Onion Herb Hot Dog Buns Recipe
All I can say about this onion herb hot dog buns is yum! If you have a lot of vegetable on hand then you know its time to make some onion herb hot dog buns. Treat your near and dear ones with this amazing onion herb hot dog buns as a side dish . If you like this recipe of onion herb hot dog buns, please share with friends and family through popular networking sites.
Ingredients
2 packages active dry yeast
2 cups warm water (about 110°)
1/3 cup each sugar and nonfat dry milk
1/3 cup butter, margarine, or shortening, at room temperature
1 egg
2 1/2 teaspoons salt
1 1/2 teaspoons caraway seed
2 tablespoons instant toasted onion
1/2 teaspoon dry basil or oregano leaves
1/4 teaspoon garlic powder
6 1/2 to 7 cups all-purpose flour, unsifted
Butter or margarine, melted
Directions
In a large bowl, dissolve yeast in water.
Stir in sugar, nonfat dry milk, butter, egg, salt, caraway seed, toasted onion, basil and garlic powder.
Beat in about 6 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth (about 5 minutes€”dough will be a little sticky).
Turn dough over in a greased bowl, cover with clear plastic wrap, and refrigerate for 24 hours or as long as 4 days.
To shape into buns, punch dough down and turn out on an unfloured board.
For long frankfurters (about 9 inches long), divide dough into 16 equal pieces.
For regular frankfurters (about 6 inches long), divide dough into 24 equal pieces.
Roll each piece of dough into a smooth 9-inch-long rope for long buns or a 6-inch-long rope for regular-size buns.
Place about 2 inches apart on lightly greased baking sheets and flatten slightly.
Cover and let rise in a warm place until almost doubled (1 to 1 1/4 hours).
Brush each bun with melted butter and bake in a 400° oven for about 10 to 12 minutes or until golden brown.
Let cool on wire racks.
Package airtight to store or freeze.
Use a serrated knife to cut buns in half lengthwise.
Makes 16 long or 24 regular-size buns.
Stir in sugar, nonfat dry milk, butter, egg, salt, caraway seed, toasted onion, basil and garlic powder.
Beat in about 6 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth (about 5 minutes€”dough will be a little sticky).
Turn dough over in a greased bowl, cover with clear plastic wrap, and refrigerate for 24 hours or as long as 4 days.
To shape into buns, punch dough down and turn out on an unfloured board.
For long frankfurters (about 9 inches long), divide dough into 16 equal pieces.
For regular frankfurters (about 6 inches long), divide dough into 24 equal pieces.
Roll each piece of dough into a smooth 9-inch-long rope for long buns or a 6-inch-long rope for regular-size buns.
Place about 2 inches apart on lightly greased baking sheets and flatten slightly.
Cover and let rise in a warm place until almost doubled (1 to 1 1/4 hours).
Brush each bun with melted butter and bake in a 400° oven for about 10 to 12 minutes or until golden brown.
Let cool on wire racks.
Package airtight to store or freeze.
Use a serrated knife to cut buns in half lengthwise.
Makes 16 long or 24 regular-size buns.
