- Thread starter
- #21
Quote:
Wow...you did a beautiful job.
Wow...you did a beautiful job.
40 Minute Hamburger Buns or Rolls
- Thread starter BettyR
- Start date
- Apr 4, 2010
- 4,174
- 13
- 251
OMGosh totally amazing for hamburger buns and quick and easy! Yummy! Thank you!
I used bread flour and quick rise yeast.
They seemed a bit sweet at first by them selves but with the hamburger all put together so good I could not taste the sweet anymore.
- Thread starter
- #23
Beautiful burger!!! Now I'm hungry
Last edited:
Just wondering if anyone had advice on how to NOT make these into messy hot dog buns? I want to make a few batches for our big BBQ, and I'm afraid of what my hot dog buns will come out looking like knowing me. They'll have elbows and stuff!!! LOL
- Thread starter
- #25
If you have high speed internet look on youtube for a video. They have everything else, they should have a video on how to shape hot dog buns
For hot dog buns, I do the following:
- divide dough of choice into 3 or 4 oz pieces. I find weighing gives a more consistently sized product for any bread/roll/etc.
- roll each piece into an 8" long rectangle, about 1/2" thick. To further improve final bun shape, square up the edges by cutting the long sides to make straight edges. Then starting on the long side, roll it up (jelly roll fashion) to shape the roll. Dampen the final seam edge after rolling to aid sealing. Place seam side down. Tuck ends under. The purpose here is to get an even thickeness, to prevent lumpy rolls and elbows, etc. (If you've made gump bread, the shaping method is the same, just a much smaller piece of dough.)
- You might even cut the ends with thread, rather than tucking them under, to get a 'cleaner' end. Slide thread under roll, then cut by crossing thread over top in an X and pulling the thread tight. This slices the dough cleanly without crushing or smashing it. It's a fairly commmon method of cutting dough for things like cinnamon buns.
- lay out on a cookie sheet and bake. If using a different dough recipe than the one in this thread, you may need to rise a second time.
What doesn't work for me is just trying to hand roll a rope shape from each peice of any dough. Yes, you get a long bun that way, but more lumpy and unevenly shaped.
I looked on youtube and couldn't find a better method posted there...well, except for some bakeries with specialty pans, etc. But I'd love to see a video for 'home shaped' hot dog rolls if anybody finds one.
- divide dough of choice into 3 or 4 oz pieces. I find weighing gives a more consistently sized product for any bread/roll/etc.
- roll each piece into an 8" long rectangle, about 1/2" thick. To further improve final bun shape, square up the edges by cutting the long sides to make straight edges. Then starting on the long side, roll it up (jelly roll fashion) to shape the roll. Dampen the final seam edge after rolling to aid sealing. Place seam side down. Tuck ends under. The purpose here is to get an even thickeness, to prevent lumpy rolls and elbows, etc. (If you've made gump bread, the shaping method is the same, just a much smaller piece of dough.)
- You might even cut the ends with thread, rather than tucking them under, to get a 'cleaner' end. Slide thread under roll, then cut by crossing thread over top in an X and pulling the thread tight. This slices the dough cleanly without crushing or smashing it. It's a fairly commmon method of cutting dough for things like cinnamon buns.
- lay out on a cookie sheet and bake. If using a different dough recipe than the one in this thread, you may need to rise a second time.
What doesn't work for me is just trying to hand roll a rope shape from each peice of any dough. Yes, you get a long bun that way, but more lumpy and unevenly shaped.
I looked on youtube and couldn't find a better method posted there...well, except for some bakeries with specialty pans, etc. But I'd love to see a video for 'home shaped' hot dog rolls if anybody finds one.
Last edited:
I will be trying this soon too!! Thanks for sharing...
- Thread starter
- #28
Quote:
I was reading your instructions you do a great job of explaining by the way much better than any I read on the net.
I was trying to visualize this in my head and got to wondering if you could make two or three long rolls. Sort of like you would if you were going to make a Challah braid and then cut the rolls into the lengths that you would need for your buns? Do you think that would work?
I was reading your instructions you do a great job of explaining by the way much better than any I read on the net.
I was trying to visualize this in my head and got to wondering if you could make two or three long rolls. Sort of like you would if you were going to make a Challah braid and then cut the rolls into the lengths that you would need for your buns? Do you think that would work?
Wonder if this will work for gluten free buns??? will have to give it a try.
I tried these last night, super good and super easy!
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