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 Submitted by SulaBlue on April 12, 2009 - 7:42pm Reinhart's Transitional Wheat questionReinhart's "Whole Grain Breads" pg 99. The recipe says it makes "1 large loaf" and that it can be divided into smaller portions for "mini loaves, dinner rolls, or sandwich rolls." No indication of how many it should be divided into is given, however. About what size (or weight) of dough is good for a hamburger bun?? Oh, and I looked here http://www.thefreshloaf.com/node/2627/hamburger-bun but even this just said "10 pieces" without giving a weight or approximate size of the mini-boule described.
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Re: Reinhart's Transitional Wheat question
Off the top of my head, I would say this recipe would make 4-6 hamburger-sized buns. Sorry I don't have more accurate information.
They're in the oven!
I ended up making 6 "normal" size hamburger buns. Granted, 'normal' actually seems so small after years and years of supersized food being thrust at us.
They're a bit crustier than I'd like. I probably should have put an eggwash on them. Oops!
Re: They're in the oven!
Those look great! Next time, try adding a little fat into the dough. That might help soften the crust. I'm not sure exactly how much fat to use, but there are a few recipes in that book that call for a tablespoon of oil. Check the "enriched" bread towards the beginning of the recipe section.
Eric