Dinner Rolls, Burger Buns, Or Hot Dog Buns, This Is Your Recipe

Yes, I’m back on the whole bread baking thing.  I needed Hot Dog rolls for some Sweet Italian Sausage I had grilled the night before, so I decided to make my own.  They look a bit dark here, but they were pretty much perfect when I had them for lunch.

Relax, the recipe is a bit time consuming since you want to give this time to rise.  All the liquids together needed time to allow the yeast to activate before joining it with the flour, so you may mix them when you begin to see the bubbles.  They call this a Poolish, but you can call it whatever you wish.

The recipe below was 993 Grams, about 2 1/4 pounds.  The pictures made 11 rolls, 90g each.  Hey, I needed Hot Dog Rolls, and three round rolls per request.

Once separated, I allowed them to rise in an oven with the light on for an extra Two Hours before baking.

I made the recipe on the dough cycle in the bread machine and it turned out amazingly well.

The Process was simple:

  1. Mix Milk, Sugar, Beaten Egg, Butter, and Salt in a Microwave safe bowl.
  2. Warm the liquids until they are at the right temperature for yeast to process, 80-105F, 30-40C in the MIcrowave.
  3. Add the Yeast and stir until all of those ingredients are blended.
  4. Allow the Liquids to sit long enough for your yeast to begin to work 5-15 minutes.
  5. Add the Bread Flour to the bucket of a bread machine or your stand mixer.
  6. Add the Liquids to the Flour and mix well.
  7. Select Dough Cycle on the bread machine to get a silky smooth dough.
  8. When Dough is finished being mixed, place in bowl and allow to rise until double in size.
  9. Divide and Shape Dough into 10 parts in order to make Burger or Hot Dog Buns or smaller for dinner rolls, as needed.
  10. Place on Baking Sheet with Foil or Parchment and brush with egg wash or butter.
  11. Bake at 450F or 230C for 8 minutes and check every two minutes for golden brown.

The Ingredients are:

  • 3 3/4 Cups Bread Flour
  • 1 1/4 Cups (280mL) Milk (I actually used Powdered or Non Fat Dry)
  • 1/4 Cup (56g) White Sugar
  • 1 Beaten Egg
  • 2 Tablespoons (28g) Butter
  • 1 1/4 Teaspoons (16g) Active Dry Yeast
  • 3/4 Teaspoon (14g) Salt

Can you make Cream Biscuits from Pizza Flour?

That is a rather odd question, and probably should be unpacked.

Short answer is yes, it can be done, and yes this is how I do it!

Since I truly enjoy the Science behind Baking, I keep coming back to this recipe.  I have not “broken” this one yet!

In fact I had one of this batch of biscuits this morning and they were just as wonderful as the basic recipe is that I include in a bit.

First, for my European Readers, the recipe I am using is for a savoury bread.  A form of Shortbread that is typically served at breakfast.  One biscuit at 80 grams before baking with a small bit of sausage and egg and perhaps a little sharp cheese is a wonderful part of your breakfast.  Or just go whole hog and have the biscuit with Sausage Gravy, scrambled eggs on the side, and whatever you prefer.

Biscuits in the UK are what we call Cookies here.  I love them all.  And I can bake them all.

Second, Cream Biscuits are a frightfully simple recipe to make a “Southern Staple” of a biscuit that is as good as many more fussy recipes.  But it does require specific ingredients such as Self Rising Flour.  Even the Cream itself I have “hacked” to go 50/50 with 2% milk, and the results can be good.

  • Two cups of Self Rising Flour.
  • 1 Teaspoon of sugar.
  • 1 1/2 cups of Whipping Cream.
  1. Preheat your oven to 450F.
  2. Mix (with your hands) until the batter is even and a bit “tacky”.
  3. Cut into 80g portions or about 3 ounces or seven even pieces.
  4. Place on Parchment Paper on a cookie (baking) sheet.
  5. Bake at 450F in a preheated oven for 12 minutes and check.
  6. Done usually around 15 minutes and when the tops are tan.

Now that we got the basic recipe out of the way, what happens if you don’t have Self Rising Flour?

If all you have is Pizza Flour, or All Purpose Flour, or something unknown but “normal” you can make it work.  I buy Pizza Flour in 25 Pound bags.  About 11Kg.  They sit there in the corner of my kitchen waiting for when I make bread – and I make a lot of it!

To convert the Pizza Flour into Self Rising Flour

  • For Each Cup of Flour (8 oz or 228g).
  • Add 1 1/2 Teaspoons of Baking Powder.
  • Add 1/2 Teaspoon of Salt.

