Homemade Hamburger/hotdog Buns I Made It

Homemade Hamburger/hotdog Buns

pointsevenout 12 years ago
Recipe by Luisascatering: Homemade Hamburgerhotdog Buns
Final end result is a good bun but only after some tinkering with the destructions.
First attempt going strictly by the recipe yielded a slightly dense tough bun that baked in 25 minutes.
Second attempt did not use rapid rise yeast only because the first attempt used up my last packet. I suspect the trouble was in the 30 minute rise time, not letting the buns get as large as they should have.
Second attempt yielded large soft buns after a first rise, punchdown, shape, and second rise. Two and a half hours rise time total. Bake time was 20 minutes but could have been 25 to get a more golden brown crust.
Used food processor to knead the dough. Baked on parchment paper lined baking sheet.
Didn't have sesame seeds. Used poppy seeds.
I would make this again ensuring the buns are well risen whatever yeast used.
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pointsevenout 12 years ago said:

Made these again. Hand kneaded and formed using active dry yeast.
Fashioned hotdog buns this time. Did not need to flatten the dough as it spread out on its own while on the second rise. Made eight buns. They turned out more like the size of hoagie rolls, so I guess I could have made a dozen buns instead to make them more hotdog size.
Added a pic to the recipe. Took 20 minutes, again, to bake using 400 degrees F. No milk or egg wash to help them brown up, so they could have used another 5 minutes to brown. But they were lightly brown top and bottom and hollow when tapped at 20 minutes.
Repeated, the key to making this recipe turn out is to let the dough rise 'till doubled.

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