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Old 02-24-2012, 02:54 AM   #1
RevZiLLa
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Default Hamburger / Hot Dog Buns, and Sub Rolls

Since this recipe is based on the Classic Sandwich Bread recipe already posted here, I made 8 hamburger buns and 1 loaf of sandwich bread. The sandwich bread cooks a bit longer than the buns, as outlined in the bread recipe. These have one cup of whole wheat in them.

Quote:

Hamburger Buns and Sub Rolls
Based on Classic Sandwich Bread Recipe


Ingredients:
6 cups Unbleached All-Purpose Flour*
1 cup milk (skim, 1%, 2% or whole, your choice)
1 cup water
4 tablespoons melted butter
4 tablespoons oil
4 tablespoons sugar
2 ½ teaspoons salt
1 packet instant yeast

*For added whole-grain goodness, substitute Whole Wheat Flour for 1 1/3 cup of the all-purpose flour.

Proofing:
Put milk and water into a measuring cup and warm in the microwave to 120*. Put 2 cups of all-purpose flour into your mixing bowl and add sugar, yeast, water and milk. Mix it up loosely and wait 5 minutes for the yeast to proof and start to produce bubbles.

Mixing:
Put oil and butter into your measuring cup and warm in the microwave to barely melt the butter. Do not get it so hot that it will kill your yeast when you mix it. Add most of the rest of the all-purpose flour and any whole wheat flour you are using to your mixing bowl. Add salt and oil / butter mixture. Stir ingredients until the mixture begins to come together and then knead 6 to 8 minutes by hand or 4 to 5 minutes by machine. Add more flour if necessary. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about an hour.

Shaping and Final Rise
Gently deflate the dough, and divide it in half. Each half can make 3-4 sub rolls or 6-8 hamburger buns.

Hamburger buns are shaped by dividing half of the dough into 6 pieces for BIG buns or 8 pieces for small buns and kneading them into smooth balls. Arrange the balls of dough onto a parchment lined baking sheet and press down on them with your hand to push them out into 3 ½” (small) or 4 ¼ “(BIG) diameter discs. Repeat with the other half of the dough or use it to make sub rolls. Not too different from shaping hamburger patties.

Sub rolls are shaped by dividing half of the dough into 3 big or 4 smaller pieces and kneading them into smooth balls. Roll the balls into torpedo shapes slightly less than the length of the roll desired (about 10”) and about 1 ¾” to 2 ½” in diameter, depending on how big the rolls will be. You may need to let the dough rest once in a while when rolling into sub rolls because it will want to spring back. Be patient. Push down to flatten the rolls a bit. Arrange on a parchment lined baking sheet.

To add sesame seeds, brush the buns with water and sprinkle on sesame seeds and press them lightly into the dough to ensure they stick. Wait 1 or 2 minutes for water to dry a bit.

Spray the rolls lightly with non-stick cooking spray, cover, and allow them to rise for about an hour, until doubled in bulk. You may want to take one sheet of loaves out of the warm rising area (I use a slightly heated oven) a bit early so it can continue to slowly rise while the other sheet fully rises in the warm rising area and then bakes.

Bake
Preheat the oven to 350 near the end of the final rise. Put one baking sheet of buns into the oven and put the other aside to bake after the first is done. Bake for 20 to 25 minutes until they are light golden brown and the center of a bun reads 190 degrees per an instant read thermometer. Remove from the oven and brush the top with melted butter or oil again to ensure a soft crust. Wait 5 minutes, place onto a rack to cool. Bake remaining buns as above.

Yield: 12-16 hamburger buns or 6-8 sub rolls. Smaller / shorter sub rolls can be used as hot dog or brat buns.
Attached pics:
Sponge
Dough formed
Dough Risen
Loaf formed and split topped
Dough divided into 8 pieces for buns
Dough for buns kneaded into balls (note the bottom right ball. You can see the kneading method is just pushing the edges into the middle)
Dough balls pushed down with hand into buns
Dough balls patted into shape again, sprayed with water, sesame seeds pushed in
Risen loaf
Risen buns
Cooked loaf
Cooked buns
Attached Images
File Type: jpg 2012-02-23 18.55.12.jpg (37.5 KB, 147 views)
File Type: jpg 2012-02-23 19.03.04.jpg (44.7 KB, 148 views)
File Type: jpg 2012-02-23 20.15.04.jpg (30.3 KB, 148 views)
File Type: jpg 2012-02-23 20.35.34.jpg (39.8 KB, 148 views)
File Type: jpg 2012-02-23 20.40.14.jpg (44.1 KB, 150 views)
File Type: jpg 2012-02-23 20.43.31.jpg (41.3 KB, 149 views)
File Type: jpg 2012-02-23 20.45.52.jpg (39.2 KB, 149 views)
File Type: jpg 2012-02-23 20.54.48.jpg (47.9 KB, 149 views)
File Type: jpg 2012-02-23 21.46.50.jpg (44.0 KB, 148 views)
File Type: jpg 2012-02-23 21.47.24.jpg (40.1 KB, 150 views)
File Type: jpg 2012-02-23 22.19.04.jpg (52.6 KB, 150 views)
File Type: jpg 2012-02-23 22.37.31.jpg (54.4 KB, 152 views)
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Last edited by RevZiLLa; 02-24-2012 at 03:19 AM..
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Old 02-24-2012, 05:12 AM   #2
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Wow! Looks great! I might have to try that recipe this weekend....i may have cheat and see how the dough setting on the bread machine handles the recipe.
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Old 02-24-2012, 05:48 PM   #3
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Good luck! If your bread machine can't handle 6 cups of flour, cut everything in the recipe in half except the yeast.
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Old 02-24-2012, 05:54 PM   #4
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Boy does that pron make me hungry and I just ate!!Ufff!
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Old 02-24-2012, 06:52 PM   #5
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Looks good!! I haven't attempted buns yet but am major into making Artisan breads.
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Old 02-24-2012, 08:28 PM   #6
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Quote:
Originally Posted by Parruthead View Post
Looks good!! I haven't attempted buns yet but am major into making Artisan breads.
Cool! Share some recipes. I need new ideas
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Old 02-24-2012, 08:47 PM   #7
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Nice looking buns!
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Old 02-24-2012, 10:57 PM   #8
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that bread looks great!
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