Monday, September 3, 2012

Homemade Sandwich Buns

Homemade Buns
I won't kid ya.  This is not a ten minute job but the effort is  worth it.  These buns are fresh, soft and tasty.  The work with any sandwich you can think of, including Hamburgers.   I love them for lunch with ham and cheese.  For breakfast they are really good with egg white and turkey bacon.  You can make them sliders, or full size buns for ease and they freeze well.  This makes 1 1/2 to 2 dozen buns.

Home Made Buns                
3/4 Cup Milk
1 Egg

Egg White and Turkey Bacon on Homemade Bun
2 Tbs Butter
2 Tbs Sugar
1/2 Tsp Salt
2 3/4 Cups Flour
2 Tsp Active Dry Yeast
1/4 Cup Warm Water

Place yest and warm water in a bowl for five minutes to activate the yeast.  Whip egg and milk together in mixing bowl.  Add yeast and dry ingredients kneading all items together.  Dough should be stiff and easily from a ball. If too moist add more flour until texture is proper.  Leave dough in bowl and cover with a warm towel until doubled (approximately 30 minutes).  Remove dough from bowl and lay on a well floured surface.  Knead until all air bubbles are removed.  With a rolling pen that has been floured make a round form 1 1/2 inch thick.  Pick a glass that is either 3 inches across (for sliders) or at least 5 inches for larger guns.  Dip glass in flour and place as close to edge of dough as possible.  With a knife trace the edge of the glass.  Remove glass and place the etched bun on a pan coated with cooking spray.  Continue process until all dough is used.  Take remaining  dough and roll again to form more buns.  Place tray in a warm room (or oven that is heated to no more than 150) and let raise until doubled (about 20 minutes).  Cook on 400 for 15 minutes or until golden brown.  Remove from oven and brush tops and bottoms of buns with butter  to keep from hardening.

TIP:  If you happen to have a bread maker place all ingredients in kneading pan and allow to knead on highest speed through course. Run maker to rise through first cycle and remove from pan.  Knead dough on floured surface and continue with remaining process.

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