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
2 1/2 tablespoons (1 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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