From King Arthur Flour. I make two-thirds of the original recipe (amounts given below), form into 6 buns after the first rise, and bake in the King Arthur hamburger bun pan for 14 minutes at 450°F.
- 118g all-purpose flour or French-style flour
- 19g white whole wheat flour
- 151g water
- scant ⅛ teaspoon instant yeast
- 199g all-purpose flour
- 75g water
- 1¼ teaspoon salt
- ⅓ teaspoon instant yeast
- To make the starter: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly.
- To make the dough: Mix the starter with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky.
- Let the dough rise in a greased bowl, covered, for 1 to 2 hours (1½ usually works well for me), until very puffy.
- Weigh the dough and form into six equally sized rolls; place in buttered wells of bun pan. Let rise for about 45 minutes.
- Bake the rolls for 13-15 minutes (14 works well for me) at 450°F.