I just made these buns. I left out the butter topping, the egg white glaze, used just the egg in the recipe. I used 1 cup of whole wheat flour, the rest bread flour. I added 3 T of psyllium fiber, as I do to all of my bread recipes. I used my bread machine dough cycle, then shaped and rose and baked on cookie sheets. The buns are just...fabulous. Next time I make them, I will add more whole wheat flour, and keep track so that I know where the "stopping point" is regarding percentage of whole wheat vs. white. I want them to be soft and delicious, but also as nutritious as possible, and "white bread" doesn't do it for me. Thank you for this recipe!

• Reply