Date: Tue, 05 Jul 2022 01:07:57 +0000 --------------- BEGIN bread-bakers.v122.n022 --------------- 01. Baking with brain fog (Reggie Dwork) 02. Kimchi Cheddar Waffles (Reggie Dwork) 03. Flour Tortillas with Roasted Garlic (Reggie Dwork) 04. Sweet Potato Spoonbread with Smoked Gouda and Poblano Peppers (Reggie Dwork) 05. Unbelievably Easy Artisan Rolls (Reggie Dwork) 06. Hot Soft Pretzels (Reggie Dwork) 07. Homemade Bread in a Bag (Reggie Dwork) 08. Homemade Hot Dog Buns (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n022.1 --------------- Date: Mon, 04 Jul 2022 17:17:17 -0700 From: Reggie Dwork Subject: Baking with brain fog Excellent suggestions for successful baking when afflicted with brain fog. https://www.kingarthurbaking.com/blog/2022/06/22/tips-for-baking-with-brain-fog --------------- MESSAGE bread-bakers.v122.n022.2 --------------- Date: Mon, 04 Jul 2022 17:23:59 -0700 From: Reggie Dwork Subject: Kimchi Cheddar Waffles * Exported from MasterCook * Waffles, Kimchi Cheddar Recipe By :Kay Chun Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoons baking soda 3/4 teaspoon kosher salt 3 large egg whites 3 large egg yolks 1 1/2 cups buttermilk 1 stick unsalted butter -- melted 1 cup napa cabbage kimchi -- chopped 1 cup sharp cheddar cheese -- finely grated 3 scallions -- finely chopped 2 serrano chile peppers -- finely chopped Vegetable oil spray Turn your basic waffle batter into a super-savory meal by adding fiery kimchi and gooey cheddar cheese. Total: 30 mins Heat a waffle iron until very hot. In a large bowl, whisk the flour with the baking powder, baking soda and salt. Using a handheld electric mixer and in a medium bowl, beat the egg whites at medium speed until medium-soft peaks form, about 3 minutes; keep chilled. In a separate medium bowl, mix the egg yolks with the buttermilk, butter, kimchi, cheese, scallions and chile peppers until well incorporated. Add the flour mixture and mix until well blended, then fold in the egg whites. Coat the waffle iron with vegetable oil spray. Pour 3/4 cup of the batter onto the iron, spreading it slightly (amount of batter needed will vary according to machine). Cook until golden brown and cooked through. Repeat with the remaining batter. S(Internet address): https://www.foodandwine.com/breakfast-brunch/waffles/how-make-kimchi-cheddar-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 648 Calories; 38g Fat (52.4% calories from fat); 22g Protein; 55g Carbohydrate; 2g Dietary Fiber; 254mg Cholesterol; 1236mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0919 --------------- MESSAGE bread-bakers.v122.n022.3 --------------- Date: Mon, 04 Jul 2022 17:30:09 -0700 From: Reggie Dwork Subject: Flour Tortillas with Roasted Garlic * Exported from MasterCook * Tortillas, Flour with roasted garlic Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 tsp. kosher salt 1 tsp. baking powder 1/3 cup shortening -- cubed 1 bulb garlic -- roasted, see note on roasting below 1 cup water -- room temp The roasted garlic is an optional add-in, but tasters preferred the subtle flavor as opposed to none at all. Note: How to Roast Garlic Roasting garlic is a great way to mellow some of its bite, leaving it deeply flavored and super tender. Preheat oven to 375F. Cut off stem end of one bulb of garlic to expose the cloves; place in the center of a piece of foil. Drizzle 1 Tbsp. olive oil over garlic, then loosely fold foil to enclose. Roast garlic in oven until soft when pierced, 45-55 minutes; open packet and cool. Pop cloves out of their skins by squeezing the bulb from the base. Makes 10 (8") tortillas Total time: 1 3/4 hours Pulse flour, salt, and baking powder in a food processor 2-3 times. Add shortening and roasted garlic; pulse until mixture resembles coarse crumbs. With processor running, add water, just until dough forms a shaggy ball, about 30 seconds. Turn dough out onto a lightly floured surface and knead until smooth, about 1 minute. Cover dough with a damp cloth or plastic wrap and rest 15 minutes. Divide dough into 10 golf ballsized pieces; cover and let rest 10 minutes. Roll one dough ball out on a lightly floured surface into an 8" circle using a rolling pin. Cook tortilla in a preheated castiron skillet over medium-high heat until lightly browned, about 1 minute per side. Transfer tortilla to a plate and cover with a towel. Repeat