I've started making my own sandwich buns using the abm. It takes time to make them that way. I came across this quick recipe. The dough does not need to rise, just 10 min. of rest. I'm going to make these tomorrow. I'm trying to avoid high fructose corn syrup which seems to be in everything these days.

Speedy Wheat Hamburger Buns

Adapted from Recipezaar
Alisa's Recipes

Yields 8 buns

2 Tablespoons Active Dry Yeast
1 Cup plus 2 Tablespoons Warm Water (I used just 1 cup, and they still turned out nicely)
1/3 Cup Oil (I used grapeseed)
1/4 Cup Sugar (your choice)
1 Egg
1 Teaspoon Salt
2 Cups All-Purpose or White Bread Flour
1 1/2 to 1 3/4 Cups Whole Wheat Flour

In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.

Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.

Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.

Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).

Bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.

The above recipe is dairy-free (no milk, lactose, or casein), peanut-free, tree nut-free, and soy-free. I have read that you can omit the egg for a good egg-free and vegan option too.

I would like to use this recipe to make some small buns for the sliders that are so popular now. I can never find tiny buns at the store.

Look in the dinner roll area for small rolls.