hamburger buns and hot dog buns
(1 rating)
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I love these rolls! They make very large buns. If you want to you can make a couple of more buns than the recipe says. They rise well and have a good texture.
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(1 rating)
yield
serving(s)
Ingredients For hamburger buns and hot dog buns
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1 1/4 cwarm water
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1 lgegg
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6 Tbspbutter, cut in pieces
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3 Tbspsugar
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4 cbread flour
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1/3 cmilk, nonfat, dry
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3 Tbspinstant potato flakes, dry
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1 Tbspplus 1 teaspoons gluten
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2 tspsalt
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2 1/2 tspbread machine yeast
How To Make hamburger buns and hot dog buns
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1place all ingredients in the pan according to the manufacturers recommendation. Program for dough cycle. Start.
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2Line a large baking sheet with parchment paper. When machine beeps turn dough out onto a lightly floured surface. With a dough knife cut dough into 12 equal portions.
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3Forming hamburger buns: Form each piece into a tight round. For hotdog buns: Pat each portion into an oval about 6 inches wide. Roll up from the long side into a cylinder. For all shaped bun: Place buns on lined baking sheet, about 1 inch apart. Press each roll with the palm of your hand, flattening slightly. Cover loosely with plastic wrap and let dough rest for 30 minutes while oven preheats to 375. (If desired brush tops of rolls with beaten egg white and sprinkle with sesame seeds). Bake for 15-22 minutes depending on size of rolls.
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4Remove buns onto a wire cooling rack and cool completely. Using an electric knife for best results, cut the hamburger buns completely in half and cut hot dog buns about 3/4 of the way. Enjoy!
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5Can make these and put in gallon storage bag, then wrap in foil and keep in freezer until ready to use. Thaw overnight or reheat in oven.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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