photo credit: thibeaultstable
Once I started baking my own sandwich bread, it was natural to branch out and experiment with baking all the other kinds of bread I throw good money on at the store. We eat hot dogs and hamburgers about once a month, more often when we're on the go, go, go. The taste of homemade buns is incredible, of course, and takes what could be a ho-hum meal to the other side of yummy-ness.
We tend to dress our hot dogs a little better when we're eating my homemade hot dog buns. Toppings get fancier and dinner isn't convenience food. It's a meal. I like Hebrew National hot dogs best. There are seven in a pack. I make seven buns, but you could easily make eight with this recipe. The buns are a little bigger than the ones you buy at the store. They hold chili and all the other fixin's I like as well. I'm a fan of the stinky cheeses on my dogs- feta and bleu for starters. I also like sun dried tomatoes, onions, and peppers, too.
I love Bubba Burgers. These are premade patties that aren't necessarily frugal (you get six premium patties for about eight bucks), but they're yummy goodness. I don't work for Bubba Burgers or Hebrew National. I'm not trying to sell either of these brands to you, but I mention my love of them here to explain that this recipe makes six thick buns, perfect for one box of Bubba Burgers like it makes seven hot dog buns perfect for a pack of Hebrew National hot dogs. If you should need eight smaller, thinner hamburger buns (more like what you would buy from the store), you could easily make that happen.
Peace, B.
We tend to dress our hot dogs a little better when we're eating my homemade hot dog buns. Toppings get fancier and dinner isn't convenience food. It's a meal. I like Hebrew National hot dogs best. There are seven in a pack. I make seven buns, but you could easily make eight with this recipe. The buns are a little bigger than the ones you buy at the store. They hold chili and all the other fixin's I like as well. I'm a fan of the stinky cheeses on my dogs- feta and bleu for starters. I also like sun dried tomatoes, onions, and peppers, too.
I love Bubba Burgers. These are premade patties that aren't necessarily frugal (you get six premium patties for about eight bucks), but they're yummy goodness. I don't work for Bubba Burgers or Hebrew National. I'm not trying to sell either of these brands to you, but I mention my love of them here to explain that this recipe makes six thick buns, perfect for one box of Bubba Burgers like it makes seven hot dog buns perfect for a pack of Hebrew National hot dogs. If you should need eight smaller, thinner hamburger buns (more like what you would buy from the store), you could easily make that happen.
Peace, B.
You'll need to the following ingredients:
1 and 1/3 cups water
2 tablespoons non-fat milk powder
4 cups all-purpose flour
2 tablespoons shortening
2 and 1/2 tablespoons sugar
2 teaspoons salt
2 and 1/2 teaspoons yeast
2 tablespoons non-fat milk powder
4 cups all-purpose flour
2 tablespoons shortening
2 and 1/2 tablespoons sugar
2 teaspoons salt
2 and 1/2 teaspoons yeast
Add all of the ingredients in the order listed to your bread machine pan. Set on the dough cycle.
Place the dough on a lightly floured surface and knead four or five times. Cover with a dishtowel and let rise for 30 minutes.
Spray a cookie sheet with cooking spray.
Lightly press the dough down into a circle with lightly floured hands. Cut the circle into 6, 7, or 8 wedges depending on what you need.
Take each wedge and shape into a flattened circle for hamburger buns or elongated buns for hot dogs. Place on cookie sheet and let rest for another 20 minutes.
Preheat oven to 375 degrees.
Sprinkle with cornmeal or sesame seeds, if desired. Sometimes, I add a little shredded cheese to the tops or some dehydrated onions and cracked pepper corns.
Bake for 16 minutes or until golden brown.
Make slits in the tops of the hot dog buns or slice the hamburger buns in two once they've cooled completely. I usually freeze them unless I'm using them within a day or two.
Place the dough on a lightly floured surface and knead four or five times. Cover with a dishtowel and let rise for 30 minutes.
Spray a cookie sheet with cooking spray.
Lightly press the dough down into a circle with lightly floured hands. Cut the circle into 6, 7, or 8 wedges depending on what you need.
Take each wedge and shape into a flattened circle for hamburger buns or elongated buns for hot dogs. Place on cookie sheet and let rest for another 20 minutes.
Preheat oven to 375 degrees.
Sprinkle with cornmeal or sesame seeds, if desired. Sometimes, I add a little shredded cheese to the tops or some dehydrated onions and cracked pepper corns.
Bake for 16 minutes or until golden brown.
Make slits in the tops of the hot dog buns or slice the hamburger buns in two once they've cooled completely. I usually freeze them unless I'm using them within a day or two.
photo credit: citywifecountrylife
