Hamburger / Hotdog Buns - Home Made with Store-Bought Taste
Submitted by MrsM on July 29, 2009 at 10:08 am

DESCRIPTION
Hamburger / Hotdog Buns - Home Made with Store-Bought Taste

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
BIG FAT YEAST ROLLS

The original recipe is from David Rosengarten, here is the link. Scroll down to come to Big Fat Yeast Rolls Without doing an upscale, I think I cut back on the vanilla just a tad from his original recipe. He uses half AP flour, half cake flour, but bleached AP flour works fine.

I have both the hotdog and hamburger bun pans from KAF, they work great for making buns.

http://www.davidrosengarten.com/content.asp?type=ezine&id=64

6 Hamburger Rolls or 8 Hotdog Rolls

1.15 ounces unsalted butter (2 tablespoons plus 1 teaspoon)
1.3 ounces sugar (3 tablespoons)
1 ounce water (2 tablespoons)
4.5 ounces whole milk (1/2 cup plus 1 tablespoon)
3/8 teaspoon salt
.7 ounce egg yolk (1 extra large)
3/8 teaspoon vanilla extract
8.5 ounces bleached AP flour (2 cups, 4 1/4 ounces per cup)
1 3/4 teaspoons instant yeast

* If desired, before baking, use the discarded egg white as eggwash and sprinkle on seeds of your choice.

Process dough in bread machine, dough cycle; or make into dough however you like to do it. The dough is very wet, do not be tempted to add more flour as this makes for heavier rolls. After the first rise, shape into rolls. Allow to rise, covered, at room temperature for 20-30 minutes, until nicely rounded and crested above the pan indentations. Then start to preheat oven to 425°. Bake on the middle oven rack until golden brown, 11-12 minutes. Remove pan from oven and leave rolls in pan for a minute. Remove from pan and cool on a wire rack.

comments
Submitted by horses272 on Tue, 2011-07-05 06:05.
I have tried all the above listed recipes with my hot-dog pan and found Moomies the closest-but still not fluffy enough. I imagine that "flufiness" comes from a preservative maybe. I do adore the cheese buns-great with a sandwich too!!!!!