christineny - Any standard enriched bread recipe will make burger/dog buns, so pick from any of your favorites. You really don't need a special recipe. I do have some tips I'll share that hopefully will make some sense. 1. If you happen to have muffin top pans (usually 6/pan and are very shallow, about 1/2-inch deep), they work great for helping to form a nice round burger/sandwich bun, but on a cookie sheet is just fine. There are pans designed for both hamburger and hot dog buns, but I've improvised and used what I already have. I also have a Pizza Piccolo Pan (12 shallow impressions - I got it from King Arthur) that I use to make small sandwich buns (1.5-2 oz. dough). I measure the dough 2-4 oz. for regular burger buns (depending on how large I need them). You can go larger if you like, just remember 1 oz. of bread is a serving, so you can have a lot of bread servings tied up in one bun - it's already at least 2-servings. After you form the dough ball, pat it to about 1/2-inch thick (oil your hands for easy handling of the dough). Cover and allow to rise per usual... 2. The amount of dough for hot dog buns is approximately the same size as the hot dogs you are going to use (also 2-4 oz.), rolled to approximately the same length and size as the hot dog you are using. I scale (weigh) the dough for hamburger buns and hot dog buns so that they are close to the same size when done. I bake hot dog buns two at a time in small loaf pans (3-1/4x5-3/4-inches). This is convienent for me because I can bake a couple if I have extra bread dough from making loaves, and we only use 2 at a time and these freeze nicely wrapped in a pop-up sheet of foil I get from Sam's Club. When the panned hot dog buns are done/cool, I pull the two apart and slice each one down the middle, but not quiet completely through. These are perfect for holding a hot dog that I butterfly open (one cut almost completely through) and grilled open. You can also place the hot dog size pieces of dough on a baking sheet to raise/bake individually. Another option is to place them in a pan for pull-apart hot dog buns - use a pan about 5-6 inches wide, which is the approximate length of most hot dog buns (disposable 8-1/4x5-1/4x1-inch foil pans work pretty good for 5 hot dog buns for regular hot dogs). I always keep individually wrapped burger/sandwich buns in the freezer. -Grainlady

Annie- WHY are you posting about eggs & flour when you should be posting wedding pictures?! I just found out that a local farm will let you "sponsor" a chicken for 5$ a month...you get a picture of your chicken, can come & visit & if you commit to a year of sponsoring can even come & harvest the eggs. I, too, would love to have chickens! Get me an Egglu & I'll be all set. I doubt that I'm zoned for it, though. I'm really surprised to see that the same miserable 5 lb bag of flour is more in some places than it is in NY. I guess I shouldn't complain when 5.79 makes 4.99 sound like a deal. Nina

Possibly a lot more vital wheat gluten. It adds protein as well as replacing the gluten missing in the gluten-free or low-gluten flours. I worked on a low-carb bread machine recipe for a diabetic friend who is very carb-sensative and this is the ingredients list. I won't make the recipe anymore even though it was never "right"....can't stand the taste of it after so much testing. The recipe might give you some ideas for the recipe you are working on. If you want your bread to taste like rye bread, add some caraway seeds. I pulverized the seeds into powder rather than using them whole, but that's because hubby doesn't like seedy bread and I think the flavor is more intense and a little caraway went a long way. 1/2 c. + 2 T. water 1/2 c. kefir (omit and use more water) 1/2 c. vital wheat gluten 1/2 c. almond flour 1 to 1-1/2 c. rye flour (or whole wheat) 1/2 c. wheat protein isolate (could also use bread flour) 2/3 c. flaxmeal 1 egg 3 T. hi-maize flour (adds more fiber and helps control blood sugar) 2 T. agave nectar (or palm sugar - both are low-glycemic) 1/2 t. salt 2-1/4 t. SAF Instant Yeast -Grainlady

I quit buying plants at Walmart, they are root bound ALWAYS and overpriced. I love to grow a great deal of my plants now from seed - it's fun and it takes away some of the dreariness of late winter - life begins right in front of your eyes. I hope some of you will do a little research and try it, just annuals to start. It's a LOT of fun and very rewarding and very cheap to do. I don't do a lot, just a few flats - love it. There were a couple of sad looking plants at Walmart priced at full price. I asked to see the manager, showed her how root bound they were and how they were dying. I told her that if she would let me have them for 1/4 the price, I would take the chance and try to get them to survive. She told me it was against the corp policies of Wal Mart to do this, I was so surprised! I know those plants were going to be thrown away. I guess they make a better profit to keep the prices up there, they must sell enough even if the plant is dying - rather than to drastically reduce the plant to get rid of it. Then, they just throw away the dead ones. It seems so sad and wasteful to me anyway.