These are the bratwurst buns, baked.

I took them out of the fridge in the morning, and added:

1 tablespoon sugar
1 Tablespoon melted butter
1 teaspoon salt
2 cups white flour

Mix thoroughly, and then add:
As much whole wheat flour as you need to make a moderately stiff dough that is easy to work with, but not dry. Knead about five minutes by repeatedly folding the dough over, and turning it a quarter turn, and folding again.

Place dough in an oiled bowl, and flip the ough over once to coat with oil. Cover with a plate or plastic wrap, and set in a warm place to rise for 1 - 2 hours. I set my bowl on top of a warm gas stove, in which someone was baking granola. In about an hour, it had raised nicely.

When the dough has risen, punch it down to remove the air bubbles, and shape into 10 individual bratwurst (or hamburger) buns. You can make 12 if you want the buns to be smaller. Allow the buns to rise in a warm place, without covering this time. When the dough has risen, bake in a 400 degree oven for ten minutes, and then turn the oven down to 350 and bake 5 - 10 minutes longer.

I like to bake bread with a brick in the oven for a continuous source of heat. For this method, preheat the oven with the brick in the oven. This heats the brick, and is a more continuous heat source than the oven.

For crustier breads, place the brick in a pan. When the oven is preheated, place the loaves in the oven, and throw a handful of ice into the pan with the brick. Close the oven door quickly. The steam from the ice creates a nice crust on the loaves.

Happy baking!