Soft Hamburger/Hot Dog Buns Recipe
Came out a nice golden color, soft, moist, and perfect for burgers and franks.
Ingredients
- 2 tbs. warm water (105-115 F)
- 1/2 tbs. yeast
- 2 tbs. sugar
- dough:
- 2 tbs. sugar
- 2 tbs. butter flavored Crisco, or melted butter
- 1 cup scalded milk (turn burner on high and let the milk bubble up the sides for 10-15 seconds)
- 1 beaten egg
- 3-3-1/2 cups AP flour
- 1 1/2 tsp salt
- cornmeal for pan
Directions
- Proof the yeast in the water with sugar for 5 minutes.
- Scald the milk, let cool.
- Beat the egg in a mixing bowl, add Crisco, sugar, 3 cups flour, salt, milk and yeast mixture, stir until combined. Add a bit more flour, if it is too wet. Dough should be tqacky, but manageable.
- Place in a warm area, cover, and let rise one hour, or until doubled.
- Flour your work surface and hands, and gently knead the dough a few times, break onto pieces and form the shape buns you want (makes 8-10 hamburger buns, and 12 or so for franks and sausages).
- Let cool before slicing.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 78 | |
| Calories from Fat 39 | 50% |
| Total Fat 4.45g | 6% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 477mg | 20% |
| Potassium 67mg | 2% |
| Total Carbs 8.01g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.94g | 5% |
| Protein 1.99g | 3% |
