Wednesday, March 18, 2009

Homemade Hot Dog Buns (Is it picnic season yet?)

I've come to the conclusion that success in baking bread demands the use of quality ingredients. Those who are seasoned bakers may perhaps have acquired the skill and technique to compensate for lesser-quality flours, but I really think we amateurs need to stick to the tried-and-true. When I was turned on to King Arthur flours, I experienced immediate success. (thanks again Bob and Lynn.. I've been officially diagnosed with OCBD.. Obsessive Chronic Baking Disorder) My very first loaves were both beautiful and tasty (what else is necessary?) Since that time I've repeated my success and have now moved on to trying other recipes... as well as branching out from bread loaves into buns. The hamburger buns were a piece of cake to make, but I'll admit that these hot dog buns took me two tries to get right. It wasn't the fault of the ingredients, it was my fault for not knowing how to shape them. Once I researched that, I was good to go.

Homemade Hotdog Buns (yeah, they're gonna be killer brat buns too this summer)

1 cup warm skim milk (100-110 degrees)
2 tsp active dry yeast
3 Tbsp honey
3 Tbsp oil
1 tsp salt
1 1/2 Tbsp vital wheat gluten
1 1/2 cups King Arthur unbleached bread flour
1 1/2 cups King Arthur unbleached white whole wheat flour

Combine honey and warm milk in bowl of mixer with dough hook attachment. Sprinkle yeast over milk and let sit for 5-10 minutes until bubbly. Add in oil, salt, wheat gluten, and flours. Mix on low speed until flour is incorporated then increase speed just a bit and knead for 8 minutes. Turn dough into greased bowl, cover with plastic wrap and allow to rise until doubled (1-2 hours, depending on room conditions) Punch dough down, then turn onto lightly floured working surface and pat into a ball. Divide and shape dough into twelve small balls, cover with a clean towel and let rest for 5-10 minutes. With rolling pin, roll each ball into a flattened rectangle. Starting with one long side, fold inward toward middle. Repeat with the other long side. Then wrap and fold inward again. Tuck the ends under and place seam side down on greased baking sheet. Cover loosely with a clean towel and allow buns to rise for 1- 1 1/2 hours. Bake in 350 degree preheated oven for 15-17 minutes.


Bob said...

I know, Iknow, our Blogger page says I'm gone til sometime in May, now actually til early June. I just couldn't resist commenting the OCBD. LOLOLOL!!! I think Lynn would agree that pizza doughs are far more forgiving in regards to the ingredients. The dough can made ahead of time in bulk and then divided up and frozen for quick pizza meals.

I have to confess I miss commenting your blogs, please note I didn't say reading them ALL, lol.

Take care Mags, Bob from both.

Mags said...

LOL... what can I say.... you've created a dough monster.

Hope you and Lynn are both doing OK. Take care.

LeighSabey said...

Wow, these were absolutely incredible! I love the fact that you used 50% whole wheat. My only problem was that I couldn't figure out how to shape the buns...I ended up rolling them out to a 6" x 4" rectangle and then rolling them up starting with a long side. They looked OK but were a bit higher in the middle, and I bet your directions would avoid that, if I could just figure it out! All-in-all, delicious recipe, THANK YOU! I will never buy hot dog buns again!

Mags said...

Glad you enjoyed them Leigh. If you follow the link in the post it'll take you to the website that helped me learn how to shape the buns. Also, I'm sure we'll both get better at shaping them the more often we make them. Thanks for commenting!