Firm Buns

Okay, I admit it. I used that title in the hope that it will draw in more readers. They may be a little disappointed when they learn that this blog is not usually oriented toward buffed body parts, but when they read about Chilebrown's hamburger buns, I'm convinced they will return again and again.

I have long been an admirer of Chilebrown's baking; he makes all kinds of breads and rolls, some in a Dutch oven and others in a regular oven, but they always look and sound wonderful. He also makes it sound easy.

And it was. My Beloved bemoans storebought hamburger buns, declaring them to be made of sawdust and air. I was planning hamburgers for dinner so, on the spur of the moment, decided to try making buns from scratch.I used his recipe for buns made with 1/3 whole wheat and 2/3 white flour.

These buns use ingredients you will likely have on hand - they are not at all complicated. They take a little time as they rise twice but the recipe is simple. I started them in the late morning and they were more than ready by supper time.

They have a sweetly nutty flavor and a beefier texture than the packaged buns, but they are airy enough that they soak up the hamburger juices like a tasty sponge. We toasted ours lightly on the grill to bring out even more of the nutty flavor and enjoyed them greatly. At last, buns as firm as My Beloved's.