Hamburgerhot Dog Buns For A Crowd Recipes

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

HAMBURGER DOGS

Steps:

• Preheat grill to medium-high heat.
• In a large bowl, combine ground beef, seasoning packet, ketchup, bread crumbs, and egg. Mix until just combined; do not overmix. Shape into hot dog forms. Grill for approximately 8 to 10 minutes. Serve on hot dog buns with more ketchup, relish, and chopped onions.

HAMBURGER/HOT DOG BUNS FOR A CROWD

Steps:

• Using industrial mixer:.
• Combine dry ingredients: flour, sugar, salt and dry yeast.
• Add shortening.
• Heat the milk and water to a warm state.
• Add both to dry ingredients; mix well.
• Let mix for approximately 5 minutes.
• This will activate the yeast to bring out the gluten in the flour.
• Turn out onto floured board and cover and let rise to twice its size.
• Cut dough into 5 1/l2 lb. balls. Let rise again.
• Then, divide into 36 balls.
• Can use as hamburger buns or roll to make hot dog rolls.
• Arrange onto baking sheet with parchment paper.
• Bake at 350° till golden.

HAMBURGER/HOT DOG BUNS - BREAD MACHINE RECIPE

Steps:

• PLACE ALL INGREDIENTS IN BREAD PAN; SELECT DOUGH SETTING AND PRESS START. WHEN DOUGH HAS RISEN LONG ENOUGH, THE MACHINE WILL BEEP. TURN OFF MACHINE AND REMOVE BREAD PAN, AND TURN OUT DOUGH ONTO A FLOURED COUNTERTOP OR CUTTING BOARD. GENTLY ROLL AND DIVIDE DOUGH INTO 8 EQUAL PIECES FOR HAMBURGER BUNS OR 12 HOT DOG BUNS. GREASE A BAKING SHEET AND PUT DOUGH PIECES ON SHEET ( I USE TWO SHEETS). COVER AND LET RISE BEFORE BAKING IN 400 DEGREE OVEN. I ACTUALLY REMOVE THE DOUGH FROM THE BREAD MACHINE AND PUT IN A GREASED BOWL, COVER AND LET RISE AGAIN. THEN I POUR OUT ON A FLOURED BOARD AND SEPARATE INTO 8 ROUND PIECES FOR HAMBURGER BUNS OR 12 PIECES OBLONG SHAPED FOR HOT DOG BUNS. I PLACE ON GREASED SHEET PANS AND LET RISE IN WARM PLACE AND THEN BAKE IN 375 DEGREE OVEN. WHEN THEY COME OUT OF THE OVER AND TAKE A STICK OF BUTTER AND ROLL OVER THE TOPS TO MAKE THEM SHINY AND TASTIER. JUST SLICE WHEN READY TO USE. I SOMETIME BUTTER AND TOAST THEM JUST BEFORE USING THEM. IF YOUR MACHINE DOES NOT HAVE A REGULAR DOUGH SETTING, JUST ADD THE INGREDIENTS AND LET IT MIX UNTIL THE BEEP AND SHUT OFF THE MACHINE AND TAKE OUT THE DOUGH AT THAT POINT.. IT DOES NOT TAKE LONG FOR EITHER RISING PERIODS. I MAKE ONE BATCH FOR HAMBURGER BUNS AND WHEN I TAKE THEM OUT OF THE MACHINE AND PUT THEM IN A GREASED BOWL TO RISE, I MAKE ANOTHER BATCH FOR HOT DOG BUNS. BY THE TIME THE HOT DOG BUNS ARE READY TO TAKE OUT OF BREAD MACHINE AND PUT IN A GREASED BOWL, IT IS TIME TO TAKE THE HB BUNS OUT OF THE BOWL AND MAKE INTO THE BUNS TO RISE. WHEN THE HOT DOG BUNS ARE READY TO POUR OUT OF THE BOWL FROM RISING, THE HB BUNS ARE READY TO STICK INTO OVEN. THEY BAKE WHILE THE HOT DOG BUNS ARE RISING. TO GET EIGHT EVEN PIECES I DIVIDE THE DOUGH IN HALF, THEN IN HALF AGAIN TO MAKE FOUR. THEN I DIVIDE EACH OF THE FOUR IN HALF AGAIN TO MAKE EIGHT. DOG BUNS ARE RISING ON THEIR SHEETS.

CHEF JOHN'S HOT DOG BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
• Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
• Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

HAMBURGER BUNS, HOTDOG BUNS, OR DINNER ROLLS

Steps:

• Note: I gave up trying to put in weights in addition to volumes in the ingredients section. Water is 296g. Flour is 544g.
• In bread machine pan combine the warm water, oil, yeast, and sugar, mixing to dissolve.
• Allow yeast mixture to bloom for 10 minutes.
• Add egg, flour and salt to bread machine pan.
• Set bread machine to dough cycle and allow to run full cycle. (this is for 2 lb bread machine, if using a smaller bread machine then remove after kneading and allow to rise in a lightly covered bowl). Half way through the kneading cycle check your dough and if necessary add either water or flour 1 tablespoon at a time to adjust consistency. This can vary due to brand of flour or humidity.
• Coat your hands with flour and shake off the excess.
• Transfer the dough from the bread machine pan (or bowl if you are using a smaller bread machine) to a lightly floured dough board.
• Knead dough 6 or 8 times, folding over and turning a ¼ turn each time.
• With bench knife (or other knife) cut dough into 12 - 32 pieces, depending on what you are making.
• Shape dough into balls (or cylinders for hotdog buns) and place on sheet pan (I use a 16" pizza pan) lined with parchment.
• Loosely cover dough and let rise until ripe (30 minutes to 1 hr plus depending on temperature and the age of your yeast). Dough is ripe when approximately doubled or when you can press your index finger up to the first joint and it leaves an indention.
• Preheat the oven to 375°F (190°C).
• Just before putting in oven, brush the buns with half of the melted butter.
• For a variation brush with egg white instead of butter and sprinkle with sesame or poppy seeds.
• Bake until golden brown, 18 to 25 minutes (my oven takes 21 minutes).
• Take the buns from the oven and brush them with the remaining melted butter.
• Slide the buns off the baking sheet onto a wire cooling rack rack and cool completely.