These are the hamburger buns I made today. No, it isn't the angle that I took the picture, nor an optical illusion. They really are different sizes! I have never been good at judging size when I cut things - bars are always various sizes in the same pan too. (Now be honest. Did you laugh?)
There is also one missing that I ate right out of the oven. I did something a little different this time, by adding 1 teaspoon of Italian seasoning to the mix, which the original recipe calls for, but I have never put it in before. I can't say it made them any better but maybe I will notice it more when I make a sandwich later. I also make the flour half white bread flour and half whole wheat and find them very good. The very first time I made these I did a little better on getting the size more even, but today I just didn't take enough time as I had too many other things to get done. While these buns were rising I put the ingredients for French bread in the bread machine and let that work until the buns were baked. The dough cycle in my machine takes 1 1/2 hours. As you can see below, I didn't quite get these equal size either.
I also couldn't find any corn meal in the pantry to put on the baking sheet before baking, but that won't hurt anything. All I could find there was cornbread mix. Oh well, there is always next time.
I must tell you that it has been a very long time since I actually baked bread of any kind in the oven. I have always used the bread machine, but mine makes such a thick crust that I don't like. And as far as I can remember I had never made hamburger buns even when I made the dough myself years ago, before there were bread machines. So one is never too old to learn!
I wish I could fan a little of the lovely smell of fresh baked bread your way, and to share a warm slice or two with you along with a cup of coffee or tea.