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momgardens
Member
| Joined: | Tue Mar 13th, 2007 |
| Location: | South Florida |
| Posts: | 21 |
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Posted: Sat Aug 25th, 2007 03:13 pm |
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| Please share your tried and true recipe and method for making hamburger buns and hot dog buns. Give me hints and specific directions about shaping, etc.
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Tina White
Co-op Coordinator
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Posted: Sun Aug 26th, 2007 08:54 pm |
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| I just use the regular bread recipe for making the buns. I roll it out and cut it with the top to an old tupperware butter container. I place one cut out on top of the other and seall one of the edges. This makes a nice split hot dog bun. I do the same for hamburger buns, but use an old tupperware frozen hamburger container to cut the bun size.
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KSherrill
Moderator
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Posted: Mon Aug 27th, 2007 02:45 am |
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I use my basic bread recipe (in the new Bread Becker cookbook) and use hard white wheat. Pizza dough (http://breadbeckers.mywowbb.com/forum9/130.html ) also works well, but is a bit denser. It depends on how fluffy you want your hot dog & hamburger buns.
To shape hot dog buns, roll out your dough into a rectangle to remove air. Roll up the dough like a rug, sealing the seams and ends. Pat the dough "log" around a bit to make it uniform. Use the chopper/scraper to cut into 1" pieces. From here, you will have what looks a bit like a plump breadstick. Flatten it out a bit so that it is about 6" long (still 1" wide), dip the bottom in cornmeal and put in a 6-7" wide baking dish or stone. Line up the buns side-by-side so that they are touching in the pan, but not squished together too much. I have a toaster-oven sized stone pan that is perfect for hot dog buns. But a rectangular glass pyrex baking dish also works well. The important thing is to have it be 6-7" wide so that the buns are uniform and not lopsided. Let rise for 30-40 minutes & bake at 350 for 15-18 minutes on middle rack. You may want to put tin foil under your dish if you are using glass to prevent the bottoms from becoming too brown.
For hamburger buns, roll out your dough into a rectangle, but this time only roll it out to about 1" thick. Do not roll it up like a rug, but use a 3" (or whatever size you prefer) round cookie cutter to cut dough into circles. Carefully remove dough circles from cutting surface, dip bottoms in cornmeal, and place on a pizza stone or rectangular glass baking dish with edges almost touching. Use any leftover scraps of dough to make dinner rolls. Rise and bake time is the same as hot dog buns.
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lovemyhome
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| Joined: | Thu Oct 18th, 2007 |
| Location: | Southeast GA |
| Posts: | 25 |
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Posted: Mon Oct 29th, 2007 09:29 pm |
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| When I made them out of the BB recipe book, they were too bready. Even when I made meatball subs, my family would only use one side and have an open face sandwich. This is what works for me: I make the 3 loaf recipe. I put 6 TBS orange juice (this came from the King Arthur Whole Grain cookbook, and you will not taste the orange flavor) and instead of water I put milk, 1/2 stick of butter and 2 eggs. I don't use gluten or lecithin. I also only put 2 TBS honey as this was giving it too strong of a flavor. I don't let it clear the bowl. By the time the gluten develops it has almost cleared the bowl but not completely. This makes the lightest bread and my family LOVES it. We can now eat hamburger buns and sandwiches with 2 pieces of bread. Another thing I do is to put 1 c of plain bread flour. This helps it to rise. I know not everyone wants to use it, but it is only 1/3 c per loaf and before I changed this recipe I was throwing bread out. Now they eat it all up and I never have to throw it away. I hardly make loaf bread anymore because my family prefers me to make all buns. They don't have to cut them and they are perfect for sandwiches, and if they want toast we just cut them in half. I also cut them in half to make garlic bread.
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Annee
Member
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Posted: Tue Oct 30th, 2007 08:13 am |
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I would love the whole recipe for the hot dog & hamburger buns using the orange juice if that isn't too much trouble
Kind regards Annee from Australia
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lovemyhome
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| Joined: | Thu Oct 18th, 2007 |
| Location: | Southeast GA |
| Posts: | 25 |
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Posted: Tue Oct 30th, 2007 11:56 am |
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For 3 loaf recipe:
1 1/2 TBS yeast
2 1/2 c warm milk
2 TBS honey
1/4 c butter
I put butter in pan with milk and heat to 110.
1 c regular bread flour.
1 c hard white wheat; Let all this sponge 15-30 minutes.
Add :
6 TBS orange juice (since I don't always have this, I mix one orange juice up and pour it into ice trays. After they freeze I put them in freezer bags. When I make bread I just take out 3 cubes because each cube is 2 TBS. I put them in a small dish and by the time my sponge is ready they are ready to be added)
1 TBS salt
2 eggs
Enough wheat flour to make a soft dough. I never measure I just add a little at a time until it starts to come up from the bottom of the mixer. I let it rise one time about an hour and a half, then I punch down and let rise again. Then I roll out and let rise for the final time in pans.
Bake at 350 until the tops just barely start to turn golden.
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Annee
Member
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Posted: Tue Oct 30th, 2007 07:16 pm |
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Thanks so much for recipe  I shall buy some oranges & give it a go on the weekend.
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lovemyhome
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| Joined: | Thu Oct 18th, 2007 |
| Location: | Southeast GA |
| Posts: | 25 |
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Posted: Tue Oct 30th, 2007 10:23 pm |
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| I don't use fresh oranges. I just buy the concentrate and mix it up.
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