INGREDIENTS

INSTRUCTIONS

Read "Shortcut Yeast Bread Baking Techniques,'' included with this
cookbook. In a food processor fitted with steel blade, process 4 cups
flour, sugar, yeast, and salt just to blend. With on/off pulsing, cut
in butter finely. In a separate bowl, whisk together water and egg.
With processor running, quickly add to yeast mixture. Process until
mixture comes away from sides of bowl. Process 30 to 60 seconds to
knead dough. If dough is sticky, add more flour and process 15 to 30
seconds longer. Dough should feel tacky, smooth, elastic, and warm  but
not hot. Remove dough from processor and shape into a ball. Place  in
an oiled bowl, turn to coat with oil, and cover with plastic wrap  or a
damp towel. Let rise until doubled in bulk. Punch dough down.  Let rest
5 minutes. Divide into 12 pieces. For hamburger buns:  Flatten each
piece into a 5-inch circle; brush with melted butter and  sprinkle with
seeds, if desired. For hot dog buns: Pull each piece  out 6 inches
long. Place shaped dough on greased baking sheets. Cover  with plastic
wrap or a damp towel and let rise in a warm place until  doubled in
bulk, about 30 minutes. Preheat oven to 375 degrees F.  Bake until
golden (12 to 15 minutes). Remove from baking sheets to  cool on wire
racks.  Makes 12 buns.  Recipe By     : the California Culinary Academy
From: Big Flavors Of The Hot Sun By Chr  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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