CharlieD
Chef Extraordinaire
I’m looking for hamburgers rolls recipe that doesn’t have any dairy.
Any help is appreciated.
Any help is appreciated.
I made hot dog buns once. The shaping was tricky, but they worked I've never made sub rolls, but that's a good idea.GG, do you ever make hot dog or submarine buns with that dough?
I think you'll really like them, Kay - they're basically yeast rolls And it's so EASY! [emoji16] I use a scale to weigh them so they're about the same size - around 2 oz. You can make slider buns with 1.5 oz. And I flatten them slightly when I put them on the baking sheet, so they're a little wider and not as tall.GG, I'm glad to see this recipe again that you've recommended many times. I'm now interested in making them so I've printed it out.
I'd guess that many would be surprised to hear I've never made a yeast bread in my long cooking life. By golly, I think I'm getting my cooking MO-JO back.
Yup. That's why they only need a 10-minute rest instead of a 2-hour rise. I think it's well worth it. I get 16-18 buns from the recipe and they freeze well.2 TABLESPOONS of yeast? Is that correct?
Yup. That's why they only need a 10-minute rest instead of a 2-hour rise. I think it's well worth it. I get 16-18 buns from the recipe and they freeze well.
Yes. That's why I flatten them lightly before I put them in the oven. Otherwise, they will develop a dome and have too much bread on the top bun (after slicing) for my taste.thank you. do they rise a lot in the oven?
Yes. That's why I flatten them lightly before I put them in the oven. Otherwise, they will develop a dome and have too much bread on the top bun (after slicing) for my taste.
Yes, I think they're a little more firm. It's the very fresh flavor that makes all the difference, though. You might not want to go back to store-bought after you make theseMade a note of that on my hard copy recipe!
GG, do they have a firmer texture than the standard soft burger buns in the grocery?
I have a word tjat will change how you think about yeast dough: Spudnuts. Just do a google search on it. Though it was originally created to make fabulous doughnuts, I have family members, me included, that have repurposed the dough to make cinnamon rolls, bread, and dinner rolls. All of those came out amazing. It would make really great burger, and hot dog buns. There is no dairy in them. There is mashed potato. But you can mash them with water, or use instant smashed spuds to make it. Anyone who hasn't tried spudnuts is cheating themselves out of a great multi-purpose pastry dough.
Seeeeya; Chief Longwind of the North