rolling and cooking with remaining dough balls. Per tortilla: Cal 202, Fat 7g, Carb 30g, Dod 440mg, Fiber 1g, Pro 4g Source: "Cuisine at Home 2018" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 7g Fat (33.1% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 426mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0124 --------------- MESSAGE bread-bakers.v122.n022.4 --------------- Date: Mon, 04 Jul 2022 17:33:03 -0700 From: Reggie Dwork Subject: Sweet Potato Spoonbread with Smoked Gouda and Poblano Peppers * Exported from MasterCook * Spoonbread, Sweet Potato Spoonbread with Smoked Gouda and Poblano Peppers Recipe By : King Arthur Baking Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Grains Posted Potatoes Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large sweet potato 2 cups milk -- whole, (454g) 3 tablespoons brown sugar -- light, (43g) 2 teaspoons salt 1/4 teaspoon cayenne pepper 3/4 cup cornmeal -- (99g) 4 tablespoons unsalted butter -- Note 1: 3 large eggs -- separated 1/2 cup heavy cream -- (113g) 2/3 cup Gouda cheese -- grated smoked, (71g) 2/3 cup poblano peppers -- roasted, peeled, diced, (57g) Spoonbread is a moist, souffle-like side dish from the South. Vivian Howard, of Chef & the Farmer in North Carolina, shared this wonderful recipe with us. A little sweet, a little spicy, and a lot delicious, it's best served right out of the oven at its maximum puffiness. Note 1: at room temp, cut in pats, (57g) PREP: 1 hr 40 mins BAKE: 35 to 40 mins TOTAL: 2 hrs 20 mins Bake the sweet potato on a baking sheet in a preheated 375F oven for 1 hour, until easily pierced with a knife. Remove from the oven, cool, and peel. Purée in a food processor; you should end up with roughly 1 1/2 cups. Generously butter a 2-quart baking dish with straight sides. Place a rack in the center of the oven and preheat to 375F. In a medium saucepan, heat the milk, sugar, salt, and cayenne until bubbles form around the edges. Whisk in the cornmeal and cook for about 2 minutes, stirring constantly, until the mixture thickens and a thin film coats the bottom of the pan. Remove the thickened mixture from the heat, and stir in the butter a tablespoon at a time. In a large bowl, whisk together the egg yolks and heavy cream until the yolks are fully incorporated and the cream is a uniform pale yellow. In the bowl of your mixer fitted with the whisk attachment, whip the egg whites until they form soft peaks. Once the cornmeal mixture has cooled for at least 5 minutes, whisk 1/3 of it into the egg yolks and cream. Follow up with the remaining cornmeal mixture to create a pour-able batter. Using a spatula, stir in the grated cheese, sweet potato purée, and poblano peppers. Finally, fold in half of the whipped egg whites. Continue with the remaining whites. Pour the batter into the prepared baking dish and bake for 35 to 40 minutes. Store any leftovers covered in the refrigerator for up to 5 days. Cal 302, Fat 17g, Carb 19g, Sod 732mg, Fiber 5g, Pro 9g S(Internet address): https://www.kingarthurbaking.com/recipes/sweet-potato-spoonbread-with-smoked-gouda-and-poblano-peppers-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 18g Fat (56.8% calories from fat); 9g Protein; 22g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 677mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1015 --------------- MESSAGE bread-bakers.v122.n022.5 --------------- Date: Mon, 04 Jul 2022 17:34:23 -0700 From: Reggie Dwork Subject: Unbelievably Easy Artisan Rolls * Exported from MasterCook * Rolls, Unbelievably Easy Artisan Recipe By :Chris Scheuer Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour -- (512g) plus extra for shaping 2 teaspoons kosher salt -- (7g) 1 teaspoon active dry yeast -- (2g) 2 cups water -- (439g), room temp These Easy Artisan Rolls truly are unbelievably easy. Stir up the dough then go to bed. In the morning, shape and bake. Unbelievably delicious too! Prep: 20 mins Cook: 20 mins Time: 40 min In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don't worry, the dough will be wet and sticky, that's how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours. The following morning (or after 8 to 12 hours), the dough will have risen, but it may still look shaggy and it's surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425F. Spread a generous 1/4 cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this. Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you're shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes. Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely. If making in advance, remove from oven when pale golden brown (about 3 to 4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8 to 10 minutes at 350F. Cal 115, Carb 22g, Sod 291mg, Pro 4g S(Internet address): https://thecafesucrefarine.com/unbelievably-easy-artisan-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2018 - 1111 --------------- MESSAGE bread-bakers.v122.n022.6 --------------- Date: Mon, 04 Jul 2022 17:35:25 -0700 From: Reggie Dwork Subject: Hot Soft Pretzels * Exported from MasterCook * Pretzels, Hot Soft Recipe By :American Heart Association Eat Less Salt Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pretzels 1 cup lukewarm fat-free milk -- (105F to 115F) 2 teaspoons active dry yeast 2 tablespoons sugar 2 tablespoons olive oil 1/4 teaspoon salt 1 1/2 cups whole-wheat flour 1 cup bread flour -- 3 to 4 Tbsp bread flour, and 1/2 cup bread flour, divided use Cooking spray 1 large egg yolk 2 tablespoons water Three-Seed Topping 1 tablespoon sesame seeds 1 tablespoon poppy seeds 1 teaspoon caraway seeds -- crushed Cinnamon-Sugar Topping 1/4 cup sugar 1/2 teaspoon ground cinnamon Most pretzels are high in sodium because salt is not only on the outside but in the dough as well. With this recipe for one dough and two topping options, you can easily please all soft-pretzel lovers. Choose sesame, poppy, and caraway seeds for savory pretzels; if you're more in the mood for something sweet, go with the cinnamon-sugar topping. In a medium bowl, combine the milk and yeast, stirring to dissolve. Let stand for 5 minutes. Stir in the 2 tablespoons sugar, the oil, and the salt. Add the whole-wheat flour and 1 cup bread flour, stirring until the dough starts to pull away from the side of the bowl. Using the 3 to 4 tablespoons of bread flour, lightly flour a flat surface. Turn out the dough. Knead for 6 to 7 minutes, gradually adding, if needed, enough of the remaining 1/2 cup bread flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need any of the additional 1/2 cup bread flour, or you may need the entire amount if the dough is too sticky.) Using cooking spray, lightly spray a large bowl and a piece of plastic wrap large enough to cover the top of the bowl. Transfer the dough to the bowl, turning to coat all sides with the cooking spray. Cover the bowl with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place (about 85F) for about 1 hour, or until doubled in bulk. Preheat the oven to 400F. Line a large baking sheet with cooking parchment. Set aside. Punch the dough down. Divide it into 12 equal pieces. Using a small amount of bread flour, lightly flour a flat surface. Roll each piece of dough into an 18" rope. Working with one rope, at a point about 4" from each end, cross one end of the rope over the other to form a circle with two 4"-long tails. Bring the tails together and twist them once. Lift the twist, folding the dough to the opposite side of the circle so that the tails slightly overlap the circle, giving it the shape of a pretzel. Place the pretzel on the baking sheet. Repeat with the remaining dough ropes, spacing the pretzels 1" apart. Set aside. In a small bowl, using a fork, beat the egg yolk and water together. Set aside. In a separate small bowl, stir together the ingredients for either topping. Brush the yolk mixture over the top of the pretzels. Sprinkle the pretzels with the topping. Bake for 15 minutes, or until golden brown. Serve hot. Transfer leftovers to a cooling rack. Let cool completely, about 1 hour. Store in an airtight container for up to three days. To reheat, microwave on 100 percent power (high) for 20 seconds. Sodium Smarts: In general, pretzels - unless they're unsalted - are high in sodium because salt is not only in the dough but also on it, for the salty topping. The salted variety can contain about 500 mg of sodium per serving. A medium soft pretzel can have more than 900 mg - 60 percent of the American heart Association's daily sodium recommendation of 1,500 mg! instead, enjoy our recipe for hot Soft Pretzels with your choice of toppings for about 60 mg of sodium per serving. Per Serving: Three-Seed Topping: Cal 143, Fat 4g, Carb 23g, Sod 