• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

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Homemade Hamburger and Hot Dog Buns

I was given a request for a recipe for homemade hamburger and hot dog buns. The difference is pretty great – a lot of the stuff you can buy in the store has very little flavor, and much of it has the texture of a sponge. Plus making my own gives me the opportunity to make whole wheat buns, which are my favorite. This recipe works for both hamburger and hot dog buns – whole wheat and white flours – sesame seeds, poopy seeds or plain – and so on.


Homemade Hamburger/Hot Dog Buns

Makes 2 dozen buns
Leftover Potential: Freeze the finished buns or the shaped dough until ready to use.

0.80 pounds/364 grams bread flour
0.68 pounds/309 grams milk, warm (not hot)
6 grams yeast

0.80 pounds/364 grams bread (or whole wheat) flour
0.36 pounds/ 162 grams milk, warm (not hot)
83 grams butter, soft
58 grams honey
17 grams salt

egg wash, as needed (1 egg, 1 yolk, 1 Tbsp water, pinch of salt)

1. Mix the ingredients for the sponge in an electric mixer for 4 minutes on first speed, or mix by hand in a large bowl for 7-8 minutes. Cover, and set aside for 30 minutes.
2. Mix the ingedients for the final dough in an electric mixer for 4 minutes on first speed, and 2 minutes on medium speed. Or mix by hand for 8-10 minutes. Place dough into a lightly oiled bowl and let sit until doubled in size, about 45 minutes.
3. Place dough on a floured surface. Divide into roughly 24 even pieces (dough for hot dog buns should be slightly smaller than that for hamburger buns – about 3/4 of the size). Use your hands to roll the dough into tight balls for hamburger buns, or roll into logs for hot dog buns (roughly 4-5 inches long). Place the buns onto sheet trays. Egg wash the buns and also to rest until double in size, about 30-45 minutes.
4. Egg wash again (now would be the time to add a sprinkle of sesame seeds or other garnish). Bake in a 400 degree oven until browned and baked through, 8-10 minutes. Allow to cool completely, then halve and serve!


5 Responses

  1. Er…I don’t know if it’s stupid to send you this link, because maybe you, like, know this person or something? Maybe that’s who requested it? But – seen this?


    I don’t know her (I barely know you, either, technically, but you did introduce me to the “Tsampa drink,” and I will forever consider you a friend for that) so I’m too shy to send her your link. If this IS just a wacky coincidence and you don’t know each other or whatever, then I demand that you do it.

  2. I’ve really wanted to try making my own bread but the idea of using yeast scares me a bit!


  3. Thanks! I’ll try them next week.

  4. hi, can you covert all those grams to cups and spons

  5. HI, can you convert all those grams to cups and spons

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