Sunday, June 20, 2010

Gram Hot Dog Buns

The texture of these is not exactly like that of store bought. They will remind you of the packaged stuff, but then, hopefully, make you think twice about buying them. This recipe can make three small buns.
200g bread flour
3g salt
3g yeast
15g sugar
40g water, room temp
30g milk
22g butter, melted
10g egg wash
Combine everything in a bowl and mix with a spoon until it starts to form a dough and gets hard to stir. Once it is difficult to stir, mix the dough by hand until it is evenly mixed(do a thorough job of getting it mixed, you do not need to knead this dough for more than a minute, but evenness is important). Cover the bowl with plastic wrap and let sit for 1 hour, or until the dough doubles in size. Fold the dough over and portion into how many buns you want to make. Form each portion into a tight ball and then roll into a cylinder the length of your dog. Place the cylinders so close together that they are almost touching and let rise, covered, for 45 minutes, or until they double again in size. Coat with egg wash and sprinkle with whatever you want, or nothing at all. Bake at 400F for 10 minutes with steam(I talk about how I steam in my oven at home here), rotate the tray and bake an additional 10 minutes, or until the tops are golden brown. Take out of the oven and cool on a rack.

For pictures of how to space and proof these buns check out this site.
Here is a picture of two buns being separated after cooling:
Spacing the buns so they rise into each other is important for the final texture and shape of the bun.
Here is the crumb:
Soft, and creamy. Probably perfect for hamburgers as well.



Post a Comment