Prep 3 hrs
Cook 15 mins
This the only recipe I use for everything now. If you live outside Canada your flour may not have the high protein/gluten that our Canadian milled flours have. You may wish to use bread flour. Makes delicious cinnamon buns also.
- Place all ingredients in order recommended by your bread machine manufacturer.
- Select dough cycle and start machine.
- I preheat my oven to 100°F and turn off.
- When dough cycle is complete remove from machine and proceed.
- I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
- How big you want them is up to you.
- For Hot Dog Buns, I roll out till they look like long skinny wieners,.
- Hamburger Buns, I flatten with my palm till about the thickness of a pancake. They rise beautifully and look as nicely shaped as store bought ones.
- Put on parchment-lined baking sheet so sides are almost touching.
- You can brush with melted butter if you wish but I never bother.
- Cover with cloth and put in the warm oven for 45-60 minutes to rise.
- When doubled remove from oven.
- I bake mine on the top shelf in my oven.
- Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
- CINNAMON BUNS. Use 1/3 cup sugar in recipe. Made 10 large buns.
- Roll out to about 12 x 15" and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly. Cut into as many buns as you want. I make 10.
- Set oven to 400° and turn down to 375° when you put buns inches Bake 20 minutes.
I don't have much baking experience. To be honest, it's not my kind of thing. I'm more the fire and action guy in the kitchen. Also I don't have a bread machine, but I decided to try this recipe. So here's a description of what I did for those who are in the same shoes than me and would like to try it. I replaced the vegetable oil with 6 Tbsp of butter. I also used only 2 Tbsp of sugar (not a big fan of sweet buns). I used 1 1/2 tsp of salt and used instant yeast since I don't have a bread machine and the recipe calls for bread machine yeast. I also used my standing mixer. The recipe came out good so here's a detailed description, that I hope would help: 1) Put half of the flour, salt, sugar and instant yeast in the bowl of standing mixer with paddle attachement and mix on low. In a small saucepan, melt the butter with milk over low heat. When butter has melted, check the temperature of milk. If around 120F, then pour the liquid to bowl of mixer and mix until you get a batter. Change the paddle to a dough hook and mix over low heat by adding the remaining of flour little by little (you may not use all the flour. I ended up using about 3 1/2 cup of flour). Continue adding flour until the dough pulls away from the side of the bowl. Increase speed to medium (I had mine of speed # 3) and work the dough until smooth and elastic, about 5-8 minutes (this is the kneading process that you normally would do by hand). If dough climbs up the hook, stop the machine, push the dough back, and continue kneading with the mixer. Remove dough from the mixing bowl and transfer to a sprayed bowl (metal bowls should be avoided since they conduct heat). Cover bowl with plastic wrap and let the dough rise until doubled (mine took only about 1 hour, but normally it's about 1-2 hours). I then punched down the dough, transfered it to a floured surface and let it rest for 5 minutes. Then I continues the recipe as directed and I actually cooked by bread for about 15 minutes, rotating the sheet pan after 10 minutes for even browning and cooking of the bread. The bread was soft (not as soft as store bought, but we enjoyed it alot). I will try the recipe making small sliders for hors d'oeuvres for my catering business.
Yum! The first time, I used soy milk and my hubby spit it back out of his mouth. I also didn't do a second rise so it was dense. The second time, milk didn't let me down. Thank you.
Wow! These were terrific. I don't have a bread machine so I had to use a hand held mixer with dough hooks. I ran the beater on 2 level for about 3-5 minutes. THe dough looked silky and smooth. Dough doubled in 45 mins. I made rolls and hoggies they game out terrific. Color was beautiful, texture was perfect and had good flavor as well. I used 1/3 cup sugar and will definately decrease to 1/4 next time. Honestly I realy didn't think I would have success with the 1st batch so I was pleasantly surprised. My husband still insists they were store bought!!!