I have been making buns for my bratwurst but had a problem that they always seemed to spread out and didn't come out in a shape I liked. Here is my experiment to deal with this problem.

I note that you get a good shape in rolls when they are cooked in a pan so I used 8 by 8 inch pans to make the bread. I like my buns 6 inches long so I made 8 dinner rolls to shorten the brat buns up. It worked well.

I used a recipe from the Fleischmann's Bread World Site that I have used for whole wheat rolls before.

The ingredients are:

- 3-1/2 cups whole wheat flour
- 2 to 2-1/2 cups all-purpose flour

- 2 envelopes Fleischmann's® RapidRise Yeast

- 2 tablespoons sugar

- 1 teaspoon salt

- 1-1/2 cups water

- 3/4 cup milk

- 1/4 cup molasses

- 1/4 cup butter OR margarine

I find using weight instead of measuring flour works way better than trying to measure in a measuring cup. I used 14 ounces of whole wheat flour and 8 1/2 ounce of all purpose flour. I mixed the flours, yeast, sugar and salt together.

I put the rest of the ingredients in a microwave safe bowl and heated to 130 F in the microwave. Note the butter will not totally melt and that is ok.

I put the flour mixture in my KitchenAid bowl and added the liquid. I used the dough hook to mix until the dough just started to pull away from the sides. I scraped the bowl down and used the dough hook for 8 minutes.

I turned the dough out onto a floured counter and kneaded for a few seconds until the surface is smooth. I cut out a quarter of the dough and rolled it into eight balls.

I cut the remaining dough into halves and cut each of those halves into four pieces. I rolled those pieces into logs. I sprayed two 8 by 8 inch pans with baking spray. I put the small balls along one edge of each pans and put 4 of the longer longs in the remaining space.

I covered the pans with a tea towel and let them rise to double, about 1 hour.

I put the buns in a 375 F oven for 20 to 25 minutes. I like to make sure the internal temperature is over 200 F. Then turn the rolls out and cool them on a rack.

I couldn't resist trying a couple of the rolls right away.

Soon after was bratwurst time!

**The Verdict**

This worked great. The buns came out like New England style hot dog buns. I cut them down from the top. They were a great size for a bratwurst! This is the way I will make bratwurst buns from now on. However, my buddy does prefer white buns so I will make a batch of white buns using the same pan technique.

Disco