Almost 2 years ago (has it already been that long?) I began making bread on a regular basis. We eat it fresh with honey or jam, toasted with peanutbutter, as sandwich bread or just plain! Over time we've gotten spoiled, and just don't like store-bought bread as much, though it's good in a pinch. However, we always bought hamburger and hotdog buns. It was annoying though, for every time I wanted to have something that used them, we had to make sure we got some from the store.
Yesterday I was in the mood for Sloppy Joes, but we didn't have any hamburger buns. Suddenly it hit me: why should I have to buy them? Surely they couldn't be that hard to make; I just had never even considered it. So, I checked our Set For Life cookbook, and sure enough, it had a recipe. To my great delight, they weren't hard to make and they turned out delicious - much better then store-bought fluffs!
Basic Buns5-6 cups whole wheat flour (may use some white flour if preferred)
2 TBSP dry yeast
1/3 cup dry milk
2 cups warm water
1/4 cup oil
2 TBSP honey
2 tsp. salt
1 egg white
1 TBSP water
Sesame seeds (optional
Mix 3 cups flour, yeast, and dry milk. Add water, and mix well. Add oil, honey, eggs, and salt. Add remaining flour, 1 cut at a time, until dough just cleans the sides of th bowl. Dough should not be too stiff. Knead 5 to 6 minutes.
Lightly oil hands and counter top. Shape dough in desired buns. Place on lightly greased baking sheets. Brush buns with egg-water mix. Sprinkle with sesame seeds, if desired. Let rise about 20 minutes for buns or until double for rolls. Bake at preheated 350* for 16-20 minutes. Makes around 18-20 buns.
Shape buns on a lightly oiled countertop
For Hoagie Buns: Roll dough into rectangle 1/2-inch thick. Using a pizza cutter, cut into strips 2-3 inches wide and 6 inches long or any desired size. Dough may also be molded into oblong rolls.
For Hot Dog Buns: Roll dough to 5/8 inch thick. Cut int 2 x 6-inch strips. For oval buns, bend an empty 46-oz juice can into oval and use as a dough cutter
For Hamburger Buns: Roll dough 3/8 inch thick. Using a quart can or other large cutter, cut into large rounds. Buns may also be shaped from a 1/2 cup ball of dough. Flatten with your hand or rolling pin.
The recipe says to make the dough using an electric mixer, but I stirred and kneaded it by hand - I like to for I can control the dough more easily. I also shaped my hamburger buns by hand, which was quite simple to do.
The buns were delicious, and since we had quite a few left over (this family of 4 is so small to cook for now!) we ate sandwich meat, cheese, and lettuce in them for lunch and bacon and cheesy eggs in them for supper (I'm out so long on Thursdays a quick supper is nice!). They're yummy with whatever is in them, and are very easy to cut open.
I'm definitely going to try to make these more often!