Friday, December 7, 2012

GF Hot Dog Buns


I do love Udi's hot dog buns, but being on a tight wad's budget these days I needed to make my own.    I took a favorite recipe, my tried and true, and made it my go to hot dog/ hamburger bun recipe.

 I used my favorite Italian Roll Recipe from Better Batter and gave it a little twe-a-k!  You have to know that basing this bun off an Italian roll that they are not your firm, lot of bread bun.  They are less bready but very  yummy!

Ingredients:
3-1/2 cups Better Batter Flour
2 cups water,warm (105˚F - 110˚F)
1 packet of active dry yeast 
1 Tbsp sugar
1-1/2 tsp salt


Directions:
In a stand mixer fitted with a paddle attachment, place a 1/2 cup warm water, sugar, and yeast.   Let sit for five minutes.
In a medium bowl,  mix flour and salt.
Mixing on low speed, alternate adding flour and water to yeast mixture.
Turn on high and beat for 3 minutes. 
Spray cooking spray in a 1 gallon Ziploc bag.  Cut off the tip of the bag. 
Fill Ziploc bag with dough and pipe the dough into long buns on a parchment lined baking sheet.

(Remember if you cut the hole too big you get these whopper buns, which I cut in half.  With the second batch I made,  I cut a smaller hole and they made a better sized buns.)


Let rise in a warm location for 15 minutes.
Bake at 400˚F for about 20 minutes.   Rotate once during cooking time.
(Better Batter suggests throwing ice cubes onto the bottom of the oven as it cooks.  This is to give a crispy outer crust and a soft inside.  I do this when I have time.)
Let cool completely before cutting.



Note 1:  I buy my yeast in bulk and use 1 Tbsp of yeast in this recipe, however if you buy packets just use 1 packet of active dry yeast.

Note 2:  If you want to make hamburger buns,  grease 1/4 or 1/2 cup measuring cup, scooping dough and placing on a hamburger pan, or on a parchment lined baking sheet.  Bake as directed




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