One of my family’s most indulgent indulgences is fresh bread. We do the usual sandwich bread and such, but especially in the summer, we make hamburger and hotdog buns from scratch.
You see, we’ve found that buns are really cheap to buy… if you’re willing to put up with the sugar, corn syrup and preservatives. Artisan and preservative-free bread, however, comes at quite a high blow to our wallet.
The secret to the best of both worlds is the bread machine. We have a wonderful bread machine, and not only do we use it for loaves, but also for the easiest dough!
|1 1⁄4||cup||milk (I usually use a cup and eighth organic whole milk and water up to the quarter mark)|
|1||Tbsp||plus 1 tsp vital wheat gluten (or 4 tsp vwg)|
Set your bread machine to the “dough” cycle.
Cut or tear dough into 12 equal pieces.
Shape pieces into round buns and oblong hotdog buns, and place on a cookie sheet (I always use parchment paper).
Preheat oven to 375 degrees, or 360 on convection.
Bake for 15 (convection)–22 (conventional) minutes until lightly browned.
Aaanndd… you’re done!