Buns Make Shells Recipe




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Buns Make Shells Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Buns Make Shells

 

Ingredients

1 stale hamburger or hot dog buns
1 small dinner or finger rolls
1 melted butter
1 cinnamon sugar
1 parmesan cheese, grated



 

Preparation

Use buns for small pie shells. For cocktail parties, use smaller
rolls. Split in half and hollow into shells by removing part of the
soft inside crumbs with the point of a sharp knife. Brush with
butter. Sprinkle with a little plain or cinnamon sugar for sweet
fillings; leave plain or dust with Parmesan cheese for salty
fillings. Arrange on a baking sheet and bake at 350~ until golden and
crisp, about 20 to 25 minutes. To serve hot; reheat in the oven,
empty and fill with a hot filling just before serving. Source:
Times-Picayune (wrv)

 

 

Servings: 1