Thirty-Minute Hamburger Buns

I usually double this recipe and make one half hamburger buns and one half cinnamon rolls. For cinnamon rolls I take half the dough and roll out into a rectangle, spread butter, sprinkle cinnamon and brown sugar, and roll up dough. Use thread or dental floss to cut the dough into pieces. Bake for 10 minutes at 425 degrees F. Drizzle with icing while warm.

1 cup plus 3 Tbsp. warm water
1/3 cup oil
1/4 cup sugar (or 2 Tbsp. honey)
2 Tbsp. yeast
1 tsp. salt
1 egg, beaten
3 1/3 cups whole wheat flour (white flour works, too)

Combine warm water, oil, sugar, and yeast. Mix, then let rest 15 minutes. Add remaining ingredients and combine thoroughly. Roll dough to about 3/4-inch thickness. Cut into rounds about 4 inches in diameter. (A clean, empty can may be used.) Place buns on cookie sheet. Brush tops with melted butter or margarine. Let rise at room temperature, out of a draft, for about 10 minutes. Bake at 425 degrees F. for ten minutes, or until lightly browned and done. Buns freeze well for later use. Makes 10 buns.