I love to use this recipe to roll out and cut into hamburger and sloppy joe buns.
- Carbohydrate 391.041556782102 g
- Cholesterol 4.9 mg
- Fat 51.6546134654744 g
- Fiber 15.1076668872082 g
- Protein 55.999290011138 g
- Saturated Fat 10.0193493581244 g
- Serving Size 1 1 Dozen (946g)
- Sodium 687.17133487618 mg
- Sugar 375.933889894894 g
- Trans Fat 3.03922633753684 g
- Calories 2272 calories
Step-by-step
- Mix eggs, salt, and sugar with whisk.
- Mix hot water, yeast, and 2 cups flour with eggs mixture.
- With dough hooks, add 4 cups flour or enough to nonstick.
- Mix butter or margarine with hands and let raise one hour.
- Roll out and cut into circles.
- Raise 1-2 hours, or until doubled.
- Bake at 400 degrees for 10-15 minutes.
Substituting margarine with butter alters the fat content and moisture distribution in bread dough, yielding a denser crumb due to lower water content. Managing hydration requires restraint when adding the final flour stages; incorporate the dry ingredients gradually until the dough clears the sides of the bowl rather than dumping the full amount at once. Yeast activation depends heavily on liquid temperature. Water registering between 105 and 110 degrees Fahrenheit ensures optimal fermentation without destroying the active cultures. Dough hooks on a stand mixer handle the initial heavy incorporation efficiently before manual fat integration takes over. Kneading develops the gluten matrix necessary to trap expanding gases during the dual rising periods. Allowing the shaped rounds to double in size over one to two hours prevents dense interiors by ensuring adequate air pocket formation prior to baking. Operating a home oven at 400 degrees Fahrenheit creates immediate steam expansion for proper crust setting within ten to fifteen minutes. Shaping these yeast rounds into uniform circles creates custom sandwich buns suited for handheld meals.
