Whole Wheat Hot Dog Roll Homemade Whole Wheat Hotdog Roll Recipes

WHOLE WHEAT HOT DOG ROLL, HOMEMADE WHOLE WHEAT HOTDOG ROLL

Steps:

• MethodCombine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and cover with a lid and keep aside for 10 minutes.Combine the oil and the butter in a bowl, mix well and keep aside.Combine the whole wheat flour, baking powder, yeast-milk mixture and salt in a deep bowl, mix well and knead into a soft dough using approx. 1 cup of warm water.Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth.Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour.Transfer the dough on a dusted board and knead again for 5 minutes by using a little whole wheat flour by stretching it and folding it back till smooth.Divide the dough into 8 equal portions.Take a portion of the dough and roll it into an oval of 212. 5 mm (8 ½) size by using a little whole wheat flour for rolling.Roll from one end to another end and tuck both the openings inwards and seal it.Repeat steps 8 and 9 to shape 7 more hot dog rolls.Place all the hot dog rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes.Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.Once baked, brush all the hot dog rolls with butter.Cool completely and use as required.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

100% WHOLE WHEAT BURGER/HOT DOG BUNS

Steps:

• Place all ingredients in order according to your bread machine.
• Select 'dough' cycle.
• Allow cycle to run.
• Dump out onto lightly floured surface. Divide into 8-10 pieces(I make 8 hamburger,10 hot dog).
• Shape each piece into a hot dog or hamburger bun.
• Place on greased cookie sheets (or bun pans), cover; let rise 30 to 40 minutes.
• Bake in preheated 375 degree oven for 12 to 15 minutes until golden.
• Cool on wire racks.

WHOLE WHEAT HAMBURGER AND HOT DOG BUNS (BREAD MACHINE)

Steps:

• Place all ingredients in bread pan, select Dough setting, and press Start. (Vital Wheat Gluten is optional but the bread will rise higher with it.).
• When dough has risen enough, the machine will beep. Remove bread pan, and turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
• With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
• Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
• Preheat oven to 400°F Bake 10 to 12 minutes until golden brown (be careful mine cook pretty fast). Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.

WHOLE WHEAT ROLLS

Steps:

• Stir sugar in warm water in large bowl.
• Sprinkle yeast over top.
• Let stand 10 minutes.
• Stir to dissolve yeast.
• Beat in next 5 ingredients in order given.
• Beat on medium for about 2 minutes until smooth.
• Work in enough whole wheat flour until dough pulls away from sides of bowl.
• Turn out onto floured surface.
• Knead 8 to 10 minutes until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover with clean tea towel.
• Let stand in warm place until doubled in bulk, about 1 1/4 hours.
• Punch dough down.
• Cut off egg-sized pieces.
• Shape into buns.
• Place on greased baking sheet.
• Cover again with tea towel.
• Let rise until doubled, about 45 minutes.
• Bake in 350 oven for 15-20 minutes or until nicely browned.
• Makes 18 buns.