Need sandwich bun and pizza bread machine recipe
Comments (46)
8 years agolast modified: 8 years agoHere's our favorite old standby for soft, fluffy buns (I can never type the latter without giggling like a schoolgirl).
This is the only recipe I'll ever use and it's on my dusty old blog. This Honey Rolls recipe yields 27 -30 rolls. But can be halved. Or, you could prepare as is, and freeze half of the dough for another time.
For burger buns, I shape dough into buns (more info in the link provided) , place them in the pan (barely touching) then, gently press them down, prior to the last rise.
Sol
8 years agoRelated Discussions
bread machine issues, need some input
Comments (18)Do you want 100% whole wheat or will a mix of white and wheat do? I have a honey wheat recipe, it's Elery's favorite, makes great sandwiches and the honey in it makes it a favorite of the kids too. I've made it with all whole wheat and with a mix of whole wheat and King Arthur's white whole wheat, both were fine but we like it best about half white (I use King Arthur all purpose) and half wheat, which is 3 cups of each. Last week I replaced half a cup of the water with a half cup of orange juice and it was really nice. I think the next time I'll some orange zest, the flavor was a nice complement. If I made it with all whole wheat and wanted a lighter sandwich type bread, I think I'd add some vital wheat gluten to help it a bit. HONEY WHOLE WHEAT BREAD INGREDIENTS: � 3-1/2 to 4 cups all purpose flour � 2-1/2 cups whole wheat flour � 2 pkg. active dry yeast � 2 tsp. salt � 1 cup milk � 1 cup water � 1/2 cup honey � 3 Tbsp. oil � 1 egg PREPARATION: In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well. In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm) Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk. Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes. Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust. Annie...See MoreAdapting Bread Machine Recipes for non-Machine Baking
Comments (8)robin, I adapt non-bread machine recipes to use in the bread machine all the time, I've never found one that didn't turn out, so I don't see why it wouldn't work the other way around. I'd mix all the wet ingredients, beat in the dry ones, then knead until it feels right, probably the obligatory 7-10 minutes. Let rise, knock down, shape, rise and bake. Although 350 is my "universal" temp I'd do bread at 375F for 25 or 30 minutes, depending on the shape of the loaf. make sure your liquid ingredients are warm, but not too hot, so you don't kill the yeast. And no, I never proof today's yeast and I haven't experienced any problem, as long as the yeast isn't outdated. Heck, you know my theory on bread. People have been baking it in one form or another for centuries in everything from fireplaces to the most expensive ovens, or on hoes over a fire. Toss everything in a bowl, mix, knead, rise, bake. It'll be good. That recipe, BTW, looks really good, I think I might try that myself as soon as my loaf of high protein honey wheat is gone. Annie...See Morea few bread baking tips and the pizza dough recipe
Comments (33)I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for....See MoreWanted: yummy, grainy, nutty bread for Bread Machine
Comments (15)I'm BAAAACK! Thanks so much for your many good ideas and links. And, yes, I'm thinking more of a grainy, nutty, seedy bread with _some_ softness and some bits of seed/nut and dried ginger or bits of tart dried fruit, but not too much. I thought that I'd never escape Verizon Customer Service Con-Fusion Hell. Now, a neighbor is caught up in their Rabbit Hole machine. Pray for her. (I mean, put down your spatulas, get on your knees, and really pray.). She told me she'd lost her Internet and TV; I offered that was because Verizon gave them to me. Now it's her turn to speak with Any-Which-Way call centers -- all with conflicting advice and opinions and no one overseeing things or lending cohesion to the proffered "information." For about a week I could only get Internet access via an old "smart" phone and slow 4G. And the phone working memory space is lean. Then (now, still) my arm is sore. I think I lifted something a tad (x25) too heavy. My biceps deltoid hoopalongacepts muscle-tendon whatchamacallit is crazy painful. Even reaching for a cup of coffee, or reaching around behind me (for remote) is painful. And today is already too hot for me (Iceland and Northern California sound great). Back to bread (finger typing with sore arm, so please excuse errors): Some of you suggestions look really good. With my sore arm muscle, I truly might need to resort to a bread machine or Kitchenaid with dough hook. For the past year, I've been experimenting with my "lazy-busy-sore-hand" pizza dough recipe: I pretty much follow the Bob's Red Mill Artisan flour recipe for pizza dough, but make it a bit wetter. Then I let it rise at cool room temperature or fridge temp inside a thinly coated EVOO poly bag. When it rises to ~ double, I stretch/fold over the dough. After about 24-38 hours, I use it for pizza dough. Someday, I hope to learn Ann-T's recipe and technique. However, I want to try and not consume too many simple carbohydrates (the type that quickly raise one's blood glucose). I am a lover of things like pies, pastries, breads and cakes, but I am no longer 18, so must pay attention to what I eat. In another week or so, I will try either using my Kitchenaid with dough hook or the bread machine (ack) to make some multi-grainy, nutty-seedy bread. I will report back on how it goes (but don't want to bore the many accomplished bakers here). April was cold, snow, rain and wet. Then I had paper work to take care of. I never got much of anything planted, and now it's very hot (for me) in interior New England. My body hates heat and humidity and is _not_ supposed to be in this climate. Cornwall would be better ;-) Our garden rhubarb is ready and is even starting to bolt. Maybe I can find a way to make a few rhubarb dishes that won't send my body's blood sugar into sustained hyperdrive. I've not gotten any our our rhubarb for three years -- always some volcano, flash flood, or "other" to grab my time. Maybe I can freeze some and use some for a smart tart (galette) or bars....See More
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I have recipe/pic of some salted pretzel rolls I've made, lpink, but additional work with those. Although I made these kaisers using sourdough, I have the granny knot instructions if you'd like. A little overproofed but they worked.
