Hamburger Or Hot Dog Buns Recipes

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

HAMBURGER OR SANDWICH BUNS OR HOT DOG BUNS

Steps:

• Dissolve yeast in water with a pinch of sugar.
• Mix in with other ingredients.
• Knead for 10 minutes on a floured surface.
• Let rise until doubled in bulk (about 45 minutes).
• Punch down and let rise again.
• Punch down and form into bun shapes (hamburger or hot dog).
• Make them on the small side as they do raise a little more when you bake them.
• Let rise until double.
• Bake at 375 degrees for 20 minutes.
• Let cool until just warm to the touch; place in a sealed bag to soften crust.
• Makes 16-20 hamburger rolls.
• NOTE: I usually cut this in half.
• Double wrap and freeze any remaining ones.

HAMBURGER OR HOT DOG BUNS

Steps:

• In a large mixer bowl, blend together the flour, salt, sugar and yeast.
• Pour in the egg, butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry, add additional buttermilk until the dough is soft and supple.
• With dough hook, knead dough on medium speed until soft, supple, and tacky, but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom).
• Lighly oil a large bowl and transfer the dough to the bowl, turning over to coat it with oil.
• Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
• Remove dough from bowl and divide into 12 pieces, 3 ounces each.
• Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
• Place on lined baking sheets.
• Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes.
• For hamburger buns: gently press down on the rolls to form the desired shape.
• For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets.
• Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes, or until nearly doubled in size.
• Preheat oven to 400°F.
• Brush tops of the buns with egg wash and garnish with sesame or poppy seeds.
• Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center).
• When the buns are done, remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.

HOMEMADE HAMBURGER/HOT DOG BUNS

Steps:

• You need a stand mixer fitted with paddle attachment; a 3-inch round cookie cutter (for burger buns) or 2 (13 x 9 inch) baking pans (for hot dog buns).
• Make dough: Bring milk and cream to a bare simmering a small saucepan over medium heat. Cool mixture to 105 to 115 degrees F.
• Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast).
• Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. Dough will be sticky.
• Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not tery cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.
• To make hamburger buns: Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and re-roll scraps , then cut out more rounds. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when pressed gently pressed (1 1/2 to 2 hours).
• Preheat oven to 375 degrees with racks with in upper and lower thirds.
• Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-rown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.
• Tom Make Hot Dog Buns: Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each pieces of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns start to touch 1 1/2 to 2 hours.
• Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).
• Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks.