I'm in my freshly milled flour (FMF) era, and am enjoying the journey of discovery and experimentation immensely. These 40-minute hot dog buns are fluffy and soft, and so so flavorful.
No doubt the flavor is attributed to the honey and virgin olive oil I used, in addition to the fresh milled flour.
Ingredients: makes 16 buns
8 cups (1.2kg) fresh milled flour
2 cups warm water
2 eggs
4 Tbsp instant yeast
2/3 cup olive oil
½ cup honey
2 tsp salt
Melted butter for brushing
Method:
In the bowl of a stand mixer, combine warm water, honey, and salt; mix.
Add oil and eggs; mix. Add 6 cups of the flour; mix.
Add the rest of the flour and yeast; mix. Knead until smooth and elastic.
Turn dough onto floured surface; divide into 16 equal sections (about 100g each).
Flatten each section to the length you want your hotdog buns, roll tightly and pinch the seams together. Place in a rimmed pan.
Place in a warm spot covered to rise. Allow to rise for 20-25 minutes.
Meanwhile, preheat oven to 425F.
Bake in preheated oven for 15 to 20 minutes or until golden brown and cooked through.
Melt butter and brush on top of baked buns. Slice and serve.
صحة و عافية
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