And mix them together.

Now for the recipe I made with the Pizza Flour and “Homemade” Self Rising Flour:

Ingredients

  • 2 Cups of Pizza Flour
  • 1 Tablespoon (14g) of Baking Powder
  • 1 Teaspoon (4g I think) of Salt
  • Mix the above ingredients in a bowl …. plus
  • 1 1/2 cups Whipping Cream or Heavy Cream
  • 1 Tablespoon of table sugar To Taste (I use less).

Process

  1. Preheat oven to 450F
  2. Mix with your hands until it is even.
  3. The Batter should be tacky and sticky.
  4. Divide Batter into Seven parts, or 80g per Biscuit.
  5. I typically roll the batter with my hands in to balls, flatten them into a rough disc.
  6. Place the batter pieces on Parchment Paper on a Cookie (Baking) Sheet
  7. Bake at 450F for 12 to 15 minutes or until golden brown in a Preheated Oven.

Two Ingredient Beer Bread or I Need To Eat Some Of This Stuff Now

I needed bread and I needed an easy recipe.

How much easier do you want?

Two ingredients.

It was pretty good too.  Not too sweet, and this recipe is one that I will stick with since I still have the beer and want something “bread” and not “muffin-like”.

Sugar in these breads seem to be added to counter the taste of baking powder.  I personally tend to omit, but you can try it like this and adjust later like I will.

The ingredients are easy:

  • 1 bottle of Beer.  12 OZ/340mL.  I used Corona Extra Longneck because we’re in Quarantine.
  • 3 cups SIFTED of Self Rising Flour. 680g according to DuckDuckGo.com
  • 3 Tablespoons of Sugar – TO TASTE, I used none because I forgot.  Standard measure is 15g per tablespoon or 45g total.

(see below if you want to make the S.R. Flour yourself)

Process:

  • Grease your Bread Pan.
  • Preheat the oven to 350F
  • SIFT 3 Cups Self Rising Flour into a mixing bowl.
  • Add Sugar to Taste – Or Don’t because I forgot it.
  • Pour your 12 ounce beer into the mixing bowl and mix until it “Comes Together”
  • Mix the batter and pour into greased bread pan.
  • Bake for 40 plus “minutes” – until properly golden brown.

If you don’t have Self Rising Flour:

For Each Cup:

  • 1 Cup All Purpose Flour
  • 1 1/2 teaspoons Baking POWDER
  • 1/2  teaspoon Salt

Sift or mix together.

Beer Bread Recipe So Good That Even Wrong It Was Tasty

I am still trying different bread recipes here at home, well, because we’re bored here.

However, it’s getting eaten.

This is a beer bread.  Yes, I used a bottle of Corona to make it.  Not a bad beer, frankly, for an American Style Lager.  I get a case before every hurricane season, and since I drink beer slowly, I’m down to 8 bottles since December.  About one per week.

This beer bread is made with all purpose flour, instead of Self Rising flour.   I made a mistake.  I used Baking SODA instead of Baking POWDER.  Don’t make that mistake, however I ended up with a bread that was like a muffin or a cake.

That odd piece on the side?  I had that about an hour ago and am trying to stop myself from “Spoiling My Dinner”.

Since the result was interesting enough, and we all liked it, the recipe is here. Just make my mistake and you end up with a very soft bread.

If you don’t have Self Rising Flour:

  • 1 cup all purpose flour
  • 1 1/2 teaspoons Baking POWDER
  • 1/2 teaspoon salt

No, you don’t need that for this recipe here.
Oh well, it will work with PB&J or with French Toast this way.

This beer bread is a bit on the sweet side, so feel free to reduce the amount of sugar.

It also was quite buttery, and very soft.  If you tossed some fruit into this it would make some interesting Muffins.

Ingredients:

  • 3 cups All Purpose Flour SIFTED.  (It makes it lighter)
  • 1 teaspoon Salt
  • 4 Tablespoons Sugar (Yes, it can be reduced)
  • 1 Tablespoon Baking POWDER
  • 1/2 cup Butter, Melted
  • 1 12 ounce bottle of beer.

Process:

  1. Preheat the oven to 375F
  2. Grease a bread loaf pan and set aside.
  3. Sift 3 cups of flour
  4. Add salt, sugar, and baking POWDER to the flour and stir to mix
  5. Add butter to the mix and stir it in until it is roughly even
  6. Pour the bottle of beer over top of the ingredents and mix until you have a batter
  7. The batter will be rather wet.
  8. Pour the batter into the greased bread loaf pan.
  9. Bake at 375 for 45 minutes and check the loaf for doneness.
  10. I went 50 minutes to get a soft and brown loaf

Irish Soda Bread Or Searching for a Better Recipe

The short story is I’m trying out recipes because we all have the time.

