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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BREAD – OLD FASHIONED WHITE BREAD (Coconut Milk)


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BREAD - OLD FASHIONED WHITE BREAD (Coconut Milk)
Recipe and photo by: Rick Beach
The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Hypoglycemic organic sweetener. A Dutch Oven cooking friend of mine (Kathleen LeBlanc) got me into using Agave syrup. I am so glad she did. I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly. This recipe can be used for Loaves of Bread, English Muffins, Pizza and more.
Keyword BREAD
Servings
Large Loaf
Ingredients
Keyword BREAD
Servings
Large Loaf
Ingredients
Instructions
  1. SET BREAD MACHINE to "Quick", "Dough" Start so pre-heat is going.
  2. PLACE Mixed Flour and Salt in bread machine
  3. COMBINE in a separate bowl the combine the Warm Coconut Milk, warm Agave, and yeast. Whisk and allow to "grow" 5 to 15 minutes.
  4. COMBINE in yet another separate bowl whisk the warm raw egg,
  5. COMBINE the Milk/Yeast mixture to the whisked Egg mixture Slowly whisk in the melted butter (make sure butter is not hot) then whisk to combine all the liquids.
  6. POUR combined liquid mixture into bread machine with the flour/salt mixture. Let the bread machine starting running through Quick, Dough, cycle (Mix & First Rise 45 Minutes) This is normally a manual override setting on most bread machines.ADD the salt. Monitor the initial mixing stage until the dough just begins to clump together and form a ball. Then sprinkle the salt over the dough and allow the mixing to proceed.
  7. PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become your warm place 45 minutes later to raise your dough the second time. The bread machine will provide the raise the first time. ( If you are using a mixer/dough hook or hand method to create your dough, both raises will need to occur on the stove top or other warm place)
  8. TURN DOUGH OUT (dough that has raised one time) on floured surface and roll out into a 12X8 inch rectangle. Roll as a jelly roll 8 inches wide. Pinch seam, tuck ends under and pinch seams, coat with light coat of oil, and place in greased bread pan, seam side down.
  9. COVER Dough AND let RAISE, on warm stove 30-45 minutes.
  10. BAKE at 375 for 25-30 minutes (Until golden Brown and sounds somewhat hollow when tapped.
  11. Remove from pan and rub all surfaces with butter for a softer crust. Cover with towel until cooled
  12. -----------------------------------------------------------
  13. Note: Liquids should be warm not hot. Rather than getting all technical and breaking out the thermometers. Test on inside of wrist as you would baby bottle milk. Proper temperature aids in the dough rising quickly. Overly hot will kill the yeast. Cold temperatures, and the yeast will not rise. On both Raise cycles the dough should double in volume. Your flour and other ingredients should all be at least room temperature. Make sure to oil the dough, and oil your rising bowl, or container. Cover and raise dough in a warm draft free location.
  14. We use a bread machine to speed mixing the dough and the first rise. The benefit of a bread machine is consistent results. When baking multiple loaves you can keep producing a ready batch every 45 minutes, ready for the second rise in your bread pan.
  15. This dough can be made using any traditional method including the old fashioned by hand method, or a mixer with a dough hook. By hand, the more you knead, the better the bread. Many people that get poor results when baking bread fail at the temperature, and or not enough kneading. Other yeast killers are combining your yeast and salt in the liquids. The salt will kill the yeast. Mix your yeast with warm liquids and allow it to "grow". Combined ingredients as recipe indicates. With any tried and tested recipe you might be following pay particular attention to how and when the salt is added.
  16. Rising works best in a warm moist environment. I use (2) stainless steamer trays. The 6 inch deep, half size steamer tray 10x12 inch. Or full size if doing English muffins or multiple loaves. In the bottom tray, add a 1/2 inch of very hot tap water. A wire rack placed in that hot water (Rack should be slightly above the water level). Then place the bread pan with the oiled dough in it, on top of the rack. The second stainless tray placed inverted as a domed cover. This is placed on the top of the warm stove with the oven preheating. This warm, moist environment raises your dough quickly, usually in 30 minutes so. Standard size loaves have plenty of room to raise.
  17. Full size steamer tray shown with English Muffins being raised.
  18. Top inverted tray is removed to photograph the bottom
  19. There is wire rack under the muffins that is foiled covered for this English muffin technique
  20. Trays and properly sized racks are available at restaurant supply places
  21. Other options are foil type trays, Dutch Oven with a trivet inside, then set in the sun, etc. I have also used an ice chest with hot water and pans to lift the loaf pans above the water...no ice 🙂 Anything you have around the house that can trap the warmth and moisture. Also before starting the "raise" process, remember to coat the dough with vegetable oil or olive oil. Spray Pam works great and is easy to apply with no waste.
  22. After removing the baked bread from the oven, and still hot, rub all surfaces with butter for a soft crust.
  23. This dough is an excellent choice for making thick or thin pizza.
  24. Note: Dough can be made ahead of time and stored in the fridge. See the link below for more details.
  25. No...this bread does not taste like coconut.
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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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