BREAD BAKING
TIPS - Shaping Hot Dog/Hamburger Buns
Hot dog and hamburger buns are expensive in grocery stores today. A good way to
save a few dollars is to make your own. Homemade is better anyway. Buns are fast
and easy to make at home and for a fraction of the price. Buy two 4" metal
rings/cookie cutters and bend one into the shape of a hot dog bun. I have placed
one in the picture along with a ruler for scale. Use the other, the remaining
4"
round cutter, for hamburger buns.
One 2 pound batch of bread dough will make about
16 buns. A 2 pound batch of bread dough has a 4 & 1/4 cup
bread flour base. Use extra yeast in your dough and just enough flour to make it light.
Once your dough has set long enough to relax, about 5 minutes, start forming
your buns. Flour your counter, roll out some dough and cut away. Don't roll the
dough out too thin. About 1/2 to 3/4 inch thick is fine. Experiment to get the
resulting size bun that you prefer. Grease a pan and lay out your rolls. Use a cookie
sheet or a pizza pan. Whatever you have is fine. Let them rise for a while and
then bake center oven 375 degrees for about 15 minutes or until the tops are
browned. I spray the buns with cold water before and during baking. Make a whole
bunch and freeze them in heavy mil poly bags. Seal with a bread tie. When I buy
hot dog buns from the store I put them in a second double bag before
freezing. Store bought buns come in a bag that is not fit for freezing.
My dough is a simple white bread mix - bread flour,
water, yeast, salt, oil and sugar. You can make any type dough you want and put
seeds or onion flakes on the top, etc.. The main issue is to make
consistent size buns using the cutting tool and keep the dough light.
Why pay more at the store? Hot dog buns used to go for
$0.25 for an 8 pack. Sometime 3 packages of 8 for $1.00. Those days are over.
Make your own and save. I have three bread machines and make three batches of
dough at a time. This will produce 45 - 50 buns. Great for taking to potlucks.
Enjoy.
More Tips
at the following links:
Pizza: Thick Crust vs. Thin Crust
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