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Thread Number: 92659
/ Tag: Recipes, Cooking Accessories
Hamburger Buns |
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Post# 1172479 2/17/2023 at 18:20 (432 days old) by ea56  (Cotati, Calif.) |
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I baked a dozen Hamburger Buns this afternoon. I will use two tonight for our dinner and freeze the rest for use later. They freeze very well, just be sure to wrap in plastic wrap and place in a large ziplock bag.
Hamburger or Hot Dog Buns makes 1 doz. 4 cups flour 3 tsp Rapid Rise yeast 3 tbs. sugar 1 1/2 tsp salt 1 1/3 cup milk heated to 120 - 130 F *or use 2/3 cup each of evaporated milk and water= 1 1/3 cup milk 1 egg, room temp 3 tbs. vegetable oil In a 4 qt. bowl add flour, salt, sugar and yeast and whisk together. Add milk, oil and egg and mix on low using a Kitchenaid Hand Mixer with dough hooks until blended, increase speed to 4 and knead with dough hooks for 4 mins, moving bowl and mixer to combine thoroughly, and a dough that cleans sides and bottom of bowl will form and no additional flour will be necessary. Turn dough out onto silicone pastry mat and knead by hand for 150 turns, using NO additional flour, the dough will not stick to the mat, if it sticks to your hands just rub a little oil on your hands. Cover with damp cloth and let dough rest for 10 min. Divide into 12 equal pieces (I weigh the pieces of dough to be sure they are all the same size) and form into either 12 3 1/2” round, flat circles for hamburger buns or 12 6” long tubes for hot dog buns. Place the formed buns on a parchment paper (for hamburger buns place the dough balls on the baking sheet and press into flat circles) lined 13”X18” baking sheet, cover with damp cloth and let rise for 45 to 60 mins. Bake at 375 F for 15 mins. Brush tops of hot buns with vegetable oil and let cool on rack thoroughly. Sometimes I’ll make 4 Hamburger and 8 Hot Dog buns. I hope you’ll give them a try, they really aren’t hard to make at all using the Kitchenaid Hand Mixer with the dough hooks, and the taste much better than store bought rolls. If you don’t have a mixer mix dough by hand until dough forms that cleans the bowl and knead for 8 mins by hand. Eddie
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This post was last edited 02/17/2023 at 21:19 | ||
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Post# 1172488 , Reply# 1 2/17/2023 at 19:30 (432 days old) by parunner58 (Davenport, FL) |
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Post# 1172492 , Reply# 2 2/17/2023 at 20:32 (432 days old) by SudsMaster (SF Bay Area, California) |
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 While Eddie was doing all that, I got out my meat grinder (an attachment for the Kitchenaid mixer). Used the coarse blade. Then I ground up the raw rib steak that was too gristly for eating. Came out perfect. Browned it in a frying pan with a bit of olive oil, then added it to some Kraft macaroni, along with the milk, butter, and Kraft cheese mix. Also added some Cholula hot sauce and a dash of soy sauce.
Delicious!
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Post# 1172495 , Reply# 3 2/17/2023 at 20:59 (432 days old) by Frigilux (The Minnesota Prairie) |
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Post# 1172496 , Reply# 4 2/17/2023 at 21:00 (432 days old) by petek (Ontari ari ari O ) |
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They look great. It's a very similar ingredient list that I use for buns but I use milk powder now instead because it keeps. Plus I no longer preheat the oven. I just let them rise in the oven and when they're near the right height I turn it on and cut the baking time back a minute or two. Maybe we had this convo before, I feel a deja vu coming on LOL.
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Post# 1172498 , Reply# 5 2/17/2023 at 21:18 (432 days old) by ea56 (Cotati, Calif.) |
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Yes Pete, we have had this conversation. And thanks for the compliment. I actually use evaporated milk for all bread and baked good calling for milk. I dilute it 50/50 with water which replicates whole milk. But since its heated past 180F during the canning process the growth of bacteria/mold is inhibited. In the recipe above that calls for 1 1/3 cup milk I use 2/3 cup evap milk and 2/3 cup water=1 1/3 cup milk.
Your use of powdered milk essentially accomplishes the same thing. I just have an easier time finding and keeping evap milk on hand. Eddie | ||
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Post# 1172502 , Reply# 6 2/17/2023 at 22:37 (432 days old) by Ultramatic (New York City) |
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Post# 1172595 , Reply# 7 2/18/2023 at 16:04 (431 days old) by ea56 (Cotati, Calif.) |
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Hot Dog Buns
These are four of the Hot Dog buns I baked about a month ago and kept in the freezer. I took them out because we are having Hot Dogs tonight for dinner. Friday and Saturdays are nights we have sandwiches, burgers or hot dogs for dinner.
To form Hot Dog buns with the recipe above, divide dough into 12 equal pieces and then flatten each piece one at a time into a 6”X3” rectangle, then starting from the long side roll up tightly, pinch the ends closed and place seam side down on the parchment paper lined pan about 1” apart, so that when they’ve risen and are baked the buns are connected. This way each bun will have a flat side that will sit steadily on the plate so you can cut the bun half way through, put a dog into it and not have the hot dog rolling all over the plate. This is all really much easier than it sounds. Also, I always heat the buns for 20-30 secs in the MW before serving. Eddie
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| Post# 1172611 , Reply# 8 2/18/2023 at 18:23 (431 days old) by gizmo (Victoria, Australia) | ||
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Can I say "nice buns, Eddie" or will that get me sent to Dirty Laundry? | ||
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Post# 1172670 , Reply# 9 2/19/2023 at 12:37 (430 days old) by bendix5 (Central Point, Oregon) |
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Post# 1172708 , Reply# 10 2/19/2023 at 19:57 (430 days old) by Dermacie (my forever home (Glenshaw, PA)) |
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| Post# 1177415 , Reply# 11 4/7/2023 at 11:03 (384 days old) by mickeyd (Hamburg NY) | ||
Eddie, I drooled ~
Reading this a few weeks back, in anticipation of the imminent Easter feast, including the classic Polish dish of fresh cold bagged sauerkraut, fresh Polish Sausage from the Broadway Market, and crisp sweet sliced apples all baked together in the oven with a portion served up on one of your hotdog/sausage buns.
Lucky to live near a Wegman's whose bakeries have become legendary here in the East; but inasmuch as they have round rolls of dizzying variety, their hotdog rolls are only... meh! So the thought of having one of yours for Easter or beyond to Memorial Day with Italian sausage, sweet red bell pepper & onion off the grill, well, my, my my....if there is a Heaven. And then when I saw Pete's rolls in his "Give us this day our daily bread" thread, I was tickled with the image of you and Pete and your spouses wearing capes and standing on a hill like the Apostles handing out loaves to all the club and their families, in a modern version of the Miracle of the Loaves and Fishes. Keep the fishes, thanks! LOL. Appreciate your generous contributions here, always a fun read. Happy Easter and Passover to one and all. | ||
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Post# 1177417 , Reply# 12 4/7/2023 at 11:08 (384 days old) by ea56 (Cotati, Calif.) |
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Post# 1177418 , Reply# 13 4/7/2023 at 11:27 (384 days old) by Ultramatic (New York City) |
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Post# 1177433 , Reply# 14 4/7/2023 at 13:57 (383 days old) by petek (Ontari ari ari O ) |
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| Post# 1177436 , Reply# 15 4/7/2023 at 14:12 (383 days old) by Mrsproper1 (Benicia, California) | ||
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Post# 1177437 , Reply# 16 4/7/2023 at 14:20 (383 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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| Post# 1177466 , Reply# 17 4/7/2023 at 17:45 (383 days old) by mickeyd (Hamburg NY) | ||
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Burger Loving Wimpy from Popeye the Sailor
LOL. You had me going for a minute there, Louis, thinking, does he think I eat too many hamburgers, how does he know I like hamburgers, has Aworg gone full vegan and I didn't get the memo? Then.....OH, wait I LIVE in HAMBURG.
PETE, Going to hide an Easter egg in your thread tomorrow.
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