Monday, May 30, 2011

Hot Dog Buns

Hope everyone is having a great Memorial Day! It's been a while since I posted anything. Last week I bought a 4lb. container of strawberries because they were on sale for really cheap and used some of them to make strawberry bread. I wasn't super crazy about it and didn't get a picture so I didn't bother posting it. Other than that i've been pretty lazy about baking lately.
Since today is Memorial Day and that means bbq, I used this opportunity to make homemade hot dog buns. I've been wanting to try it for a while but it's not that often we eat hot dogs. Making hot dog buns from scratch isn't something I would want to do everytime since it's so much easier (and probably cheaper too) to just buy a bag. But these turned out great and I wouldn't mind making them again if I get in the mood to. This recipe can also be used to make hamburger buns. I only made 1/2 the recipe and had 9 buns.
Hot Dog Buns
King Arthur Flour

2 tablespoons granulated sugar

2 packets or 2 scant tablespoons active dry yeast

1/2 cup warm water (105°F to 115°F)

2 cups warm milk (105°F to 115°F)

2 tablespoons vegetable oil

2 teaspoons salt

6 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour

*egg wash: 1 egg beaten with 1 tablespoon cold water

sesame, poppy or caraway seeds or coarse salt (optional)


In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface. Knead until the dough is smooth and elastic, about 5 minutes.

Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a dampened towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds. Shape each piece into a ball. Roll the balls into cylinders, 4 1/2-inches in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top.
For soft-sided buns, place them on a well-seasoned baking sheet a half inch apart so they'll grow together when they rise. For crisper buns, place them three inches apart. Cover with a towel and let rise until almost doubled, about 45 minutes.

Fifteen minutes before you want to bake your buns, preheat your oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with seeds, if you choose. Bake for 20 min. or until lightly golden.
yield: 18
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