Bread, bread, and more bread

Decided to expand on my bread making skills this week and was able to make some great hamburger & hot dog buns. Made the usual batch of bread but instead of hand mixing I used the "dough" setting on my bread maker. 1) Made it much easier 2) took a bit longer 3) I think we like the taste better.

um good

Me making hamburger buns

2 of the 8 buns ready to rise

baked and cooling - sooo cute!

hot dog buns

I only made one batch of the recipe below and just divided it in half (half for hot dogs and half for hamburgers) Next time I will make only 6 hamburger buns and keep it at 8 hot dog buns. I will also only cook the buns for about 9 minutes to get a little less brown. I know it may look complicated but will a little helper in the kitchen it is not problem at all. Best of all the bread tastes really good.

Burger or Hot Dog Buns

Rated: Submitted By: Sally Photo By: LuisasCatering Prep Time: 20 Minutes Cook Time: 10 Minutes Ready In: 1 Hour 30 Minutes Servings: 12

"These yeast buns will lend a gourmet touch to your next barbecue -everyone will want to know where you bought them!"

Ingredients:

1 cup milk 1/2 cup water 1/4 cup butter 4 1/2 cups all-purpose flour

1 (.25 ounce) package instant yeast 2 tablespoons white sugar 1 1/2 teaspoons salt 1 egg

Directions:

1.	In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
2.	In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3.	Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4.	Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5.	For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.