Onion Herb Hot Dog Buns Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 2 Cup (16 tbs) | |
| 1/3 cup each sugar and nonfat dry milk | ||
| 1/3 cup butter, margarine, or shortening, at room temperature | ||
| Egg | 1 | |
| Salt | 2 1/2 Teaspoon | |
| Caraway seed | 1 1/2 Teaspoon | |
| Instant onion | 2 Tablespoon, toasted | |
| 1/2 teaspoon dry basil or oregano leaves | ||
| Garlic powder | 1/4 Teaspoon | |
| 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.
Chef
