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Whole Wheat Hotdog Buns

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 01 May 2016 18:27:42 -0700
v116.n015.3
* 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";
                                      - - - - - - - - - - - - - - - - - - -

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.