Wednesday, July 31, 2013

Homemade Hot Dog Buns

       


        I've finally gotten around to making homemade hot dog buns!!! like everything else I have baked bread wise..I can't believe it took me this long to make something so simple and delicious. I can now never ever eat a prepackaged bun again. I've been noticing that alot more now. The more bread I bake at home the less I am able to tolerate the store brand..the stale tastless loaves just don't cut it anymore.

This recipe is a cinch to bring together and the only complicated part,if any,is shaping the dough into their bun shape...and even that was easy. You could brush the tops of the buns with an egg wash and a sprinkling of poppy seeds or salt if you like..but I left ours plain and it was perfect.

You can double this recipe and it can be made either by hand or by mixer. Like always, I went with the hand method.

Come back tomorrow and I will show you what I did with my buns!

Homemade Hot Dog Buns

1 TBS Sugar
1-3/4 tsp. Instant Yeast
1/4 cup Warm Water ( 110 F)
1 cup Warm Milk ( 110 F )
1 TBS Canola Oil
1 tsp. Salt
3-4 cups All-purpose Flour
1 Egg beaten with 1 tablespoon water and seeds ( for the egg wash)

In a large bowl,dissolve the sugar and the yeast in the warm water. Add the milk,oil,salt and 3 cups of the flour to the yeast mixture. Beat like crazy with a wooden spoon for 2 minutes. Gradually add flour,1/4 cup at a time, until the dough starts to pull away from the sides of the bowl.

Turn the dough out onto a floured work surface and knead until you have a smooth eleastic dough. The dough will be tacky but not sticky so add any additional flour sparingly,please.

Place the dough into an oiled bowl and cover with plastic wrap or a dampened towel. Allow to rise until doubled in size,about 1 hour.

Line a baking sheet with parchment paper. Turn the dough out onto your work surface and divide into 9 equal pieces, Working with one piece of dough at a time, shape it into a ball and then roll the ball into a cylinder measuring about 4-1/2 inches in length. Transfer to the prepared baking sheet and flatten the cylinder slightly. Repeat with remaining pieces of dough, placing them only about 1/2 inch apart on baking sheet. Cover the buns with a towel and let rise until almost doubled in size,about 45 minutes.



          Preheat oven to 400 or 200 celcius. Brush the buns with the egg wash and sprinkle with poppy seeds or salt if desired. Bake for about 18 minutes, or until tops of the buns are golden brown. Remove the buns from the baking sheet to a wire rack and cool completely.

Yield: 9 Buns
Source: Tracey's Culinary Adventures,originally from King Arthur Flour