Shifting from producing loaves of bread with a tried and true recipe to hamburger buns (or dinner rolls for that matter) is as simple as can be. Fundamentally we are only reshaping the dough and then baking it in the oven rather than allowing the bread machine pan to define the shape and the machine to do the baking for us.
Whole wheat buns are a great combination with burgers – instead of squishing into thin disk of wheat paste they hold their shape without being too dense and add a heartiness to a burger that just isn’t there with store bought fare. Baking your own not only provides unrivaled freshness but also allows you to determine the size of the buns… Baby buns for the wee folks, mama buns or even the papa buns that hold the largest burgers.
The process is so easy that you can’t go wrong and after you’ve had these you won’t want to return to store bought fare so get some fresh whole wheat flour and get baking.
Here we are using the standard Baler-Twine bread recipe, but setting the machine on the dough cycle instead of the bread cycle. If your machine’s dough cycle stops after the first rise reset it to the dough cycle and let the machine kneed the dough again before shutting it off and removing the dough.
Click title post for the full recipe.