Hamburger or Hot Dog buns (Old Recipe) 

Basic bun recipe, soft and fluffy but more dense than store bought buns.

-16 Weiner Wraps-
2 c milk
1/4 c unsalted butter
1 T yeast
2 Tsugar
2 t salt
1 c whole wheat bread flour
3-4 c white flour
1/2 to 1 c cracked wheat
1/2 to 1 c oats
*try an egg or two in dough for texture
*16 sausages, warmed and dried in oven
while dough is rising so dough sticks better
to them and rises best when not cold.
-Hamburger or Hotdog Buns-
4 c milk
1/2 c unsalted butter
2 T yeast
1/4 c sugar
1 T + 1 t salt
1 c whole wheat bread flour
8 - 9 c white flour
1 c cracked wheat
1 c oats
*try an egg or two in dough for texture

Microwave milk and butter until very warm.  Pour into mixer bowl with dough hook.  Add yeast, sugar, salt. Let it set a minute until the yeast is spongy and bubbly. Mix in the flour carefully (don't get too much or will be dry) until dough is soft but not sticky.  Mix in cracked wheat and oats last so they keep their shape (for better texture) Knead 1 minute on speed #1.  Put dough in large oiled bowl in the oven to rise for about 60 minutes, until doubled in size.  (Turn oven on just until it clicks on, below warm setting.)  Lightly shape into 32 buns (4x4 for hamburgers, 2x8 for hotdogs, on two sprayed baking sheets 16 each sheet) Shape does not have to be perfect as they form a proper shape as they rise together.  8 weiner wraps each tray, 16 total.  Rise in warm oven about 15-20 minutes until doubled in size and begin crowding each other!  Remove from oven and preheat to 375*.  Bake 6 minutes, switch racks and bake 5-7 minutes more until light golden color.  Cool on wire racks with towel over to keep soft.  Get into plastic bags just as soon as possible so they stay soft.

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