Hamburger & Hot Dog Buns From One Dough | Fresh Milled Flour Sandwich Bun Recipe
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- Опубликовано: 3 июн 2023
- Hamburger & Hot Dog Buns From One Dough From Scratch. I show you step by step how to make each of these Fresh Milled Flour Sandwich Bun Recipes. From freshly milling the wheat into flour, to mixing and kneading. Then I show you how to shape and top each hamburger and hot dog bun style.
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Checkout Some Of My Other Recipe Videos:
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Cinnamon Swirl Bread (3 Fresh Milled Flour Recipes): • MASTERCLASS: Cinnamon ...
Sub Buns & French Dips: • Fresh Milled Flour Sub...
Whole Wheat Hawaiian Rolls: • Whole Wheat Copycat Ki...
Yeasty Dinner Rolls: • Easy Dinner Rolls - Fr...
Pumpkin Donuts: • How To Bake Pumpkin Sp...
Want To Learn To Mill Your Own Flour? Start Here: Fresh Milled Flour 101: • MASTERCLASS: Fresh Mil...
Learn About The Different Kinds Of Wheat Berries: • MASTERCLASS: The Wheat...
Mastering & Troubleshooting the Window Pane Test: • MASTERCLASS: How To Ge...
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Хобби
Thank you! I've tried so many hamburger bun recipes and yours is by far the best!!
Yay! I am so happy to hear that! I am glad I could help! Thanks! 😊
Thank you Kara! I’m learning so much from your channel. I’m feeling much much better about being a “miller” now. I’m having more success than fails thanks to you.
Yay! I am so happy to hear that! I am glad to hear it was helpful! You got this!!!! Thanks so much!
Made these today again. Same as your recipe.. you know the old saying, "If it ain't broke, don't fix it" 😂 Absolutely delicious. I made 8 large hamburg buns this time instead of 12. Just added 5 minutes to the bake time. One of the reasons I love your recipes is the fact that you always put the weight. I have only been milling for 2 months, and I have found this very beneficial.
Yay! I am so happy to hear that! Thank you so much!
Made these last week and making them today for 4th of July!!
Awesome! Such a yummy addition to any sandwich! Thanks!
Thanks for such good instructions.
My pleasure! Thanks so much!
I just love your videos, and I've learned so much watching them. What a great life you and your family have!! Thank you for sharing your lives with us. Lu Ann from southern NM
Thank you so much! I am so happy to hear that! ❤️
😮 woah those Hot Dog and hamburger buns look amazing!! Loved how you showed the difference between egg washed and non egg washed as well as how to properly shape them, so helpful thank you!
Thank you! ❤️
I have a quick question…when doubling or tripling these recipes, is it always necessary to double and triple the yeast or sourdough as well? Sometimes that feels like a lot of yeast and maybe it’s not needed. 🤷🏼♀️ Your recipes truly never fail me!! Thank you!!!!!
I do generally double the yeast and sourdough, but you can use less, it will just rise slower. Thanks so much! 😊
I needed this recipe! Thank you!!
❤️
Thank you so much for this awesome recipe! Greatly appreciated!😊
Welcome! Thank you! 🥰
They look great!!
Thank you so much!
That was really helpful to see. I've avoided doing these buns since I was not sure of the process. Thanks for showing it
I am so happy it helped! Let me know what you think! Happy Baking!
These were the bomb!!!
Thank you so much for this recipe! So appreciate you! ❤️
I am so happy to hear you loved them! Welcome. Thank you so much!
Just made these exactly according to your recipe. They are amazing. I am new to grinding my grain, and this was the best I have made. Thank you.
I am so happy to hear that! Yay! Nice job! Thank you so much!
Thanks for this video, so helpful. Much more nutritious than store-bought - for sure! ;-)
Agree! Thanks!
❤ I've been waiting for these buns! My family will be thankful for them (as long as I can make them properly 😊). Gonna try today 🙏
You can do it! ❤️
Well... I did it! Wow! ❤ They look beautiful, too.
Thank you for all your help😊
Yay! I'm so happy to hear that!
I just tried your recipe and it turned out great! Excellent info. Thanks!
Yay! I am so happy to hear that! Thanks so much!
Oh wow, these look amazing. I appreciate how thorough you are in your presentation and not talking for the sake of talking. You get to the point, it’s refreshing. Thank you for sharing your skills and expertise. I am very new to the idea of making hamburger buns, for reference can you please share the size of the sheet pan you used to bake in? I’m really excited to try these and make them for family on Father’s Day!
