On occasion, and Lag BaOmer is one of those, I feel like eating a hot dog or really good hamburger. I don't, however, enjoy eating airy, empty calorie buns. I hear a chorus of voices asking who wants to make hot dog and hamburger buns? Why not? It is as easy as challah dough and you only have to form long strips for hot dogs and round rolls for hamburgers.

This recipe comes from The Secrets of a Jewish Baker (see cookbook library for link). I'd put the author's name here but I just went to get the book. You can judge a book by its cover, especially my cookbooks. This cover is totally gone! It is a great book and my copy is in tatters....no reference pages to be found, either. This recipe is the Vienna roll dough which I also use for his Hungarian Salt Sticks many of you love.

There is a secret ingredient in this recipe; barley malt syrup. Eden makes a kosher one. It is worth purchasing and using. Malt syrup adds a subtle richness creating a bun with body, flavor and a reason to eat it.

I don't have a BBQ going today so I'm heading over to the Chabad of Bellevue and Issaquah's Lag BaOmer festivities. I'll trade Rice Krispie treats for a hot dog or hamburger but I'm BYOB.....bring your own buns!

Ingredients:

• 3/4 cups warm water
• 2 1/2 tablespoons rapid rise yeast
• 1 1/2 cups cold water
• 5 eggs
• 1/4 cup canola oil
• 1/4 cup barley malt syrup
• 1/4 cup sugar
• 1 1/2 tablespoons salt
• 8 - 9 cups of unbleached white flour or bread flour

Steps:

Dissolve yeast in warm water in the mixing bowl. Let rest for 5 minutes.

Combine the eggs, oil, malt syrup and whisk a little. Add to yeast mixture.

Add sugar, salt, flour along with the cold water to mixing bowl of other ingredients. With the dough hook or by hand, knead until smooth and elastic, about 10 minutes.

(Take challah with a blessing.) Form the dough into a ball and place in oiled bowl upside down. Bring dough right side up and cover with a towel. Let rise until double in bulk.

After the dough has risen, punch down.

Divide dough into 24 pieces (4ths divided by 6).

Shape into long strips for hot dog buns. I have these whacky pans but you don't have to use one. Just be sure that the strip is a couple inches longer than a hot dog. They tend to shorten as they bake. Brush with water and set aside, uncovered, to rise until double in bulk.

I make rosette rolls for hamburger buns. Sprinkle with sesame or poppy seeds if you like.  Brush with water and let rise, uncovered, until double in bulk.

Bake at 350' until golden brown. Cool on wire rack. Slice through hamburger buns but don't cut all the way through on the hot dog buns. That's it....done! And that is how you make Kosher Hamburger and Hot Dog Buns!

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