Dinner Rolls, Hamburger & Hot Dog Buns Recipes

 

AuthorSteve Nubie
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There’s a “dough” setting on our bread machines that many of us miss. This setting allows us to basically make a dough that we can finish in the oven. The benefit is that we can shape it any way we want. The fact of the matter is that the hardest part of making any bread recipe is the mixing and kneading of the dough. Our bread machines do that for us and then we can take the dough and create our own variations.

The possibilities are endless and this is how you can use your dough setting to make everything from dinner rolls to hamburger and hot dog buns.

INGREDIENTS:
 1 egg at room temperature.
 1 1/3 cups Water at 80°F/27°C
 0.25 cup oil
 0.25 cup sugar
 4 cups bread flour
 2.25 tsp active dry yeast
DIRECTIONS:
1

Select dough course

2

Once the dough cycle is complete place on a lightly floured surface and cut into 24 equal pieces for dinner rolls, or 12 equal pieces for buns.

3

Shape into either a long, bun shape for hot dogs or a round shape for hamburgers.

4

Dinner rolls can be slightly elongated similar to an egg shape.

5

Cover the shaped dough with plastic wrap and let rise for 30 to 40 minutes.

6

Preheat oven to 350°F/177°C and bake for 12 to 25 minutes until golden brown.

Ingredients

INGREDIENTS:
 1 egg at room temperature.
 1 1/3 cups Water at 80°F/27°C
 0.25 cup oil
 0.25 cup sugar
 4 cups bread flour
 2.25 tsp active dry yeast

Directions

DIRECTIONS:
1

Select dough course

2

Once the dough cycle is complete place on a lightly floured surface and cut into 24 equal pieces for dinner rolls, or 12 equal pieces for buns.

3

Shape into either a long, bun shape for hot dogs or a round shape for hamburgers.

4

Dinner rolls can be slightly elongated similar to an egg shape.

5

Cover the shaped dough with plastic wrap and let rise for 30 to 40 minutes.

6

Preheat oven to 350°F/177°C and bake for 12 to 25 minutes until golden brown.

Dinner Rolls, Hamburger & Hot Dog Buns Recipes

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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