Foot-Long Hotdog Buns
Makes 6 buns
3-1 / 2 to 4 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 2 cup milk
1 / 4 cup butter or margarine
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 6 equal pieces; roll each piece to 12-inch rope. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.
Serving size: 1 foot-long bun
Serving weight: 4.8 ounces (134 grams)
Calories 380; Total fat 9 g; Saturated fat 6 g; Cholesterol 20 mg; Sodium 400 mg; Carbohydrates 65 g; Dietary fiber 2 g;
Sugars 6 g; Protein 9 g