Best Hamburgerhot Dog Buns For A Crowd Recipes

HAMBURGER OR HOT DOG BUNS

Steps:

• In a large mixer bowl, blend together the flour, salt, sugar and yeast.
• Pour in the egg, butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry, add additional buttermilk until the dough is soft and supple.
• With dough hook, knead dough on medium speed until soft, supple, and tacky, but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom).
• Lighly oil a large bowl and transfer the dough to the bowl, turning over to coat it with oil.
• Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
• Remove dough from bowl and divide into 12 pieces, 3 ounces each.
• Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
• Place on lined baking sheets.
• Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes.
• For hamburger buns: gently press down on the rolls to form the desired shape.
• For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets.
• Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes, or until nearly doubled in size.
• Preheat oven to 400°F.
• Brush tops of the buns with egg wash and garnish with sesame or poppy seeds.
• Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center).
• When the buns are done, remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• 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.
• 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.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• 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.

HAMBURGER BUNS, HOTDOG BUNS, OR DINNER ROLLS

Steps:

• Note: I gave up trying to put in weights in addition to volumes in the ingredients section. Water is 296g. Flour is 544g.
• In bread machine pan combine the warm water, oil, yeast, and sugar, mixing to dissolve.
• Allow yeast mixture to bloom for 10 minutes.
• Add egg, flour and salt to bread machine pan.
• Set bread machine to dough cycle and allow to run full cycle. (this is for 2 lb bread machine, if using a smaller bread machine then remove after kneading and allow to rise in a lightly covered bowl). Half way through the kneading cycle check your dough and if necessary add either water or flour 1 tablespoon at a time to adjust consistency. This can vary due to brand of flour or humidity.
• Coat your hands with flour and shake off the excess.
• Transfer the dough from the bread machine pan (or bowl if you are using a smaller bread machine) to a lightly floured dough board.
• Knead dough 6 or 8 times, folding over and turning a ¼ turn each time.
• With bench knife (or other knife) cut dough into 12 - 32 pieces, depending on what you are making.
• Shape dough into balls (or cylinders for hotdog buns) and place on sheet pan (I use a 16" pizza pan) lined with parchment.
• Loosely cover dough and let rise until ripe (30 minutes to 1 hr plus depending on temperature and the age of your yeast). Dough is ripe when approximately doubled or when you can press your index finger up to the first joint and it leaves an indention.
• Preheat the oven to 375°F (190°C).
• Just before putting in oven, brush the buns with half of the melted butter.
• For a variation brush with egg white instead of butter and sprinkle with sesame or poppy seeds.
• Bake until golden brown, 18 to 25 minutes (my oven takes 21 minutes).
• Take the buns from the oven and brush them with the remaining melted butter.
• Slide the buns off the baking sheet onto a wire cooling rack rack and cool completely.

ALL-AMERICAN BURGER DOG

Steps:

• Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.
• Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.

HAMBURGER OR SANDWICH BUNS OR HOT DOG BUNS

Steps:

• Dissolve yeast in water with a pinch of sugar.
• Mix in with other ingredients.
• Knead for 10 minutes on a floured surface.
• Let rise until doubled in bulk (about 45 minutes).
• Punch down and let rise again.
• Punch down and form into bun shapes (hamburger or hot dog).
• Make them on the small side as they do raise a little more when you bake them.
• Let rise until double.
• Bake at 375 degrees for 20 minutes.
• Let cool until just warm to the touch; place in a sealed bag to soften crust.
• Makes 16-20 hamburger rolls.
• NOTE: I usually cut this in half.
• Double wrap and freeze any remaining ones.