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07 January 2010 @ 10:15 am
Hot dogs and hoagie rolls!  
As promised, last night I made homemade hot dog buns.

I will seriously never buy hot dog buns at the store again, if I have a choice. These turned out a little too full, more like hoagie buns, but that's just the learning curve of shaping dough. The recipe was awesomesauce, and for the first time ever, the actual measurements made perfect dough, without me needing to add either flour or water to adjust. I used the dough cycle in my bread machine, and it rose so high, it touched the viewing window in my machine. When it was done, I punched it down, took it out, and shaped it into "buns". The advice I found online suggested rolls of dough about five inches long and two inches wide for standard hot dog buns. These ended up a little too wide for my tastes, as I said, but were the perfect length for the kosher dogs we buy. You can obviously customize as you see fit. I divided the dough into eight equal portions, but next time I'll probably make ten or so. I think that will lessen the amount of dough in each "bun" enough so that when I roll the pieces into five inch long cylinders, they don't poof out quite so far.

For those wondering how much actual time this process took, well. Maybe ten minutes when I first got home, to put all the ingredients in the machine, and let it mix, keeping an eye on it for how everything was shaping up, if I needed to adjust for water or flour. Then, it was close the lid and walk away for na hour and a half, while it did it's thing.

Then, after that hour and a half, it took me probably....fifteen minutes, tops, to punch down the dough, divide it, and shape it, placing each roll on my stoneware about an inch apart in all directions. I had to let the buns rise at that point, and that was another thirty minutes, but again, I just walked away. After they achieved "bun size" I put them in the oven for 15-20 min at 375 F, and lo, there were buns!

I let them cool for about five minutes before I lost patience, and taking one, cut it about halfway through:

It was delicious! Took hot dogs, and made them a great tasting meal, instead of something just quick. I cannot WAIT to try hamburgers!

I think next time, I'll try the timer on my machine. Put all the ingredients in the morning, and then set it to start about an hour and a half before I get home. That means all I'll need to do is shape the dough, let it rise for the second time, and pop them in the oven. Less than an hour before they're done!

Hot dog or hamburger buns

* 1 1/3 cups water, lukewarm
* 2 tablespoons non-fat milk powder
* 4 cups all-purpose flour
* 2 tablespoons shortening
* 2 1/2 to 3 tablespoons sugar honey
* 2 teaspoons salt
* 1 packet yeast (about 2 1/4 teaspoons)

Add to your bread machine in the order given (or according to bread machine's instructions) and set on "dough" cycle. When cycle finishes, turn out onto a floured board and punch down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking. Cover dough with a clean dishcloth and let rest for about 30 minutes. Lightly grease a large baking sheet; sprinkle with cornmeal. Press dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle. Place each circle on the baking sheet and let rest for about 20 minutes. Bake at 375 for about 18 minutes, or until nicely browned. Shape these in a long narrow shape for hot dog or sausage buns, or make small shapes for party sandwiches.
Makes 8 large buns.

I will always be replacing sugar in these recipes with honey. One, it's a more natural sweetener (not treated with chemicals, or whatever). Two, honey has all kinds of neat properties, including being a natural preservative, so perhaps it will help keep the bread from molding/going bad as quickly. And you literally cannot taste any difference, IMO. I've made bread both ways back to back. Tip: to make honey slide off your measuring spoon more easily, coat it with oil first.

I have also ordered some of that sprout whole wheat white flour from a farm, along with some natural dough enhancers that help make whole wheat have a consistancy closer to all-purpose bread. :D It should arrive sometime next week, and then I'll have so much more to report!

I used one of the leftover "buns" to make my sandwich today. Mmmmm. Hoagie rolls just might become my default sandwich bread, instead of the loaves. We'll see.
Current Mood: awakeawake
indie: slow foodindiefic on January 7th, 2010 06:20 pm (UTC)
I have never felt the urge to get a bread machine ... until now. I LOVE your posts on this. And the pictures. I now have a bread machine fund and I can't wait until I can buy one!
rhienellethrhienelleth on January 7th, 2010 06:22 pm (UTC)
:D So far, I am really, really loving my Breadman TR875, purchased on sale at Fred Meyer for $79. The pan sticking thing has not happened since my first batch, but I'm keeping my receipt in case it does, and I need to return it. In all other ways, it is fabulous, and takes up a relatively reasonable footprint on my counter.
SLAP BET COMMISSIONERgoddesspharo on January 8th, 2010 12:24 am (UTC)
Mmm, those buns look delicious!
Fatemafatema on January 8th, 2010 01:38 pm (UTC)
I am so not a baker because it takes FOREVER and requires LOTS of patience, but these posts? Makes me want a bread machine and TO MAKE MY OWN BREAD! (and it's not even a staple in my diet!)

You rock. Keep them coming.

Also, the buns? LOOK SO DELICIOUS!