Hamburger or Hot Dog Buns ~ page 271

I must admit that I am not a hamburger fan. I finally decided the main reason was the bun. I just don't like those tasteless, white hamburger buns. But David is a HUGE hamburger lover. So here is my answer to this dilemma: these homemade, part wheat, light and yeasty buns. Now I know that some people think that making hamburger or hotdog buns is flat-out crazy these days....but I don't see that it is much different than making a dinner roll, which seems a pretty normal and accepted thing to do.

Even though this recipe does not call for wheat flour, I always substitute a cup or so just for the flavor. After the dough rises, divide the dough up with a sharp knife. Then flatten out your divided hunks of dough...work with it kind of like you would a piece of playdough! Just play with it, pushing and pulling untill you get a disk about the thickness of a pizza crust.

Put the discs on a baking sheet and cover with a towel while they rise just a bit.

Don't let them rise too long--you don't want them to get overly tall. 

Since I didn't have any sesame seeds on hand to sprinkle my tops with, I ran a stick of butter over the baked buns to give them a nice glow and a soft crust. After they have cooled, carefully split them with a serrated knife. Then bag them up for the freezer to have on hand for the next time you fire up the grill. We brought these for a family cook-out at the lake this weekend, and along with my sister-in-law's home grown lettuce, spinach, and onions, these hamburgers were a hit!