Soft Sandwich Buns Dough Hook Mixer Version Food

SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)

Steps:

• Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
• Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
• Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
• Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
• Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until lightly browned, 10 to 15 minutes.

SOFT SANDWICH BUNS (BREAD MACHINE)

Steps:

• Place all ingredients except melted butter in the pan of your bread machine according to manufacturer's directions.
• Select dough cycle.
• Check dough after 5 minutes mixing and add 1 to 2 tablespoons of water (or more) if needed.
• When cycle is complete, remove dough to a lightly floured board and punch down.
• Divide dough in half and roll each half to 3/4" thickness.
• Cut with a 2 1/2" round biscuit cutter and place on greased baking sheet.
• Brush tops with melted butter, cover and let rise in a warm place until doubled (about 1 hour).
• Bake at 350° for 10 to 15 minutes or until lightly browned.

SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)

Steps:

• Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
• Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
• Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
• Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
• Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until lightly browned, 10 to 15 minutes.

SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)

Steps:

• Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
• Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
• Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
• Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
• Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until lightly browned, 10 to 15 minutes.

SOURDOUGH SANDWICH BUNS (SCHLOTZSKY STYLE)

Steps:

• Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
• Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
• Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
• Cut it into eight 3 3/4-inch (approximately) circles.
• Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.
• Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
• Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
• Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
• Remove them from the oven.
• After cooling for 10 minutes, remove rings move to wire rack.

WHOLE WHEAT SANDWICH BUNS FOR BURGERS, HOT DOGS AND MORE

Steps:

• Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
• In a small bowl, dissolve honey into warm milk.
• Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
• After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
• Using the the dough hook on your electric mixer, knead on the second speed level.
• After about 5 minutes of kneading, check to see if the dough consistency is correct (having come together into a smooth ball) add water if too dry, or flour if too wet, a little bit at a time until the correct consistency is reached.
• Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
• Turn the dough out into a greased mixing bowl in a warm, draft-free area and allow to rest, covered with a towel, for 10-15 minutes.
• Sprinkle a flat baking sheet with coarse cornmeal.
• Divide dough into 8-10 pieces and roll out and form into desired shapes, tucking the seam beneath it and place the pieces onto the baking sheet.
• Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
• Allow the buns to rise for 20-25 minutes then empty the pan with the water and add more boiling water to it and put it back in the oven.
• Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
• Take the dough out and set in a draft free area and raise your oven temperature ot 350°F While oven is heating brush buns with beaten egg and sprinkle tops with your choice of seed (optional).
• When the oven is heated, bake the buns for about 20 minutes or until golden brown.

KITTENCAL'S SUB/SANDWICH BUNS

Steps:

• Prepare a heavy-duty stand mixer fitted with a kneader attachment.
• Place about 3-1/2 cups flour in the bowl.
• Melt the shortening in the microwave; add to the bowl with the flour.
• In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
• Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
• Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
• After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
• Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
• Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
• Punch down dough.
• Cut into pieces (I usually cut into 6 pieces), and shape large balls.
• Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
• Shape the dough into desired length for buns.
• Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
• Place the long pieces of dough on a baking sheet (shape once again if you need to).
• Cover and let rise for about 25 minutes, or until doubled.
• Set oven to 375 degrees.
• Bake for about 22-25 minutes, or until dark golden brown.
• If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.

BIG SOFT HAMBURGER BUNS

Steps:

• Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
• Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
• Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
• Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
• Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
• Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
• Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
• NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

SOFT SANDWICH BUNS

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 10-15 minutes or until lightly browned.