These were my go-to buns last summer barbecue season, with good reason. They are super yummy and soft, and they hold up well to a good burger or, as I used them at my party this weekend, pulled pork. You could make them smaller, too, as slider buns, or perfect little rolls for a lunch. You'd just have to adjust the time accordingly.
Whole Wheat Hamburger and Hotdog Buns (Bread Machine)
1 cup water
2 c all-purpose flour
1 c whole wheat flour
3/4 tsp salt
1/4 c melted butter
1/4 c sugar
1 Tbsp yeast
1 Tbsp vital wheat gluten
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. Divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns. (Depending on size. I ended up with 15 slightly smaller hamburger buns)
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 until almost doubled (about 15-20 minutes).
Preheat oven to 400°F Bake 10 to 12 minutes until golden brown, watching to make sure they don't burn. 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.