From Our Recipe Files ~~ Whole Wheat Hamburger & Hot Dog Buns

These are definitely five-star hamburger buns. You'll never go back to the store-bought version once you've tried these.

    1 Pound (small)   1 1/2 Pound(medium)
  Water   5/8 cup   1 cup
  Egg   1   1
  Salt   1/2 teaspoon   3/4 teaspoon
   Shortening   3 tablespoons   1/4 cup
   Sugar   3 tablespoons   1/4 cup
 All-purpose Flour   1 1/3 cups   2 cups
 Whole Wheat Flour   2/3 cup   1 cup
 Red Star brand active dry yeast   2 teaspoons   3 teaspoons

1. Place all dough ingredients in bread pan. Select DOUGH setting. Press START.

2. When the dough has risen enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and shape the dough into a 12" rope

For 1-Pound Dough
With a sharp knife, divide dough into 7 pieces for Hamburger buns or 8 pieces for hot dog buns.

For 1 1/2-Pound Dough
With a sharp knife, divide dough into 10 pieces for Hamburger buns or 12 pieces for hot dog buns.

3. Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-in rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in a warm oven for 10 to 15 minutes until almost doubled.
Hint: To warm oven slightly, turn on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove sheet from oven to preheat.

4. Preheat oven to 400 degrees F. Bake 12 to 15 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns in half horizontally. These will keep in a plastic bag in the freezer for 3 to 4 weeks.

1 pound dough yields 7 hamburger or 8 hot dog buns
1 1/2 pound dough yields 10 hamburger or 12 hot dog buns

Bake Cycle: Dough

From: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS, (page 155) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©

Copyright © L & L Bakers, 1998. All Rights Reserved.