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Name: New England Hot Dog Buns
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3 cups All Purpose Flour; 2 teaspoons Instant Yeast; 2 tablespoons Sugar or non-diastatic malt powder; 1/4 cup Baker's Special Dry Milk or non-fat dry milk; 1/4 cup Potato Flour or 2/3 cup of Instant Potato Flakes; 2 tablespoons King Arthur Cake Enhancer Optional; 1 1/2 teaspoons Salt; 2 tablespoons Butter Softened; 1 each Egg; 7/8 cup Luke Warm Water in dry season, add up to 1 1/8 cups of water

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INGREDIENTS

3 cups All Purpose Flour
2 teaspoons Instant Yeast
2 tablespoons Sugar ; or non-diastatic malt powder
1/4 cup Baker's Special Dry Milk ; or non-fat dry milk
1/4 cup Potato Flour ; or 2/3 cup of Instant Potato Flakes
2 tablespoons King Arthur Cake Enhancer ; Optional
1 1/2 teaspoons Salt
2 tablespoons Butter ; Softened
1 each Egg
7/8 cup Luke Warm Water ; in dry season, add up to 1 1/8 cups of water

Servings

INSTRUCTIONS

1) Mix and knead together all of the ingredients (using 1 cup of the water) to make a shiny, elastic dough, about 10 minutes by hand, 5 or more by mixer. Add the additional water if necessary to make a smooth, soft dough.

2) Place the dough in a lightly greased bowl, and allow it to rise for 1 to 2 hours, until it's puffy.

3) Lightly grease your New England hotdog bun pan.

4) Gently deflate the dough, and stretch it in your hands till it's about 15" long and 6" wide, more or less; don't make yourself crazy being exact. Place the dough into the bun pan, stretching it to the edges as best you can.

5) Cover the pan with plastic wrap, and let the dough rest for 15 minutes. Remove the plastic wrap, and push it all the way into the corners of the pan, leveling the top surface as best you can. Re-cover the pan.

6) Let the buns rise for 45 to 60 minutes, until they've come to within 1/2" of the rim of the pan. While the dough is rising, preheat your oven to 375°F.

7) Grease a baking sheet, and place it atop the risen buns. Put the covered buns in the oven, weigh the baking sheet down with something oven-safe cookware (e.g., a cast iron or stoneware pan; a brick), and bake the buns for 18 minutes. Remove the baking sheet and bake a few minutes longer, if necessary to brown the rolls.

8) Remove the buns from the oven and place the pan on a rack for 5 minutes. Turn the buns out of the pan onto a rack to finish cooling; make sure the top (rounded) side is up.

9) When completely cool, slice each bun down the middle vertically, without cutting through the bottom; then separate into individual buns.

10) Yield: 10 buns.

NOTES

http://www.kingarthurflour.com/recipes/new-england-hotdog-buns-recipe

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New England Hot Dog Buns

3 cups All Purpose Flour
2 teaspoons Instant Yeast
2 tablespoons Sugar or non-diastatic malt powder
1/4 cup Baker's Special Dry Milk or non-fat dry milk
1/4 cup Potato Flour or 2/3 cup of Instant Potato Flakes
2 tablespoons King Arthur Cake Enhancer Optional
1 1/2 teaspoons Salt
2 tablespoons Butter Softened
1 each Egg
7/8 cup Luke Warm Water in dry season, add up to 1 1/8 cups of water

2) Place the dough in a lightly greased bowl, and allow it to rise for 1 to 2 hours, until it's puffy.

3) Lightly grease your New England hotdog bun pan.

6) Let the buns rise for 45 to 60 minutes, until they've come to within 1/2" of the rim of the pan. While the dough is rising, preheat your oven to 375°F.

8) Remove the buns from the oven and place the pan on a rack for 5 minutes. Turn the buns out of the pan onto a rack to finish cooling; make sure the top (rounded) side is up.

9) When completely cool, slice each bun down the middle vertically, without cutting through the bottom; then separate into individual buns.

10) Yield: 10 buns.

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 10 Servings

Calories: 199
Calories from Fat: 49 (25%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 28.9mg		9 %
Sodium 1103.1mg		38 %
Potassium 129.1mg		3 %
Total Carbohydrate 31.2g		9 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 30g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 199

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