Make Your Own Hamburger and Hot Dog Buns

While you can sometimes get some pretty good hamburger buns from the bakery, they can often be priced at around $5 a bag and one hamburger dinner later and they are already gone. Not to mention the fact that each portion is housed in a plastic bag and we now know the importance of avoiding plastic bags. You might have learned on Planet Green's Blue August that plastic is the single largest contributor to marine litter. The bottom line is that when you can do it better yourself, why not? You can use this dough for both hamburger and hot dog buns, just shape it accordingly. This recipe also allows you to control the size of your bun so that they match perfectly with your burgers. Don't you just hate it when your buns swallow the patty and vice versa?

Hamburger and Hotdog Buns

½ cup organic milk

3 tbsp sugar

2 tsp salt

3 tbsp local butter

2 tsp instant yeast

1 ½ cup warm water (about 105 degrees)

5 cups unbleached flour

Method

1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm.

2. Add instant yeast to the flour and mix it in before adding liquids.

3. Add lukewarm milk mixture and water to 4 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, slowly until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

4. Place in a greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about an hour.

5. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover and let rise for another hour.

6. Bake at 400 degrees for 30 minutes. Remove from pans immediately and cool on wire racks.

7. For hamburger and hot dog buns, divide the dough into 2-1/2 oz portions and shape into a ball. Allow to rest for 5 minutes and then flatten with the heel of your hand and place on cookie sheet dusted with cornmeal. Allow about 1 inch between rolls. For hot dog buns, shape into about 5 inch long tubes with seam down. Brush with whipped egg white and water mix and sprinkle with sesame or poppy seeds. Bake at 400 degrees for 12 to 14 minutes or until 200 degrees.

Recipe: Breadtopia