Any good recipes and/or tips for making homeade hamburger and/or hot dog buns?

Question

We've been grilling a lot already, and I just don't like the buns from the store so much. Also, if you have a recipe that uses a packet of yeast, how much does that measure, if I'm using bulk yeast? Thanks~

Answer 1

Hot Dog/Hamburger Buns/Rolls/


9-12 servings 3¼ hours 3 hours prep

1 1/4 cups skim milk
1/3 cup vegetable oil or canola oil
1/4-1/3 cup sugar (I use a 1/4 cup measure)
1 teaspoon salt
3 3/4 cups all-purpose flour (I have never found the need to use bread flour these rise beautifully)
2 1/4 teaspoons bread machine yeast


Place all ingredients in order recommended by your bread machine manufacturer.
Select dough cycle and start machine.
I preheat my oven to 100°F and turn off.
When dough cycle is complete remove from machine and proceed.
I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
How big you want them is up to you.
For Hot Dog Buns, I roll out till they look like long skinny wieners,.
Hamburger Buns, I flatten with my palm till about the thickness of a pancake. They rise beautifully and look as nicely shaped as store bought ones.
Put on parchment-lined baking sheet so sides are almost touching.
You can brush with melted butter if you wish but I never bother.
Cover with cloth and put in the warm oven for 45-60 minutes to rise.
When doubled remove from oven.
I bake mine on the top shelf in my oven.
Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
CINNAMON BUNS. Use 1/3 cup sugar in recipe. Made 10 large buns.
Roll out to about 12 x 15" and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly. Cut into as many buns as you want. I make 10.
Set oven to 400° and turn down to 375° when you put buns inches Bake 20 minutes.

Answer 2

homeade hamburger and/or hot dog buns

INGREDIENTS
1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg

DIRECTIONS

In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
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.
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.
Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.

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.

Answer 3

Hamburger Buns
makes 16
Hamburger buns made with whole grains need to cool for at least 45 minutes before slicing and eating, because whole-grain flours hold moisture longer than white flour.

3 cups all-purpose flour plus additional flour for kneading 2 cups whole wheat flour
1/3 cup toasted wheat germ
2 packages active dry yeast
2 teaspoons salt
2 cups milk
1/4 cup sugar
1/4 cup solid vegetable shortening

Place 1 1/2 cups each all-purpose flour and whole wheat flour, the toasted wheat germ, yeast and salt in a large bowl. Using an electric mixer, preferably a heavy-duty one with a paddle attachment, briefly mix together the ingredients.

In a saucepan over low heat, melt the shortening. Add the milk and sugar and heat until the sugar is dissolved and the mixture is very warm, but no hotter than 120 or 130 degrees. With the mixer at low speed, slowly pour milk mixture into flour mixture until blended. Increase to medium speed and beat mixture for about 2 minutes. Add 1/2 cup each white flour and whole wheat flour and beat 2 minutes more. Add 1 cup white flour and beat until dough comes away from sides of bowl.

Knead dough on a lightly floured surface about 8 minutes or until smooth and elastic. (Use very little additional flour.) Place in bowl, cover with plastic wrap and set aside to rise in a warm place until double in volume, about 1 or 1 1/2 hours.

Gently punch dough down and divide dough into four equal portions. Divide each portion into fourths and allow dough to rest just 5 minutes. Form the small portions into balls and with fingertips fold edges under to form even circles. Place on lightly greased baking sheets, about 2-inches apart and with fingertips flatten each bun to a 3-inch circle. (If you prefer the sides of the buns to remain soft, place them closer together. Then as the buns rise the sides will touch.) Cover with a towel and set aside to rise until doubled, about 1 hour.

Adjust rack in lower third of oven and preheat oven to 350 degrees at least 20 minutes before baking. Bake for 15 to 20 minutes or until golden and buns sound hollow when tapped lightly. Cool completely on wire rack before slicing. (Or cool and freeze, well-wrapped, for up to 1 week.) Makes 16.

To form hot dog buns: Divide dough in half. On a lightly floured surface, pat or roll out each portion to a rectangle about 14 x 5 inches. Cut about eight 5 x 2 inch strips from each rectangle. Between the palms of your hands, roll each portion into 6-inch long buns. Place buns, about 2-inches apart on lightly greased baking sheets. Cover loosely with a cloth towel and set aside in a warm place until doubled, about 1 hour. Bake as directed for hamburger buns.