INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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