Hamburger Buns
3 cups all-purpose flour
2 cups whole wheat flour
1/3 cup toasted wheat germ
2 packages of active dry yeast
2 teaspoons salt
2 cups milk
1/4 cup sugar
1/4 cup butter, lard or shortening
Measure 1 1/2 cups each of all-purpose flour and whole wheat flour into a large bowl. Add the toasted wheat germ, yeast, and salt. Using an electric mixer, preferably a heavy-duty one with a dough paddle attachment, briefly mix together the ingredients.
Melt the lard, butter, or shortening in a saucepan over low heat. Add the milk and sugar and heat until the sugar is dissolved and the mixture is very warm, but no hotter than 120 or 130 degrees. With the mixer at low speed, slowly pour the milk mixture into the flour mixture until blended. Increase to medium speed and beat the mixture for about 2 minutes. Add 1/2 cup each of white and whole wheat flour and beat 2 minutes more. Add 1 cup white flour and beat until the dough comes away from the sides of the bowl.
Knead dough on a lightly floured surface for about 8 minutes or until smooth and elastic. (Use very little additional flour.) Place in a bowl, cover with plastic wrap, and set aside to rise in a warm place until double in volume, about 1 or 1 1/2 hours.
Gently punch the dough down and divide the dough into four equal portions. Then, divide each portion into fourths Allow dough to rest just 5 minutes. Form the small portions into balls and with fingertips fold edges under to form even circles. Place on lightly greased baking sheets, about 2 inches apart, and with fingertips flatten each bun to a 3-inch circle. (If you prefer the sides of the buns to remain soft, place them closer together. Then as the buns rise the sides will touch.) Cover with a towel and set aside to rise until doubled for about 1 hour.
Adjust the rack in the lower third of the oven and preheat the oven to 350 degrees for at least 20 minutes before baking. Bake for 15 to 20 minutes or until golden and buns sound hollow when tapped lightly. Cool completely on a wire rack before slicing. (Or cool and freeze) Makes 16.
