Whole Wheat Hamburger or Hot Dog Buns

Adapted from Bread Machine Magic

~from Savoring Time in the Kitchen

This recipe will yield either 10 hamburger buns or 12 hot dog buns (or make some of each!)

1 cup water

1 egg

1/4 cup shortening, such as Crisco (or use 2 tablespoons shortening and 2 tablespoons butter)

1 cup whole wheat flour (I use King Arthur White Whole Wheat flour)

2 cups unbleached, all-purchase flour

1 envelope instant, quick rising, yeast (2-1/2 oz)

3⁄4 teaspoon salt

1⁄4 cup sugar

1 small egg whisked with 1 tablespoon water for egg wash (optional)

Sesame or poppy seeds (optional)

Place all ingredients in bread pan, according the your machine's directions.  For my machine, I put the liquid ingredients in first, followed by the dry ingredients.  Select the Dough setting and start the machine.  When the dough cycle has completed, turn the dough out onto a floured surface. Cut the dough into individual pieces - 10 pieces for hamburger buns or 12 pieces for hot dog buns. I like to weigh each piece of dough on a digital scale to get them the same size - approximately 2 to 2-1/2 ounces each.  Tuck the outsides under and gently form into balls for buns or shape into logs for hot dog buns. Hamburger buns should be flattened slightly after forming.  Here is a good tutorial on how to shape hot dog buns:  https://www.youtube.com/watch?v=gPwwXZ0vgGk

Place the formed buns on a silipat or parchment-lined baking sheet and cover with plastic wrap and allow to rise in a warm place for 30 to 45 minutes. Preheat the oven to 400F about 10-12 minutes before the buns are finished rising.

If desired, brush the buns with an egg wash and sprinkle with sesame or poppy seeds.

Bake buns in preheated 400°F oven and bake buns for 10 to 12 minutes until golden brown. Time may vary depending on your oven.

Remove from oven and cool on racks. These will keep a few days in the refrigerator or freeze up to a month frozen in a single layer in freezer bags. 

Note:  If you don't have a bread machine but have a stand mixer with dough hook, you can use the ingredients in this recipe and follow the directions on the King Arthur website to mix the dough and just continue with this recipe after the first rise to shape the buns:   http://www.kingarthurflour.com/blog/2011/05/16/countdown-to-summer-beautiful-burger-buns/