* 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"
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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