kohlrabi relish. They come five to a package, which skewed my hot dog bun count. Instead of always having three buns in the freezer until the next time I bought hot dogs, I decided to make a small batch of buns to resolve the issue.
I settled on the King Arthur Flour recipe because the directions talk about how "slack" - or not firm - the dough is. That's the key to a soft bun as opposed to a hard roll. I probably could have made kick-ass rolls without the egg and achieved the same effect. I also picked this recipe because it makes 18 rolls. With a quarter recipe, I could squeak out five smaller buns. I had the cheap hot dogs, so it isn't like the buns had to get around a bratwurst.
I tried to get creative with the photography, but the truth is I ruined the batch. I didn't set a timer for the second rise and forgot about them for well over an hour. They over-proofed. They were still edible and tasted pretty decent, but did not have the delicate texture they should have.
I'm going to post a half-recipe here for the sake of one packet of yeast. You're looking at nine rolls if you go by the original recipe. You could do 8 or 10 without really affecting the size of the buns.
1 Tb sugar
2-1/4 tsp yeast (one packet)
1/4 C water
1 C milk
1 Tb oil
1 tsp salt
3+ cups flour
seeds for garnish (optional)
1. Warm sugar, water, milk, and oil between 100º and 110º. Stir in yeast and let sit until foamy, about 5 minutes.
2. In stand mixer with paddle, stir together salt and 1 C flour. Stir in liquids and beat into a thin batter, about 2 minutes. Add another cup of flour and beat again. You'll start to see gluten strands.
3. You may need to beat in a little more flour to get the dough firm enough to knead. It's ok if it oozes a bit when you turn it onto a well-floured board. Knead until smooth, but add as little flour as possible to achieve the effect. Turn into an oiled bowl, coating all sides, and place in a warm place to rise until doubled, about 45 minutes.
4. Turn out dough onto a clean surface. Divide into 8 to 10 pieces. For hamburger buns, form into rolls and flatten slightly. For hot dog rolls, form into cylinders about 4-12" long, then flatten slightly. Place on parchment on a baking sheet or use pan spray. Allow to rise in a warm place for half an hour.
6. Bake rolls for about 20 minutes, until lightly golden. Once out of the oven, cool on a wire rack to prevent the undersides from getting soggy.
Makes 8 to 10
Difficulty rating :)