PreviousContentsNext

Hamburger or Hot Dog Buns

Summer is the time of year when everyone thinks about grilling outdoors. Homemade buns make hamburgers and hot dogs taste out of this world. If you live in an area where the temperature gets so hot you don't want to heat up your oven, make a bunch of buns early in the season and freeze them. To give them a heartier texture, you can substitute 2 cups of King Arthur Traditional Whole Wheat Flour for an equal amount of King Arthur Unbleached All-Purpose Flour.

2

tablespoons

granulated sugar

2

packets or 2 scant tablespoons active dry yeast

1/2

cup

warm water, (105°F to 115°F)

2

cups

warm milk, (105°F to 115°F)

2

tablespoons

vegetable oil

2

teaspoons

salt

6

to 7 1/2 cups King Arthur Unbleached All-Purpose F

egg, wash:

1

egg beaten with 1 tablespoon cold water

sesame,, poppy or caraway seeds or coarse salt

1

Mixing: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.

2

Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.

3

Kneading: Knead until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.

4

Rising: Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.

5

Shaping: Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds.

6

Shape each piece into a ball. For hamburger buns, flatten the balls into 3 1/2-inch disks. For hot-dog buns, roll the balls into cylinders, 4 1/2-inches in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top.

7

For soft-sided buns, place them on a well-seasoned baking sheet a half inch apart so they'll grow together when they rise. For crisper buns, place them three inches apart.

8

Second Rising: Cover with a towel and let rise until almost doubled, about 45 minutes.

9

Baking: Fifteen minutes before you want to bake your buns, preheat your oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with whatever seeds strike your fancy.

10

Bake for 20 minutes or until the internal temperature of the bread reaches 190°F. (A dough thermometer takes the guesswork out of this.)

11

When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (23.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

589.04

Calories From Fat (56%)

332.33

% Daily Value

Total Fat 37.66g

58%

Saturated Fat 8.2g

41%

Cholesterol 39.04mg

13%

Sodium 4884.13mg

204%

Potassium 685.85mg

20%

Total Carbohydrates 48.62g

16%

Fiber 0g

0%

Sugar 49.84g

 

Protein 16.1g

32%

Tips

*We give you this fairly wide variation for a couple of reasons. First, you'll find in the summer that you'll need a bit more flour to absorb a given amount of liquid than you will in the winter. This is because it's humid and flour acts somewhat like a slightly dampened sponge as a result.Second, this particular dough should be quite slack, i.e., very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 6-cup point, to make the dough just kneadable; sprinkling only enough more to keep it from sticking to you or the board.