What's for Supper?

I want to share my recipe for half-white/half-wheat hamburger buns. Now that my family has been eating these buns, we can hardly stand to choke down the store-bought kind. You'll love them too!

Tara's Homemade Hamburger Buns

for the Bread Machine

1 7/8 c. water

2 Tbsp. real butter

3 Tbsp. honey

2 1/2 c. bread machine flour

2 1/2 c. King Arthur* white whole wheat flour

*(available at Kroger)

2 Tbsp. dry milk

2 tsp. salt

2 Tbsp. vital wheat gluten

2 tsp. bread machine yeast

Place these ingredients in order into the bread machine pan, and set on the dough cycle. When completed, turn dough out onto a lightly floured surface and divide into 12 pieces. Carefully shape rolls, folding dough under to create a smooth round surface on top. Place onto greased cookie sheat, and press slightly to flatten. Cover with a cloth, place in draft-free area, and allow to rise for 1 hour. Remove cloth and bake at 375 degrees for 12 minutes. Brush tops lightly with 1 Tbsp. melted butter to soften. Allow to cool slightly, then slice with electric knife for best results.

*Do-Ahead Note: After placing buns onto cookie sheet, they can be tightly wrapped with plastic wrap and refrigerated for 4-48 hours. When ready to bake, allow 2 hours for rising (remove plastic wrap and cover with towel) and proceed as usual.

These buns are great for hamburgers, barbecue, any kind of meat sandwich. Leftover buns freeze well. We use leftovers from everything to toast in the morning (spread with butter, broil, then spread with jelly), to cheese toast for lunch (spread with mayo & a slice of cheese, broil), to buns for supper (spread with butter & garlic salt, broil), to soaking in milk and using in my meatloaf. They can even be shaped into hotdog buns! The possibilities are endless, and not a single bun is wasted.

Hope you enjoy!