WHOLE WHEAT HAMBURGER AND HOT DOG BUNS

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

FOR 1 1/2 POUNDS OF DOUGH:
1 cup water
1 egg
3/4 teaspoon salt
1/4 cup shortening
1/4 cup sugar
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons Red Star brand active dry yeast active dry yeast

FOR 1 POUND OF DOUGH:
5/8 cup water
1 egg
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons sugar
1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons Red Star brand active dry yeast active dry yeast

Place dough ingredients in bread pan, select Dough setting, and press Start.

When the dough has risen long 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-inch rope.

FOR 1 1/2 POUND DOUGH:
With a sharp knife, divide dough into 10 pieces for hamburger buns and 12 pieces for hot dog buns.

FOR 1 POUND DOUGH:
With a sharp knife, divide dough into 7 pieces for hamburger buns or 8 pieces for hot dog buns.

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

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.

Source: Bread Machine Magic by Linda Rehberg and Lois Conway

Category:  Breads, Yeast Breads
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