Hot Dog & Hamburger Buns

Discussion in 'OGF Kitchen' started by .RiverRat, Apr 9, 2008.

  1. I mixed up a batch of the Basic White Bread dough from the Kitchenaid book (no copyright, so I'll post it at the end here) because this recipe has been good to me. Following a 1-hour proof in the oven, I divided up the dough and weighed out 2-1/2 oz portions of dough for the hot dog buns. I rolled them with a rolling pin into a 4"x6"ish rectangle, then rolled them up, pinched the seams and put them on a tray with parchment paper and corn meal. I then rolled out the remaining dough to about 3/8" thick, and took a 3" diameter drinking glass, floured the rim, and cut out discs for the hamburger buns. Surprisingly, these also weighed around 2-1/2 oz each (ish). I proofed the whole batch for another hour, then cooked each pan individually at 400 F for 15 minutes. According to the thermometer they were at 200 F, and looked pretty good to me as far as color.I put them on an open rack and brushed the tops with a bit of butter. Here are the progress shots followed by the recipe. BTW, this recipe makes two loaves of bread or 18 rolls (your choice of configuration). I also convert my volume measurements for flour into weight to maintain consistency with my recipes. This batch was made with Bob's Red Mill unbleached white flour for bread.

    Here are the hamburger bun cutouts following proofing (be certain to grease the plastic wrap or it will stick to the rolls):

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    ... the hot dog buns following proofing (be certain to grease the plastic wrap or it will stick to the rolls)...

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    ...the finished burger buns...

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    ... and finally the finished hot dog rolls.

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    Here's the recipe:

    Basic White Bread Recipe From KitchenAid Mixer recipe book

    2 hours | 1 hour prep | 2 loaves or 18 ea. 2-1/2oz rolls

    Ingredients:
    1/2 cup milk
    3 tablespoons sugar
    2 teaspoons salt
    3 tablespoons butter or margarine
    2 (1/4 ounce) packages dry active yeast
    1 1/2 cups warm water (105F to 115F)
    5-6 (29 oz.) cups all-purpose flour (I use bread flour)

    1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
    2. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups (22 oz.)flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup (3 oz.) at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
    3. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
    4. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. ( 2-1/2 oz portion of dough for each hot dog roll or hamburger bun) Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
    5. Bake at 400 degrees F for 30 minutes (15 minutes for rolls). Remove from pans immediately and cool on wire racks.


    Joe