More COVID baking. Normally I wouldn't bother making from scratch when I'm fine with the commercial product.
17.6 oz all-purpose flour (4 US cups, measured by spoon and
level method*)
½ cup warm milk
¾ cup warm water
2 teaspoons dry active yeast
1½ teaspoons salt
1 tablespoon sugar
1 egg
2 tablespoons softened butter or oil
Extra oil to lightly oil the bowl
1 egg for the egg wash
In a large mixing bowl, combine the flour, yeast, sugar, and salt. In another small bowl, whisk together the water, milk, and egg and add to the flour mixture; knead to bring the dough together. (It should be fairly wet and sticky.) Knead for about 5 minutes, until you have a smooth ball. Add the oil or butter and knead for a further 5-10 minutes, until the dough is shiny, smooth, and tacky to the touch. Place the dough in a lightly oiled bowl, turning so the dough is lightly oiled on the surface. For best results, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or up to 24 hours. (Alternatively, if you want to bake it on the same day, you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.) On the day you bake the bread rolls, turn the chilled dough out on to a lightly floured surface and lightly dust the surface of the dough as well. If the dough wasn't chilled, you may need extra flour on your hands and on your work surface to prevent the dough from sticking.
FOR THE CUTTING METHOD FOR HOT DOG BUNS
Roll out the dough into a rectangle that's about 16 inches in length and 4-5
inches in width. Cut the dough into 10 sections and place them on a parchment
paper lined baking tray, with about 1.5 inches of space between each.
FOR THE SHAPING METHOD FOR HOT DOG BUNS
Cut the dough into 12 (or 10) equal sections. I usually weigh the bread dough
so that I know how much each section should weigh. Knead each portion for just a few seconds to
form a smooth ball. Roll out each portion into a flattened piece of dough
that's about 5 inches long and 4 inches wide. Then TIGHTLY roll up the dough to
form a cylinder. Tuck in the sides/edges and pinch these edges and seams to
seal. Place each portion on a parchment paper lined baking tray, about 2 inches
apart.
FOR BURGER BUNS
Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller
buns) and roll these portions in your hands to form smooth balls. Place them on
the parchment paper lined baking tray, about 3 inches apart.
Cover the dough with plastic wrap and let it rise for 45 min in a warm place, until it has just about doubled in size.
Preheat the oven to 180°C / 350°F about 30 minutes prior to baking. Brush the hot dog rolls with the egg wash (lightly beaten egg) and bake in the preheated oven until they are golden brown on top and sounds hollow when tapped, about 15-20 minutes. Remove from the oven and allow to cool. Best eaten on the same day, but will keep longer in an air-tight container in the refrigerator. Makes 12.
These were more like the inside of a loaf of homemade white bread. They were sort of chewy, more like soft pretzels. Did I knead them too long? I did what she recommended. In her notes she states, "Using cup measurements can result in the addition of more flour than intended, causing the dough to be too dry. This results in a heavy, dense bread roll, instead of the soft, fluffy roll that this recipe guarantees."
Conclusion: These were okay. I guess I was expecting store-bought buns but with more flavor. They were good, but I'm not sure they're worth the trouble.
Recipe: Easy Homemade Hot Dog Buns via The Flavor Blender
