Instructions:
Yield: 20 -24 sandwich buns.

A wonderful homemade replacement for "hamburger buns," these are especially delightful with vegetarian burgers!

1. Dissolve yeast in warm water.

2. To dissolve yeast add sugar, salt, oil, dry milk, and whole wheat flour. Beat vigorously by hand.

3. Stir in enough additional flour to make a stiff dough.

4. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes.

5. Place in greased bowl, turning to grease top.

6. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

7. Punch dough down. Let rise again until less than double, about 20 minutes.

8. Divide dough in half. Cut each half into 10-20 pieces. Form each piece into a smooth round ball. Place on greased baking sheet about 2 inches apart. Let rest for 5 minutes. Press each ball with palm of hand to flatten.

9. Cover and let rise in warm place, free from draft, until double in bulk, about 45 minutes to 1 hour.

10. Bake at 375 for 15-20 minutes or until done. Remove from baking sheets and cool on wire racks.

Posters notes: I added 1 cup finely grated onion and 1 teaspoon each basil, thyme, and oregano with the whole wheat flour. Also, I cut the oil to 1 tablespoon and added more warm water and instant dry milk to compensate for the difference in liquid.

NOTES : I made these for the 4th of July. To make them herbed rolls I added 1 cup finely grated onion and 1 teaspoon each basil, thyme, and oregano with the whole wheat flour. Also, I cut the oil to 1 tablespoon and added more warm water and instant dry milk to compensate for the difference in liquid.

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