Summer is the time of year when everyone thinks about grilling outdoors. Homemade buns make hamburgers and hot dogs taste out of this world. If you live in an area where the temperature gets so hot you don't want to heat up your oven, make a bunch of buns early in the season and freeze them. To give them a heartier texture, you can substitute 2 cups of King Arthur Traditional Whole Wheat Flour for an equal amount of King Arthur Unbleached All-Purpose Flour. Nutrition information per serving (1 bun, 93 g): 206 cal, 3 g fat, 7 g protein, 37 g complex carbohydrates, 1 g sugar, 1 g dietary fiber, 17 mg cholesterol, 255 mg sodium, 119 mg potassium, 2 mg iron, 120 mg calcium, 83 mg phosphorus. This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 5, May-June, 1992.
- 2 tablespoons granulated sugar
- 2 packets dried yeast
- ½ cup warm water
- 2 cups warm milk
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 7 cups all-purpose flour
- 1 medium beaten egg
- 1 tablespoon water
- sesame seeds
- poppy seeds
- caraway seeds (or sea salt)
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Hamburger/Hotdog Rolls is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
** This particular dough should be quite slack, i.e., very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 6-cup point, to make the dough just kneadable; sprinkling only enough more to keep it from sticking to you or the board **