Pickle Buns
Combine whole wheat flour, undissolved yeast, flax seed, sugar, dill weed and salt in a large mixer bowl. Combine water, pickle juice and oil and heat until very warm (120° to 130°F). Add to yeast mixture. Beat for 2 minutes until smooth. Add 1 cup bread flour; beat 1 minute. Gradually add remaining bread flour until a soft dough forms. Knead on a lightly floured surface for 6 to 8 minutes. Cover and let dough rest for 10 minutes. While dough is resting, gently press the liquid out of pickle slices and set aside.
Ingredients
- 2 cup whole wheat flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 2 tablespoons ground flax seed
- 4 teaspoons sugar
- 1 teaspoon dill weed
- 1 teaspoon salt
- 1-1/2 cups water
- 1/4 cup dill pickle juice
- 2 tablespoons olive oil
- 1-3/4 to 2-1/4 cups bread flour
- 12 slices dill pickle
Method
Combine whole wheat flour, undissolved yeast, flax seed, sugar, dill weed and salt in a large mixer bowl. Combine water, pickle juice and oil and heat until very warm (120° to 130°F). Add to yeast mixture. Beat for 2 minutes until smooth. Add 1 cup bread flour; beat 1 minute. Gradually add remaining bread flour until a soft dough forms. Knead on a lightly floured surface for 6 to 8 minutes. Cover and let dough rest for 10 minutes.
While dough is resting, gently press the liquid out of pickle slices and set aside.
Divide dough into 12 round pieces and flatten to a 3-1/2 inch diameter. Press a pickle slice deep in surface of each bun. Place on greased baking sheets and let rise 1 hour or until buns have doubled in size.
Bake in preheated 350°F oven for 15 to 20 minutes or until lightly browned.
