recipelink.com Chat Room Recipe Swap - 2001-05-27
From: recipelink.com

Subject: Hamburger Buns Using Hot Roll Mix
From: Faye Killian
Newsgroups: rec.food.cooking
Date: 2000-12-18

Makes twelve 5-inch buns

2 Tablespoons active dry yeast or 2 (1/4-oz.) packages
1-1/2 cups lukewarm water
2 eggs, beaten
1/4 cup vegetable oil
5 to 6 cups Hot Roll Mix (recipe follows)
2 Tablespoons butter or margarine, melted

In a large bowl, stir yeast into lukewarm water until softened. Stir in eggs and oil. Beat in 5 cups of the HOT ROLL MIX until blended. Let rest 2 minutes. Add enough of the remaining mix to make a soft dough. Knead until smooth, 7 to 10 minutes. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm place, free from drafts, until doubled in bulk. Grease 2 baking sheets; set aside. Punch down dough. Let rest 10 minutes. Use a rolling pin to roll out dough 1/2 inch thick. Cut buns with a large can or bun cutter, or divide dough into 12 equal pieces, shaping each into a 4-inch circle, 1/2 inch thick. Let rise 10 to 15 minutes. Preheat oven to 425 degrees. Bake 10 minutes until golden brown. Remove from baking sheets; cool. To keep the buns soft, brush with butter or margarine then cover with a dry cloth.

To make hot dog buns shape the dough into long ovals.

Variation: Seeded Buns
Beat 1 egg white with 1 tablespoon water, brush on risen buns. Sprinkle with sesame or poppy seeds.

HOT ROLL MIX
5 pounds (20 cups) all-purpose flour
1-1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk

WHOLE -WHEAT HOT-ROLL MIX
9 cups whole-wheat flour
8 cups unbleached or all-purpose flour
1 cup instant nonfat milk powder
4 teaspoons salt
1 cup packed brown sugar or 1 cup granulated sugar

Combine all ingredients in large bowl. Stir together to distribute
evenly. Put in a large airtight container. Label with date
and contents. Store in a cool, dry place. Use within 6 to 8 months.
Makes about 22 cups HOT ROLL MIX.