Ingredients
- 520 g Sunrise Flour Mill Heritage White Flour
- 2 ¼ tsp Yeast
- 1 tsp Salt
- 1 Tbsp Sugar
- 120 g Warm milk
- 1 Egg
- 140 g Warm water
- 2 Tbsp Butter or oil
Instructions
- In a medium bowl, combine flour, yeast, salt, and sugar.
- In a small bowl, whisk together warm milk, egg and warm water.
- Slowly combine the wet and dry mixtures and knead the dough for 5-10 minutes or until the dough is smooth and elastic. Tip: if your hands are sticking to the dough, wet your hands with water instead of flouring your hands.
- Add butter or oil and knead for 5 more minutes. The dough should be smooth and elastic when done.
- Place the dough in a well-oiled bowl and turn it once so the ball of dough is coated in oil. Cover the bowl with plastic wrap and allow it to rise until doubled in size. For a deeper flavor, put the dough in the refrigerator for 8 hours or overnight. Pull out of the refrigerator and allow the dough to rise.
- When doubled in size, shape the dough into either hot dog or hamburger buns.
- Shaping a hotdog bun: Press 3-4 oz dough balls into a flat square and roll it up fairly tightly. Then tuck the ends under and pinch it closed. Place on a parchment lined baking sheet.
- Shaping hamburger buns: Using about 3.5-4 ounces of dough per bun, form a dough ball. Flatten the ball slightly and place on a parchment lined baking sheet.
- Heat oven to 350 degrees. Cover the dough with plastic wrap and let it rise in a warm place until the buns have doubled in size.
- Once doubled in size, brush the buns with an egg wash (1 lightly beaten egg). Bake for about 15-20 minutes or until golden brown.
Tried this recipe?tag #sunriseflourmill
3-4g for the hotdog buns, not 3-4 oz?
Thanks for catching that Evets! We’ve adjusted the recipe to reflect 3-4 oz buns instead of 3-4g buns.
Please please please – we here in the US need recipes written with cup and spoonsful measurements — NOT metric weight measurements.
Carol, I thought that until I started cooking with a scale. It’s not only more accurate, but lots easier than measuring out cupfuls/ spoonfuls. That being said, it’s nice to have both types of measurements on recipes.
Is Heritage flour a cup for cup substitute for common all purpose flour? Trying to decide if your flour will work in our family recipes.
Just because we’re in the US doesn’t mean we can’t are with a scale! It’s the most accurate way to bake, and is the only way to ensure your recipe comes out the same as whoever wrote it- especially with heritage flour! Also, most scales have both grams and ounces on them, it’s pretty easy to switch between them, and since grams are a smaller unit, they are inherently more accurate than ounces.
You can easily look up cup / ounce to gram measurement conversions – US folks (myself included) are eminently capable of using a scale and gram measurements. I would like to see consistent measures cited, and not mix grams with teaspoons for example, but there again, I can look it up and convert.
I haven’t received the recipes, but want to get them, please and thanks❤
It would be very nice to know how many buns this makes! Do I need a single, double, or triple recipe for 12 hot dogs?
Hi Vicki. I got 9 good sized hamburger buns out of one batch. Weighed them out at 3.5 grams each.
Excellent recipe, I really like the texture and the top with the egg wash. My husband said the best he’s ever eaten. They were very easy to make.
Light and fluffy. And tasty. I made them with the heritage bread flour. Far superior to any store buns. I’ll be making these often