Friday, May 21, 2010

Soft Sub or Hamburger Buns

This is a really excellant recipe to make either submarine rolls or hamburger buns:


3 /4 C. Scalded milk
3 1/2 tsp. yeast
1 C. Mashed Potatoes
1/4 C. Warm Potato Water
3 to 4 C. Flour (unbleached)
2 Tbs + 1 Tsp Sugar
1 Tsp. Salt
3 Tbs. Butter

Scald milk, melt butter, sugar and salt in hot milk and set aside.

Dissolve 1 tsp sugar in warm potato water (from boiling the potatoes for mashing), 110 to 115 degrees on instant read thermometer, sprinkle in yeast and proof for 10 to 15 minutes until foam climbs sides of bowl.

Place milk mixture, yeast and 2 cups flour into bread machine and use dough cycle. Let that mix then begin adding more flour a little at a time until you get a sticky ball. Let bread machine do the rest through the dough cycle.

After first rise in machine, remove dough onto well floured surface and gently knead a little more flour until dough can be handled. Let rest for 5 to 10 minutes.

Grease bowl and place dough then turn so all sides of ball are greased. Let rise until double, from 30 minutes to an hour.

Divide dough into the sizes and shapes you want. I used a half cup of dough to make 7 big hamburger buns. Let rise again until double another 30 minutes to an hour.

Cook at 350 degrees for about 20 minutes or until golden brown and internal temperature is 190 to 210 degrees.

Brush on butter on tops and sides to make the rolls soft. You can put on your favorite seed after this if you like.


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