Raccoon Cay, Ragged Islands, Bahamas

 I almost forgot about the buns!  

You may recall my failed attempts at making hot-dog buns from scratch - heavy hockey puck type results.  In Georgetown, a bag of hot-dog buns was priced at around $6, so I decided to give it another try.   This time I used a recipe from Cerca Trova. 

Shaped the dough and heated the oven to it's hottest, about 450°F.

 

They turned out pretty good!  Just a tad heavy but quite yummy.

I wanted some buns for hamburgers as well so made a half recipe.  These turned out a bit lighter and very good.  Not sure why the small difference.

 

So I think the recipe's a keeper!

 

Utilizing my stash of bread bags, these went in the freezer for future use.

Here's the recipe if you're interested:

 

40-Minute Hamburger Buns
★★★★
Baking
Prep Time: 20 min | Cook Time: prep: 20 min. + resting bake: 10 min. | Servings: 1 dozen

Ingredients:

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

Directions:

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.