This isn't a recipe per se, but a showing of how you can use the Honey Whole Wheat and Flax dough! Hubby has been craving hamburgers since he isn't eating lunch out every day (the only upside to him not working... dang slow down in construction!) We were out of bread anyway, so I made my 4 loaf batch. I made two loaves of bread, a dozen hot dog buns and a dozen hamburger buns. My kitchen scale came in handy to portion the dough out evenly. Each of the buns weighed in at 58 g before cooking. Make sure you keep any dough covered that you are not working with. This is where my stockpot that I used for the first rise came in extra handy. After I weighed the dough ball out, I just dropped it back in the pot and put the lid back on. This keeps the dough from forming any sort of a crust. You wouldn't think that a few minutes would make much of a difference, but it really does. For the hamburger buns, I rolled the dough into balls and pressed them flat with the palm of my hand. Transfer them onto a lined jelly roll pan and cover with sprayed saran wrap. For the hot dog buns, after rolling them into a ball, I rolled them out into ropes. Cover those the same way and leave on the counter to raise. I had formed the bread loaves first, set them in my slightly warm oven, and by the time they were raised and cooked, the buns were ready for their turn in the oven. I cooked them at 350* for 25 minutes. If cooking two sheet pans at the same time, be sure to switch position of the pans halfway through cooking so they get evenly browned. I got sidetracked when they came out of the oven, so I don't have an after pic of them out of the oven. Instead I'll let you drool over the pic of our "Daddy Burgers"... I think I'm off to have them again for dinner!