These pictures were from the first time I made hotdog buns and I don't think they turned out too bad. Not all the exact same size but that comes with practice.
If you are just starting to use a bread machine this book is the book to get. It goes in great length about troubleshooting. And I so wish I had it when I first started working with a bread machine. I had never even made bread so I just had no knowledge and often worked without guidance and just playing. This book would have saved me lots of heart-ache and frustration. It even has a section on high altitude baking which is what I really needed.
If you aren't new to the bread machine this book is still a great cookbook as it has every type of recipe you would ever want to make with your bread machine. A few of my favorites: Anadama Quick Bread that has buttermilk, molasses, whole wheat flour and corn meal, Cardamom Tea Bread with of course cardamom which is a favorite spice of mine, buttermilk and sour cream both and Mountain Herb bread with basil, tarragon, marjoram, dill weed and thyme. Really this book is huge and full of one good recipe after another. I think Beth Hensperger is really good at explaining bread to those that feel they wouldn't ever be able to make bread. I have read several of her books and I always come away feeling more confident to try recipes I thought I would never try.
So on to the recipe for the buns...this is for a 1 1/2 pound machine and makes about 8 hamburger/hotdog buns. These buns are great for sandwiches, sloppy joes or brats. And brats are the reason I started making them as we have them quite a bit during summertime grilling.
Hamburger/Hotdog Buns
Recipe from The Bread Lover's Bread Machine Cookbook
1 cup water
1 large egg
4 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
3 cups bread flour
1/4 cup non-fat dry milk
2 tablespoons instant potato flakes
1 tablespoon gluten*
1 teaspoon salt
2 1/4 teaspoons bread machine yeast (or 1 1/4 teaspoons SAF yeast)
Optional:
1 egg yolk beaten with 1 tablespoon of water for glaze
1 1/2 teaspoons sesame seeds for sprinkling
1. Place ingredients in machine according to the manufacturers instructions. Program with Dough cycle.
2. Line a large baking sheet with parchment or spray with cooking spray. When the cycle ends, press Stop and unplug the machine. Immediately turn the dough onto a lightly floured work surface. With a knife, divide into 8 equal portions. For hamburger dough form each into tight rounds. For long hotdog buns, flatten each portion into an oval about 6-inches long and rolling tightly from a long end to form a cylinder. Place rolls on to the baking sheet at least 1-inch apart. Press with your palm to flatten each roll slightly. Cover loosely with plastic wrap that is coated with cooking spray and let rest for 30 minutes.
3. Preheat oven to 375 degrees.
4. Brush the eggs with the glaze and sprinkle with the sesame seeds. Bake for 15 to 22 minutes, depending on the size of roll until lightly browned. Remove the roll from the baking sheet with a spatula and let cool on a rack. Slice horizontally to serve.
My Notes:
* I didn't use the gluten. Most of author's recipes include gluten but I don't use it as it is just harder to find here in my smaller town.
* I didn't do the optional glaze and seeds obviously from my pictures. But would like to try it sometime.
Mmm. Those look yummy!
ReplyDeleteThank you! They are yummy Master moans when he eats them. :)
ReplyDeleteoh my. beeeautiful! these really look like they've got the right texture. however - i don't have a bread machine, and i don't know if there's any 'conversion' involved if one is doing the whole thing by hand? can i give it a go as-is, with regular yeast (and i always skip the gluten as well), or is there more to it than that?? thanks so much for posting this...if i don't hear back i'll have to try it anyway and see what happens. these look too good to pass up!
ReplyDeletecrisantema (on FL) =)
crisantema, in the original recipe called for 1 3/4 teaspoons yeast or the 2 1/4 teaspoons bread machine yeast. I think you could certainly mix this by hand or with mixer with a dough hook.
ReplyDeleteI do have to say I would really like to try this recipe: Big Soft Hamburger Buns. And then this site used a similar recipe that has pictures - they just look so pretty and yummy!
ah, okay then, thank you so much! and now i'll have to try at least one of the other two as well...cottage cheese takes some serious effort to break down by hand-kneading, so it'll be just the thing for a 'feeling energetic' day. =)
ReplyDeletethanks again! c
Thank you so much. I've got it copied down and I'm gonna give it a go someday soon.
ReplyDeleteWhat is gluten and what would it add if you used it? I have no idea what it does.
kaya, basically gluten is in (most) flour. So by adding gluten to the recipe - it is just adding more protein to the bread. It is said that it improves the rising of the dough and basically the form. You how sometimes when you cut into homemade bread and it crumbles? The added extra gluten is suppose to help create a more firm chewy bread that won't crumble when you cut it. I have felt like it doesn't quite always do that though. And I think most breads come out fine without them. Bread flour has the highest amount of gluten in the first place so I just don't think there is a need to add more to it.
ReplyDeleteFor me being in a smaller town it isn't always easy to find it in a regular supermarket and it isn't always cost efficient for me either. So I think bread flour works just fine. And actually I use bread flour most of the time when recipes even call for all-purpose because I have found bread flour in the higher altitude that I live - works best.
If you make them, let me know how it goes and share some pictures! :)