HOMEMADE HAMBURGER & HOT DOG BUNS


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HOMEMADE HAMBURGER & HOT DOG BUNS
This recipe can be used to make soft Hamburger or Hot Dog buns.
This is a Rick Beach personal recipe.
Servings
Buns
Ingredients
Servings
Buns
Ingredients
Instructions
  1. Warm the coconut milk to proper bread making temperature. (I test on the inside of my wrist as if warming for a baby - no thermometer required - not too hot). Whisk in the yeast and sugar and set aside for 10-15 minutes and let it bloom (When ready it will appear as a bit of foam or thick material on the surface ). If it doesn't bloom your yeast is bad or your liquid to cold or too hot.
  2. In another bowl combine (dry whisk) the flour, Vital Wheat Gluten, and salt. Then set aside.
  3. Whisk the room temperature egg with the melted but cooled butter (If the butter is too hot it will cook the egg as added). Once the egg and butter are combined, whisk in the Coconut Milk, sugar, yeast mixture.
  4. At this point the Flour mixture can be added to the liquid mixture using any traditional bread making techniques, or continued using a Bread Machine custom set to "Dough" only. Whatever method is used it must satisfy mixing, kneading, and the first rise of the dough.
  5. Punch the dough down and turn out on a floured board. Cut in 12 equal sized pieces for 12 Hamburger buns.

    You can form Hamburger Buns with rounds, and Hot Dog buns with a longer shape.
  6. Form your buns, coat with oil or spray oil, and lay out almost touching each other.

    I personally use a greased 4 inch deep stainless steel Steamer tray for this. The high sides help make sides on the buns where not touching other buns.

    The 4 inch deep tray is placed in a 6 inch deep stainless steel Steamer tray that contains a couple inches of hot tap water. A stainless steal Steamer tray lids goes on top. This is placed on the warm stove, This becomes the 2nd rise proofing chamber. But any successful method you use to allow the dough to rise will work. Let this 2nd rise go 45-60 minutes or until your buns look doubled in size.
  7. Preheat oven to 350°F. Place the buns in the oven and bake for at least 9 minutes. Take a peek at 9 minutes without letting all the heat escape. They should just be beginning to brown. Often they will not at this point. Check every 2 minutes until they just begin to brown. Then remove from the oven. Remove from the pan and place on a wire rack to begin cooling. DO NOT OVER BAKE or the buns will not be soft.
  8. While still very warn use a piece of buttered wax paper (old butter wrap works great) and lightly butter all surfaces of the bun to create a soft surface. Once cooled, bag and twist tie to avoid having the buns dry out.
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Cinnamon Rolls from scratch

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Cinnamon Rolls from scratch
Recipe & Photos: Rick Beach

Sweet Dough Recipe (Makes 24 or a Double batch) You can bake all or Refrigerate or Freeze half this batch)

You can cut this recipe in half by changing the "Serving" Box quantity to 12. That will auto adjust the ingredients. For this Double batch you need (2) 11x15 baking pans or (2) 12 inch Dutch Ovens
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
DOUGH INGREDIENTS
BRUSH THE TOPS OF THE BAKED ROLLS
ICING INGREDIENTS
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
DOUGH INGREDIENTS
BRUSH THE TOPS OF THE BAKED ROLLS
ICING INGREDIENTS
Instructions
  1. Making the Dough
  2. Bring egg to room temperature by placing it in a bowl of warm water while getting ingredients together.
  3. Never mix your salt & yeast together in the liquids. Doing so will usually kill your yeast.
  4. In its own large bowl whisk together 4 of the 4 1/2 Cups of Flour and the salt. Set this Flour and salt mix aside. (Reserve the 1/2 cup of plain flour)
  5. In a second bowl add the Warm Milk. The non-technical way of checking the temperature is to test on your wrist. Make it baby bottle warm. If you are the type that needs to use a thermometer the temperature should be on the yeast container, or you can find it on line. Many places state 110-115°F. Whisk Warm Milk, Agave, and Yeast together. Allow that is sit about 10-15 minutes to let the yeast "bloom".
  6. Next crack the room temperature warmed raw egg into a third bowl and whisk well. Once well whisked, slowly pour the whisked egg into the Milk, Agave, Yeast mixture while whisking it in.
  7. Lastly whisk the melted butter into the Milk mixture.
  8. In a large bowl mix half the flour salt mix with the entire warmed milk yeast mixture. At this point you can use an electric mixer to help the dough along. This will be thin enough since only half the flour mixture is being blended in this step. You can also use the old fashion way of mixing it in the bowl by hand. A Kitchenaid with a dough hook is even better.
  9. Or a Bread machine with the "Dough only option" could be used.
  10. Using a bread machine you could set it to "Dough" and "Quick Bread" (since we are using rapid rise yeast) and dump all the Flour/Salt mix, and the mixed liquids together, turn the machine on, and walk away. Most machines that have a program cycle for quick dough will produce the dough in about 45 minutes. Complete with the first "raise". Ready to roll out and add the filling. Then raise the 2nd time.
  11. For those using a more traditional methods read on.
  12. Once the really thin mixture (Half the flour salt and all the liquids) have been mixed, slowly start adding the remaining flour/salt mix Toward the end, use that reserves ½ cup of the flour and adjust dough to proper consistency.
  13. Kneading the Dough
  14. Turn out on a floured board and knead and fold until proper dough consistency. Not sticky. And not dry and stiff. But stretchy and beginning to show signs of air bubbles. Some describe it as soft as a baby's bare bottom. The dough in this stage needs to be very well kneaded. It takes some time and work if doing it by hand.
  15. First "Rise"
  16. Coat the well kneaded dough lightly with oil or butter (Pam or spray cooking oil is easiest), place in large warm raising bowl (a warmed heavy/thick glass or ceramic bowl works best). Cover the bowl with a towel or plastic wrap. Keep in a warm place for about 45 minutes. Dough should double. Punch down.
  17. Adding the Sugar & Cinnamon Filling
  18. Cut dough in half and work one half of the dough at a time to make rolls. On a floured board roll out dough, or work it by hand to about ¼ - ½ inch thick, in a rectangle about 16X20 inches. Spread with half the soft butter. Sprinkle with half the dough filling sugar mixture. Spread half the Raisins (optional) over the butter/sugar layer. Roll the dough up long ways so you have a log 20 inches long. Pinch the seam the length of the log. Slice across the log to make 12 equally wide rolls. Place the rolls in a warmed greased 11x15 baking dish. Or a greased warmed 12 inch Dutch Oven. Remember this is a double batch so you will need two baking dishes or two Dutch Ovens. Spray the tops lightly with Pam or other spray cooking oil. Repeat for the second half of the dough.
  19. Second "Rise"Cover and keep in warm area for about 45-60 minutes or until doubled.
  20. Preheat oven to 350° and Bake for 15-20 minutes or until slightly golden brown on the top. Properly baked they are soft but not under cooked and doughy. With a Dutch Oven and coals for 350° start checking them at 15 minutes, and then every 5 minutes until done. When removed from the oven brush the tops with melted butter.
  21. Mix all icing ingredients using a hand mixer about the time the rolls come out of the oven. Add additional powdered sugar to get your desired consistency. I like little peaks that keep their shape. Spread icing on slightly warm rolls. If it is too thick add 1/4 teaspoon of milk and completely remix and recheck. Keep at room temperature to ice the rolls.

    Let rolls cool slightly on a wire rack. While still warm spread half the mixture over each half batch of rolls.
Recipe Notes

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