HAMBURGER AND HOT DOG BUNS, SANDWICH ROLLS

Serving Size  : 12    Preparation Time :0:00

Categories    : Breads

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2        tablespoons  active dry yeast -- OR 2 (1/4) oz pkgs

  1 1/2           Cups  Lukewarm water -- 110 degrees temp

  2              whole  eggs -- beaten

     1/4           cup  oil

  6               cups  Hot Roll Master Mix

  2        tablespoons  butter -- melted

 

In a large bowl stir yeast into the water until softened.

 

Stir in eggs and oil

 

Beat in 5 cups of the mix until blended.  Let rest 2 minutes

 

Add enough of the remaining mix to make a soft dough. Knead until smooth, 7-10 minutes.

 

Grease bowl.  Place odugh in the bowl, turn over to grease all sides. Cover with a damp towel.

 

Let Rise in a warm place, free from drafts until doubled in bulk.

 

Grease 2 baking sheets, set aside.

 

Punch down dough.  Let rest 10 minutes.

 

using a rolling pin roll out dough to 1/2 inch thick.

 

Cut buns with a large can or bun cutter, or divide dough into 12 equal pieces and shape each piece into a 4 inch circle.that is 1/2 inch thick for hamburger buns.  Hot dog buns or sandwic rolls shape into an oval 1/2 inch thick. Let rise 10 to 15 minutes

 

Preheat oven to 425 F

 

Bake 10 min ontil golden brown.  Remove from baking sheet and place on cooling racks.

 

To keep buns soft brush with butter then cover with a dry cloth.

 

 

 

Variation

 

Seeded Buns-Beat 1 egg white with 1 tablespoon water, brush on risen buns, sprinkle with sesame or poppy seeds.

 

Description:

  "Uses the Hot Roll Master Mix"

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Per Serving (excluding unknown items): 560 Calories; 19g Fat (30.8% calories from fat); 14g Protein; 84g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 801mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat.