• Weigh out all the flours and mix thoroughly.
• Make Water Roux by mixing 25 g of flour and 6 tablespoons of water. Microwave in 30 second intervals until mixture thickens. Approximately 1.5-2 minutes. Allow to cool slightly.
• Add warm water roux (make sure it is not hot!), heavy whipping cream, 1 tablespoon of water, honey, egg, allulose and yeast and mix well.
• Slowly add flour mixture and salt to the mixer as it runs on low.
• Once combined, use the dough hook to mix for 6-5 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip.
• Add one tablespoon of butter and begin to knead again on low. When it is absorbed, add the second tablespoon of butter. Continue to mix until dough is supple and stretches easily.
• Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!
• Punch down down and form into a loaf
• Cover and allow to rise 30-45 minutes
• Preheat the oven to 300 degrees F.
• Bake 25-30 minutes. Rotate part way during baking to ensure even browning. The buns are done when the thermometer reads 200 degrees F.
• Cool on a rack

STUFFING

• Preheat the oven to 350 degrees F.
• Dice the onions and chop the celery into small slices.
• In a nonstick skillet, heat 3 tablespoons of butter and add onions and celery, Cook until translucent.
• Add chicken stock and poultry seasoning, salt and pepper and bring to a simmer.
• While the vegetable simmer, cube the bread and thoroughly butter a casserole dish.
• Add the cubed bread, vegetables and stock to the casserole dish and cover with foil.
• Bake for 30 minutes covered. Remove foil and continue baking for 10-15 minutes uncovered to allow the top to crisp up. Enjoy!