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
HAMBURGER OR HOT DOG BUNS
There's nothing better with your burgers than homemade buns. For a heartier bun substitute 1 cups of whole wheat flour for 1 cup all-purpose flour. I've written the instructions for use with a stand mixer, however you can knead by hand. Prep time includes rising. Recipe comes from Peter Reinhart's 'The Bread Baker's Apprentice'. These are hearty buns, perfect for bratwurst and BBQ sandwiches. Note: Milk can be substituted for the buttermilk, and will slightly affect the final outcome, so experiment and see which one you like best. The same is true with the different types of fat.
Provided by Galley Wench
Categories Yeast Breads
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 11
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.
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns
Provided by mycmdavies
Time 1h30m
Yield Makes 12 to 16
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
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
100% WHOLE WHEAT BURGER/HOT DOG BUNS
I found a recipe on the internet and substituted and added different ingredients to make a white hamburger bun recipe 100% whole wheat and healthy. I have been making them for years and my family and friends just love these buns! Never will I buy buns again! As with any bread machine recipe, add flour and/or water as needed. You can add other ingredients such as dried onion flakes, ground flax seed or whatever. Sometimes after cooling I wrap and freeze them and defrost as needed. I hope you will love this recipe as much as I do! Also, this recipe also makes great dinner rolls. Just divide dough into 12 to 24 balls, depending on the size of roll you want.
Provided by Mavis S.
Categories Breads
Time 2h15m
Yield 8-10 hamburger or hot dog buns, 8-10 serving(s)
Number Of Ingredients 8
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.
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
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