{"id":2364,"date":"2013-02-28T21:08:48","date_gmt":"2013-02-28T21:08:48","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2364"},"modified":"2025-12-31T12:32:01","modified_gmt":"2025-12-31T19:32:01","slug":"six-hot-dog-buns","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/six-hot-dog-buns\/","title":{"rendered":"Hot Dog Buns \/ Hamburger Buns"},"content":{"rendered":"<p>This was originally a recipe for bread sticks. If that is what you want, just roll them a little skinnier and shorten the cooking time by 2-3 minutes.\u00a0 For hamburger buns, roll them into small baseballs and press them flat to about 1\/2 inch thickness &#8211; they will rise and thicken.\u00a0 I frequently roll them into a sheet about 3\/4 inch thick, and use a 3 inch biscuit cutter to make the buns.\u00a0 They end up being about 3.5 inches in diameter.<\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/buns.jpg\"><img decoding=\"async\" class=\"alignright size-medium aiif2372\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/buns.jpg\" alt=\"buns\" width=\"300\" height=\"225\" \/><\/a><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 package (or 1 TBL) active dry yeast<\/li>\n<li>2 TBL sugar (split in half for use at two different times)<\/li>\n<li>1\/4 C warm water &#8211; very warm to the touch, but not hot<\/li>\n<li>Three-quarter C milk<\/li>\n<li>1\/4 C dried (instant) milk powder<\/li>\n<li>1 tsp Xanthan gum<\/li>\n<li>2 tsp salt<\/li>\n<li>1\/4 C soft shortening or lard (bacon grease)<\/li>\n<li>3 C sifted all-purpose flour<\/li>\n<li>1 C spelt or whole wheat flour<\/li>\n<li>1 egg, beaten<\/li>\n<li>(optional) 1\/4 C sour dough starter<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>ACTIVATE YOUR YEAST<br \/>\nMix your yeast, water, and half your sugar in a small glass bowl<br \/>\nStir to mix<br \/>\nSet aside<\/li>\n<li>SCALD YOUR MILK<br \/>\nPut into microwave for a minute<br \/>\nSet aside to let it cool<br \/>\nPut your lard, salt and the rest of your sugar into the milk<\/li>\n<li>PREPARE HALF OF YOUR FLOUR<br \/>\nIn a large mixing bowl&#8230;<br \/>\nAdd your sourdough starter if you are using it<br \/>\nAdd the milk mixture and 1\/2 cup flour.<br \/>\nAdd the yeast mixture, dried milk, xanthan gum and everything else<br \/>\nMix in bread maker at medium speed until smooth, scraping the bowl occasionally. 100 strokes if by hand.<\/li>\n<li>FINISH YOUR DOUGH<br \/>\nAdd more flour, a little at a time, until dough leaves the sides of the bowl, and surface of dough springs back when pressed.\u00a0 Dough should not be sticky.<br \/>\nYou may not use all of your flour (or you may need more)<br \/>\nTurn dough onto lightly floured board.<br \/>\nKnead until smooth and elastic: 4-8 minutes.<br \/>\nPlace in lightly oiled bowl.<br \/>\nTurn dough over to oil the top also.<br \/>\nCover and refrigerate overnight for a more complex flavor<br \/>\nWhen ready to make the buns, cover and let rise in warm place for about 30 minutes.<\/li>\n<li>SHAPE YOUR BUNS<br \/>\nForm your buns on a greased baking sheet, keeping in mind that they will increase in size by about 125%<br \/>\nLet them rise for about an hour in the (not turned on) oven<\/li>\n<li>BAKE YOUR BUNS<br \/>\nPull the trays of buns out of the cold oven and turn oven to 350\u00ba<br \/>\nBrush the tops of your buns with melted butter<br \/>\nSprinkle with sesame seeds or lightly with coarse sea salt if you wish<br \/>\nBake at 350\u00ba for about 10-12 minutes or until browned<br \/>\nLet cool 10 minutes before removing from tray<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This was originally a recipe for bread sticks. If that is what you want, just roll them a little skinnier and shorten the cooking time by 2-3 minutes.\u00a0 For hamburger buns, roll them into small baseballs and press them flat to about 1\/2 inch thickness &#8211; they will rise and thicken.\u00a0 I frequently roll them &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/six-hot-dog-buns\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Hot Dog Buns \/ Hamburger Buns&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,217],"tags":[],"class_list":["post-2364","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-sour-dough"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2364"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2364\/revisions"}],"predecessor-version":[{"id":17844,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2364\/revisions\/17844"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}