The long story is I haven’t found a recipe that passes for my daily bread and just may end up going on a different tangent.  I will keep trying.

I remember the Irish Soda Bread my sister made when I was a kid.

She made a batter, flattened it in a skillet that somehow I have managed to keep to this day.

Then warmed up the oven and before tossing it in the oven, skillet and all, she poked a hole in the middle with her finger.

The bread was salty, warm, and very tasty.

I have been trying to find that recipe ever since.

This one I have here is an amalgamation of a couple recipes, none of which ended up as good as that recipe of my sister’s.

This is a pretty good recipe, and has a good flavor to it, so if you want to experiment go for it.

Irish Soda Bread goes from ingredients to oven quickly because there is no rising.

The thing about Irish Soda Bread is that the crumb is usually quite dense, and salty.  If that isn’t your thing then you might not care for what I have here today.

Even if it was tasty!

Ingredients:

For Buttermilk:

  • 285mL/10 ounces Milk.
  • 30mL/2 Tablespoons/1 Ounce Vinegar or Lemon Juice.  I used Wine Vinegar because I spotted it at random, and I have used other kinds of Vinegar.

For the Dough:

 

  • 500g/17.5 ounces Bread Flour
  • 30g/1 ounce/2 Tablespoons of unsalted butter, melted or softened.
  • 10g/1 Teaspoon Salt.
  • 10g/1 Teaspoon Baking Soda. For extra rise, use a little more.
  • 1 Egg.

Process:

Buttermilk:

  • Pour out 10 ounces of Milk to a measuring cup.
  • Add 2 Tablespoons of Vinegar/Lemon Juice to the Milk.
  • Stir that a few times and allow 10 minutes for the Buttermilk to “brew”.

Dough (It’s Easier than it looks):

  • Preheat oven to 220C/425F.
  • Lay out cookie sheet and place Aluminum Foil or Baking Parchment on top.
  • Add your Flours to the mixing bowl.
  • Add Butter, Salt, and Baking Soda to the bowl and mix the dry ingredients together.
  • Whisk the Egg and Buttermilk together.
  • Add the Buttermilk and Egg mixture to the dry ingredients.
  • Knead the dough until it becomes an even mixture.
  • Make a well in the middle of the flour to accept the other ingredients.
  • The dough should form a soft, wet “Play Doh” Modeling Compound consistency.
  • Shape your dough into one loaf.
  • Score the top of your dough with a knife or fork to allow the center to cook fully.
  • Bread is done when tested to at least 165F in the thickest part of the Bread Loaf.
  • (Or by eye, these loaves were cooked to 180F)

Baking:

 

For one loaf, baked at 425F for 35 minutes.

Cream Biscuits With Magic Buttery Flavor

This recipe is weird.

No, I mean it, this is a recipe with a mystery.

Every recipe evolves over time.

Three simple ingredients that make a reproduce-ably good “Southern Style” Biscuit, but I can do some intriguing things by just changing conditions.

Like making them taste like butter when NO butter is used.

And no, British folks, these are a savoury shortbread roll usually served soaked in butter and jelly or covered in a Sausage Gravy or Red Eye Gravy.

Proper Southern cooks will look at this recipe and roll their eyes.

There is ZERO butter in the recipe.  You don’t have to fret over little chunks of frozen butter designed to add rise and lift to the result.  You can paint the outsides with melted butter before cooking but I prefer mine without.  You don’t have to overheat the kitchen with a blazing oven because that chases the buttery flavor away!

I’m not a Southern Cook.  I am originally from, Gasp!, New Jersey!

(Queue the dramatic fanfare!)

This is simple, mix, chop into portions, bake, serve.  No Fuss!

 

Ingredients are straightforward.

2 cups or 286g of Self Rising Flour

1 1/2 cups of Whipping Cream.  Mine says 36% on it and there are heavier creams.

1 teaspoon of sugar.

 

Process:

Mix thoroughly dry ingredients.

Add cream and mix until it makes a sticky dough.

Cut dough into 7 pieces, about 90g or about 3 ounces per.

 

Baking:

For Conventional Flavor, bake at 450-500F for 12 minutes and check at 10 minutes for doneness.

OR

If you want that Butter Flavor, bake these at 350F (Moderate Oven) for 25 minutes and check for doneness.  You will probably close the oven for another three.

