03-26-2008, 07:50 AM
|
#11 | |
|
Certified Master Chef
 |
expat thats the same one i've been using! best I've found yet....
__________________
Not that there's anything wrong with that..... |
|
|
|
|
03-26-2008, 07:59 AM
|
#12 | |
|
Senior Cook
|
I still remember several years ago when I found out that my Grandma had made the hot dog buns we were eating at lunch! I was having a fit that you could buy a pack of 8 at the store for 99 cents and she was making them. She said, "Oh, it's worth it. They taste so much better." And she was right!!! They were so soft and fresh.
She does what everyone else was saying above... shape them about like a hot dog, only a little fatter, let them rise, then they're touching each other when they come out of the oven and have to be pulled apart. Good luck on trying hot dog buns, PC. I'm impressed with people who make yeast breads. I don't have a very good track record with it... yet. |
|
|
|
|
03-26-2008, 08:20 AM
|
#13 | |
|
Certified Master Chef
|
This thread is making me want to make brats for dinner!!!!
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
03-26-2008, 01:24 PM
|
#14 | |
|
Certified Executive Chef
|
Me too, Suziq and you can't find them here :(---yeah, I found that allrecipes bun recipe to be the best, too
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen. 
|
|
|
|
|
|
03-26-2008, 01:31 PM
|
#15 | |
|
Senior Cook
|
Kitchen Contraptions has them and so does King Arthur
__________________
Cookies = Love |
|
|
|
|
|
03-26-2008, 02:54 PM
|
#16 | ||
|
Certified Master Chef
|
Quote:
__________________
Not that there's anything wrong with that..... |
||
|
|
|
|
03-26-2008, 07:22 PM
|
#17 | |
|
Certified Executive Chef
|
You're a bratgirl, SQ! :)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
|
|
|
|
|
|
03-26-2008, 07:25 PM
|
#18 | |
|
Certified Master Chef
|
is that a long a or short a???
hmmmm???
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
03-26-2008, 07:36 PM
|
#19 | |
|
Certified Executive Chef
|
Short a!! And I should have made that a capital "B"! :)
I don't use a hot dog pan either. I'm anal enough that I'll even use a scale to weigh my balls of dough so that the buns will be equal in size but that's TOTALLY unnecessary. I then roll them out and bake them on a cookie sheet lined with baking paper. So delicious. YOu can find them out our local bakery in K. but they are no where as tender as the homemade ones---in the states I buy the wholewheat ones
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
|
|
|
|
|
|
03-26-2008, 07:41 PM
|
#20 | |
|
Certified Executive Chef
|
Discounting the New England style buns from KA, different animal, I didn't see the purpose of the hot dog pan in that link. It obviously did not help keep the buns a uniform size
__________________
Feed Me! |
|
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
