Sourdough Hamburger &Hotdog Buns
List of Ingredients
HAMBURGER BUNS
2 cups fresh sourdough starter, room temperature
1 cups water
1/2 cup sugar
1/4 cup vegetable oil
1 egg yolk (or 1 egg)
1/2 teaspoon salt
5 to 6 cups flour
Mix all ingredients except flour together. Add half the flour,
beat well. Gradually add remaining flour until too stiff to stir,
then knead 5 to 10 minutes, adding flour as necessary to keep from
sticking, until dough is smooth and about 1/3 as tall as wide when
allowed to rest. Place in greased bowl, turn, cover lightly to
rise until doubled. Punch down, let rest 15 minutes.
Pinch off balls about the size of a medium lemon (or divide dough
into 20 equal pieces), shape each piece into a smooth ball, and
flatten until about 3/4 inches thick. Place two inches apart on
greased cookie sheets. Let rise until almost the desired size.
Bake 15 to 20 minutes at 400. Makes about 20 buns.
For hot-dog buns, pinch off pieces the size of a medium egg or
lime. Shape to the length of a hot-dog, and about 3/4 inch thick.
(Use a wooden cutting board with a handle as a roller, rolling the
dough between the board and the table top, holding the board
perfectly parallel to the table.) Place 1 inch apart on the
greased cookie sheets. Makes about 24.
Recipe
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