Reggie's note to all of you ... we bought the New England-style hot
dog bun pan from King Arthur and they are the correct shape but they
are very tiny. They will not adquately hold the hot dog. They work
better for lobster salad then for hot dogs. I was very disappointed
in them because I can't locate them anywhere else and I enjoyed the
cut in the top as things stay in the bun rather then falling out.
Anybody know where I can find the pan shaped like this but with more
area to make the buns a larger size (depth and width)??
* Exported from MasterCook *
Buns, Buttery Hot Dog
Recipe By : King Arthur Flour
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Side Dish
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons instant yeast -- (2 1/2 tsp)
227 g lukewarm water -- (1C or 8 oz)
361 g Unbleached All-Purpose Flour -- (3C or 12 2/3 oz)
1 1/4 teaspoons salt
35 g sugar -- (3Tbsp or 1 1/4 oz)
85 g soft unsalted butter -- (1/4C or 3 ox)
35 g nonfat dry milk -- or Baker's Special Dry
Milk, (1/4C or 1 1/4 oz)
46 g potato flour -- or instant mashed potato
flakes, (1/4C or 1 5/8 oz)
Here at King Arthur Flour, we believe that when you're talking
hotdogs, the bun is equally (if not more) important as the dog. With
this bun, we bring you an ultra-rich, soft bed for your frank, yet
something that will hold up to the heaviest of toppings: even mounds
of chili and cheese.
PREP: 15 mins. to 25 mins.
BAKE: 20 mins. to 23 mins.
TOTAL: 2:25. to 2:53
Combine all of the ingredients, mixing then kneading to make a smooth
dough. Let the dough rise, covered, until nearly doubled in bulk, about 1 hour.
Lightly grease a New England-style hot dog bun pan.
Gently deflate the dough, and stretch it until it's about 15" long
and 6" wide. Place the dough into the pan, stretching it to the edges.
Let the dough rise for 45 to 60 minutes, until it comes to within
1/2" of the top of the pan. Towards the end of the rising time,
preheat the oven to 350F.
Grease a baking sheet, and place it on top of the risen buns.
Put the covered buns into the oven, weighing the baking sheet down
with something heavy and oven-safe; a cast-iron skillet works well.
Bake the buns for 18 minutes, remove the weighted baking sheet, and
bake for 2 to 5 minutes longer, if necessary, to brown the buns.
Remove the pan from the oven, and cool the buns in the pan for 5
minutes. Turn them out onto a rack, rounded side up, to cool completely.
Slice each bun down the middle vertically, without cutting through
the bottom; then cut between the buns to separate them.
Tips:
To make regular (not New England-style) hot dog buns without a pan,
divide the dough into 10 equal pieces and form each piece into a
cylinder 6" in length. Transfer buns to a parchment-lined baking
sheet. Flatten the buns slightly (dough rises more in the center, so
this will give them gently rounded tops), then allow to rise for 90
minutes. Bake in a preheated 350F oven for 15 to 20 minutes.
For extra-moist buns with great keeping power, add 2 tablespoons Cake
Enhancer to the recipe.
Info: Cal 240, Fat 7g, Carb 37g, Sod 310mg, Fiber 2g, Pro 6g
S(Internet address):
"https://www.kingarthurflour.com/recipes/buttery-hot-dog-buns-recipe";
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Per Serving (excluding unknown items): 237 Calories; 7g Fat (27.9%
calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber;
19mg Cholesterol; 290mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0701