Also have this hoagie roll recipe -- not bread machine, but maybe you can modify?
And because I like to keep things real, I used a random recipe one time and obviously missed a key part LOL!
What Not To Do (although DS thought this was master chef HA!)
sidebar -- Mamapinky0 -- first and foremost, I hope!!!!!! the doctor visit went well, no surprises and things are moving in a positive direction with your daughter -- it can all be so overwhelming. Second, I hope that you're at home in your "favoritest" outfit (aka comfy clothes) and making sol's rolls. Alert possible TMI -- I shared with my husband the other day that the only things I had on that weren't thrifted or a kid castoff were my underwear and shoes :)))))))))!!!! Because that's the way I roll. Last, I'm pretty sure Mancinis on Penn Avenue is still there??? but if not, there are so many other great places in the strip that it's just a great day isn't it?
CathyinSWPA
8 years agoThis is a simple recipe for the bread machine.
- 2 cups warm water (approx. 110 F.)
- 3 teaspoons dry yeast
- 4 tablespoons of granulated sugar
- 1/3 cup vegetable oil
- 6 cups bread flour
- 1 egg white and 2 teaspoons of cold water for an egg wash
- (optional) Poppy seeds
In the bread machine, place 1/2 a cup of water and 1 tablespoon of
sugar. Stir in the yeast. Let mixture stand for a 5 minutes to dissolve
yeast. Then add the rest of the sugar, the vegetable oil and 5 cups of
the flour.Process on 'dough' cycle.
Dust in the remaining cup of flour as dough forms into a ball and seems
wet enough to receive remaining flour. If necessary, add a few drops of
warm water. When the kneading cycle is done, transfer the ball of dough
to a large greased bowl, flipping the dough one time to grease the top.
Let it rise, covered, for one hour. The dough will more than double in
size. Remove the dough from the bowl and punch it down. Cut it into 16
equal pieces and form each one into a ball. Place the balls on baking
sheets lined with parchment paper and let the balls rise for 30 minutes.Preheat oven to 400 F. Brush the balls with the egg white / water
mixture and then snip the tops crosswise with a pair of scissors.Place the trays in the oven and bake for 15 to 20 minutes until the tops start to brown.
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Wanted to let you know I was having one of those days, Sol; you know where you miss every light, bag of flour breaks, phone rings hands in dough, etc. Finally sat down, opened this thread and truly laughed out loud at your post. Yes, go ahead and feel like the magician you are ;) PS We can go to Mancini's and/or do the Strip if you visit the Burgh some time! We can compare our buns with Mancini's ;0
Since mamapinky0 is working on Sol's rolls (in comfy clothes, I hope) I thought I'd give sleevendog's/smitten kitchen brioche rolls a whirl since I was going to make sandwiches for the crew today. Get a 10, and two of the crew have already eaten them plain (in fact, one for breakfast) DS kept saying those smell so good and eventually just had one with his soup yesterday.
If anyone makes this recipe, follow sleevendog's advice and go for 12. I made 8, and my husband eyes lit up as these will probably hold about 1/2 lb of sloppy joe:) HUGE Also, very sticky dough for hand kneading; IDK enough about bread machines, but I think this would be good candidate lpink. Lastly, I screwed up recipe at end and added a straight eggwash (forgot 1 T water) Had a hard time "washing" and bubbles began to appear like a horrible case of acne LOL!
Thanks sleevendog for the rec!
CathyinSWPA
PS If anyone wants a blow by blow of these, I have pics/notes on how long rising, etc. Pretty straight forward recipe though. - 8 years ago
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I hope you're still in comfy clothes, mamapinky0! I also hope that your daughter's doctor appt went well!
Love the "mahogany", Sol LOL! I feel kind of "chefish":) Thank you so much also for updating on Annie -- been thinking about her, Ashley, kids and everyone!
The buns are pretty much gone, or spoken-for:) Will post the fake Philadelphia Cheesesteak sloppy joe when I get a chance on the WFD thread.
FOAS -- here are some pictures if it helps you to see. I also took some notes estimating how much added flour.
Initial mix
Hand knead (probably could have gone longer) in bowl to rise
One hour later
Second rise ~ 45 min (started oven)
Pre-egg wash. Did not do steam stuff in oven.
Hope that helps.
CathyinSWPA
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8 years agoBeen trying (and failing) to stay away from this thread! I don’t have anywhere to roll out dough and right now I’d shave my head for a loaf of plain old homemade sandwich bread, and I might not think too hard about trading DH for those buns! All of them! Sol, those honey rolls look amazing! Sleevendog, you know how I feel about yours already (and all those toppings!) : ) Cathy, fan-amazing-tastic job on those buns! Gosh I’d eat that last pic with the sliced bun right now, no burger needed! Lovely photos showing that good surface tension on your dough : ) But I gotta admit, the What Not To Do photo not only made me laugh aloud at first, then I thought to myself, bet that would be featured on a gourmet buns recipe!! Mamapinky, I think you are perfectly capable of ann_t’s pizza dough! I promise it's not hard, just takes a bit of time : )
Photos for uploading · More InfoPinkmountain, the Kaiser buns are my favorite burger bun : ) Ann_T's recipe:
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They really stand up to a big juicy burger : )
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…but gotta admit, Hokkaido bread is another favorite of mine : )
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Makes for decadent french toast bread, nice dinner rolls too : )
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sleevendog (5a NY 6aNYC NL CA)