English Muffins and Hamburger Buns

I liked the wheat and oat bread recipe so much in loaf bread and dinner rolls I decided to try making it into two other form factors: English muffins and hamburger buns!

Prepare a recipe of the wheat and oat bread dough up to the first proofing stage.

Divide the dough into 6 3.0 oz. portions for hamburger buns and 6 2.8 oz. portions for English muffins. Form the dough into boules (balls) then flatten them slightly (English muffins, in particular) to encourage the proper shape.

For hamburger buns, put the dough directly on a silpat on a half sheet baking pan. Cover loosely with plastic wrap.

For English muffins, put a sheet of parchment paper on a half sheet baking pan, spritz with spray oil, sprinkle corn meal on the parchment, place the dough balls on the parchment, a few inches apart, then sprinkle the tops with more cornmeal. Cover loosely with plastic wrap.

Proof for 90 minutes.

Preheat a griddle to 350°F. Also preheat the oven to 350°F.

Spritz the grill with oil. Transfer the balls of English muffin dough to the griddle, at least an inch apart. Cook for 5 to 8 minutes, flip, and cook the other side for 5 to 8 minutes. You may need to lightly flatten the muffins so they're more English muffin shape as they cook.

Remove the parchment from the sheet pan and put the partially cooked English muffins on the sheet pan and bake for 6 to 8 minutes. Remove from the oven, remove the English muffins from the baking sheet, and cool on a wire rack.

Increase the oven temperature to 400°F.

For hamburger buns, brush the tops of the buns with an egg wash, then sprinkle sesame seeds on top.

Bake to 15 minutes. Remove from the oven, remove the buns from the baking sheet, and cool on a wire rack.