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Do you love the little buns they use at White Castle restaurants? This DIY version can be used for mini hamburgers or other slider-style recipes.
serves/makes:
ready in:
2-5 hrs
2 reviews
ingredients
1 1/4 cup whole milk
6 tablespoons nonhydrogenated vegetable shortening
3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon kosher salt
1 packet (1/4 ounce size) active dry yeast
directions
Place milk in a small saucepan and bring to a simmer over medium heat. As soon as milk simmers, remove from heat and stir in shortening until melted. Set aside to cool slightly (to about 105 degrees F to 115 degrees F).
Add warm milk mixture and remaining ingredients to the bowl of a stand mixer fitted with a dough hook attachment. Mix on lowest speed until dough comes away from the sides of the bowl and forms a ball, about 1 minute.
Increase speed to medium low and mix until dough is smooth and springy, about 4 minutes.
Lightly oil a large mixing bowl, add dough, and turn to coat in oil. Cover with a damp towel and let rise in a warm area until doubled in size, about 1 hour.
Punch down dough and turn onto a clean surface. Divide dough into 1-1/2-ounce pieces. Shape each piece into a smooth, round bun (keep the rest covered with the towel as you work).
To do so, cup your hand around the dough, press down very lightly, and roll the dough against the surface to form a bun. Slightly flatten bun and place on an ungreased baking sheet. Repeat to make rest of buns.
Set buns aside in a warm area until slightly risen and puffy (note that they will not double in size), about 30 to 40 minutes.
Meanwhile, heat the oven to 400 degrees F and arrange the rack in the middle.
When buns have risen, bake in the oven until they are golden brown, crusty, and have an internal temperature of 190 degrees F, about 15 to 17 minutes. Remove from the oven, transfer to a rack, and let cool at least 10 minutes before serving.
added by
leslie
nutrition data
136 calories, 5 grams fat, 20 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
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dishmouse REVIEW:
July 22, 2020Hi! I made this recipe and it turned out really well, but it struggled to rise and was salty...I had bakerâs intuition that a tablespoon of salt was too much. I think the recipe maybe is supposed to be a teaspoon????I will be making this again, trying it with a teaspoon of salt though. ;)
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CDKitchen Staff Reply:
Did you use Kosher salt or regular salt?
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pgood33605 REVIEW:
January 26, 2017To start, your recipe is awesome, but I made a few tweeks to it and my rolls turned out perfect! I used bread flour instead of all purpose, 1 used 2 tablespoons shortning and 4 tablespoons salted butter and added 4 tablespoons of Carnaton "powered" milk. I made a rookie mistake and killed my yeast (didn't find out until an hour into the rising process) but I save the dough, make another batch of yeast, added 3/4 cups more of bread flour 2 tablespoons of sugar, and 1 additional tablespoon of salted butter. then followed the recipe as given. The rolls baked at 400 degrees for 16 min. and they turned out unbelievably good. They were, light,spongy, tender and just the right amount of sweetness. To test the theory I made one of my pre-frozen pre-portioned white castle burgers. I hydrated onions from the day before and steamed the meat over the onions and added the bun just as they do at White Castle. Let me tell you,... it was an ** experience biting into that burger - it was absolutely the real deal. I'm still looking for the meat blend (experts say several different cuts of beef) but as far as the bun goes - the secret is out. Thank you for helping me break the code.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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