2 dbl of gluten powder (optional)
- Add your yeast and water to your bowl and let sit for approx 5 min
- If using a bread maker add the rest of the ingredients in the order it appears written.
- If using a mixer add the wet ingredients together and give it a good mix, then add your dry ingredients.
- Always slowly add the last cup of flour to your dough so that you accidently don't put too much flour in. This dough should be slightly tacky.
- Let mix till you have a very well shaped ball of dough
- Take out the ball of dough and let sit and rise in a covered (saran wrap or tea towel) bowl. Place the bowl in the oven and turn the light on. Remember do not turn on your oven. Let rise till it doubles or about 1 hour
- Lightly flour your counter and then dump the risen dough out and split it into 8 same size amounts.
- For regular sandwich rolls just shape into balls and put on a greased/no stick pad covered cookie sheet and let rise for about 45 min.
- For Hamburger buns, roll out the rolls into long 6-8 inches ropes and then shape like the picture below. You can do this for your sandwich rolls as well if you wish, they just appear fancier. One you have shaped your burger buns press down and squish your buns into the pan, this will make them flatter so they are not too tall of buns that are hard to eat. (see pictures for explanations on how this is done) Let rise 45 min.
- Preheat the oven to 375 F, while the oven is preheating melt the butter and gently brush onto the tops of the buns.
- Bake for 15-17 minutes
- Let cool completely before slicing
|Dough should look like this|
|cover and let rise|
|After first rise|
|Roll out into about 8-10 inch strand|
| Tuck one end under and into the middle and then do the|
same with the other side
|This is what they should look like before|
Whole Wheat Buns - replace up to 1 cup flour with the same amount of W.W flour. The texture of the buns are a bit more dense but they still taste great.
|squished down ready to rise the second time|