Try this Whole Wheat Hamburger and Hot Dog Buns recipe, or contribute your own.
Place all ingredients in bread pan, select Dough setting, and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and shape the dough into a 12-rope. FOR 1 1/2-POUND With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns. FOR 1-POUND With a sharp knife, divide dough into 6 pieces for hamburger buns or 8 pieces for hot dog buns. Grease a baking sheet. Roll peices of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm ove 10 to 15 minutes until almost doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove sheet from oven to preheat.) Preheat oven to 400F. Bake 12-15 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns in half horizontally. These will keep in a plastic bag in the freezer for 3 to 4 weeks. 1 1/2-pounds yields 8 hamburger or 12 hot dog buns 1-pounds dough yields 6 hamburger or 8 hot dog buns Per serving: 440 Calories; 13g Fat (27% calories from fat); 11g Protein; 70g Carbohydrate; 45mg Cholesterol; 350mg Sodium NOTES : Linda and Lois say: "These are definitely five-star hamburger buns. Youll never go back to the store-bought bersion once youve tried these." Recipe by: BREAD MACHINE MAGIC (Linda Rehberg & Lois Conway) Posted to MC-Recipe Digest by Lisa Minor
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