[Your favorite beer] Hamburger Buns

Since I finally tackled baking bread and was successful at it, I've branched out.  A little.  Let's not get carried away here!  My next project was to try Shawnda's hamburger buns.  I read the recipe and we had everything I needed at home...except the Shiner.  Normally Jason and I are fans of Shiner, but Sunday we were in the mood for something lighter.  It's starting to get warm again (I'm afraid winter has left us for good...) so we grabbed some Corona Light.  I figured, what the heck?  I think the darker beer would give this a richer taste, but they were still very much raved about.

[Your favorite beer] Hamburger Buns adapted from the Foodie Bride

• 2 t yeast
• 1/4 cup warm water
• 2 T honey
• 1/4 cup olive oil
• 1 bottle Corona Light (or your favorite beer), room temp and flat
• 3 cups whole wheat flour
• 1/2 t salt
• 1 1/2 cups all-purpose flour
• 1 egg
• Sesame seeds

Preheat the oven to 350.  Sprinkle the yeast over the warm water in the bowl of a stand mixer fitted with the dough hook.  Let that sit for about 10 minutes and add in the honey, oil and beer.  Add in the dry ingredients and turn the mixer to low.  Once the dough is mixed, increase the speed to medium and knead the dough for about 5-7 minutes.  You may need to add more flour, 2 T at a time.  Once the sides of the bowl are cleaned and the dough looks smooth, place it into a lightly oiled mixing bowl and over with plastic wrap.

Once the dough doubles in size, turn it out on to a floured surface and divide in half.  Create 6 buns from each half and place on a lined baking sheet, cover with oiled plastic wrap.  Let these rise for another 45 minutes or so.

Whisk the egg and brush over the buns before baking.  Sprinkle them with sesame seeds and bake for 15-20 minutes, until browned.  Let them cool on a baking rack before slicing.

WW PointsPlus: 6 points each, yields 12 buns