HOT DOG BUNS

Make your own homemade hot dog buns/hamburger buns…it’s really easy!

There is a little prep time involved by letting the dough rest and rise, but just plan ahead for when you need them.

They are so soft and fluffy on the inside and sliced very nicely with a bread knife.

Watch the video to see how easy it is to make hot dog buns

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These Homemade Burger Buns  are far better than store-bought ones.So light and fluffy yet rich in taste.

Bread making is a simple process.
We can make any sort of bread in five simple steps.

Lets see how to make these wonderful Burger Buns/Hot dog buns at home.

Ingredients

130 ml Warm Milk (not hot )
1/2 Teaspoon Active dry Yeast.
2 cups All purpose Flour (300 gms)
1/2 Teaspoon Salt
2 Tablespoon Sugar(30 gms)
1 Egg
30 gms Butter

Instructions

1. Prepare the Bread Dough:

Mix the warm milk ,sugar

and yeast together,

stir it until dissolved and let sit for about five minutes until the yeast get activated.

Add 1 Egg into this.

Combine the flour and salt and the Yeast mixture .

Stir until a shaggy dough is formed.

Then add Butter

and Knead the Dough.

Knead the dough for about 10 minutes, until the dough is smooth and elastic.

If you want to make No knead bread  or No knead Dinner rolls ,you can check it out.

Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It’s better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

2.First Proofing( Let the Dough Rise for 2-3 hours). Pour little oil into a clean bowl.

Pop the dough in the bowl and turn it until it’s coated with oil.

Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk.

At this point, you can refrigerate the dough until it is needed. You can also bake one or two breads at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

Once the dough get doubled in size,

Degas the dough.And then..

3. Divide and Shape the Dough:

Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough

and shape them according to how you want them to be.

And place them on a nonstick Baking tray or on a greased Baking tray.

4.Second proofing(45-60 minutes):

After shaping,cover them with a kitchen towel or plastic wrap wrap until they puff up and become double in size.

After second rise,sprinkle with some sesame seeds (optional)

5.Bake the Bread:

At 400 F for 12-15 minutes ,Until they turn golden brown.

So now home made burger buns/Hotdog buns are ready:)

You can fill this with any of your favorite filling.Sweet or savory,both can go well with this buns.

Additional Notes:

• Storing the Dough: Once it has risen, the bread dough can be kept refrigerated until it is needed. You can also bake one or two bread at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

Enjoy making your own burger buns/Hotdog buns at home :)We can enjoy restaurant style bread and sandwich in our own home without compromising our health..we can get rid of those trans-fat,emulsifiers ,preservatives etc which are present in the commercially brought buns.Enjoy! Happy Healthy Living 🙂

• You can also use active dry yeast in this recipe. Instant yeast and active dry yeast are interchangeable at a 1:1 ratio, active dry yeast just needs to be proofed with liquid before continuing with the recipe and may take longer to rise.
• Try to avoid adding extra flour to the dough. Since this dough takes quite a while to come together it’ll look really wet and sticky like it needs tons of extra flour. Any extra will create a more dense and tough bun instead of the light fluffy bun we want. It’s better to be sticky than dense. The sticky factor should continue to lessen as the dough is kneaded and as it rises. If the dough doesn’t seem like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.
• To make the dough ahead of time, feel free to let the first rise of the dough occur in the fridge overnight. Let it come to room temperature before shaping into buns and proceeding with the second rise.
• These buns can also be frozen! Bake the buns as directed, let cool completely, then place in an airtight container in the freezer for up to 1 month. Let defrost at room temperature before reheating in a 400°F oven until warmed or toasting.