Hamburgerhot Dog Buns For A Crowd Recipes

EASY HOMEMADE HOT DOG BUNS (OR BURGER BUNS)

Steps:

• In a mixing bowl (of your stand mixer), combine the flour, yeast, sugar and salt.
• In another small bowl, whisk together the water, milk and egg.
• With the paddle attachment in your stand mixer or a dough whisk, mix the dry ingredients and add the water-milk-egg mixture and mix to combine.
• Switch to the dough hook of your stand mixer, and knead the dough to bring it together. The dough needs to be fairly wet and sticky. Knead for about 5 minutes, until you have a smooth ball of dough.
• Add the oil or butter and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and tacky to the touch.
• Lightly oil a big bowl and place the dough in it. Make sure the dough is lightly oiled on the surface as well.
• For best results, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours. Alternatively, if you want to bake it on the same day, you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.
• On the day you bake the bread rolls - turn the chilled dough out on to a lightly floured surface and lightly dust the surface of the dough as well. If the dough wasn't chilled, you may need extra flour on your hands and on your work surface to prevent the dough from sticking.

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/HOT DOG BUNS FOR A CROWD

Steps:

• Using industrial mixer:.
• Combine dry ingredients: flour, sugar, salt and dry yeast.
• Add shortening.
• Heat the milk and water to a warm state.
• Add both to dry ingredients; mix well.
• Let mix for approximately 5 minutes.
• This will activate the yeast to bring out the gluten in the flour.
• Turn out onto floured board and cover and let rise to twice its size.
• Cut dough into 5 1/l2 lb. balls. Let rise again.
• Then, divide into 36 balls.
• Can use as hamburger buns or roll to make hot dog rolls.
• Arrange onto baking sheet with parchment paper.
• Bake at 350° till golden.

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.