Monday, October 17, 2011

Bread for Buns

We had some friends over for a cookout and I'm the over-industrious type of person. Fortunately for me these aren't difficult or time consuming. I was also making peach turnovers but those will be posted another day. These were really good with portobello burgers and beef burgers and we were even eating a few plain before our friends got here. There aren't any sesame seeds or anything on them because my husband requested they be plain when I asked. They do have an egg wash though. It's always optional to sprinkle on some toasted sesame seeds or poppy seeds. So, if you're having a cookout or some burgers you should give these a go because they're fun. I made smaller buns and got 24 out of them which  fit slider size burgers just to give you an idea of the yield. I can't take all the credit for these delicious buns, so they were adapted from the recipe here. Tomorrow I will post an original recipe that has carrots involved :)

Ingredients

  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter
  • 4 1/2 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast (or about 2 1/2 teaspoons)
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 egg

Directions

  1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
  2. 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.
  3. 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.
  4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
  5. 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.



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