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1
Place 1 1/2 cups each, all-purpose flour and whole-wheat flour, the wheat germ, yeast and salt in a large bowl. Using an electric mixer (preferably a heavy-duty one with a paddle attachment), briefly mix together the ingredients.
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2
Melt the shortening in a saucepan over low heat. Add the milk and sugar and heat until the sugar is dissolved and the mixture is very warm, but no hotter than 130 degree F.
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3
With the mixer on low speed, slowly pour milk mixture into flour mixture until blended. Increase to medium speed and beat for about 2 minutes.
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4
Add 1/2 cup each of white flour and whole-wheat flour, and beat 2 minutes more. Add 1 cup white flour and beat until dough pulls away from sides of bowl.
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5
Knead dough on a lightly floured surface about 8 minutes, or until smooth and elastic. (Use very little additional flour.)
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6
Place in a bowl, cover with plastic wrap and set aside to rise in a warm place until double in volume, about 1 to 1 1/2 hours.
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7
Gently punch down dough and divide into 4 equal portions. Divide each portion into fourths and let dough rest 5 minutes.
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8
Form portions into balls and with fingertips fold edges under to form even circles. Place on lightly greased baking sheets, about 2 inches apart. Use your fingertips to flatten each bun to a 3-inch circle. (If you prefer the sides of the buns to remain soft, place them closer together. As the buns rise, the sides will touch.)
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9
Cover with a towel and set aside to rise until doubled, about 1 hour.
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10
Adjust rack in lower third of oven; preheat oven to 350 degrees F. at least 20 minutes before baking.
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11
Bake for 15 to 20 minutes, or until buns are golden and sound hollow when tapped lightly. Cool completely on a wire rack before slicing. (Or cool and freeze, well wrapped, for up to 1 week.)
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12
Hot dog buns. Divide dough in half. On a lightly floured surface, pat or roll out each portion to a rectangle about 14 x 5 inches. Cut about eight 5 x 2-inch strips from each rectangle. Roll each portion, between your palms into 6-inch long buns. Place buns about 2 inches apart on lightly greased baking sheets. Cover loosely with a cloth towel and set aside in a warm place until doubled, about 1 hour. Bake as directed for hamburger, buns.
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13
Variation Wheat berry: Add 1/3 cup wheat berries and a dash of salt to 2 cups boiling water. Cover saucepan and simmer for 20 minutes. Remove from heat, cover, and let cool for about 1 1/2 hours, or until tender. Drain and dry well. With wooden spoon, stir wheat berries into dough before kneading,
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14
Variation Walnut: Toast 1/2 cup coarsely chopped walnuts in a 325 degree F. oven about 10 minutes. Cool and with a wooden spoon stir into dough before kneading.
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15
Variation Olive: Coarsely chop 1/3 cup pitted oil or brine- cured black or green olives. With wooden spoon (or paddle attachment and mixer at low speed) stir olives into dough before kneading.
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16
Variation Sesame seed: After shaping buns, lightly brush tops with an egg white lightly beaten with 1 teaspoon water. Sprinkle sesame seeds over glaze. Cover lightly with a towel and let rise before baking.
