Whole Wheat Hamburger & Hot Dog Buns

I love to make homemade hamburger buns for our sandwiches and have been wanting to try a recipe for whole wheat buns. For my first attempt, I think these buns are absolutely delicious and fit the bill perfectly. They are not too dense, but can handle a messy sandwich like a Sloppy Joe or Chicken BBQ perfectly. You can substitute the shortening with canola oil to make these a bit more heart-healthy.

I look forward to making these again and again for our family!

Whole Wheat Hamburger & Hot Dog Buns (courtesy of Bread Machine Magic)

1 cup water
1 egg
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon salt
1/4 cup shortening (can substitute with canola oil instead)
1/4 cup sugar
3 teaspoons yeast

Place all ingredients in bread pan, select Dough setting, and press Start. (Vital Wheat Gluten is optional but the bread will rise higher with it.). When dough has risen enough, the machine will beep. Remove bread pan, and turn out dough onto a floured countertop. 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°F Bake 10 to 12 minutes until golden brown (be careful mine cook pretty fast). Remove from oven and cool on racks. When ready to use, split buns horizontally.

**These will keep in plastic bag in the freezer for 3 to 4 weeks.