HAMBURGER BUNS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 CUPS ALL PURPOSE FLOUR
4 ½ TEASPOONS (2 PKGS) ACTIVE DRY YEAST
3 CUPS MILK
1/2 CUP BUTTER (CUT IN PIECES) OR VEGETABLE OIL
1/2 CUP SUGAR OR HONEY
3 TSP. SALT
2 EGGS
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Directions: |
Directions:350º
SEE BREAD PREFACE PAGE FOR TIPS.
IN A SMALL SAUCEPAN, COMBINE MILK, BUTTER, SUGAR AND SALT. HEAT TO 120º. STIR UNTIL BUTTER IS MELTED AND TEMPERATURE IS LOWERED TO ABOUT 110º. WHILE LIQUID IS COOLING, COMBINE 1 CUP FLOUR AND THE YEAST WITH A WHISK. WHEN LIQUID IS COOLED, ADD TO FLOUR/YEAST MIXTURE. BEAT WITH WHISK OR ELECTRIC MIXER UNTIL WELL BLENDED. COVER WITH A TOWEL AND LET STAND UNTIL MIXTURE LOOKS LIKE A SPONGE. ADD ENOUGH ADDITIONAL FLOUR TO MAKE A SOFT DOUGH. REMOVE FROM BOWL AND KNEAD FOR 5 TO 10 MINUTES ON A FLOURED SURFACE. DRIZZLE A LITTLE OIL IN THE BOWL THAT WAS USED TO MIX. RETURN DOUGH TO BOWL AND TURN SO THE DOUGH IS COATED WITH OIL. FLIP BALL OF DOUGH OVER. COVER WITH TOWEL AND LET RISE UNTIL DOUBLED IN SIZE.
TURN DOUGH OUT ONTO LIGHTLY FLOURED BOARD AND CUT INTO 24 PIECES. SHAPE EACH INTO A BALL. LET REST FOR 10 MINUTES. FLATTEN BALLS WITH PALM OF HAND TO ABOUT ¾" THICK. PLACE ON GREASED BAKING SHEETS. COVER WITH TOWEL AND LET RISE UNTIL DOUBLED IN SIZE.
PREHEAT OVEN TO 350º. BAKE ONE SHEET AT A TIME FOR 13 TO 15 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM PANS AND COOL ON RACK. |
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Number Of
Servings: |
Number Of
Servings:24 ROLLS |
Personal
Notes: |
Personal
Notes: THIS WOULD BE A GOOD DOUGH TO USE FOR BIEROCKS (CABBAGE ROLLS).
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