1 : c Fresh pearl onions
1/3 : c Olive oil
2 : tb Balsamic vinegar
1 : tb TABASCO pepper sauce
1 : tb Dried basil leaves
2 : lg Cloves garlic; crushed
1 : ts Salt
1 : lb Chicken breasts; skinless,
-boneless : -boneless
1 : lb Boneless beef sirloin
2 : lg Red peppers; cored, seeded,
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Green pepper; cored, seeded
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Zucchini; cut into 3/4 inch
-pieces : -pieces
0: Place 1 1/2 cups each, all-purpose flour and whole-wheat flour, the wheat germ, yeast and salt in a large bowl
1: Using an electric mixer (preferably a heavy-duty one with a paddle attachment), briefly mix together the ingredients
2: Melt the shortening in a saucepan over low heat
3: 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
4: With the mixer on low speed, slowly pour milk mixture into flour mixture until blended
5: Increase to medium speed and beat for about 2 minutes
6: Add 1/2 cup each of white flour and whole-wheat flour, and beat 2 minutes more
7: Add 1 cup white flour and beat until dough pulls away from sides of bowl
8: Knead dough on a lightly floured surface about 8 minutes, or until smooth and elastic
9: (Use very little additional flour
10: ) 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
11: Gently punch down dough and divide into 4 equal portions
12: Divide each portion into fourths and let dough rest 5 minutes
13: Form portions into balls and with fingertips fold edges under to form even circles
14: Place on lightly greased baking sheets, about 2 inches apart
15: Use your fingertips to flatten each bun to a 3-inch circle
16: (If you prefer the sides of the buns to remain soft, place them closer together
17: As the buns rise, the sides will touch
18: ) Cover with a towel and set aside to rise until doubled, about 1 hour
19: Adjust rack in lower third of oven; preheat oven to 350 degrees F
20: at least 20 minutes before baking
21: Bake for 15 to 20 minutes, or until buns are golden and sound hollow when tapped lightly
22: Cool completely on a wire rack before slicing
23: (Or cool and freeze, well wrapped, for up to 1 week
24: ) Makes 16 Hot dog buns
25: Divide dough in half
26: On a lightly floured surface, pat or roll out each portion to a rectangle about 14 x 5 inches
27: Cut about eight 5 x 2-inch strips from each rectangle
28: Roll each portion, between your palms into 6-inch long buns
29: Place buns about 2 inches apart on lightly greased baking sheets
30: Cover loosely with a cloth towel and set aside in a warm place until doubled, about 1 hour
31: Bake as directed for hamburger, buns
32: Variation Wheat berry: Add 1/3 cup wheat berries and a dash of salt to 2 cups boiling water
33: Cover saucepan and simmer for 20 minutes
34: Remove from heat, cover, and let cool for about 1 1/2 hours, or until tender
35: Drain and dry well
36: With wooden spoon, stir wheat berries into dough before kneading, Variation Walnut: Toast 1/2 cup coarsely chopped walnuts in a 325 degree F
37: oven about 10 minutes
38: Cool and with a wooden spoon stir into dough before kneading
39: Variation Olive: Coarsely chop 1/3 cup pitted oil or brine- cured black or green olives
40: With wooden spoon (or paddle attachment and mixer at low speed) stir olives into dough before kneading
41: Variation Sesame seed: After shaping buns, lightly brush tops with an egg white lightly beaten with 1 teaspoon water
42: Sprinkle sesame seeds over glaze
43: Cover lightly with a towel and let rise before baking
44: PER BUN (standard recipe): 205 calories, 6 g protein, 35 g carbohydrate, 5 g fat (2 g saturated), 4 mg cholesterol, 283 mg sodium, 3 g fiber
45: Flo Braker writing in the San Francisco Chronicle, 6/9/93
46: Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www
47: synapse
48: com/~gemini