Sourdough Hamburger Buns

This recipe was found someplace on the web and i made major adjustments. they are nice and soft and the wheat bran adds extra fiber. i also used about 2 cups of whole wheat pastry flour adding 1 cup to the sponge and then another cup with the remaining flour. these remind me of roman meal buns which we were quite fond of. enjoy!!

Steps

Dissolve the yeast in warm water until bubbly , about 5 minutes.

Stir in the 1 cup of starter and 2 cups flour.

Allow the mixture to rise until double , about 1 hour.

Stir in honey , milk , salt , oil and eggs.

Mixing well.

Add the bran and enough flour to make soft dough.

Knead gently until smooth and elastic , working in more flour as needed , form into a ball.

Grease a large glass bowl , place dough in bowl and turn over to grease the top , cover and let rise until double , approximately 1 hour.

Punch dough down , knead 2 minutes , divide dough in half and shape each into a 12-inch log.

With a bread knife , slice each log into 7 equal portions and with lightly floured hands , shape into round balls.

Place on greased cookie sheet and flatten slightly.

Brush with egg white wash and sprinkle with sesame seeds if desired.

Cover and refrigerate 2 hours.

Preheat oven to 400 degrees.

Remove dough from refrigerator and allow to stand at room temperature for 10 to 15 minutes'.

Ingredients

dry yeast, warm water, sourdough starter, all-purpose flour, salt, honey, nonfat dry milk powder, oil, eggs, wheat bran, egg white, sesame seeds