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Old 04-10-2008, 07:17 AM   #101
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I think I'm lost.
Is this the hot dog bun topic?

You could at least move your cooling rack around to get it in the different pics, Joe
Nice kitchen!
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Old 04-10-2008, 07:33 AM   #102
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he didn't say that it was legos-Lassie's kitchen.....hahaha!!!
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Old 04-10-2008, 07:35 AM   #103
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Originally Posted by pacanis View Post
I think I'm lost.
Is this the hot dog bun topic?

You could at least move your cooling rack around to get it in the different pics, Joe
Nice kitchen!
come on, Pacanis, be nice......do you have any hot dog bun recipes to share? Just kidding.........
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Old 04-10-2008, 08:17 AM   #104
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never mind, you said that you were with your accountant paying taxes all day.......you have a right to feel growly..........:)
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Old 04-15-2008, 06:50 AM   #105
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My stepson and his girlfriend made an unexpected visit this weekend. I had wanted to do stuffed trout for dinner, but thye came early and said "Burgers would be fine". I need an emergency order of buns. I rolled out the trusty allrecipies recipie and started in. I need a quick rise, so I set my oven as los as it would go (170). When it came up to temp, I shut it off and put the buns in there and left the door ajar. Badabing! 30 minutes later we bere baking buns.

I ground a 50 / 50 mix of round and chuck cubes. Best burgers I have ever had. Clean fresh taste and not heavy in the stomach after. THis is a simple and great recipie.

DW is getting spoiled with all the baking, I've been barred from the bread aisle at the gorcery store.
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Old 04-15-2008, 07:39 AM   #106
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Did you get your instant yeast yet Adillo or did you use the plain 'ol proofing yeast?
Just curious how that works for these.
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Old 04-15-2008, 09:02 AM   #107
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I have in hand 1# of Red Star active dry yeast. I guess that I am old fassion. I still like to proof the yeast and go that way. I am however using up what I had on hand of Fleishmans, before I open the Red Star.
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Old 05-07-2008, 10:35 PM   #108
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Well, it's been awhile since anyone posted to this thread, so I'll add my two cents and two pics. I made a batch of rolls and buns with the KitchenAid basic white bread recipe, and I really like the way they turned out compared to my first disaster (no oil on the plastic wrap) and the subsequent batch with a different recipe that came out looking all pasty white with craters in the crust. The rise was minimal, probably due to the expensive yeast. Here are the latest (and best so far) rolls/buns. All are 3-1/2 oz.





I'm now using the 1# package of SAF Instant Yeast (cost a whopping $2.16 per pound), and Bob's Red Mill bread flour. My recipe has also been converted to volume, and every batch comes out the same.'''

Joe
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Old 05-08-2008, 12:50 PM   #109
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Rolls look good, Joe. How long did you bake them in the oven?
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Old 05-08-2008, 08:10 PM   #110
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Rolls look good, Joe. How long did you bake them in the oven?
These were in the oven about 22 minutes on 400 degrees F. I set the timer for 20 minutes and then look at them thru the door. I let them in a bit longer so I could get more color. I also misted them with water just before putting them in the oven, and it gave the crust just a little extra texture. Not like Kaiser rolls, but not dead soft either.
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