bowl, pour boiling water over cracked wheat; let stand
5 minutes. In large mixer bowl, combine 1 cup flour,

yeast, sugar and salt; mix well. Add cracked wheat mixture
and oil. Blend at low speed until moistened; beat 3
minutes at medium speed. By hand, gradually stir in enough
remaining flour to make a firm dough. Knead on floured
surface about 10 minutes. Place in greased bowl, turning to
grease top. Cover; let rise in warm place about 15

Punch down dough. Divide into 4 parts.
Divide each fourth into 3 pieces. On lightly floured surface,
roll or pat each piece to a 6x4-inch rectangle. Starting
with longer side, roll up tightly, pressing dough into roll with
each turn. Pinch edges and ends to seal. Place
on greased cookie sheets sprinkled with cornmeal. Cover; let rise
in warm place about 30 minutes. Combine egg and 1
tablespoon water; brush buns. With sharp knife, carefully make a
slash 1/2-inch deep lengthwise down center of each bun. Bake
at 400o for 20 to 25 minutes until golden brown.
Remove from cookie sheets; cool. Makes 12.


Nutritional Information