 

Here is the mystery.  Regular Biscuits tend to have a strong butter flavor as SERVED because they are painted in salted melted butter.  These biscuits as baked at high temperature without butter painted on them are a somewhat salty shortbread biscuit.

HOWEVER, if you LOWER the temperature in the oven to 350F Magic happens!

Yes, the house will begin to smell markedly of butter.  Fresh butter smell wafts along with the smell of baking bread/biscuits, and you will wonder why?

I still am, but this is the thing.  That butter flavor stays with the biscuits.  If you bake them at 350F, you get a buttery biscuit without all that extra salt and added calories.

Like I said Magic!

You can add butter to this if you like, but I fail to see the reason!

This is what happens when a baker has too much time on their hands and is locked in the house for too long!

Water Roux Or How Wallpaper Paste Can Help Your Bread Baking

This really is a very easy process.

Since I am not doing a video here, but text, I am going into deep detail.  I’m probably overdoing it, and once you do this once, you will remember it forever.

Besides, I’m a perfectionist when it comes to video and a bit camera shy so lets dive into text!

Perhaps it’s a bit silly to call the result of this “wallpaper paste” but it’s the result of an Asian technique for pre-baking some of your flour to get it to retain water.

Flour and Water in the right proportion can stick paper to the wall, make papier mache, and will make your breads and pastries wonderful!

There are various names for the process:  Water Roux, Tangzhong, and others.  The process locks up extra water in the dough, gelatinizes it, and gives extra lift to the breads.

When that is used in baking, it allows your breads to rise taller, last longer, and the resulting loaves are softer and more tender.  I did not notice a difference in the taste however the texture was definitely changed.   Until you get the hang of this, you are going to be more hands on and manual than usual.

Intrigued?  I was, and I tried it.  The best hint I can give you about this is to take your time while mixing.

I can’t say about the longer life because the rolls I made today were the first using this process.  Allow things to “come together” on their own until you get used to the new proportions.

I can say that they were interesting and I certainly will do this again.  Obviously there are times where this process is inappropriate.  For Bagels this would be wrong because you want them to be chewy.  The resulting dough from this process is soft and pliable so it’s best for sandwich rolls and I can see it in pastries as well.  Burger Rolls definitely will be improved by this.

I am using this recipe for the bread dough, Pat’s Pizza Dough.  I have been using it for years, decades really.  I know what the rolls and dough should be like so I was able to tell right off that this technique has its place.

First, that specific recipe uses 10 ounces water, 3 cups of flour.  Since you are going to pre-cook part of that, keep those numbers in mind as you will adjust your normal recipe downward for this process.

Second, of those three cups of flour, you will want to reserve a quarter cup of it.  The Water Roux process absolutely changes the texture of your dough.  Since the dough is changing, you will have to add in either more water at the end.

If you overshoot and end up with a dough that isn’t smooth and silky, adjust as needed.

Third, to make the paste:

  • In a small mixing bowl, I took all 10 ounces of the water from the recipe and added in 2 ounces of flour.
  • I then whisked the flour into the water for 5 minutes by hand.
  • Then warm the flour to 140F/60C (in the microwave) in bursts.
  • Whisk that mixture again until smooth.  You will notice a thicker “gel” forming in the bottom of your mixing bowl.
  • Allow the mixture to cool to 105F/40C or cooler before making your dough.  After all, you want to give your Yeast a chance to thrive!

Fourth, Make your dough.  Add your salt, sugar, yeast, oil.  Mix the roux into the flour slowly, watching how the dough comes together.

Overview: What you just did was to release the proteins in the two ounces of flour.  Those proteins bound to the water in the mix.  Now you really don’t have 10 ounces of water any longer since some of it is bound up, you now have to add back an appropriate amount.

What is appropriate?

For the Pat’s Pizza Dough Recipe, I added in an extra ounce of water to a total of 11 ounces.  For our Metric Audience, each ounce is two tablespoons or 28.3 mL.  283 mL originally plus another 28 mL or so.

Its an adjustment not a whole re-do of things.

The dough is in the bowl of a mixer with a dough hook, and it was now too “wet”.  Adding in one tablespoon of the reserved flour “tightened” the mix back up to where I could make rolls and allow it to rise and bake.

The dough was silky smooth and very easy to work with.  The usual recipe tends to be on the sticky side and a bit rubbery due to my all purpose flour.

You will want to take your time with this process.

What happens is that while baking some of that “extra” water gets released in the form of steam and your dough gets taller.  It acts as Leavening to make for a lighter and more fluffy roll.

At least that was what I found.  Those rolls were sliced open, and had with some tuna salad.  Quite good!