Doc asked about making hot dog buns, so I said I would post a sequence of how I make them. this is not my best work, as I was in and out of the house, and did not take as much time as I usually do. I also pushed the second rise, so I lost some volume in the finished product, but this is close enough to show how it's done.
First, I use my Basic White Bread dough for these rolls. You can also use the Buttertop Honey Whole Wheat dough and get similar results if you choose, and even make rye rolls by substituting the wheat flour for rye flour. Whatever floats your watercraft.
After the dough goes thru its first rise and doubles in size, I punch it down and divide the dough into 2-1/2 oz portions. Some are rolled into tight balls, some are rolled into tubes for hot dog buns about 5-6" long.
I allow them to rest about 5 minutes, then roll the hot dog buns to their final length, and take the round dough balls and flatten them with the heal of my hand into a bun shape. All this goes onto a baking sheet lined with parchment paper and dusted with coarse cornmeal. It's then covered with plastic that is sprayed with cooking spray to keep it from sticking to the buns, and topped with a dish towel. It then is allowed to rise until they about double in size.
About 30 minutes before going in the oven I preheat the oven to 400 F. When the rolls have doubled in size,
I coat them with an egg white wash and sprinkle them with sesame seeds or poppy seeds. Then it's into the oven for 13-15 minutes. While they are in the oven, I them mix a quick highball for medicinal purposes only.
Here they are after their day in the sun.
First, I use my Basic White Bread dough for these rolls. You can also use the Buttertop Honey Whole Wheat dough and get similar results if you choose, and even make rye rolls by substituting the wheat flour for rye flour. Whatever floats your watercraft.
After the dough goes thru its first rise and doubles in size, I punch it down and divide the dough into 2-1/2 oz portions. Some are rolled into tight balls, some are rolled into tubes for hot dog buns about 5-6" long.
I allow them to rest about 5 minutes, then roll the hot dog buns to their final length, and take the round dough balls and flatten them with the heal of my hand into a bun shape. All this goes onto a baking sheet lined with parchment paper and dusted with coarse cornmeal. It's then covered with plastic that is sprayed with cooking spray to keep it from sticking to the buns, and topped with a dish towel. It then is allowed to rise until they about double in size.
About 30 minutes before going in the oven I preheat the oven to 400 F. When the rolls have doubled in size,
I coat them with an egg white wash and sprinkle them with sesame seeds or poppy seeds. Then it's into the oven for 13-15 minutes. While they are in the oven, I them mix a quick highball for medicinal purposes only.
Here they are after their day in the sun.
)
