4X6 Recipe Card
Use your browsers print button to print the recipe, then cut along the outline for a convenient 4X6 recipe card.

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 minutes.

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