A moist and fruity, rich yummy bun!


  • 3/4 cup milk
  • 4 tablespoons butter
  • 2 packages (2 scant tablespoons) active dry yeast
  • 1/4 cup warm water
  • 1 cup sour cream or yogurt
  • 2 eggs, separated (2 yolks, 2 whites,beaten)
  • 3 cups WEM Whole Wheat Flour
  • 1 1/2 teaspoons salt
  • 2 1/2 cups All-Purpose Flour



Hands on Time: 25 minutes
Baking Time: 15 minutes
Total Time: 3 hours including rising time
Yield: About 28 rolls

  1. In small sauce pan or micro-wave bowl, scald milk.
  2. Add butter and let cool to lukewarm.
  3. In large bowl, dissolve yeast in warm water.
  4. Add milk mixture, sour cream and egg yolks.
  5. Stir in whole wheat flour, sugar and salt beating vigorously by hand or with electric mixer.
  6. Fold in all-purpose flour and beat until dough is no longer sticky.
  7. Turn out on floured surface and knead for 5 minutes or knead with electric mixer using dough hook.
  8. Cover and let rise in a warm place for 60-90 minutes or until double in size.
  9. Punch down dough and shape into smooth balls about 2 inches in diameter.
  10. Place 2 inches apart on a baking sheet coated with cooking spray.
  11. With your thumb, make a deep depression in center of bun.
  12. Brush with beaten egg white and fill with about 1 teaspoon jam.
  13. Let rise 20 minutes.
  14. Preheat oven to 400 degrees.
  15. Bake 15 minutes.