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Burger or Hot Dog Buns

Burger or Hot Dog Buns

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Sally

Sally

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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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Reviews

Amber
567

Amber

5/1/2007

I've been making this recipe for a few years now. It's even easier if you have a bread maker. Just throw all of the ingredients into the bread maker, making sure to slightly beat the egg first. Run it on the dough cycle. Once that's complete, follow the rest of the recipe from step 3.

CAMILEA
506

CAMILEA

9/4/2003

Great recipe! I have started a baking/cooking business and I made these to go with shredded bbq beef for sandwiches. After a few trys I got them exactly how I wanted them and they get rave reviews from the members of the social club I cook for. After the dough is mixed and kneaded I do let it rise in a greased, covered bowl for about an hour. Punch it down and turn it out and cut it into 8 pieces. I form them into balls and put on the greased sheet and flatten. Cover them with a light dish towel and let rise again about another hour. After this rising I brush some egg white on 4 of them and sprinkle with sesame seeds then bake as directed. I make onion rolls from this too. I just add 2 Tablespoons dried minced onion and 1/2 Teaspoon onion salt (decrease regular salt to 1 Teaspoon)to the flour mix (before the milk and eggs are added) and after the second rising I bursh egg white on them and sprinkle more dried minced onion on top and bake. The onion rolls in particular are fabulous with the shredded beef sandwiches!

TANKGIRL73
369

TANKGIRL73

8/19/2004

Instant yeast conversion: 1 package instant yeast is about 1 Tablespoon; to substitute regular dry yeast use 1 tbsp + 1 tsp (4 tsp total). Let it proof before adding to recipe, and use 2 rises. If using quick-rise yeast, use the same amount (4 tsp), add it directly with the flour, but omit the first rise; instead let it rest for 10 min. I substituted 1 cup of white flour with: 1/2 cup whole wheat flour, 1/4 cup oat bran, and 1/4 cup flax meal. I also used sucanat (raw sugar) instead of white. Gives a very different flavour and it's a bit heavy, but still very yummy and better than store-bought!

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