* Exported from MasterCook *
Bread, Homemade Brioche Hot Dog Buns
Recipe By : Ken Noland
Serving Size : 30 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1 Tbsp. active dry yeast
1/4 cup sugar
2 1/2 tsp. salt
5 cups flour
1 cup hot water
6 eggs
1 cup butter -- cut into pieces and softened
This Homemade Hot Dog Buns recipe makes it easier than ever to bring
your own hot dog bun "package" to a cookout. People will not be able
to stop talking about your hot dog bun recipe. Nothing complements a
juicy hot dog better than a fresh, doughy brioche bun. This recipe
simplifies the process so that anyone can take on a fresh bread
recipe. These buns will make your next summer picnic one to remember.
PREP: 22 hours
COOK: 20 mins
TOTAL: 22:20
In a standup mixer with a paddle attachment add yeast, sugar, salt
and 1 cup flour. Add hot water and mix at medium speed for 2 min. or
until smooth. Add eggs one at a time and beat well after each. Add 2
more cups of flour slowly and mix well. Add butter, a few pieces at
at time and mix well until completely incorporated. Add the remaining
flour, dough will still be sticky.
Cover the bowl with plastic wrap, let rise for 3 hours until doubled.
Deflate and cover again, refrigerate for 6 to 18 hours. Dough can be
frozen at this point if desired. Thaw before proceeding.
Place dough on a floured surface and gently knead. Form dough into
hot dog bun shapes and place on a Silpain bread mat. Cover lightly
with a tea towel and let rise for 40 min.
Preheat oven to 400F and bake for 20 min. or until golden brown.
Source:
"adapted from Classic Brioche by Canadian Living"
S(Internet address):
https://www.allfreecopycatrecipes.com/Sandwiches/Homemade-Brioche-Hot-Dog-Buns
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Per Serving (excluding unknown items): 152 Calories; 7g Fat (43.6%
calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber;
59mg Cholesterol; 255mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0413