home made hamburger buns

I tweaked a recipe I found online to make them whole wheat.

I started out with this recipe:
http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns

After reading through the comments I made a decision to change a few things and less than an hour later I had beautiful, delicious hamburger buns. (Those are not words I generally use to describe hamburger buns.)




So here is what I did.

1. I dumped 1 cup of warm water (just warm enough so that it feels warm to the touch), 2 T of yeast, 1/3 c of sugar and 1/3 cup of vegetable oil into the bowl of my stand mixer.

2. I let that sit and gathered the other ingredients.

3. By the time I got back everything was foamy and smelled good and yeasty. Yay. Then I added 1 egg, 1 t salt, 2 cups of ap flour and 1 cup of whole wheat flour. (Neither of these were bread flours.)

4. I turned on the kitchen aid and let it run until everything was well combined. Then I covered the bowl with a CLEAN kitchen towel. Don't use a dirty towel, you heathens. I don't know why I have to tell you these things. I put the bowl in the bread rising closet...also known as the kinda warm coat closet and went outside and added dirt to my potato hampers and plucked Japanese beetles off of things for 20 minutes.

5. I came back in a plunked 6 big globs of fluffy dough on a baking sheet I hosed down with Pam. This is how I do. Then I set the oven to preheat to 425 and perused the interwebs for ways to naturally destroy Japenese beetles. Apparently you can grind them up in your food processor, mix with water and dish soap and spray their liquid bodies all over your plants. Huh.

6. Once the oven was ready to go I put the buns in for 10 minutes.

That's all! The results are worth it. Much better than those kleenexy buns you get at the store.