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Old 05-08-2008, 09:16 PM   #111
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Quote:
Originally Posted by JoeV View Post
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.
thanks for the reply. I couldn't find my KitchenAid manual for the bread recipe, had to look online for a recipe, hopefully it is the right one . I would like to make rolls. I have a KitchenAid cookbook and white sandwich bread is not in it .
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Old 05-27-2008, 09:04 AM   #112
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I had a thought yesterday after reading the "what is white flour" thread.
My hot dog buns are good but still pretty dense.
Would it work or make them any lighter to try making them with cake flour..... having a bit less gluten?
Thoughts?
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Old 05-27-2008, 09:42 AM   #113
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In the "early summer 2008" King Arthur Flour baker's catalogue, page 19, item 7, item # 5658, called New England Bun Pan.
Description: Perfect for vertically sliced buns for hotdogs, chicken salad, and all kinds of stuffed sandwiches. 15 1/2" X 6 1/2". Makes 10 buns. Recipe included. $39.95

Beautiful picture too.
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