We're not consuming much bread these days ~ although no food is forbidden, we're just making wiser choices.
I eliminated the white flour entirely, instead used a combination of whole wheat white flour, whole wheat flour, dark rye flour and flax meal to equal the 3 1/4 cups flour in the original recipe. I also swapped out the butter with olive oil, substituted the sugar with small amount of molasses, used egg substitute instead of a whole egg and reduced the salt in the recipe. Mindful of portion control I made the buns about a third of the size of regular hamburger buns.
During the last rise I brushed the bun tops with egg substitute and sprinkled some with caraway seeds, and the others with an Artisan seed blend.
We really liked this revamped recipe, it produces a much denser and fuller bodied bun than the original which we enjoyed.
If you would like a printable copy of the revised recipe you can find it on my recipe blog by clicking HERE.
The reworked recipe also makes delicious soft-baked pretzels; I'll share them next time. :) :) :)
Have a Healthy and Delicious day!