Tuesday, July 2, 2013

Homemade Hot Dog Buns


I went grocery shopping Friday night. It had been a little over a week since I last went because now with our work schedules, and one car….there just isn't any time anymore. If John didn't have to leave the house at 4am I would drive him, but I'm not getting up that early so home is where I'm stuck until 3. I had plans to walk to the library but the weather here has not been cooperating with all the rain we've been having.  What I have been doing though, is a lot of cooking from scratch.  It makes me so happy to make food from scratch. Most people I know either don't know how to cook *GASP!!!!* or they feel stressed out when they have to spend all day in the kitchen. Not me, I love it. It makes me sad and stressed when I can't cook.

 It's safe to say that I love cooking. When I was working in the mornings and odd afternoon shifts, there just wasn't any time cook. Especially bread,  my all time favorite thing to make. I LOVE homemade bread.  We've been eating store bread but now that I have time again I've jumped back in to making bread again.

When I went shopping, I picked up some hotdog and forgot the buns. Whoops!  Since I make every other bread imaginable (except sourdough…I haven't been successful  as of yet) I figured how hard can it be to make Hot Dog Buns. Not very, so that's what I did.



Hot Dog Buns

1 Tbs. yeast
1 Tbs. sugar
3 Tbs. warm water (not hot!)
1 cup room temperature milk
1 egg lightly beaten
3-4 cups flour
1 tsp salt
4 Tbs. butter, softened

Stir yeast into water and let sit for 5 minutes. In a bowl of a stand mixer combine 3 cups flour, sugar, and salt. Mix. Stir in the milk, eggs, and butter, then the yeast.

With the dough hook knead for 5-10 minutes and add more flour a little bit at a time until the dough comes together.  The dough should be smooth, it will be a bit sticky but not so sticky that it sticks to your hand. Does that make sense? If you add too much flour your dough will be tough, so only add more as needed.

 Cover and let rise until double; around 1 hour

Preheat oven to 400 degrees.

Shape dough into 10-12 equal pieces. Roll into logs that are 5-6 inched long. Line a 13x9 with parchment and place your logs in the pan. Cover and let rise for 30 minutes.

Bake for about 25 minutes or until the tops are golden brown. Remove from pan and let cool completely on a wire rack before slicing the top. 



These can be frozen or eaten right away. These were so good and so soft, John and Jacob both said they were the best buns they've ever tasted.  I'm pretty sure they will now become a staple in my house.

I bet if you whipped up a batch of these for your 4th of July cook your guests would be so impressed. Now go on. *Smile* You've only got a few days.

Linked up Here:

Inside BruCrew Life
Sugar Bee Crafts
Ginger Snap Crafts 

1 comment:

  1. These look yummy! You had me at "good" and "soft". :)

    ReplyDelete

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