Hambuger & Hot Dog Buns

Usually we go to the grocery store and buy a package of hot dog and hamburger rolls. Actually, most of the time we just use a slice of bread. I know that some of you are horrified by this but hey, sometimes a girls gotta do what a girls gotta do. So I sort of surprised the Mr. when I decided that I wanted to try to make my own rolls. I don't know about you but I get a sense of extreme self accomplishment when I do something like this. I am still learning the ropes when it comes to yeast baking, so to be able to pull this recipe out of my bag of tricks made me one happy person. I thought that making your own rolls would be pretty difficult and would deter me from ever eying the yeast in my refrigerator again but actually, it made me want to go on a baking escapade.


I decided to split the dough in half and do half hot dog buns and half hamburger rolls. This does make quite a bit of rolls so I advise you to freeze whatever you won't be using. Don't do what I did and think that you are going to get through them all before they mold. These don't last as long as what you would buy in the store, mainly because it doesn't have all of those additives to keep it "fresher longer". I for one was very impressed with how they turned out. I have tried making pretzel rolls before and they always deflated on me and turned into more of a pretzel frisbee than a roll shape but I didn't find any problems with this recipe. So before you go to the grocery store to buy all of those rolls for your BBQ, give this recipe a try. It will cause more effort and time on your part but your guests will be impressed and you will be happy that you made them. There is just nothing better than a fresh baked bun to compliment that hamburger/ hot dog.

• 1 c. milk
• 1/2 c. water
• 1/4 c. butter
• 2 1/2 c. all-purpose flour
• 2 c. whole wheat flour
• 1 (.25 ounce) package instant yeast
• 2 TBSP. white sugar
• 1 1/2 tsp. salt
• 1 egg

1. In a small saucepan, heat milk, water and butter until very warm, 120° F.
2. In a large bowl, mix together 1 cup of wheat flour, 3/4 cup of AP flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a floured. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4. Bake at 400° F for 10 to 12 minutes, or until golden brown.

• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
• Store in an airtight container/bag.

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