Burger Or Hot Dog Buns Recipes

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.

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

Steps:

• In a large mixer bowl, blend together the flour, salt, sugar and yeast.
• Pour in the egg, butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry, add additional buttermilk until the dough is soft and supple.
• With dough hook, knead dough on medium speed until soft, supple, and tacky, but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom).
• Lighly oil a large bowl and transfer the dough to the bowl, turning over to coat it with oil.
• Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
• Remove dough from bowl and divide into 12 pieces, 3 ounces each.
• Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
• Place on lined baking sheets.
• Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes.
• For hamburger buns: gently press down on the rolls to form the desired shape.
• For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets.
• Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes, or until nearly doubled in size.
• Preheat oven to 400°F.
• Brush tops of the buns with egg wash and garnish with sesame or poppy seeds.
• Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center).
• When the buns are done, remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.

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.

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:

• 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.

Steps:

• Note: I gave up trying to put in weights in addition to volumes in the ingredients section. Water is 296g. Flour is 544g.
• In bread machine pan combine the warm water, oil, yeast, and sugar, mixing to dissolve.
• Allow yeast mixture to bloom for 10 minutes.
• Add egg, flour and salt to bread machine pan.
• Set bread machine to dough cycle and allow to run full cycle. (this is for 2 lb bread machine, if using a smaller bread machine then remove after kneading and allow to rise in a lightly covered bowl). Half way through the kneading cycle check your dough and if necessary add either water or flour 1 tablespoon at a time to adjust consistency. This can vary due to brand of flour or humidity.
• Coat your hands with flour and shake off the excess.
• Transfer the dough from the bread machine pan (or bowl if you are using a smaller bread machine) to a lightly floured dough board.
• Knead dough 6 or 8 times, folding over and turning a ¼ turn each time.
• With bench knife (or other knife) cut dough into 12 - 32 pieces, depending on what you are making.
• Shape dough into balls (or cylinders for hotdog buns) and place on sheet pan (I use a 16" pizza pan) lined with parchment.
• Loosely cover dough and let rise until ripe (30 minutes to 1 hr plus depending on temperature and the age of your yeast). Dough is ripe when approximately doubled or when you can press your index finger up to the first joint and it leaves an indention.
• Preheat the oven to 375°F (190°C).
• Just before putting in oven, brush the buns with half of the melted butter.
• For a variation brush with egg white instead of butter and sprinkle with sesame or poppy seeds.
• Bake until golden brown, 18 to 25 minutes (my oven takes 21 minutes).
• Take the buns from the oven and brush them with the remaining melted butter.
• Slide the buns off the baking sheet onto a wire cooling rack rack and cool completely.

Steps:

• Place all ingredients in order according to your bread machine.
• Select 'dough' cycle.
• Allow cycle to run.
• Dump out onto lightly floured surface. Divide into 8-10 pieces(I make 8 hamburger,10 hot dog).
• Shape each piece into a hot dog or hamburger bun.
• Place on greased cookie sheets (or bun pans), cover; let rise 30 to 40 minutes.
• Bake in preheated 375 degree oven for 12 to 15 minutes until golden.
• Cool on wire racks.