These light, delicious buns are quick and easy to prepare and the fact that they are 100% whole grain, freshly-ground makes them stellar! Short on time? No worries, these babies come together and bake quickly!
Quick Hamburger Buns
Yield 12-18 buns, depending on size
Mill whole grain using WonderMill and set flour aside. I like white whole wheat, Kamut or a mixture of grains. 
Mix well in a mixing bowl or mixer bowl and mix until smooth:
2 cups warm water (110 degrees)
2 cups whole grain flour, freshly-ground
1 teaspoon organic apple cider vinegar
1 teaspoons instant yeast, I use SAF
Cover the bowl and let dough sit at room temperature for about 30 minutes. (A good time to prepare other aspects of the meal.)
After 30 minutes, add to the bowl and stir well to incorporate:
2 Tablespoons vital gluten flour
2-4 Tablespoons honey, or sweetener of choice
1/4 cup extra virgin olive oil, or oil of choice
1/2 teaspoon salt
Additional flour to make a sough that holds together and pulls away from the sides of the mixing or mixer bowl. It should be moist.
Knead by mixer for 5 minutes on medium-high or 10-12 minutes by hand on an oiled (not floured) surface.
Preheat oven to 350 degrees. Divide dough into equal portions and roll them smoothly into balls. Place each ball on a greased baking sheet. Cover dough balls with a clean cloth and let them rise about 30 minutes.
Uncover rolls. If desired you can use an egg wash (1 egg, 2 teaspoons water) and brush it on each roll. Toss on sesame seeds, poppy seeds or dried onions. Bake for 20-25 minutes or until lightly browned on top and bottom of rolls.
Remove rolls to a cooling rack and cover with a clean cloth to let cool. Slice and fill ’em up!
B’Teavon! (Bon Appetit!)
What’s up, I read your bogs daily. Your story-telling style is
witty, keep it up!
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