The BEST Homemade Hamburger, Hot Dog, and Hoagie Buns

Ingredienti

Ingredients • 1 cup milk • ½ cup water • ¼ cup butter 4 tbsp or 1½ stick • 4-4½ cups all-purpose flour determine quantity based on humidity • 2¼ tsp active dry yeast .25 oz package • 2 tbsp white sugar • 1½½ tsp salt • 1 egg • Sesame seeds or black cumin seeds optional for topping

Istruzioni

Instructions

1. In a small bowl, melt butter in the microwave (20 seconds) and set aside. In a glass measuring cup, heat milk and water in the microwave until the temperature reaches 110°F/ 43 C. Then, stir the butter into the milk and water mixture and set aside.

2. In a large bowl, whisk together 1¾ cup flour, yeast, sugar and salt.

3. Make a well in the center of the dry ingredients and pour in the milk mixture. Crack the egg in a separate bowl and lightly beat it with a fork. Pour the egg in with the wet ingredients and stir everything together until the ingredients are well combined.

4. Add in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together and still sticky, but can be manipulated by hand, turn it out onto a lightly floured surface. Knead the dough until smooth and elastic for 8-10 minutes.

6. For hamburger buns, shape each piece into smooth balls and flatten out to the width appropriate for hamburgers. Place each on a baking sheet lined with parchment paper. If

5. Divide dough into 12 equal pieces.

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desired, top with sesame or black cumin seeds. Cover with plastic wrap and let rise for 30 to 60 minutes until puffed.

7. Preheat oven to 400 F / 204 C during the last 15 minutes of rising. Bake buns for 10 to 14 minutes or until golden brown.

8. For Hot Dog Buns, shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly and pinch edges and ends to seal. Let rise about 30 to 45 minutes. Bake for 10-14 minutes or until golden brown.

9. For larger hoagie or submarine rolls, combine 1½- 2 hot dog rounds (before forming them into hog dog buns). Knead just slightly to blend the dough together. Shape each piece into a 6x4 inch rectangle (or slightly larger) and roll up like the hot dog bun. Use a knife and score a long slit about ¼ inch deep down the center of each roll. As the dough rises and bakes, the slit will leave a scar which is the typical look of a traditional hoagie roll.

Note

*Make the recipe several times and shape each into a different type of sandwich bun. You'll have hamburger, hot dog, and hoagie rolls ready for any summertime gathering. Freeze them until ready to use.