Yesterday I got up, had some coffee, drove the kids to school, had some more coffee and then I started to bake! I had a lot of milk that was about to expire so I did two batches of buns and pancakes/crepes. I don't like to waste milk so I try to make something of it before it goes bad or I put it in the freezer for later.
In this post I did a batch of hot dog buns and they got a bit too big.
This time I doubled every batch so I got 32 hot dog buns and 15 hamburger buns from the first batch and then I only did hamburger buns on the second batch and got 28 buns.
If you use a machine let it work at least 5 minutes, I do both the machine and then I knead the dough by hand to make sure I get it like I want it. I just love when I get a dough that feels perfect, when it's just enough to keep from sticking while I'm kneading. It's the moment when I knead the dough that makes me happy!
My hot dog or hamburger buns
100 gram butter
5 dl (2,1 cup) milk
1 tsp salt
0,5 dl (1/4 cup) swedish baking syrup or brown sugar
(If you want it less sweet, use 1 tbsp sugar)
about 12 dl (5 cups) sifted stoneground spelt flour ( 12% protein)
14 gram dry yeast
Mix all the dry ingredients in a bowl, save some of the flour to add later if needed. Melt the butter and add milk, heat up until it's just a bit warmer than lukewarm (only when using dry yeast). Add the liquid to the dry ingredients and bring together to a dough. I prefer a softer dough so I often use about 0,5-1 dl (1/4-1/2 cup) less than the recipe says.
Cover the bowl and let it rise for 40 minutes.
Knead the dough quickly before shaping into desired form. Cut the dough in 30 pieces for smaller hot dog buns or 16 pieces for hamburger buns.
Lay out on a baking tray covered with parchment paper, cover it and let it rise again for 30 minutes.
Bake at 180C (356 F) for 12-16 minutes.
The original recipe says 225 C (437 F) for 15 minutes for hamburger buns in case you don't want to use a lower temperature like I do.
I thought they looked a bit small at first, but the size was perfect this time. It really makes a difference to make them myself, it's nothing like storebought.
I bake all the bread I make at 180 C because I want my bread to be really soft. I can increase the time in the oven instead. If you use this recipe to make two loaves instead, bake them for about 30 minutes. The original recipe says 200-225 C (392-437 F) for 30 minutes. I make everything using spelt flour, but it's the same amount for using other flour. I recommend to not use all the flour at once, adjust if needed to get the dough you want no matter what flour you use.
Learning as I go when I translate recipes, if something sounds funny than you'll know why!
Until next time, be well.
//S