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Bread - Quick Buns Under 3 hours to put hotdog or hamburger buns or pan rolls on the table - thanks to traditional yeast. Bake 20-25 minutes at convection bake 350* until golden brown and 190* internally.
~Combine in bosch mixer with dough hook:
4 oz (1/2 c) boiling water (to warm the milk up) 16 oz (2 c) milk 3 T unsalted butter, room temperature 2 T sugar 1 T salt 1 1/2 tablespoons (1/2 oz) yeast (8 oz my stiff sourdough starter, just because I couldn't resist, but it is optional) 27 oz (5 c - 6c) white all-purpose flour to begin with, adding as needed to make a smooth ball. Let rest 10 minutes after it is a rough ball. Then knead 5 minutes, finishing on speed #2 (medium) until it becomes a soft smooth ball which is elastic and slightly tacky and makes a great windowpane. Scrape sides down, rise right in the bowl, 30 - 60 minutes until full and puffy. ~Form quickly because it really rises fast! Recipe makes: 24 rolls (6x4) on a half sheet pan. 16 hot dog buns (3.5 oz each) on two-thirds sheet pan. 12 hamburger buns (4.2 oz each) on two-thirds sheet pan. Cover with wet bread towel and rise formed rolls 25-35 minutes until well rounded and full looking.
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