Hamburger buns ABM

Here's mine and they always turn out great!

-= Exported from BigOven =-

Kaiser or Brown & Serve Rolls Or Bread

Recipe By: Serving Size: 12 Cuisine: Main Ingredient: Categories: Easy

-= Ingredients =- 1 Egg water cups 1/2 teaspoon Salt 2 tablespoons Sugar 4 cups A/P flour 4 tablespoons Gluten 1/2 teaspoon Quick yeast

-= Instructions =- Beat egg in a 2 cup measure and add water to 1 1/2 cups. Mix well and pour into ABM pan. To the pan, add salt, sugar, flour, gluten and yeast. Put pan in machine on dough cycle. Can be set for delay. When cycle is completed make sure it is very well risen! I let mine rise a good 4 inches above the pan almost to the ceiling of my abm. If mine isn't risen as high as I want, I put the pan in a very warm oven until it reaches the proper amount of rising. Punch down well! Ok, from here you can make a very large loaf of bread or 12-13 rolls or par-bake either. For bread I use a pan that is 13" long, 4" wide and 2 1/2" deep. For rolls I weigh out my dough to 75-80 g per roll and shape as desired. Let rise until more than double in size about 90 minutes. Bake at 350 F until done, 15-20 minutes. Alternately, you can make the dough in a mixer with a dough hook or by hand. Recipe by Helen Peagram Brown & Serve Dinner Rolls Proceed according to directions (below) for desired shapes. Cover; let rise in warm place, free from draft, until almost doubled in bulk, about 45 minutes. Bake at 275¡F. 20 to 25 minutes, or until rolls just start to change color. Cool in pans or on sheets 20 minutes. Remove from pans or sheets and finish cooling on wire racks. Wraptightly in plastic bags and refrigerate up to 1 week. Just before serving, place rolls on un-greased baking sheet. Bake at 400F. 10 to 12 minutes, or until golden brown. If desired, brush with melted Margarine. Bowknots: Roll each piece to a 12 x 6-inch rectangle. Cut into 12 (1-inch) strips. Tie strips into knots, leaving a loose loop in center. Place on greased baking sheets about 2 inches apart. Curlicues: Roll each piece to a 12 x 9-inch rectangle. Cut into 12(1-inch) strips. Hold one end of each strip firmly and wind dough loosely to form coil; tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Muffin Rolls: Divide each piece into 12 equal pieces. Shape each piece into a smooth round ball. Place in large greased muffin cups (2¸ x 1¹-inches). MM by Helen Peagram

** This recipe can be pasted into BigOven without retyping. **

MoM