Hamburger Buns Hotdog Buns Or Dinner Rolls Recipes

A QUICK AND EASY HOT DOG BUNS RECIPE

Steps:

• Mix the yeast, 1 teaspoon sugar, and warm milk and leave to proof-about 5 minutes.
• Combine two and a half cups of flour, the remaining sugar, and salt. Mix well.
• Add the proofed yeast, one egg, and melted butter, and use a sturdy spoon to mix until everything comes together in a rough, shaggy mass of dough.
• Cover with a plastic wrap or a tight-fitting lid and leave to rest for five minutes.
• Remove the lid, turn the dough to a lightly floured work surface and knead, gradually adding the leftover quarter cup of flour - your dough will still be soft, but don't be tempted to add more flour.
• Return the dough to the bowl and grease the surface with a bit of oil or melted butter, cover with a plastic wrap or a tight-fitting lid, and leave to rest for 30 minutes.
• Punch down the dough to remove any trapped air and transfer it back to a lightly floured work surface.
• Divide the dough into eight pieces, roll each out about 6 inches long, and pinch down the sides and ends.
• Place the buns, seam-side down, on a parchment-lined baking sheet.
• Make the egg wash by whisking one egg, then brush the buns with the egg wash.
• Cover the loaves and leave them to rise for 15minutes. They should become nicely puffy.
• Place in a 350F preheated oven and bake for 12 to 15 minutes.

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

HOMEMADE HAMBURGER BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

SOFT-N-FLUFFY HAMBURGER BUNS

Steps:

• Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
• When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

BONNIE'S 30-MINUTE HOT DOG OR HAMBURGER BUNS

Steps:

• 1. Prepare a cookie sheet with parchment paper. Assemble all the ingredients. Use exact measurements. Do not substitute ingredients and follow the recipe exactly and you will have buns like hotdog buns in my photo!
• 2. Rinse a large mixing bowl with hot water to warm it up. Add warm water, oil, sugar and the yeast. Set the timer for 15 minutes.
• 3. While you are waiting for the yeast to work, measure your flour and add the one teaspoon of salt to the flour and mix well. Beat the egg.
• 4. After the 15 minutes is up and the yeast has had a chance to work, add egg and the bread flour a little at a time to the yeast mixture with a whisk until it starts to get thick, and then trade your whisk for a wooden spoon and finish adding the rest of the flour or as much as needed to make a dough you can roll. It will be a nice tender dough.
• 5. Turn the dough out onto a lightly floured board. Roll to about 3/4 inch thick and cut out with a 4 inch glass or a clean can. Transfer the cut out dough to the parchment paper. If you want hotdog buns, turn the sides down and under to overlap and lay on the parchment paper. If you want hamburger buns, use the entire circle and place it on the parchment paper.
• 6. Brush tops of buns with the melted butter. Dont' skip this step because it makes them like store bought buns!
• 7. Let buns rise in the oven with the light on for about ten minutes. Then pre-heat the oven to 425 degrees and bake buns 10 minutes. (for inexperienced bakers: you DO remove the buns from the oven before you preheat the oven!) Enjoy!
• 8. Cook's Tip: These buns freeze really well for later use.

40-MINUTE HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

HOT DOG/HAMBURGER BUNS/ROLLS/CINNAMON BUNS DOUGH CYCLE A.B.M.

Steps:

• Place all ingredients in order recommended by your bread machine manufacturer.
• Select dough cycle and start machine.
• I preheat my oven to 100°F and turn off.
• When dough cycle is complete remove from machine and proceed.
• I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
• How big you want them is up to you.
• For Hot Dog Buns, I roll out till they look like long skinny wieners,.
• Hamburger Buns, I flatten with my palm till about the thickness of a pancake. They rise beautifully and look as nicely shaped as store bought ones.
• Put on parchment-lined baking sheet so sides are almost touching.
• You can brush with melted butter if you wish but I never bother.
• Cover with cloth and put in the warm oven for 45-60 minutes to rise.
• When doubled remove from oven.
• I bake mine on the top shelf in my oven.
• Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
• CINNAMON BUNS. Use 1/3 cup sugar in recipe. Made 10 large buns.
• Roll out to about 12 x 15" and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly. Cut into as many buns as you want. I make 10.
• Set oven to 400° and turn down to 375° when you put buns inches Bake 20 minutes.

HAMBURGER/HOT DOG BUNS FOR A CROWD

Steps:

• Using industrial mixer:.
• Combine dry ingredients: flour, sugar, salt and dry yeast.
• Add shortening.
• Heat the milk and water to a warm state.
• Add both to dry ingredients; mix well.
• Let mix for approximately 5 minutes.
• This will activate the yeast to bring out the gluten in the flour.
• Turn out onto floured board and cover and let rise to twice its size.
• Cut dough into 5 1/l2 lb. balls. Let rise again.
• Then, divide into 36 balls.
• Can use as hamburger buns or roll to make hot dog rolls.
• Arrange onto baking sheet with parchment paper.
• Bake at 350° till golden.

HAMBURGER OR SANDWICH BUNS OR HOT DOG BUNS

Steps:

• Dissolve yeast in water with a pinch of sugar.
• Mix in with other ingredients.
• Knead for 10 minutes on a floured surface.
• Let rise until doubled in bulk (about 45 minutes).
• Punch down and let rise again.
• Punch down and form into bun shapes (hamburger or hot dog).
• Make them on the small side as they do raise a little more when you bake them.
• Let rise until double.
• Bake at 375 degrees for 20 minutes.
• Let cool until just warm to the touch; place in a sealed bag to soften crust.
• Makes 16-20 hamburger rolls.
• NOTE: I usually cut this in half.
• Double wrap and freeze any remaining ones.