Tuesday, July 19, 2011

Just Perfect for Summer Barbecues

So...even though I am totally a whole wheat gal and so are lots of my friends, there is one area that most of us still use white bread. This area is hamburger buns. The truth is, I actually use the Orowheat 100% whole wheat sandwich thins, but the rest of my family is not a fan of these super flat buns. This recipe makes both hoagie rolls and hamburger or hotdog buns. These rolls are light and fluffy and perfect for an on-the-go summer day. The cool thing is that you are in control of the size. So...you always have hotdog-length buns and hamburger buns just right for your burgers. No more leftover buns...and they're delicious...and they're whole wheat! This recipe, along with the last one is in my cookbook...the trifle is found on page 131 and the rolls are found on page 57. The cornbread is found on page 72. The picture above depicts some meatball subs I made that my family very much enjoyed. So, without further ado...here is the recipe.

Whole Wheat Hoagies/Hotdog Buns/Hamburger Buns

For the hoagie:

21⁄2 tsp yeast

11⁄2 C lukewarm water

1 T sugar

Mix above ingredients and set aside for about 5-7 minutes.

2 T vegetable oil

4-41⁄2 C flour

2 tsp dough enhancer

2 tsp gluten

11⁄2 tsp salt

Combine yeast mixture and oil and add 31⁄2 C of the flour, the dough enhancer and the gluten. Add salt and mix. Add flour by 1⁄2 C measurements until dough is just “not sticky”. Knead for 8-10 minutes. Cover and let rise on warm oven in a greased bowl for 45 minutes. Punch down dough. Preheat oven to 400 degrees. Form dough into five mini-loaves (hoagies) and cover and let rise another 20 minutes. Place on a greased cookie sheet. Bake for 15-18 minutes or until top is golden brown. Slice, leaving one end in tact, and fill with your favorite sandwich fixings. These are delicious with Sweet and Spicy Cranberry Meatballs (found in my cookbook). For hamburger buns: Follow hoagie instructions, but after rising for 45 minutes, divide dough and form into 7-9 round balls, instead of loaves. Cover and let rise 20 minutes. Cut in half before serving. For hotdog buns: Follow hoagie instructions, but after rising for 45 minutes, divide dough into 7-9 loaves that are longer and skinnier than the hoagie rolls. Cover and let rise for 20 minutes.

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