Whole Wheat Hamburger Buns

A couple of months ago, I got a vintage copy of Prudence Penny's Cookbook in the mail. I had never heard of Prudence Penny, but apparently she was a Los Angeles Times food writer who encouraged young housewives to make appealing meals on a budget. The cookbook came to me from Deb in Hawaii, who has a gorgeous blog with stunning recipes and tidbits about life in paradise. Deb had been at a flea market and had noticed the book and immediately bought it and shipped it to me, wrapped in beautiful paper, and complete with beach themed note card.

It's readers like Deb that make being Prudence Penny (the only difference is that I have added WISE to my moniker) number 2 worthwhile. So many of you have brightened my day, made my recipes, encouraged my random ramblings, gently corrected any of my errors, and essentially made the hours of blogging worthwhile for me. Thank you, friends and readers.

This week I posted a hamburger bun recipe, white and buttery, the way that I usually make the, even though I'm almost exclusively a freakish whole grain lover. Deb, of Hawaiian fame, asked about making the buns with whole wheat. Although I was pretty darn sure they would work just fine, I wanted to test them out because I would never want to lead dear Deb astray. Plus, all of us have tasted hard and dry wheat rolls, and I wanted my buns to be hearty, but also light and tender. Ding, ding, ding! Success! I altered the original recipe only very slightly and now I've got a new favorite. Goodbye white buns (although Quiet Man still likes those best) and hello Wheaty Better for You Buns. Make them both and let me know which one you like best. This one's for you, Deb!

Money Saving Tips: Wheat is getting pricey, so buy your ground whole wheat on sale, or grind your wheat kernels if you can. Consider buying in bulk to save money.

Whole Wheat Hamburger Buns

Estimated Cost: $2.50 for 10

Notes: These are good enough to eat on their own, or with a bit of butter and jam.

1 cup milk

2 tablespoons butter, plus more for bowl

2 and 1/4 teaspoons yeast (Use SAF yeast if you can)

3 tablespoons brown sugar

1 and 1/4 teaspoon salt

2 eggs, divided use

2 and 1/4 cups whole wheat flour

1 cup all purpose flour

wheat germ, for sprinkling the outsides

In a small microwave safe bowl, heat butter and milk until butter melts. Cool until warm (about 95-105 degrees), about five minutes. In a large bowl, combine butter mixture, yeast, brown sugar, salt and 1 egg and 1 egg white. Stir in flour, 1 cup at a time to form a slightly sticky dough. Knead for 3 minutes; shape into a bowl. Butter the bowl and replace dough. Let rise until doubled, about 1 hour. Shape into 10 rolls and place on buttered cookie sheet. Let rise, covered, for about 50 minutes or until light and large. Lightly brush with remaining egg yolk and sprinkle with wheat germ. Bake at 450 degrees for about 15 minutes.

White Rolls after Rising and Baking:

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