Hamburger or Hot Dog Buns
- To prepare the dough, combine the following ingredients: In a large mixing basin, whisk together the sugar and yeast until completely dissolved. To the yeast mixture, add the milk, oil, salt, and 3 cups of flour. Stir well. For 2 minutes, aggressively beat the eggs. 1/4 cup at a time, gradually incorporate the flour until the dough begins to pull away from the sides of the mixing bowl. To begin, turn the dough out onto a lightly floured work surface. Knead the dough for a few minutes until it is smooth and elastic. It’s possible that using a bowl scraper or a bench knife will be helpful in scooping up the dough and folding it over on itself because the dough is so slack. Place the dough in a lightly greased mixing basin. Turn the dough ball once more to ensure that the entire surface is coated with oil. Place a tightly woven moist cloth over the dough and let it to rise until it has doubled in size, about one hour. Using a small coating of oil, spread the dough out onto your work area. Divide the mixture into 18 equal portions. This is accomplished most easily by first dividing the dough into thirds, then splitting those thirds into half, and finally dividing the halves into thirds
- Form each piece into a ball by rolling it between your hands. Flatten the balls into 3 1/2″ disks if you’re making hamburger buns. Roll the balls into cylinders that are 4 1/2″ in length to use as hot-dog buns. Simply press down on the cylinders a little
- Because dough rises more in the middle, this will result in a softly rounded top rather than a high one. Place the soft-sided buns on a baking sheet that has been well-seasoned, about half an inch apart, so that they will grow together as they rise. Place the buns 3″ apart to get crisper buns. Alternatively, you may form buns and bake them in either our hot dog bun pan or our hamburger bunpan. Lastly, cover tightly with a towel and allow to rise until almost doubled, around 45 minutes
- Preheat your oven to 400 degrees Fahrenheit fifteen minutes before you plan to bake your buns. Sprinkle the buns with whichever seeds take your fancy just before baking them
- Just before baking, gently brush the tops of the buns with the egg wash. To prepare the buns, follow these steps: Preheat the oven to 190°F and bake for 20 minutes, or until the bread is cooked through. (Using a dough thermometer eliminates the guessing in this process.) The buns should be cool on a wire rack when they have been removed from the baking sheet when finished. In order to avoid the crust from turning soggy, follow these steps:
Tips from our Bakers
- We provide you with this quite large range of options for a variety of reasons. You’ll discover that you’ll need a little more flour in the summer to absorb a given quantity of liquid as you will in the winter, for a variety of reasons. This is due to the fact that it is humid, and as a result, the flour behaves almost like a little soaked sponge. First and foremost, this specific dough should be fairly loose, that is, highly relaxed, in order to produce soft and supple buns, as described above. This means you just need to add enough additional flour, over the threshold of 6 cups, to make the dough just kneadable, sprinkling just enough more to keep it from sticking to you or the board. Want to keep your rolls fresher for a longer period of time? Tangzhong technique is an Asian method for enhancing the softness and shelf life of yeast bread and rolls. It is easy to learn and use. Make a start by weighing out the amounts of flour, milk, and water that you will be using in the recipe. 2 tablespoons water should be added to the 1/2 cup you’ve already measured, for a total of 1/2 cup + 2 teaspoons (150g). A generous 1/2 cup (68g) of the measured flour and 3/4 cup + 1 tablespoon (190g) of the measured milk are combined in a pot set over medium-high heat and cooked until the flour is completely absorbed. Cook the mixture, whisking continually, until it thickens and becomes a thick slurry, about 1 1/2 to 2 1/2 minutes (depending on your blender). Transfer the heated mixture (slurry) to a large mixing bowl and let it to cool to lukewarm before using. Combine the slurry with the rest of the flour, milk, and other dough ingredients in a large mixing bowl. Follow the directions for making the recipe.
Burger or Hot Dog Buns
This is a recipe that I’ve been cooking for a number of years. If you have a bread maker, it will be even simpler. All you have to do is toss everything into the bread maker, being sure to softly beat the egg first. Set it to the dough cycle and let it do its thing. Once it is completed, proceed with the rest of the recipe starting with step 3. More information can be found at
Most helpful critical review
Overall, this dish was nice; however, it was not quite as good as some of the reviews I had read previous to cooking it. The rolls were a touch heavier in weight than I had hoped for when I ordered them. I did discover that, as other reviewers have indicated, you must allow them to rise for much longer than the recipe calls for; I let mine rise for 2 hours. I made 12 hamburger buns, but they weren’t quite as large as I would have liked them to be. Next time, I’d only make nine to get the exact size I’m looking for.
- 5star ratings received: 746
- 4star ratings received: 180
- 3star values are 79, 2star values are 28, and 1star values are 31.
This is a recipe that I’ve been cooking for a number of years. If you have a bread maker, it will be even simpler. All you have to do is toss everything into the bread maker, being sure to softly beat the egg first. Set it on the dough cycle and let it do its thing. Once it is completed, proceed with the rest of the recipe starting with step 3. More information can be found at
- I began a baking and culinary company, and I created them to go with shredded barbecue beef for sandwiches as part of my first batch of orders.
- After the dough has been prepared and kneaded, I allow it to rise in a greased and covered basin for approximately one hour.
- I roll them into balls and place them on a greased baking sheet, flattening them.
- After they have risen, I brush some egg white on four of them and sprinkle with sesame seeds before baking them according to the package directions.
