Wheat Hamburger Rolls

I haven't had much time for cooking the past couple of days. My son fell at daycare yesterday and took his first trip to the emergency room. He was running and tripped, when he fell forward he hit his face on a little tykes piano and his two top front teeth were partly pushed back up into his gums and one of them twisted a bit. They treated him for the pain and he had a consult with an oral surgeon who told us that because he is just 18 months old the teeth should come back down once the swelling subsides, and there is no worry about if he did any damage to his "adult" teeth because they haven't fully developed up above the baby teeth yet. So, I admit...we ate takeout last night after a hectic day. This morning he is very swollen, he's got two fat lips and bruising around his mouth and nose, but he is his normal happy self and hasn't complained a bit!

This morning, my daughter went to the playground with my mom and step-dad to play and when I put the little man down for his nap I finally got some much needed time in the kitchen. I have been telling myself for months now that I was going to attempt making my own hamburger buns and this morning I finally got the chance to try it. I've got BBQ Pork in the crock pot right now, so the buns will come in handy tonight when we get home from my daughter's ballet recital. My favorite part about these buns is that they were quick and didn't need rise time - just 10 minutes to rest before popping them in the oven.

Wheat Hamburger Rolls

Ingredients:

• 2 Tbsp Active Dry Yeast
• 1 Cup plus 2 Tbsp Warm Water
  
• 1/3 Cup Olive Oil
  
• 1/4 Cup Sugar
• 1 Egg
• 1 Teaspoon Salt
• 2 Cups White Bread Flour
• 1 1/2 to 1 3/4 Cups Whole Wheat Flour

Directions:

Preheat oven to 425 degrees.

In bowl of a stand mixer, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.

Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour. Combine using paddle attachment on mixer until a soft dough forms. Remove paddle attachment and change to dough hook. Add the additional 1/4 cup of wheat flour to keep the dough from sticking to the hook too much. Knead the dough on low speed until dough is smooth and elastic (about 2-3 minutes).

Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart. Cover loosely and let rest for 10 minutes.

Bake rolls for 10-12 minutes or until nicely browned. Cool on wire rack.