"A tender, rich, hamburger-type roll, perfect for summer cookouts."
This recipe works for both hamburger and hot dog buns. If you want pans to make
shaping the buns easier, you can get them from King Arthur Flour: kingarthurflour.com
1 cup water
3 tablespoons butter, melted
1/4 cup powdered milk
3 tablespoons granulated sugar
3 cups flour
1/4 cup potato starch
2 teaspoons salt
1 tablespoon yeast
Place ingredients into pan of bread machine in order listed. Select dough cycle
and start machine. Check for consistency after about 10 minutes of kneading. If
necessary, add flour (1 tablespoon at a time) or water (1 teaspoon at a time) to
produce a smooth, somewhat soft dough. Allow machine to complete cycle.
When timer sounds, remove dough to surface sprayed with Pam. Cut into 8 fairly
equal pieces. Round the corners by tucking under to form smooth, round buns. Place
on greased baking sheet and flatten slightly with hand to make approximately 4 inch
buns. (They will rise up but not out, so make them the size you want now.) Cover
with greased plastic wrap and let rise in a warm place for about 1 hour, or until
Bake in preheated 350 degrees F oven for 18-22 minutes, until nicely browned.
Remove to rack and spray with butter-flavored Pam.
Cool and slice.
Makes 8 buns (8 servings).
Per serving: 266 Calories (kcal); 6g Total Fat; (40% calories from fat);
7g Protein; 47g Carbohydrate; 16mg Cholesterol; 594mg Sodium
Serving Ideas: Wonderful for hamburgers hot off the grill; also makes a great
To make manually: Put lukewarm water in a large bowl; add sugar and yeast.
Stir to dissolve. Stir in melted butter. Add remaining ingredients and mix well
to form a dough. Turn out on surface sprayed with Pam and knead until smooth and
elastic, about 10-15 minutes. Cover with greased plastic wrap and let rise. Follow
directions to form, rise, and bake buns.
You may substitute instant potato flakes for potato starch.
Posted by Keplerkid at recipegoldmine.com.
Recipe by Keplerkid - adapted from a King Arthur Flour recipe.