I am so happy to hear that! It is my pleasure! Thank you so much! 😊I use a 9x13 baking pan. Let me know how it goes!
THANY U FOR YOUR VIDEOS.
Welcome! Thank you for watching!
Great job! HalleluYahuah
Thank you! ❤️
Thanks for this recipe and especially in the variety of ways of measuring like you stated. My Bosch mixer, like yours, will be delivered tomorrow so can’t wait to try out your recipes and use my new toaster oven, like yours, lol! Living in Las Vegas and it’s heat will make baking easier in the toaster oven than using my regular oven.
Oh ya, Vegas heat is pretty hot. I love having the smaller oven! Let me know how it works for you!😀
@@GrainsInSmallPlaces I baked a cinnamon roll cake in it last week for a family gathering and it was amazing that the kitchen wasn’t overheated. I hit the thrift store for smaller pans to fit in it like the cupcake pan, bundt pan and such and will now be very prepared with my new oven, mixer, mill and various wheat orders from Azure Standard to begin my baking. Probably not a good time to start a diet, lol! BTW, the cabin looks great.
Nice! I enjoy baking in it! I have a review video coming out tomorrow on the oven! 😊 Thank you!
@@GrainsInSmallPlaces Yay!
I don’t see the recipe in the comments below. How can one get the printable recipe?
Do you have a cookbook that I could order with ALL of these recipes ?
I’ve found you can almost finish the second rise on bread and buns and then pop in cold oven they will finish the rise as oven preheats and bake I usuall add 8-10 minutes to the bake with this method ( on loaf bread I let rise about inch above pan for my oven ) it does take a time or two to learn your oven but so worth it no preheating and opps rise not ready so oven stays on standby 🙂
Hmm that's an interesting method 🤔 . Thank you for sharing! 😁
For those wondering: Measuring ingredients by weight rather than volume ensures consistent results in cooking and baking. For example, using coarse ground salt instead of fine ground salt will occupy more volume, resulting in less salt than the recipe requires. However, if measured by weight, 3 grams of salt remains consistent regardless of the grind. The same principle applies to flour; 500 grams will yield the same outcome whether it is freshly milled or store-bought, although fresh milling is generally preferred.
Thanks for the tip, I think it is intimidating for new bakers sometimes to go by weight if they were never taught to. But, once you do it a few times, you start to realize it is actually easier and more consistent with results. :)
Looking forward to giving these a try. Have you tried using Kamut instead of the Spelt? I have some spelt just have tried using it yet.
Yes, I love Kamut as well. I have some other recipes I mix Kamut with hard white as well! 😁
I have tried many bread recipes with fresh milled flour. They are all very good, but this is the absolute best!
My entire family and I agree that this is the best recipe.
Have you been able to make a loaf with this recipe?
I really like sandwich bread for work.
Thank you so much! It would make a great sandwich bread loaf, but this is my favorite sandwich bread recipe 😋🍞
ruclips.net/video/Ythxqi_gu0w/видео.html
Looks delicious! Why Spelt grains? I haven’t bought them yet, I am wondering what else you can use them for? I really like how simple and easy your recipes are. I am saving and convincing my hubby I really need a Bosch Mixer! Lol
We love the nuttiness and softness Spelt brings to the recipe. You could make this with all hard wheat as well. However, spelt does not form much gluten to make it with all spelt. I find this ratio blend to be the perfect amount of each! Spelt is great in waffles, muffins, quick breads, and cookies as well!
Oh yes get some spelt!!! It is wonderful!! I promise!!!
Can’t wait to make these for sloppy joes tomorrow! Claire from @CookieCrumbFun is my friend and led me to your channel. Thanks so much for helping us newbies learn to bake with our fresh grains!
That is awesome! Let me know how you like them! Thank you!
Thanks for the recipe and video! I have made them 3 times now and they are great! Although the first time I made them, they were fine, but the other two times, they were wet and sticky. I could still work with them, but they were definitely more wet than what they should be. I let it sit for 45 minutes to 1 hour before adding yeast so I don't know why it was so wet. I weighed my kernels according to your recipe. Any suggestions? Like I said, they do taste great!
It should be pretty wet and sticky, to work with them, I like to put a little olive oil on my hands and work surface to shape. It may also be that the weather is more humid, which can affect that as well.
