Here's how I made the hamburger buns on which we feasted Friday and Saturday nights.
After the first rise (in addition to the sponge), I took 3-inch diameter balls of bread dough (now I use spelt or whole wheat sourdough bread) and flattened each with my hands as much as possible (they ended up to be about 4 inches wide each). I was trying to stretch the dough out over the greatest possible surface area. I placed the discs of dough on olive-oil sprayed baking sheets (about 6 per sheet).
Then I let the buns rise until they were good and puffy. I baked them for15 to 20 minutes in a preheated 350 degree oven. I brushed them with oil when they came out of the oven to keep the tops soft. As soon as they were cool, I bagged them up to keep them moist. I froze some for next weekend, too.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!