For the split top bun fans - today's experiment

I'm starting the "instant potatoes and nonfat dry milk" version of the Bun Pan recipe.

The raws:




The machine working on the dough:




As a side note, last time I made the recipe with potato flour and Baker's Special dry milk, both from KAF. In that case, the volume measurements and weights pretty much matched those given in the recipe below. This time, 1/4 cup of potato flakes only weighed 1 ounce and 1/4 cup of nonfat dry milk only weighed 5/8 ounce.

Because both grocery store items were much larger "particle size" than the KAF products, I assumed there was more air/less product in the same volume measurement. For the experiment today I increased both so that the weights matched those given in the recipe. For potato flakes, this was about 2 tablespoons more and for the dry milk it was almost another quarter cup. Interestingly, and perhaps confirming my decision to match weight, the dough still only required 8 ounces of water.

More photos later. Recipe below for those who missed it, since it's not on the KAF website (I got the recipe at the KAF store when I bought the pan 4-5 years ago).


Michelle


New England Hotdog Buns

These classic rolls, with their straight-up sides and soft texture, have been filled with everything from hotdogs to lobster salad in these parts. Now you can have them fresh and warm from your own oven!

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons (7/8 ounce) sugar or non-diastatic malt
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1 1/2 ounces) potato flour or instant mashed potato flakes
1 1/2 teaspoons salt
2 tablespoons (1 ounce) soft butter
1 large egg
1 to 1 1/4 cups (8 to 10 ounces) water

Using the dough cycle on your bread machine, place all the ingredients into the machine's bucket according to the manufacturer's directions, and press start. To mix by hand or mixer, stir together all the dry ingredients. Add the butter. Beat the egg and 1 cup of water together, and pour into dry ingredients and mix well. Knead the dough until it becomes shiny and elastic, about 10 minutes by hand, 5 or more by mixer. Ad additional water if the dough is stiff. Put the dough into a greased bowl, turn it over to coat it, and set aside to rise for 1-2 hours (The dough should double and be puffy looking).

Turn dough out onto a work surface that's been lightly floured or greased with non-stick spray. Shape the dough into a 6 x 15-inch rectangle. Place into the lightly greased hotdog bun pan. Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly. Let rise 1 to 1 1/2 hours, until the dough has almost filled the pan.

Preheat your oven to 375F. With the baking sheet still on top, bake the rolls for 18 minutes. Remove the baking sheet and bake a few minutes longer if necessary to brown the rolls. Remove from the oven and place the pan on a rack for 5 minutes. Remove the buns from the pan and place on the rack to finish cooling. When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns. Yield: 10 buns.