Hot Dog/Hamburger Buns
1 cup warm water
1 teaspoon sugar
1 tablespoon dry yeast
3/4 cup warm milk
3 Tbsp
1/4 cup melted Crisco
1 1/2 teaspoons salt
3 1/2-4 cups all-purpose white flour
1 egg white
1 teaspoon water
1 tablespoon sesame seed
1 teaspoon sugar
1 tablespoon dry yeast
3/4 cup warm milk
3 Tbsp
1/4 cup melted Crisco
1 1/2 teaspoons salt
3 1/2-4 cups all-purpose white flour
1 egg white
1 teaspoon water
1 tablespoon sesame seed
1. Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
2. In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 3 tablespoons sugar, melted Crisco, warm milk and salt.
3. Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
4. Knead dough for 7-8 minutes.
5. Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
6. Knead the dough gently for 30 seconds with hands.
7. Place dough in a large well-greased/oiled bowl.
8. Cover, and let rise in a warm spot for until double in size, about 1 hour.
9. Punch down dough.
10. Shape into large balls, and place on a large greased cookie sheet. If you are making hot dog buns, shape into a log shape. I made them too thick and while yummy, they lost the hot dog. I would suggest making them into a 3/4 inch-1 inch thick rope.
2. In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 3 tablespoons sugar, melted Crisco, warm milk and salt.
3. Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
4. Knead dough for 7-8 minutes.
5. Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
6. Knead the dough gently for 30 seconds with hands.
7. Place dough in a large well-greased/oiled bowl.
8. Cover, and let rise in a warm spot for until double in size, about 1 hour.
9. Punch down dough.
10. Shape into large balls, and place on a large greased cookie sheet. If you are making hot dog buns, shape into a log shape. I made them too thick and while yummy, they lost the hot dog. I would suggest making them into a 3/4 inch-1 inch thick rope.
11. Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled.
12. Preheat oven to 375 degrees.
13. In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
14. Carefully brush the tops and sides of the buns with the egg/water mixture.
15. Sprinkle with sesame seeds.
16. Bake for approx.22 minutes, or until golden brown.
12. Preheat oven to 375 degrees.
13. In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
14. Carefully brush the tops and sides of the buns with the egg/water mixture.
15. Sprinkle with sesame seeds.
16. Bake for approx.22 minutes, or until golden brown.
Shaped buns prior to baking.
After baking.
Sliced.
(I sliced the ends off the hot dog bun as I had shaped them too big.)
Close up of texture of buns.
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