PotterWatch
Lovin' The Homestead
I would love to hear of tried and true recipes other people have used! I made both of these recipes yesterday and the hamburger one was definitely better. My sil and her girls came over for a BBQ, and when she saw what I had made she laughed a bit and said "I didn't think anyone would bother to make those when you can just buy them at the store!". Of course it would have been easier to buy them, but imagine all the fillers and whatnot we didn't eat last night...
I used two different recipes for my hotdog and hamburger buns just to see what I liked better. The hamburger bun recipe was very easy and is really tasty. I shaped mine the way they said to, but next time I make them, I will flatten the balls after I form them, to get a more traditional hamburger bun shape. I might also make 8 instead of 12, because the buns were pretty small, though flattening them might make them big enough around to stick with 12.
Hamburger Buns
2 Tbs active dry yeast
1 C plus 2Tbs warm water
1/3 C vegetable oil
1/4 C sugar
1 egg
1 tsp salt
3- 3 1/2 C all-purpose flour
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5mins. Add the egg, salt, and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5mins. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.
Cover and let rest for 10mins. Bake at 425F for 8-12mins. or until golden brown. Remove from pans to wire racks to cool.
The hotdog one takes longer just because it has to rise and because shaping takes longer. I didn't follow their directions on how to shape, I just found it too confusing and difficult. I shaped mine using the heel of my hand to make each piece of dough into a rectangle, then rolling it up and pinching all the seams so that it looked like a fat cigar made of dough. After eating a couple of these, I decided they are decent, but too hard for my taste. I would like them to be softer.
Hotdog Buns
1 Tbs sugar
2 1/2 tsp active dry yeast
1/4 C warm water
1 C warm milk
2 tsp vegetable oil
2 tsp salt
3 - 3 1/2 C all-purpose flour
In a large bowl, combine sugar, yeast, and warm water. Stir to dissolve and let set until bubbly, about 5 mins. Add in milk, vegetable oil, and salt. While stirring, gradually add the flour until the dough pulls away cleanly from the sides of the bowl. Turn out onto a floured surface and knead for 2-4 mins, until smooth and supple. The dough should be soft, but not sticky. Place in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, approx. 1 - 1 1/2 hrs.
Shaping:
Gently remove the dough onto a floured surface. Flatten it slightly into a large rectangle. Divide dough into thrids and divide each piece into thirds again. Cover unworked dough with a clean dishtowel while shaping. Gently flatten dough into a long rectangle. fold left and right sides to meet in the center. Fold the top and bottom sides towards the center. Keep pinching the edges together, pulling th dough into a tight roll shape. Repeat until you have 9 rolls.
Place buns on a parchment-lined baking sheet and cover with a dishtowel. Let rise for 30 mins. Preheat oven to 400F. If desired, brush buns with egg wash. Bake for 20mins, remove to a rack to cool before slicing.
I used two different recipes for my hotdog and hamburger buns just to see what I liked better. The hamburger bun recipe was very easy and is really tasty. I shaped mine the way they said to, but next time I make them, I will flatten the balls after I form them, to get a more traditional hamburger bun shape. I might also make 8 instead of 12, because the buns were pretty small, though flattening them might make them big enough around to stick with 12.
Hamburger Buns
2 Tbs active dry yeast
1 C plus 2Tbs warm water
1/3 C vegetable oil
1/4 C sugar
1 egg
1 tsp salt
3- 3 1/2 C all-purpose flour
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5mins. Add the egg, salt, and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5mins. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.
Cover and let rest for 10mins. Bake at 425F for 8-12mins. or until golden brown. Remove from pans to wire racks to cool.
The hotdog one takes longer just because it has to rise and because shaping takes longer. I didn't follow their directions on how to shape, I just found it too confusing and difficult. I shaped mine using the heel of my hand to make each piece of dough into a rectangle, then rolling it up and pinching all the seams so that it looked like a fat cigar made of dough. After eating a couple of these, I decided they are decent, but too hard for my taste. I would like them to be softer.
Hotdog Buns
1 Tbs sugar
2 1/2 tsp active dry yeast
1/4 C warm water
1 C warm milk
2 tsp vegetable oil
2 tsp salt
3 - 3 1/2 C all-purpose flour
In a large bowl, combine sugar, yeast, and warm water. Stir to dissolve and let set until bubbly, about 5 mins. Add in milk, vegetable oil, and salt. While stirring, gradually add the flour until the dough pulls away cleanly from the sides of the bowl. Turn out onto a floured surface and knead for 2-4 mins, until smooth and supple. The dough should be soft, but not sticky. Place in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, approx. 1 - 1 1/2 hrs.
Shaping:
Gently remove the dough onto a floured surface. Flatten it slightly into a large rectangle. Divide dough into thrids and divide each piece into thirds again. Cover unworked dough with a clean dishtowel while shaping. Gently flatten dough into a long rectangle. fold left and right sides to meet in the center. Fold the top and bottom sides towards the center. Keep pinching the edges together, pulling th dough into a tight roll shape. Repeat until you have 9 rolls.
Place buns on a parchment-lined baking sheet and cover with a dishtowel. Let rise for 30 mins. Preheat oven to 400F. If desired, brush buns with egg wash. Bake for 20mins, remove to a rack to cool before slicing.
I was wondering the same thing! FC, did you finally find a solution that worked for you? 
