AMERICAN RICH WHITE DOUGH

Recipe from “Art of Cooking” by Carolié de Koster.
Recipes tested and photo: Elsabie Templeton
American rich white dough is a deliciously tender and fine textured bread dough. Ideal for hamburger and hot dog rolls.

10 g sachet instant yeast
625 ml lukewarm water
1 egg
125 ml sunflower oil
15 ml salt
420 g/750 ml cake flour
± 560g/1 litre extra cake flour
Mix yeast, 420 g flour and salt in a bowl. Add the oil and egg to lukewarm water and add to this dry mix and blend well.
Add sufficient of the extra flour gradually to form a soft dough.
*I added all the extra flour.
Turn the dough out onto a floured surface and knead very well for about 8 minutes or until quite smooth and elastic. If you have a Kenwood use the dough hook and mix for about 6 minutes.
Flour a bowl and put the dough in, covering tightly and allow to rise in a mildly warm spot for about 45 minutes or until doubled. Knead down the dough and shape for rolls.
Pinch off portions of dough the size of a small apple and shape into neat rolls. Flatten the rounds to a thickness of 25mm. Grease baking tray well and place the buns on tray allowing space in between for rising (I just put straight onto baking paper, no greasing necessary).
Allow to rise uncovered in a mildly warm spot until doubled and bake at 180°C for 20 minutes or until pale golden and firm.

Note:

This recipe yields 36 buns depending on size.

I made 9 big hamburger buns and used the rest of dough to bake a round loaf in the airfryer.

Airfryer loaf:

Shape the loaf into neat round shape and put onto parchment liner for airfryer. Allow to rise about 20-30 minutes.
Warm up airfryer on BAKE function at 160°C.
Put the paper liner with loaf on it inside airfryer and bake for 20 minutes at 160°C.
Once that is done turn the loaf upside down and put back in airfrier.
Set on BAKE function on 180°C for 8 to 10 minutes.

It should be thoroughly baked throughout now.