Hamburger bun

Combine water, oil, honey, and salt in the bottom of a standing mixer bowl or Zojirushi Bread machine. Add 2 cups kamut flour and gluten (optional). Mix thoroughly. Add yeast and enough flour to make a soft dough (start with 2 more cups but it usually will require the entire amount of freshly milled flour). Knead until smooth and elastic (I knead for about 8 minutes on speed 2 on in my KitchenAid Pro Series mixer). I don’t make more than a double batch in my mixer at a time (it’s too hard on the motor.) Add the remaining flour if dough still seems sticky after kneading for 1-2 minutes. Let dough rise until double. Roll into a log and divide into 12-13 sections (or scoop out use your trusty green #12 scoop like I do). Shape each section into a ball and flatten on a pan lined with parchment paper (or use a USA Pan and you won’t have to line it!) Let rise again until double, about 45 minutes. (Rising helps to develop the yeasty flavor of the dough and is essential to good texture as well. The last rise is the most important.) Keep an eye on the buns... if your house is warm during the summer or if you have been cooking up a storm they will rise faster. Bake at 400 degrees for 10-12 minutes, brush with melted butter (if desired) to keep them soft, and let cool on a wire rack. Slice with a bread knife to serve.