SOFT-N-FLUFFY HAMBURGER BUNS
Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!
Provided by What's for dinner, mom?
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g
ALL-AMERICAN BURGER DOG
This 'burger dog' is far more than a hot dog-shaped cheeseburger. It's a one-handed wonder that's perfectly proportioned and easier to eat than a regular cheeseburger.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.
- Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.
Nutrition Facts : Calories 763.1 calories, Carbohydrate 25.7 g, Cholesterol 170.2 mg, Fat 49.7 g, Fiber 0.9 g, Protein 51 g, SaturatedFat 19.8 g, Sodium 804.4 mg, Sugar 6.3 g
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
Provided by Sally
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g
TASTY BUNS
Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!
Provided by Charlene Kaunert
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
- Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
- Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
- Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g
HAMBURGER/HOT DOG BUNS FOR A CROWD
This dough is the best. It will make approx. 72 buns. I like this recipe because its really easy! I've been making this recipe for many years now in the cafeteria at the school where I am chef.
Provided by five.starr
Categories Yeast Breads
Time 45m
Yield 72 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159, Fat 3.7, SaturatedFat 1, Cholesterol 0.7, Sodium 195.9, Carbohydrate 27.6, Fiber 0.9, Sugar 3.2, Protein 3.5
HAMBURGER OR SANDWICH BUNS OR HOT DOG BUNS
What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. This is more like the kind of bun you'd get with a gourmet hamburger in a restaurant. If you are looking for one like grocery store buns, light and fluffy, these aren't what you are looking for. (And yes, it really does call for 1 cup of oil)
Provided by Marg CaymanDesigns
Categories Yeast Breads
Time 3h20m
Yield 16-20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 314.6, Fat 14.7, SaturatedFat 2, Cholesterol 26.4, Sodium 446.7, Carbohydrate 39.2, Fiber 1.4, Sugar 3.3, Protein 5.9
EASY HAMBURGER OR HOT DOG BUNS
Time-consuming but easy recipe. Makes super fluffy buns, either New England split-top hot dog, or hamburger. Can be very easily scaled to make more buns.
Provided by Tom W.
Categories Breads
Time P1DT25m
Yield 4-6 buns, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a kettle of water to a boil, then pour 50g of the boiling water into a medium bowl. Add 50g bread flour and mix until no dry flour remains. Refrigerate overnight to make the "yudane". Also, leave the butter out overnight to soften.
- Separate the egg, saving the white for later. In a large bowl, whisk the yolk with the milk, yeast, salt and sugar until everything is well-mixed and dissolved.
- Add the remaining 250g flour, plus the yudane, to the milk mixture. Mix until there is no dry flour remaining. Tip the dough out onto the counter, cover with plastic wrap, and let hydrate for 15 minutes.
- Hand-knead the dough for 6 minutes. The dough will be quite messy to work with for a while, but it should come together before the six minutes expire.
- Press the softened butter into the dough, then wrap the dough around to completely envelop the butter. Hand-knead for 4 more minutes. This will get very messy as the butter works its way to the surface of the dough. But, it will eventually become a nice smooth dough.
- Shape the dough into a ball, place in a bowl, and cover with plastic wrap. Allow to ferment for 2 to 2.5 hours.
- Using a scale, divide the dough into equal pieces. If making hamburger buns, do four pieces. For hot dog bugs, do six. Stretch/shape each piece into ball. Cover with plastic wrap, and let rest for 20 minutes.
- Do final shaping. For hamburger buns, stretch the top surface of each ball so it's tight, and pinch off the bottom to seal. For hot dog buns, stretch each ball into a flat rectangle, then roll it into a spiral log, folding over the ends, and pinching the seams closed.
- Arrange on baking sheet atop a silicone mat or parchment paper. For hot dog buns, make sure the dough logs are crowded together so they completely touch each other along each long edge. Cover with plastic wrap, and allow to rise for 2 hours. Preheat the oven to 320F with convection on, and place another baking sheet on the bottom rack of the oven.
- Brush the tops of the buns with the egg white. For hamburger buns, you can optionally sprinkle with sesame seeds. Throw some ice cubes onto the pre-heated baking sheet to create some steam, then bake buns for 25 minutes on the upper rack until the crust is a nice color.
- Remove from oven, and place on a rack until entirely cool. For the hot dog buns, it's easiest to cut the slits while the buns are all still attached together (and you may need a knife to help separate them).
Nutrition Facts : Calories 441.4, Fat 7.6, SaturatedFat 4, Cholesterol 62.4, Sodium 656.6, Carbohydrate 78.8, Fiber 2.8, Sugar 5.3, Protein 12.9
HOMEMADE HAMBURGER/HOT DOG BUNS
Make and share this Homemade Hamburger/Hot Dog Buns recipe from Food.com.
Provided by Vicki Kaye
Categories Healthy
Time 5h30m
Yield 16 buns, 6 serving(s)
Number Of Ingredients 10
Steps:
- You need a stand mixer fitted with paddle attachment; a 3-inch round cookie cutter (for burger buns) or 2 (13 x 9 inch) baking pans (for hot dog buns).
- Make dough: Bring milk and cream to a bare simmering a small saucepan over medium heat. Cool mixture to 105 to 115 degrees F.
- Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast).
- Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. Dough will be sticky.
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not tery cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.
- To make hamburger buns: Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and re-roll scraps , then cut out more rounds. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when pressed gently pressed (1 1/2 to 2 hours).
- Preheat oven to 375 degrees with racks with in upper and lower thirds.
- Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-rown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.
- Tom Make Hot Dog Buns: Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each pieces of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns start to touch 1 1/2 to 2 hours.
- Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).
- Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks.
Nutrition Facts : Calories 602.2, Fat 18.9, SaturatedFat 10.8, Cholesterol 92.5, Sodium 830.1, Carbohydrate 92.1, Fiber 3.2, Sugar 8.7, Protein 14.9
HOT DOG/HAMBURGER BUNS/ROLLS/CINNAMON BUNS DOUGH CYCLE A.B.M.
This the only recipe I use for everything now. If you live outside Canada your flour may not have the high protein/gluten that our Canadian milled flours have. You may wish to use bread flour. Makes delicious cinnamon buns also.
Provided by Dorel
Categories Yeast Breads
Time 3h15m
Yield 9-12 serving(s)
Number Of Ingredients 6
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.
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BEST HOT DOG AND HAMBURGER BUN RECIPE - DELISH
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3/5 (1)Total Time 2 hrs 30 mins
- Grease a large bowl with cooking spray. In a glass measuring cup or small bowl, combine lukewarm milk and 1 teaspoon sugar.
- Stir in yeast to dissolve. In the bowl of a stand mixer fitted with a dough hook, stir together flour, remaining tablespoon sugar, and salt.
- Add yeast mixture and water. Beat on medium speed and with mixer running, add butter 1 tablespoon at a time, making sure the butter fully incorporates before adding the next piece.
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