Very easy to make and almost foolproof. Makes delicious rolls or bread
- Carbohydrate 50.9887067976795 g
- Cholesterol 5.33866666666667 mg
- Fat 0.731253335015846 g
- Fiber 1.72480003311857 g
- Protein 6.89272001773506 g
- Saturated Fat 0.130909333599445 g
- Serving Size 1 1 Serving (75g)
- Sodium 164.197000003434 mg
- Sugar 49.2639067645609 g
- Trans Fat 0.222402667224643 g
- Calories 242 calories
Step-by-step
- Note: I use powdered eggs and add water to 1 1/2 cups Place ingredients in breadmaker pan in order given. Put in bread machine and use dough cycle.
- When dough has finished and risen, remove from pan and form into rolls.
- Place on baking sheet sprinkled with cornmeal and allow to rise til at least double in size. I use parchment paper not cornmeal
- Bake at 350 for 20 minutes.
- Great for hamburger buns.
When relying on pantry staples like powdered eggs and vital wheat gluten rather than fresh perishables, the hydration math shifts entirely because dried proteins require precise water reconstitution to mimic fresh structural integrity. Vital wheat gluten compensates for the lower protein content of standard all-purpose flour, supplying the necessary elasticity to trap carbon dioxide generated by the yeast during fermentation. Reconstituting egg powder properly ensures that the emulsifiers and proteins distribute evenly throughout the dry ingredients before the liquid hits the mixing chamber, avoiding dry pockets that can stunt local gluten development during the dough cycle. Once the machine finishes its work, handling the dough requires transferring it promptly to prevent over-fermentation, which weakens the gas cell walls and yields a dense crumb instead of an airy interior. Shaping the portions demands firm outward tension on the counter surface to build a smooth outer skin that holds its shape during the secondary proof on parchment paper. Baking these rolls at 350 degrees Fahrenheit for twenty minutes allows the starches to gelatinize fully while setting the exterior crust before internal moisture completely evaporates. Monitoring the oven closely during the final five minutes prevents the sugar in the dough from burning prematurely, yielding uniformly golden buns suited for heavy sandwich fillings.
