Next, I laid my 'buns' out on a cookie sheet to rise until they were doubled in size.
Once they had risen I baked them at 375 degrees until they were done. Definitely check them after about 15 minutes. Cooking time will vary according to the size of your 'buns'.
Here is my final result:
- When I buy whole wheat hamburger buns in the store I spend about $3.00 for an eight pack. I got eight buns out of my dough for pennies. This makes much more sense financially. Plus, I know exactly what is in there - no processed gunk.
- Next time I make them I will use a cake pan so they won't be so far apart from each other. They didn't rise as much as I was hoping. I think if they are closer together in a pan that just barely fits them, it will force the buns to rise up instead of out. But, skinny rolls seem to be the in thing right now, anyway. :0)
- They freeze extremely well. I didn't plan on using mine right away - so I stuck them in a freezer bag in the freezer after they were completely cooled. They thawed much more quickly than a loaf of bread because of their size and density.
- The taste was great.
- I will definitely be making these again the next time I make sourdough bread.
- Making hamburger buns would probably work with my basic whole grain recipe, too. I may try that next.
- The next time I need hot dog buns, I'll try hand forming them with this same method. I'm sure it would work as well.