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Ingredientes
- 4 1/2 c. Flour
- 1/4 c. Sugar
- 1 pkt Active dry yeast
- 1 1/4 tsp Salt
- 6 Tbsp. Butter or possibly margarine -- cut Into 6 pcs
- 1 c. Cold water
- 1 x Egg Melted butter and sesame Seeds -- optional
Direcciones
- 1. Read "Shortcut Yeast Bread Baking Techniques,'' included with this flour, sugar, yeast, and salt just to blend. With on/off pulsing, cut in butter finely.
- 2. In a separate bowl, whisk together water and egg. With processor running, quickly add in to yeast mix. Process till mix comes away from sides of bowl. Process 30 to 60 seconds to knead dough. If dough is sticky, add in more flour and process 15 to 30 seconds longer. Dough should feel tacky, smooth, elastic, and hot but not warm.
- 3. Remove dough from processor and shape into a ball. Place in an oiled bowl, turn to coat with oil, and cover with plastic wrap or possibly a damp towel.
- Let rise till doubled in bulk.
- 4. Punch dough down. Let rest 5 min. Divide into 12 pcs. For hamburger buns: Flatten each piece into a 5-inch circle; brush with melted butter and sprinkle with seeds, if you like. For warm dog buns: Pull each piece out 6 inches long.
- 5. Place shaped dough on greased baking sheets. Cover with plastic wrap or possibly a damp towel and let rise in a hot place till doubled in bulk, about 30 min. Preheat oven to 375 degrees F. Bake till golden brown (12 to 15 min). Remove from baking sheets to cold on wire racks.
- Makes 12 buns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 245 | |
| Calories from Fat 58 | 24% |
| Total Fat 6.61g | 8% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 290mg | 12% |
| Potassium 69mg | 2% |
| Total Carbs 40.19g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.32g | 3% |
| Protein 5.59g | 9% |
