I got this great recipe from my friend Brittney and I don't think I'll ever buy store bought buns again. (Okay, I'm sure I'll get desperate at some point when I need a ton, but I never want to buy them again.) She triples this and freezes the rest, but we don't have a lot of freezer space and my family prefers them fresh.
1 1/2 cups warm water
2 tsp yeast
2 Tbsp sugar
2 Tbsp oil (I always use olive oil, but I'm sure any kind is fine)
1 tsp salt
4 cups flour (I use bread flour, but all-purpose works fine too. You could also do up to half whole grain flour without needing to adjust the recipe.)
I just throw this in my bread machine on the "dough" setting (it's just a 1 1/2 pound machine, but since I don't cook the bread it can handle this large of a recipe). Then I shape them and cook them.
If you don't have a bread machine:
Dissolve yeast in warm water. Add the sugar and stir: in a few minutes it should start to foam (an easy trick to see if you have your water warm enough and your yeast is alive). Pour into a large bowl (I always use my mixer) and add other ingredients. Adjust flour amount so that dough clings to dough hook but is not too dry. Knead on low for 5 minutes. Cover and let raise until doubles, about one hour.
Shaping the buns:
Makes 12 hamburger buns or 8 (large) hotdog buns.
I flour my hands and roll the hamburger buns into balls. For hotdog buns, be sure to make them very slender (I roll them like I would to make snakes with play-dough when I was a kid) because these rise very well. I try to make them the length of the sausages we're eating and this usually works well.
Allow to raise until they are the size you want, usually about an hour but sometimes I've found that they're rising so well (and getting so large) that I want to cook them sooner.
Bake at 400 for 12 to 14 minutes.
When I get store-bought buns and my meat (hamburger, sausage, whatever) is all gone I never want to eat the leftover bun, but not with these. And they are so easy!
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