5, Fiber 2g, Pro 5g Per serving: Cinnamon-Sugar Topping: Cal 150, Fat 4g, Carb 27g, Sod 49g, Fiber 2g, Pro 5g S(Internet address): https://www.epicurious.com/recipes/food/views/hot-soft-pretzels-51171480 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 3g Fat (21.0% calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0428 --------------- MESSAGE bread-bakers.v122.n022.7 --------------- Date: Mon, 04 Jul 2022 17:42:04 -0700 From: Reggie Dwork Subject: Homemade Bread in a Bag * Exported from MasterCook * Bread, Homemade Bread in a Bag Recipe By :AllFreeCopycatRecipes.com Test Kitchen Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups bread flour -- plus 2 tablespoons bread flour -- for kneading (see note) 1 tablespoon RapidRise yeast -- do not substitute regular yeast 3 tablespoons sugar 1 1/2 teaspoon salt 2 cups water 3 tablespoons butter Looking for a recipe for bread that does not require a machine or too much work? This Homemade Bread in a Bag recipe will make fresh loaves of bread with almost no effort. The quick homemade bread recipe is made with minimal kneading and is a great cooking project to do with children. After baking, the bread will have a light brown crust and soft, doughy inside. Learn how to make homemade bread while leaving your kitchen mess-free. Place 2 cups of the flour into a gallon-size zip-top plastic bag and add the yeast, sugar, and salt. Shake the bag to mix the ingredients. Heat the water in the microwave for 1 minute, until it is 120F. Add water and butter to the bag and seal the top. Knead the ingredients with your hands until the butter is well incorporated. Add 2 cups more flour and again knead with your hands. Add the final 1 cup of flour and continue to knead until the dough comes together and no longer sticks to the sides of the bag. Sprinkle a clean work surface with the cup of flour and turn dough out of the bag onto the surface. Knead 15 -20 times until the dough is smooth. Spray the top of the dough with cooking spray and cover with plastic wrap; let rest 10 minutes until it is puffy. Remove the plastic and punch down the dough. For bread loaves: Spray two 9 x 4" loaf pans with cooking spray. Divide the dough into two portions. Use your fingers or a rolling pin to roll the dough into a square about 9 x 9". Roll very tightly into a log, pinching ends to seal and place into prepared pans, seam side down. Repeat with the second portion. For dinner rolls: Spray two 8 x 8" bake pans with cooking spray. Divide the dough into two portions. Loosely roll each portion into a 2" wide log and divide that into 12 equal size pieces. Roll each piece in your palms to form a smooth ball, pinching edges underneath. Place in the pan and repeat with the remaining dough. Cover dough with plastic wrap which has been sprayed with cooking spray and allow to rise in a warm place for 30 minutes. Preheat oven to 375F. Bake loaves for 30 to 35 minutes, rolls for 25 to 30 minutes until golden brown and bread tests 200F with an internal read thermometer. Tip out of the pans and let cool on cooling racks. Notes: Bread flour is formulated to have a higher gluten content and will make better bread; all-purpose flour will work but bread flour is the better choice. Rapid rise or instant yeast works quicker and is important to use in this method of mixing and rising. Review: I made this recipe twice, made one loaf of bread with eleven rolls, Made it a second time and made two loaves of bread. first time I have used Rapid Rise yeast. I really like the taste of the bread , and I will continue to make it. I Used a white bread flour for the first batch and 3 cups white bread flour with 2 cups of whole wheat bread flour for the second batch. The WW bread did not rise as much as the white bread. But I expected that. I am diabetic and need the whole wheat. I have told my son to let my eight YO granddaughter make this. Review: Wow Bread in a bag.I never would have known you can do this. It has been a long time since I have made bread from scratch because I could not get dough right. I love breads and I will certainly be trying this recipe and I like the video and the way she separated the dough to make rolls and bread at the same time. Genius. How many people have used this recipe? Review: I have a weakness for bread and rolls, and homemade is always best. This recipe is