Whole Wheat White Bean Hamburger Buns

4 c. hot water
1/3 c. powdered milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted

Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy.

Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.

1 c. pureed white beans
1 c. white bean flour
9 1/2 c. whole wheat flour
1 T. salt

Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. You want the dough to be a soft and smooth texture. Mix the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size. I usually cover and put on the stovetop with the oven turned to 2o0* to speed it up.

Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be about the size of a tennis ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.

After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400*. Bake for 10-15 minutes in the preheated oven.

Modified recipe from Deals to Meals.