Onion Herb Hot Dog Buns
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||2 Cup (32 tbs) (About 110 Degrees Fahrenheit)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Nonfat dry milk||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine / shortening||1⁄3 Cup (5.33 tbs) (At Room Temperature)|
|Salt||2 1⁄2 Teaspoon|
|Caraway seed||1 1⁄2 Teaspoon|
|Instant toasted onion||2 Tablespoon|
|Oregano leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|All-purpose flour||7 Cup (112 tbs), unsifted|
|Butter/Margarine||1 Tablespoon, melted|
In a large bowl, dissolve yeast in water.
Stir in sugar, nonfat dry milk, butter, egg, salt, caraway seed, toasted onion, basil and garlic powder.
Beat in about 6 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth (about 5 minutes€”dough will be a little sticky).
Turn dough over in a greased bowl, cover with clear plastic wrap, and refrigerate for 24 hours or as long as 4 days.
To shape into buns, punch dough down and turn out on an unfloured board.
For long frankfurters (about 9 inches long), divide dough into 16 equal pieces.
For regular frankfurters (about 6 inches long), divide dough into 24 equal pieces.
Roll each piece of dough into a smooth 9-inch-long rope for long buns or a 6-inch-long rope for regular-size buns.
Place about 2 inches apart on lightly greased baking sheets and flatten slightly.
Cover and let rise in a warm place until almost doubled (1 to 1 1/4 hours).
Brush each bun with melted butter and bake in a 400° oven for about 10 to 12 minutes or until golden brown.
Let cool on wire racks.
Package airtight to store or freeze.
Use a serrated knife to cut buns in half lengthwise.
Makes 16 long or 24 regular-size buns.