I’m sure there are people out there who think making things like hamburger buns is just plain dumb when they are so easily purchased. I guess you can call me dumb. Dumb-de-dumb-dumb-dumb!
Alternatively, you could make these buns. You would taste one and realize it is infinitely more delicious then anything store-bought — not to mention they are very easy to make. Then I would call you dumb for pre-judging. Then we would laugh at all the name calling, perhaps even exchange a hug as a sign of peace.
Then we would eat the remaining buns. Now we probably feel dumb for having eaten that many carbohydrates in one sitting. What should we do next? Run or exercise? Sleep off the calories? Not sure. We will decide when we get to that point.
In the meantime…
2C whole wheat flour ( + a bit more kneading)
1C warm water (110F)
2 1/2tsp active dry yeast (or 1 packet)
1/4C wheat bran
2T brown sugar
1 1/2tsp salt
Combine 1C whole wheat flour, 1C water, and yeast. Stir, cover with towel or loosely with plastic wrap, and let sit for 1-3 hours. This is called a ‘sponge.’
Add in remaining 1C flour, wheat bran, brown sugar, and salt. Add extra flour, one tablespoon at a time, until the dough begins to pull away from the sides of the bowl. Turn dough out onto floured surface. Knead for 6-8 minutes, adding additional flour to prevent a sticking. Place dough in lightly greased bowl. Cover with plastic wrap. Let it rise in a warm, dry place until doubled about 1 1/2 hours.
Turn risen dough onto floured surface. Divide into 6 equal portions. Shape into circles and flatten lightly (about 3/4inch thick). Place on baking sheet that has been lined with parchment paper or lightly sprayed with no-stick spray. Cover with dishtowel and let rise for 45 minutes.
Meanwhile, preheat oven to 375. Bake for 18-20 minutes, until browned and hollow-sounding when tapped. Allow to cool. Eat or freeze.