I've been doing a fair amount of baking over the past two months. I was in the attic a while back and noticed my breadmaker, which hadn't been used in a few years. I decided to put some life back into it and see if I could use it to save us a little extra money on bread. I tried a recipe or two that was in the
Breadman
manual, using the bread machine to process the dough and then bake it, but at least 2 inches of the loaf was wasted because of the hole that the paddle attachment left in the bottom of the loaf. Next I tried "Rustic Italian Bread," a recipe off the back of the bread flour. The bread machine processed the dough, and I formed the loaf, let it rise again, and baked it for about 1/2 an hour.
It was excellent (let me know if you want the recipe!) and was great with lasagna that night. After making it a few times I decided to experiment some more and found a recipe for "The Best" Hot Dog/Hamburger Buns, but was it worth it? I decided to find out.
I already had all the ingredients on hand.
Hot Dog/Hamburger Buns
1 1/4 cups skim milk
1/3 cup vegetable or canola oil
1/4 cup sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
2 1/4 teaspoons rapid rise/bread machine yeast
- Place all ingredients in order recommended by your bread machine manufacturer.
- Select dough cycle and start machine.
- Preheat oven to 100 degrees and turn off.
- When dough cycle is complete, remove from machine and proceed.
- Roll dough into long log and cut into 12 pieces for hot dog buns, or 9 pieces for large hamburger buns. For hot dog buns, roll out until they look like skinny wieners. For hamburger buns, flatten with your palm until about the thickness of a pancake. They rise beautifully and look as nicely shaped as store-bought ones. Put on parchment-lined baking sheet so sides are almost touching.
- Cover with cloth and put in warmed oven for 45 - 60 minutes to rise.
- When doubled, remove from oven.
- Turn oven to 400 degrees and when you put the buns in the oven, reduce the temperature immediately to 375 degrees. Bake hot dog buns 12 - 15 minutes and hamburger buns 15 - 17 minutes until golden.
I really liked working with the dough. It was silky and smooth and very easy to handle.
And here they are after baking:
I know. They look more like mini french breads! The directions said to roll them like skinny wieners, but next time I would only roll them as long as a regular-sized hot dog. I made bratwurst on the grill and the rolls were delicious! Soft, light and had great taste. Tonight I made spaghetti and used the extra rolls to make garlic bread.
So in a side-by-side comparison I'd say the cost of making them at home is a fraction of the cost of the store-bought we usually buy. I like to buy the buns that my ShopRite grocery store bakes, and a dozen are priced at $2.79. So, really, was the "cost" of the labor involved worth making them at home? I say yes. I have a bit of extra time during kiddie nap-time and can do this on a week-day. I like knowing what is going into them, and I like working with my hands. I find it to be a really enjoyable break in my day and love the way the house smells when they're baking. You might find you only have time to do this on a weekend day, but can use the buns during the following week. I bet the hamburger buns would work great for sandwiches!
Anyone else want to weigh in or have a great recipe to share? I'd love to know if anyone has experience in freezing homemade bread or making dough ahead of time!