Yesterday I got up, had some coffee, drove the kids to school, had some more coffee and then I started to bake! I had a lot of milk that was about to expire so I did two batches of buns and pancakes/crepes. I don't like to waste milk so I try to make something of it before it goes bad or I put it in the freezer for later.
In this post I did a batch of hot dog buns and they got a bit too big.
This time I doubled every batch so I got 32 hot dog buns and 15 hamburger buns from the first batch and then I only did hamburger buns on the second batch and got 28 buns.
If you use a machine let it work at least 5 minutes, I do both the machine and then I knead the dough by hand to make sure I get it like I want it. I just love when I get a dough that feels perfect, when it's just enough to keep from sticking while I'm kneading. It's the moment when I knead the dough that makes me happy!
My hot dog or hamburger buns
100 gram butter
5 dl (2,1 cup) milk
1 tsp salt
0,5 dl (1/4 cup) swedish baking syrup or brown sugar
(If you want it less sweet, use 1 tbsp sugar)
about 12 dl (5 cups) sifted stoneground spelt flour ( 12% protein)
14 gram dry yeast
Mix all the dry ingredients in a bowl, save some of the flour to add later if needed. Melt the butter and add milk, heat up until it's just a bit warmer than lukewarm (only when using dry yeast). Add the liquid to the dry ingredients and bring together to a dough. I prefer a softer dough so I often use about 0,5-1 dl (1/4-1/2 cup) less than the recipe says.
Cover the bowl and let it rise for 40 minutes.
Knead the dough quickly before shaping into desired form. Cut the dough in 30 pieces for smaller hot dog buns or 16 pieces for hamburger buns.
Lay out on a baking tray covered with parchment paper, cover it and let it rise again for 30 minutes.
Bake at 180C (356 F) for 12-16 minutes.
The original recipe says 225 C (437 F) for 15 minutes for hamburger buns in case you don't want to use a lower temperature like I do.
I thought they looked a bit small at first, but the size was perfect this time. It really makes a difference to make them myself, it's nothing like storebought.
I bake all the bread I make at 180 C because I want my bread to be really soft. I can increase the time in the oven instead. If you use this recipe to make two loaves instead, bake them for about 30 minutes. The original recipe says 200-225 C (392-437 F) for 30 minutes. I make everything using spelt flour, but it's the same amount for using other flour. I recommend to not use all the flour at once, adjust if needed to get the dough you want no matter what flour you use.
Learning as I go when I translate recipes, if something sounds funny than you'll know why!
Until next time, be well.
//S
Nice! I like making my own buns too. Do you freeze them? I will have to see if spelt flour is available around here. Inever tried it.
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Yes, I freeze them. When I read your comment I went on the mighty google to read up on what makes spelt different than wheat, but I found info that I didn't expect. When and if you try spelt, read up on how to use it. I remembered I had issues when I started using spelt flour, I got some loaf pans because the dough was way to loose. The strange part is, I don't have that issue anymore. The dough doesn't get as firm with spelt, but nothing like when I started and being me I just never thought of it. Now I can't figure out why! Maybe how the flour is milled and I know every brand I tried are slightly different. I did try some whole grain spelt, but I prefer sifted organic stoneground. I also read that it doesn't rise as wheat. I can't find any reason other than the amount of yeast we use. Sorry, I didn't think of the difference!
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Well I don't think I will be using spelt flour. I checked our local grocery store and they are selling a kilogram (2.2 lb) for 22.50! That would make some mighty expensive buns. They sure don't make it affordable to eat healthy here ☹️
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Do you mean 22,50 in CAD?
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yes I am in N.S. I know our dollar is worth less...but still, compared to white flour which is about 9.00 for 10 kg...over 20 lbs. I just can't justify the high cost of the organic spelt 😳
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If the exchange to our swedish kronor is correct it's so much more than I pay for spelt. It means I pay about 75% less and I still think that's expensive.
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Bread that looks really delicious
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Thank you, they turned out great so I'll probably be making a lot more of them!
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Those buns look amazing! You are quite a bread artisan.
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I really enjoy making bread, but I didn't at first. Then I worked with a lady that told me how she did her lovely bread and with that knowledge it's been a joy ever since.
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How fortunate. My grams lived with us so she was able to pass on things like sewing and canning. She did bake bread but typical kid... the outside called and off I went. I'm learning how now though.
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They look delicious! Thank you for sharing!
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