delicious! Just a tiny hint of sweetness, and a lovely, crusty outside with a moist, tender inside. My kind of rolls! Review: This homemade bread tasted amazing! I would make this every week. Review: This is one of my favorite homemade bread recipes ever. The perfect flavor and texture! Review: Mmmm when it comes right out of the oven and you have that first bite, there are no words. This bread actually tasted a little sweet, it was perfect. Review: You can't tell from the finished result that this recipe is so easy! The bread was nice and fluffy and had a pretty golden brown crust. S(Internet address): https://www.allfreecopycatrecipes.com/Sandwiches/Homemade-Bread-in-a-bag - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 3g Fat (14.1% calories from fat); 5g Protein; 34g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 224mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0404 --------------- MESSAGE bread-bakers.v122.n022.8 --------------- Date: Mon, 04 Jul 2022 17:53:54 -0700 From: Reggie Dwork Subject: Homemade Hot Dog Buns * Exported from MasterCook * Buns, Homemade Hot Dog Recipe By :Lynn April Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (60g) 1 Tablespoon granulated sugar -- (12g) 2 1/4 teaspoons active dry yeast -- 1 packet (7g) 3/4 cups warm milk -- (180mL) 1 Tablespoon unsalted butter -- melted (14g) 1 large egg -- lightly beaten 1 teaspoon salt 3 cups all-purpose flour -- to 3 1/2C (360-420g) See Note 1 egg -- beaten with 1 teaspoon water for wash Note: or bread flour (381-445g). Be sure to measure properly Pour the warm water into a large bowl, or into the bowl of a stand mixer fitted with the dough hook. Pour the sugar and yeast into the water and whisk with a fork to combine. Allow to rest 5 to 10 minutes to activate. When the yeast is active, whisk in the milk, butter, egg, and salt and mix to combine. Gradually add the flour, about 1/2 cup at a time, to the mixture until the dough begins to pull away from the sides of the bowl. The dough should feel stable like PlayDoh but may be a tiny bit sticky. This is ok. Turn the dough out onto a lightly floured surface, then knead the dough until you have a smooth, elastic dough. You might want to use a bench scraper to help you knead the dough, since it will be a little loose and maybe slightly sticky. Knead until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself. Put the dough into an oiled bowl, turning and flipping to coat. Cover with a kitchen towel and allow to rise in a warm environment until about double in size, approximately 1 hour. Punch the dough down, then turn out onto your work surface. Divide the dough into 10 equal pieces (I like to weigh my dough on a kitchen scale, divide by how many portions I need, then tear off chunks and push them together). Shape each piece into a ball and allow to rest for 10 to 15 minutes to relax the gluten. Meanwhile, line a large baking sheet with parchment paper or a silicone baking mat. Flatten each ball into a rectangle approximately 5" in length and 3-4" in width (I like to use my graduated bench scraper again for this). Starting with the longer side, roll each rectangle up into a cylinder, then tuck the ends under and pinch to seal. For hamburger buns, flatten the balls into discs about 3.5-4" in diameter. Place shaped buns on prepared baking sheet. You can keep them separate or allow them to touch, creating "pull apart" style buns. Cover baking sheet with a kitchen towel and allow buns to rise a second time, about 1 hour. Preheat the oven to 400F (204C). When oven is ready, lightly brush the tops of the buns with the egg wash. If you want to add seeds or seasoning, add them now, then bake the buns for 20 to 25 minutes. When the buns are finished, remove them from the baking sheet to cool on a wire rack to prevent them from getting soggy. Slice and use as soon as they're cool, or store them at room temperature up to 4 days. Buns freeze well, up to 3 months. Thaw in refrigerator or at room temperature. S(Internet address): https://freshaprilflours.com/homemade-hot-dog-buns Yield: "10 buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 3g Fat (16.0% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 238mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0704 --------------- END bread-bakers.v122.n022 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved