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.
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