These photos accompany Savory Bread and Baking Cookbook. Don’t have this book yet and want the full recipe? Get this book on Amazon.
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Step-by-step photos
The butter goes into this dough melted, mixed in with all the ingredients from the start rather than added later during kneading. This gives a soft crumb with an even, fine texture — perfect for hot dog buns.
Before I had a stand mixer, I kneaded bread in a bread machine on the standard dough cycle — turning it off during fermentation so it wouldn’t add heat. The dough develops more mature flavor that way than when it rises too fast. All the kneading methods — by hand, stand mixer, bread machine — are covered in the book.
This shaping method is versatile — works for individual rolls or larger oblong loaves alike. The results come out wonderfully puffy, round, and hold their shape beautifully.
