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MAKE YOUR OWN BURGER BUNS OR STUFFED BUNS

We made buns today for our family. We woke up and realized that the loaf of bread is almost finishing and volunteered to make some bread! It is generally expensive to cook for oneself in Singapore. Can you believe that it is cheaper to eat out? Oh well, all things considered, the ingredients, the transport, the prepping, the cooking and the washing. Nonetheless, we have some yeast in the kitchen and thought we would spend some time to bake. This is a pretty easy recipe from allrecipe and we took the initiative to stuff it with some sardines this morning. We are still amateurs when it comes to this and thus the stuffing wasn't too successful. It wasn't substantial enough. We would suggest letting the dough rise a little before rolling and stuffing them as there would then be more surface area.

Instead of what the recipe suggested, 16, we made only 12 of pretty decent size. We would say... MacDonald's size?

Original Recipe Yield 1 dozen

Ingredients

  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter
  • 4 1/2 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 egg

Directions

  1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
  2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
  3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
  4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
  5. For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

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