These look amazing. My hot dog buns look sick
Awww, poor guys, 😜. I think next time they will look better, you got this! 😀
Can I mix it in my Zojirushi - put it on Dough cycle and then just shape and rise after that?
Sure, but you may need to send it through 2 kneading cycles. Just make sure to check the dough for stretchiness.
Could i use kamut or einkorn instead of spelt? Would either be similar enough?
Yes, you can use either in place of the spelt portion. I really like to add the Kamut!
Newbie here! Thanks for your videos! Can I ask a question about your storage containers? About how many pound of berries can fit in one container? I just need to know how many to order. I ordered several 25lb bags of grains and pretty sure my containers won’t fit the grain. Thanks so much!
I have larger 5 gallon buckets that hold about 35lbs of grain. These smaller containers I keep on my counter, so I am not always opening my larger buckets. The smaller containers hold about 7lbs of grain. I hope that helps! Thanks!
@@GrainsInSmallPlaces that does help thank you so much!
I am new to using fresh milled flour, so I’ve been binge watching videos 😂 curious question: why do you let the dough absorb liquid before adding the yeast, instead of adding the yeast to the liquid like traditional breads? My mind just needs to understand ❤ Love your channel!!
I like to let the fresh milled flour have a chance to absorb the liquid, and the bran to soften before I put my yeast in for a few reasons. Mostly because I don't want to activate the yeast too early before the fresh milled flour can hydrate, then the yeast has exhausted some of it's "power" by the time its ready to knead. Another reason is timing. I like to mix everything together, and get things done for the day, and that may only take me 15 minutes, or a few hours, I don't have to rush back worrying it will over proof, because the yeast is not in there. I kind of developed this method myself through trial and error, and really have found it works great! I hope that helps! Thanks for watching! Happy Baking!
@@GrainsInSmallPlaces thank you so much! Yes, that makes perfect sense. I appreciate you taking the time to explain ❤️
Just need to make enought buns for me and son and will freeze the rest can I also just use the extra dough and use it make a small loaf of bread?
Yes! I love to make my recipes universal! I have made some buns, and a small loaf with this recipe. Sometimes I will double the batch, and get 12 buns, and 2 loafs of bread. I love to have some on hand in the freezer too! Hope that helps! Happy Baking!
Kara, do you have any flour dust around your mill? I find it on nearby surfaces so I now cover the mill while grinding and checking now & again to turn my bowl. If you have any other suggestions I’d appreciate it! Making these buns tomorrow 🇺🇸
I do get a little dust around the mill, yes, I just wipe it down with a wet towel on occasion. I used to cover it, but I found it kept condensation in my flour while milling, so I just decided to embrace it. I did find that a larger bowl tend to keep the dust down better than a smaller bowl. When I try to mill in my little bowl for a small amount it will get some flour around. But in my larger bowl that tucks under the spout I get way less. I hope that helps! Happy Baking!
@@GrainsInSmallPlaces thanks, I hadn’t thought about the moisture 😯
I think I’ll stick with the dust too! I also may try different size bowls. Blessings
Ok, so this video a year ago. Do you make your buns now with kamut instead of spelt?
I rotate, and have done both. I will typically grab for Kamut, yes. But, sometimes I will use spelt, especially if I am running low on Kamut.
Would you please give me info about your mat. I could use one of those. Thank you! 😊
Sure! It comes in handy to have for sure! Here is a link to it. Happy Baking! 😀
amzn.to/3GOIIB9
@@GrainsInSmallPlaces thank you!
Can you use all hard white? I don't have spelt. Thank you!
Yes! You can use all hard white. Let me know how they turn out! Happy Baking!
Thank you so much for your quick reply! I am going try all your recipes ❤️
Yay! Let me know which ones you love the most!
One can only hope you see this comment 🙏🏼 if I’m kneading my bread in the mixer and it’s been about 30 minutes and it still looks really dry and not smooth so I just keep adding water until the mixer starts better kneading it and not just moving it around in one big dry dough ball?
Sounds like there was too much flour added and not enough liquid. I would add water until it is much looser. It shouldn't be a dry dough ball with fresh milled flour. Working with a wetter dough will give you much better results. I hope that helps! Happy Baking!
Weight is much more accurate.
I agree! But, I write my recipes with both weight and volume. Since many bakers prefer different methods, I want to be accessible for everyone! Thanks for watching! Happy Baking!
I love your long nails
Thanks! They are all natural! They grow so quickly with the fresh milled flour!