Yesterday, I promised I'd be back to share the other two things I made with the Soft Whole Wheat Bread dough from Healthy Bread in Five Minutes a Day. My first recipe was the Apple Strudel Bread I posted here and where you can find the recipe for the Soft Whole Wheat Bread.
Sunday, I pulled the remaining dough out of the frig and made hamburger buns.
This was the first time I have ever made hamburger buns! I have to admit I wasn't really expecting much success. The last time I tried making rolls, they turned out like hockey pucks.
After shaping all my little plum-sized portions of dough and allowing them to rest, loosely covered with plastic wrap, I brushed them with melted butter, crossed my fingers and popped them into the oven. I decided to use a pizza stone even though the recipe states it isn't necessary.
I was so pleasantly surprised at how they looked when I pulled them from the oven.
But the real surprise was when I cut them open to find a nice soft crumb in a sturdy but tender roll. We used them to enjoy Sloppy Joes while watching the play-off game last night.
With the remainder of the dough, I made a plain loaf of Soft Whole Wheat bread. When I pulled out the last of the dough from my bucket I realized there wasn't very much left - not quite the small cantaloupe-sized portion I should have for this loaf. I guess I made too much Apple Strudel Bread and hamburger buns!
Even though it wasn't a large loaf of bread, it was still turned out beautiful, soft and tender. I don't know if it was the melted butter I used instead of canola oil but I loved everything I made from this recipe!