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Whole Wheat Hamburger Buns




Source of Recipe


Bread Machine Magic by Linda Rehberg and Lois Conway. Pg.155


Recipe Introduction


8 Buns
Formatted for MM by Pegg Seevers 4/09/94


List of Ingredients




1 c Water (DAK/Welbilt add 2 Tbs more water)
1 Egg
2 c All-purpose flour
1 c Whole wheat flour
3/4 ts Salt
1/4 c Shortening
1/4 c Sugar
3 ts Red Star dry yeast (except -1-1/2lb Panasonic/National-use 4-1/2 tsp yeast)


Recipe



Place all ingredients in bread pan, select Dough setting, and press start.
When dough has risen long enough, the machine will beep. Turn off machine, remove bread pan and turn out dough onto a floured countertop or cutting board. Gently roll and shape the dough into a 12-inch rope.
With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 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 warm oven 10 to 15 minutes until almost doubled.
Preheat oven to 400 degrees. 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.
(I made these twice and shared with one of our daughters and they said they were the best they had ever eaten and liked them better than any bread I had made including her favorite, Soft and Moist Nut Bread= Pegg)