I baked a dozen Hamburger Buns this afternoon. I will use two tonight for our dinner and freeze the rest for use later. They freeze very well, just be sure to wrap in plastic wrap and place in a large ziplock bag.
Hamburger or Hot Dog Buns makes 1 doz.
4 cups flour
3 tsp Rapid Rise yeast
3 tbs. sugar
1 1/2 tsp salt
1 1/3 cup milk heated to 120 - 130 F *or use 2/3 cup each of evaporated milk and water= 1 1/3 cup milk
1 egg, room temp
3 tbs. vegetable oil
In a 4 qt. bowl add flour, salt, sugar and yeast and whisk together. Add milk, oil and egg and mix on low using a Kitchenaid Hand Mixer with dough hooks until blended, increase speed to 4 and knead with dough hooks for 4 mins, moving bowl and mixer to combine thoroughly, and a dough that cleans sides and bottom of bowl will form and no additional flour will be necessary. Turn dough out onto silicone pastry mat and knead by hand for 150 turns, using NO additional flour, the dough will not stick to the mat, if it sticks to your hands just rub a little oil on your hands. Cover with damp cloth and let dough rest for 10 min. Divide into 12 equal pieces (I weigh the pieces of dough to be sure they are all the same size) and form into either 12 3 1/2” round, flat circles for hamburger buns or 12 6” long tubes for hot dog buns. Place the formed buns on a parchment paper (for hamburger buns place the dough balls on the baking sheet and press into flat circles) lined 13”X18” baking sheet, cover with damp cloth and let rise for 45 to 60 mins. Bake at 375 F for 15 mins. Brush tops of hot buns with vegetable oil and let cool on rack thoroughly.
Sometimes I’ll make 4 Hamburger and 8 Hot Dog buns. I hope you’ll give them a try, they really aren’t hard to make at all using the Kitchenaid Hand Mixer with the dough hooks, and the taste much better than store bought rolls. If you don’t have a mixer mix dough by hand until dough forms that cleans the bowl and knead for 8 mins by hand.
Eddie[this post was last edited: 2/17/2023-21:19]
Hamburger or Hot Dog Buns makes 1 doz.
4 cups flour
3 tsp Rapid Rise yeast
3 tbs. sugar
1 1/2 tsp salt
1 1/3 cup milk heated to 120 - 130 F *or use 2/3 cup each of evaporated milk and water= 1 1/3 cup milk
1 egg, room temp
3 tbs. vegetable oil
In a 4 qt. bowl add flour, salt, sugar and yeast and whisk together. Add milk, oil and egg and mix on low using a Kitchenaid Hand Mixer with dough hooks until blended, increase speed to 4 and knead with dough hooks for 4 mins, moving bowl and mixer to combine thoroughly, and a dough that cleans sides and bottom of bowl will form and no additional flour will be necessary. Turn dough out onto silicone pastry mat and knead by hand for 150 turns, using NO additional flour, the dough will not stick to the mat, if it sticks to your hands just rub a little oil on your hands. Cover with damp cloth and let dough rest for 10 min. Divide into 12 equal pieces (I weigh the pieces of dough to be sure they are all the same size) and form into either 12 3 1/2” round, flat circles for hamburger buns or 12 6” long tubes for hot dog buns. Place the formed buns on a parchment paper (for hamburger buns place the dough balls on the baking sheet and press into flat circles) lined 13”X18” baking sheet, cover with damp cloth and let rise for 45 to 60 mins. Bake at 375 F for 15 mins. Brush tops of hot buns with vegetable oil and let cool on rack thoroughly.
Sometimes I’ll make 4 Hamburger and 8 Hot Dog buns. I hope you’ll give them a try, they really aren’t hard to make at all using the Kitchenaid Hand Mixer with the dough hooks, and the taste much better than store bought rolls. If you don’t have a mixer mix dough by hand until dough forms that cleans the bowl and knead for 8 mins by hand.
Eddie[this post was last edited: 2/17/2023-21:19]
