* Exported from MasterCook *
Bread, Whole Wheat Hotdog Buns
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups lukewarm water -- *See Note, to 1 1/2C
1 large egg
2 tablespoons butter
1 1/4 teaspoons salt
2 tablespoons sugar
1/4 cup Baker's Special Dry Milk
3 tablespoons potato flour -- or 1/3 cup dried potato flakes
1/2 cup Hi-maize Fiber -- or substitute whole wheat flour
3 cups King Arthur White Whole Wheat Flour
1 tablespoon vital wheat gluten -- optional; for better rise
2 1/4 teaspoons instant yeast
*Note: Start with 1 1/4 cups water, adding more if necessary to make
a soft, smooth dough.
Note: This recipe calls for a special pan, our New England hotdog bun
pan. OR you can use any hot dog bun pan
Hands-on: 15 mins. to 25 mins.
Baking: 25 mins. to 30 mins.
Total: 3 hrs 10 mins. to 4 hrs 15 mins.
Combine all of the ingredients, and mix and knead them - by hand,
mixer, or bread machine - to form a smooth, supple dough.
Transfer the dough to a lightly greased bowl, cover the bowl, and
allow the dough to rise until it's puffy though not necessarily
doubled in bulk, about 1 1/2 hours.
Turn the dough out onto a lightly greased or floured work surface.
Shape it into a 6" x 15" rectangle, and place it in a lightly greased
New England hotdog bun pan
Grease the bottom of a clean baking sheet and place it on top of the
pan so the rising dough will fill the pan evenly.
Let the dough rise for 1 to 1 1/2 hours, until it's almost filled the pan.
Preheat your oven to 375F.
With the baking sheet still on top, bake the buns for 25 minutes.
Remove the baking sheet and bake 5 minutes longer, to brown the buns,
if necessary.
Remove from the oven, cool for 5 minutes, then turn the buns out of
the pan to cool completely on a rack.
When completely cool, slice each bun down the middle horizontally,
without cutting through the bottom; then separate into individual buns.
Yield: 10 buns.
Serving Size: 1 bun
tips from our bakers:
If you don't have a hotdog bun pan, divide the dough into 10 pieces
and shape into oval buns by hand. Or make dinner rolls: Divide the
risen dough into 16 pieces, shape them into balls, place in a lightly
greased 9" x 13" pan, cover, let rise, and bake in a preheated 350F
oven for about 22 to 25 minutes, until golden brown.
Yield: 16 rolls.
Source:
"King Arthur Flour"
S(Internet address):
"http://www.kingarthurflour.com/recipes/whole-wheat-hotdog-buns-recipe";
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Per Serving (excluding unknown items): 216 Calories; 5g Fat (18.3%
calories from fat); 9g Protein; 37g Carbohydrate; 6g Dietary Fiber;
31mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.