School is wrapping up and I’m sure if you’re like most of us you have several end of the year class or faculty picnics to attend. Chances are, hot dogs and hamburgers will be served at these events. Ever thought about having your culinary students make homemade buns for these events? What a great way to get a lesson sponsored!
Background for Teachers
- How do you handle letting the dough rise? Students can make the dough one day and bake them the next day or one class/block can make the dough and the following class/block can shape the dough and bake them.
- These taste really good slightly sweeter than store bought. It is best to bake hot dog buns side by side for soft edges.
- 1 cup Milk
- 1/2 cup water
- 1/4 cup butter
- 4 1/2 cup flour
- 2 1/2 tsp yeast
- 2 Tbsp sugar
- 1 1/2 tsp salt
- 1 egg
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F.
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt.
- Mix milk mixture into flour mixture, and then mix in egg.
- Stir in the remaining flour.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Divide dough into 14 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
DAY 2 or Block 2
- For Hot Dog Buns: Shape each piece into a 6×4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal.
- Place hot dog buns touching each other on the pan to create a “soft edges” after they are baked.
- Let rise, covered, about 20 to 25 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.