All of the above are great answers. But when I'm lazy and don't want to make buns, or suffer bad store bought ones. I use English Muffins---they freeze great so I always have some on hand.
This is adapted from an old edition of the Better Homes and Gardens red plaid cook book. It makes bread that's just okay--it's not whole grain enough for my taste--but it makes great hamburger and hot dog buns. There's something good going on with the light-but-sturdy texture that makes them hold up well under the weight of a juicy burger with all kinds of condiments and vegetables piled on, but there's also something umami-ish going on when the sweet whole wheat meets the meat.
In a large mixing bowl, combine 1 3/4 cups hot tap water, 1/3 cup brown sugar, 1/4 cup shortening or olive oil or vegetable oil and 2 cups whole wheat flour.
Stir together until shortening melts; add one packet yeast (instant, active dry or bread machine, it doesn't matter here) and stir until blended.
Stir in 3 cups all-purpose flour and one teaspoon table salt.
Knead the dough in the bowl for a full 10 minutes or until a smooth ball forms that cleans the side of the bowl. (A stand mixer with a dough hook does this job nicely.)
Cover the bowl with a lid, damp kitchen towel or plastic wrap and let rise until doubled in size.
Deflate the dough and shape into balls or logs about an inch smaller than the size of the burgers or hot dogs. Grease (or line with parchment) two baking sheets. Place the dough on the sheets, making sure to leave two finger-widths of space between the balls or logs.
Cover with a damp towel and let rest for 10 minutes.
With your palm, flatten the dough so that only one finger-width of space remains between the pieces of dough.
Cover and let rise for half and hour to 45 minutes.
Bake at 375 degrees F in the middle third of the oven for 15-20 minutes or until the buns look golden brown and delicious. Immediately after removing from oven, brush a very thin film of butter over the tops if you like soft buns. When completely cool, wrap in plastic.
If you don't want so many buns all at once, the dough freezes well, as do the baked buns or bread.
I do, but rather than type it in, I suggest using a white bread recipe and substituting 75 % AP flour and 25% cake flour for all of the bread flour. This lowers the protein content and makes them more tender. Also, if the recipe calls for water, use milk instead and add a couple of ounces of soft butter. The increased fat will further tenderize them.
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In a large mixing bowl, combine 1 3/4 cups hot tap water, 1/3 cup brown sugar, 1/4 cup shortening or olive oil or vegetable oil and 2 cups whole wheat flour.
Stir together until shortening melts; add one packet yeast (instant, active dry or bread machine, it doesn't matter here) and stir until blended.
Stir in 3 cups all-purpose flour and one teaspoon table salt.
Knead the dough in the bowl for a full 10 minutes or until a smooth ball forms that cleans the side of the bowl. (A stand mixer with a dough hook does this job nicely.)
Cover the bowl with a lid, damp kitchen towel or plastic wrap and let rise until doubled in size.
Deflate the dough and shape into balls or logs about an inch smaller than the size of the burgers or hot dogs. Grease (or line with parchment) two baking sheets. Place the dough on the sheets, making sure to leave two finger-widths of space between the balls or logs.
Cover with a damp towel and let rest for 10 minutes.
With your palm, flatten the dough so that only one finger-width of space remains between the pieces of dough.
Cover and let rise for half and hour to 45 minutes.
Bake at 375 degrees F in the middle third of the oven for 15-20 minutes or until the buns look golden brown and delicious. Immediately after removing from oven, brush a very thin film of butter over the tops if you like soft buns. When completely cool, wrap in plastic.
If you don't want so many buns all at once, the dough freezes well, as do the baked buns or bread.