Hamburger/Hot Dog Buns

Yield: 18 buns     (serving size: 1 bun)

2 tbsp. granulated sugar

4 1/2 tsp. active dry yeast (2 pkgs.)

1/2 cup warm water (105-110 degrees)

2 cups warm milk (105-110 degrees)

2 tbsp. vegetable oil

2 tsp. salt

6-7 1/2 cups all-purpose flour

1 egg, beaten

1 tbsp. cold water

optional sesame, poppy or caraway seeds or coarse salt

  1. In a large bowl, dissolve sugar and yeas in warm water. Add milk, oil, salt and 3 cups flour to yeast mixture. Beat vigorously for 2 minutes. Gradually add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl.
  2. Turn dough out onto floured work surface. Knead until smooth and elastic. Because this dough is so slack, you may find a bowl scraper or bench knife can be helpful in scooping up dough and folding it over on itself. Place dough in a large bowl coated with cooking spray. Turn to coat top. Cover with tightly-woven dampened towel and let rise until doubled in size, about 1 hour.
  3. Turn dough out onto lightly greased work surface. Divide into (18) equal portions. This is done most easily by dividing dough into thirds, then those thirds into halves, then the halves into thirds. Shape each piece into a ball. For hamburger buns, flatten balls into 3 1/2-inch disks. For hot dog buns, roll balls into cylinders, 4 1/2-inches in length. Flatten cylinders slightly; dough rises more in center so this will give a gently rounded top versus a high top.
  4. For soft-sided buns. place them on a well-seasoned baking sheet lined with parchment, 1/2-inch apart so they grow together when rising. For crisper buns, place them 3-inches apart. Cover with towel and let rise until almost doubled, about 45 minutes.
  5. Preheat oven to 400 degrees.
  6. Combine 1 tbsp. cold water and egg in a small bowl; brush over tops of buns. Sprinkle with seeds if desired. Bake for 20 minutes or until internal temperature of bread reaches 190 degrees. Remove from baking sheet and cool on wire rack. This will prevent crust from becoming soggy.

CALORIES 206 (13% from fat); FAT 3g (sat. fat 0g); CHOL 17mg; SOD 255mg; CARB 37g; FIBER 1g; PROTEIN 7g

from King Arthur Flour’s Baking Sheet Vol. III, No. 5 May-June 1992

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