HAMBURGER AND HOT DOG BUNS, SANDWICH ROLLS

Serving Size  : 12    Preparation Time :0:00

Categories    : Breads

 

  Amount  Measure       Ingredient -- Preparation Method

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  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.

Crescent Rolls from Hot Roll Master Mix

Serving Size  : 32    Preparation Time :2:30

Categories    : Breads

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1         tablespoon  active dry yeast -- OR 1 (1/4 oz) pkg.

  1 1/2           Cups  water -- luke warm

  2              whole  eggs -- beaten

     1/4           cup  melted butter -- OR vegetable oil

  6               cups  Hot Roll Master Mix

  2        tablespoons  butter -- softened

 

Dissolve yeast in the luke warm water in a large bowl. 

 

Using a whisk blend in the eggs and oil well.

 

Mix in the hot roll mix starting with 5 cups of flour and adding more as needed until a soft, but not sticky dough is formed.

 

Knead 5 minutes until the dough is smooth.

 

Lightly butter a bowl and place the dough in it turning once to coat the dough.  Cover with a damp cloth and set in a warm place to rise until double in bulk.  Approximately 1 hour.

 

Punch down dough and divide in half.  Let rest for 10 minutes.

 

Generously grease a baking sheet while waiting for the dough.

 

Roll out each half the dough into a 12 inch circle on a lightly floured surface IF you are using it in the traditional crescent roll shape.  If you are using it for other recipes roll out into the desired shape.  Brush the dough with melted butter.

 

If doing crescent rolls cut the 12 inch circle into 16 wedges. Roll each edge up from the wide end, bend into a crescent shape and place point side down on baking sheets.

 

If making other shapes butter then cut to the shape desired. Let dough rise and then proceed with your recipe.

 

FOOD STORAGE NOTE: the dough can be flash frozen at this point for future use and then thawed and used as needed.

 

If not freezing cover and let rise again until double in bulk.  Approximately 45-60 min.

 

Preheat oven to 400 F.  Bake 15 to 20 minutes or until golden brown.

 

Description:

  "Whether you use them for the traditional crescent roll or as the basis for a mirade of other treats this is a simple recipe to use."

Start to Finish Time:

  "3:00"

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Per Serving (excluding unknown items): 25 Calories; 2g Fat (88.4% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 27mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.

 

Serving Ideas : Serve as a side dish or use the dough to make a variety of dishes.

 

NOTES : I use this dough for everything from gooey cinnamon rolls to pepper cheese bread sticks. 

Pan Rolls

Categories    : Breads

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------
  1       tbl           Active dry yeast -- OR 1 (1/4 oz) pkg.

1 1/2                   cups luke warm water

  2       whole         eggs  beaten

1/2       cup           vegetable oil -- OR melted margarine

  6       cups           Hot Roll Master Mix 

In a large bowl, dissolve yeast in water.  Whisk in eggs and oil. 

Add 5 c Hot Roll Mix and blend well.  Stir in additional mix until a soft dough is formed, but not too sticky.  Knead for 5 minutes until dough is smooth. 

Butter a bowl lightly, put in the dough ball, turn over to grease all sides.  Cover with a damp towel and let rise until double about 1 hour. 

Grease a 9 x 13 pan or 2 9 inch round pans.  Punch down dough.  Let rest 10 min. 

Divide into 24 to 30 equal segments and roll them into balls.  JP NOTE: AT THIS POINT THE BREAD DOUGH BALLS CANS BE FLASH FROZEN ON A COOKIE SHEET TO USE IN THE FUTURE IN ANY RECIPE YOU USE FROZEN BREAD DOUGH. Place in prepared pan(s).  Cover again and let rise until double in bulk. 

Preheat oven to 375.  Bake for 20-25 minutes until browned.  Brush tops with melted butter. 

Description:

  "You can make these as pan rolls or clover leaf rolls."

Yield:   "30 balls"

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Per Serving (excluding unknown items): 6853 Calories; 246g Fat (32.7% calories from fat); 145g Protein; 996g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9230mg Sodium.  Exchanges: 65 1/2 Grain(Starch); 1/2 Lean Meat; 49 Fat.