Hamburger Or Sandwich Buns Or Hot Dog Buns Food

HAMBURGER OR SANDWICH BUNS OR HOT DOG BUNS

Steps:

• Dissolve yeast in water with a pinch of sugar.
• Mix in with other ingredients.
• Knead for 10 minutes on a floured surface.
• Let rise until doubled in bulk (about 45 minutes).
• Punch down and let rise again.
• Punch down and form into bun shapes (hamburger or hot dog).
• Make them on the small side as they do raise a little more when you bake them.
• Let rise until double.
• Bake at 375 degrees for 20 minutes.
• Let cool until just warm to the touch; place in a sealed bag to soften crust.
• Makes 16-20 hamburger rolls.
• NOTE: I usually cut this in half.
• Double wrap and freeze any remaining ones.

HAMBURGER OR HOT DOG BUNS

Steps:

• In a large mixer bowl, blend together the flour, salt, sugar and yeast.
• Pour in the egg, butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry, add additional buttermilk until the dough is soft and supple.
• With dough hook, knead dough on medium speed until soft, supple, and tacky, but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom).
• Lighly oil a large bowl and transfer the dough to the bowl, turning over to coat it with oil.
• Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
• Remove dough from bowl and divide into 12 pieces, 3 ounces each.
• Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
• Place on lined baking sheets.
• Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes.
• For hamburger buns: gently press down on the rolls to form the desired shape.
• For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets.
• Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes, or until nearly doubled in size.
• Preheat oven to 400°F.
• Brush tops of the buns with egg wash and garnish with sesame or poppy seeds.
• Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center).
• When the buns are done, remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.

HAMBURGER OR SANDWICH BUNS

Steps:

• To set up: Brush a 5quart bowl with melted butter and set aside to rise dough.
• To assemble dough: Heat the milk with the butter and pour it into a large mixing bowl. Add 1/2 cup warm water and the shortening. Add the sugar, salt, egg and yolk. Mix well. Dissolve the yeast in 1/4 cup warm water with a pinch of sugar. When the yeast is dissolved, add it to the mixing bowl, along with enough of the sifted flour to create a dough that is not easily stirred. Turn dough out on to a floured work surface and knead until smooth and elastic, adding only as much flour as needed to keep dough from sticking to your hands and work surface. When correct texture has been reached, place dough into the greased bowl. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draftfree spot for 2 hours.
• Note: You will not need all of the flour. Save the remaining flour as your dusting flour when shaping your buns.
• To rise dough twice: After 2 hours has elapsed, uncover dough and punch it down several times. Turn over in the bowl. Recover bowl and let rise 1 hour more.
• To set up to bake: Line 2 shallow baking sheets with parchment paper and sprinkle paper with cornmeal.
• To shape buns: After the second rise has been completed, uncover dough and punch down once more. Turn dough out on to a lightly floured surface. Knead briefly and gently. Divide dough into 10 equal pieces and cover all while you work with one. Shape each piece of dough into a smooth ball by first making it round with your hands. Then pull the dough up, pinching at the top of the dough ball. Keep pulling and pinching up at the top until you have a tight ball. Turn ball on its side on the lightly floured surface. With a pastry cutter, cut ball of dough directly in half through the waist of the ball (not through the pinched end). Take one half and place it on top of the other, meeting the cut sides in the middle. Pinch around the circumference of the circle of dough to seal. Flatten the circle gently, but firmly. Shove the pinched seam gently under the bun as you flatten. Lay the buns on the two prepared baking sheets and cover with kitchen towels. Let rise for 30 minutes. Begin timing the rising period after the last bun has been formed.
• If topping buns: If you will be topping the buns before baking, immediately after shaping, brush tops of unrisen buns with 1 egg white mixed with 1 teaspoon water. Sprinkle with sesame or poppy seeds or top with either of the onion toppings listed with the ingredients.
• To bake: Preheat the oven to 375 degrees F for the last fifteen minutes of the rise. Meanwhile melt some butter in a small saucepan. After the rise, uncover buns and brush the tops with melted butter (brush over topping, if using).
• Bake buns in the center of a preheated 375 F oven until golden, about 25 to 30 minutes. Remove from the oven and brush once more with melted butter. Remove the buns to wire racks to cool thoroughly before slicing and enjoying.
• To store: Store cooled buns in a large heavy duty plastic bag. If you want to freeze them, double the bag before placing in the freezer. To thaw, let sit on the counter in its original bags until soft.

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

HAMBURGER BUNS, HOTDOG BUNS, OR DINNER ROLLS

Steps:

• Note: I gave up trying to put in weights in addition to volumes in the ingredients section. Water is 296g. Flour is 544g.
• In bread machine pan combine the warm water, oil, yeast, and sugar, mixing to dissolve.
• Allow yeast mixture to bloom for 10 minutes.
• Add egg, flour and salt to bread machine pan.
• Set bread machine to dough cycle and allow to run full cycle. (this is for 2 lb bread machine, if using a smaller bread machine then remove after kneading and allow to rise in a lightly covered bowl). Half way through the kneading cycle check your dough and if necessary add either water or flour 1 tablespoon at a time to adjust consistency. This can vary due to brand of flour or humidity.
• Coat your hands with flour and shake off the excess.
• Transfer the dough from the bread machine pan (or bowl if you are using a smaller bread machine) to a lightly floured dough board.
• Knead dough 6 or 8 times, folding over and turning a ¼ turn each time.
• With bench knife (or other knife) cut dough into 12 - 32 pieces, depending on what you are making.
• Shape dough into balls (or cylinders for hotdog buns) and place on sheet pan (I use a 16" pizza pan) lined with parchment.
• Loosely cover dough and let rise until ripe (30 minutes to 1 hr plus depending on temperature and the age of your yeast). Dough is ripe when approximately doubled or when you can press your index finger up to the first joint and it leaves an indention.
• Preheat the oven to 375°F (190°C).
• Just before putting in oven, brush the buns with half of the melted butter.
• For a variation brush with egg white instead of butter and sprinkle with sesame or poppy seeds.
• Bake until golden brown, 18 to 25 minutes (my oven takes 21 minutes).
• Take the buns from the oven and brush them with the remaining melted butter.
• Slide the buns off the baking sheet onto a wire cooling rack rack and cool completely.

WHOLE WHEAT HAMBURGER AND HOT DOG BUNS (BREAD MACHINE)

Steps:

• Place all ingredients in bread pan, select Dough setting, and press Start. (Vital Wheat Gluten is optional but the bread will rise higher with it.).
• When dough has risen enough, the machine will beep. Remove bread pan, and turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
• With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
• Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
• Preheat oven to 400°F Bake 10 to 12 minutes until golden brown (be careful mine cook pretty fast). Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.

HAMBURGER/HOT DOG BUNS FOR A CROWD

Steps:

• Using industrial mixer:.
• Combine dry ingredients: flour, sugar, salt and dry yeast.
• Add shortening.
• Heat the milk and water to a warm state.
• Add both to dry ingredients; mix well.
• Let mix for approximately 5 minutes.
• This will activate the yeast to bring out the gluten in the flour.
• Turn out onto floured board and cover and let rise to twice its size.
• Cut dough into 5 1/l2 lb. balls. Let rise again.
• Then, divide into 36 balls.
• Can use as hamburger buns or roll to make hot dog rolls.
• Arrange onto baking sheet with parchment paper.
• Bake at 350° till golden.

GOURMET FRENCH BREAD STYLE HAMBURGER AND HOTDOG BUNS (BREAD MACH

Steps:

• Place ingredients in bread maker according to manufacturer instructions. The water should be about 110*F.
• Set the machine to dough cycle and start the machine.
• When the dough is finished roll onto a floured surface.
• Roll the dough to about an 1 1/4" -2 inch thickness (depending on how tall you want your buns.).
• Flour a 3 1/2 inch cutter (I use a glass) and press straight down to cut out the bun.
• Place buns on a greased baking sheet and cover with a tea towell for about 1 hour, or until doubled in size.
• Preheat the oven to 425 degrees.
• Place buns in oven, then using a water bottle sprayer, squirt hot water all around the hot oven, but not near the light bulb. Wait 30 seconds and spray again, do this one more time and let the buns bake.
• Bake for 15 to 18 mins (ovens vary in temp). Check halfway way through and turn the pan.
• Cool on a wire rack and enjoy!
• (Note) I have made these with a stand mixer with great success.