Bonnies 30 Minute Hot Dog Or Hamburger Buns Recipes

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.

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.

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).

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.

Steps:

• 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!
• 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.
• 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.
• 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.
• 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.
• Brush tops of buns with the melted butter. Dont' skip this step because it makes them like store bought buns!
• 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!
• Cook's Tip: These buns freeze really well for later use.