To make these, I simply add 2 Tablespoons dried minced onion and 1/2 Teaspoon onion salt (reduce regular salt to 1 Teaspoon) to the flour mix (before adding the milk and eggs), and after the second rising, I brush them with egg white and sprinkle them with additional dried minced onion before baking.
- Allow it to prove before adding it to the recipe, and allow for two rises.
- I replaced one cup of white flour with the following ingredients: half cup whole wheat flour, 1/4 cup oat bran, and 1/4 cup flax meal.
- It has a whole different flavor and is a little thick, but it is still delicious and far superior than store-bought!
- ***TIP*** After kneading the dough, place it all in an oiled basin, cover it, and set it aside for an hour in a cold oven (without turning on the oven).
- then pull it out and shape it whatever you like (they also make excellent rolls) on a pan or on a cookie sheet (you can also bake them in the oven).
- Remove them from the oven, uncover them, and brush them with melted butter or an egg wash before turning on the oven and allowing it to warm.
- In my opinion, this bread is the most wonderful and soft bread I have ever had.
The ideal temperature is reached when the combination is quite heated, but not too hot to the point where you can stick your finger in it without burning yourself.
*** 1 tablespoon of instant yeast is equal to 1 package of instant yeast.
So, if you’re not using the packets, you can just use a spoonful of the mixture.
I made them using the dough cycle on my bread machine, and they turned out perfectly.
After that, I allowed the buns to rise for 35 minutes.
- The rolls were a touch heavier in weight than I had hoped for when I ordered them.
- I made 12 hamburger buns, but they weren’t quite as large as I would have liked them to be.
- Continue readingAdvertisement This is a fantastic dish!
- I won’t be purchasing anything from a store any longer.
- I would retest the recipe with a little extra yeast this time around.
- It yielded eight hamburger buns that were flat and solid in texture.
How Are Hot Dog Buns Sliced? (Explained) – Miss Vickie
What is the best way to slice hot dog buns? A hot dog is a term that may make you hungry at any time of day or night. These little sausages, served in a bun with a generous amount of mustard sauce and a side of tomato sauce, are so delicious that no one can stop themselves from devouring them. In many parts of the country, the hot dog is one of the most popular foods to ingest. However, when a meal is as well-known as this one, there will be a slew of queries regarding it. As a result, we are here to assist you in addressing those questions.
- Many of us are curious as to how they slice the hot dog buns, and we are not alone.
- Using a Hot Dog Bun Slicer Nobody is capable of performing the technique of slicing a hot dog bun with absolute precision.
- A number of considerations must be taken into consideration while slicing a hot dog bun.
- In order to easily insert the sausage in the hot dog bun, you must leave a few centimeters of space around the edge of the bun as it is being sliced.
How Are Hot Dog Buns Sliced In Industries?
It is one of the most frequently asked questions about how hot dog buns are perfectly sliced in the manufacturing industry. Hot dog bun slicing machines are used in commercial bakeries by large hot dog bun companies to slice the buns neatly while yet keeping them linked to the baking line. In the industrial unit, the bun is placed on a machine that applies pressure to the buns from the top, and then a blade cuts the bun from the middle in such a way that only a small portion of the buns is left unsliced (see illustration).
- Is Top Sliced Hot Dog Bun a Type of Hot Dog Bun?
- When you take the bun out of the oven, just cut an angled and circular cut into it, being careful not to cut too deeply or too shallowly into it.
- In order to create the perfect top sliced hot dog bun, the cut must be shallow and the sides must be joined together.
- Conclusion All of the various features of slicing a hot dog bun have been described in great length in the first draft of this document.
Everything you needed to know about slicing a great hot dog bun may be found in this article. You will be able to discover answers to all of your questions if you read the article in its entirety.
Hot dog bun – Wikipedia
This page redirects to “Hotdog bun.” Pigs in blankets (also known as “Cheung Jai Bau”) is a Hong Kong meal that is similar to the dish described above.
|A hot dog bun of the side-loading variety containing a hot dog sausage dressed with three common condiments: ketchup, relish, and mustard|
|Alternative names||Side-loading bun|
|Place of origin||United States|
|Main ingredients||Flour, water|
|Variations||New England-style hot dog bun|
Hot dog buns made in the New England style A hot dog bunion is a sort of soft bun that is particularly designed to hold a hot dog or another form of sausage. Most of the United States uses the side-loading bun, but New England-style hot dog buns, which are top-loading, are more widespread in that region. Adding poppy seeds to the buns of Chicago-style hot dogs is an example of another regional variation on the theme.
Professor emeritus of history atRoosevelt University who specializes on hot dogs According to Bruce Kraig, the word “hot dog” was coined in the late nineteenth century by American observers of German immigrants, who ate sausages on buns, to describe their food. The Americans made light of the fact that the sausages resembled strangely the dachshunds of the Germans. A large hot dog bun was developed in Coney Island in 1871, according to writer Jeffery Stanton, by a guy named Charles Feltman. The Antoine Feuchtwanger concession at the 1904Louisiana Purchase Exposition inSt.
Initially, he provided gloves for his clients to use in order to grip his sausages.
As a result, the hot dog bun was created.
Roosevelt University’s emeritus professor of history of hot dogs American watchers of German immigrants who ate sausages on buns, according to Bruce Kraig, in the late nineteenth century coined the name “hot dog.” German dachshunds were a source of amusement for the Americans, who said that the sausages resembled them strangely enough. Coney Island’s Charles Feltman, according to writer Jeffrey Stanton, was the first to use an extended hot dog bun in 1871. German concessionaire Antoine Feuchtwanger supplied hot sausages called frankfurters during the 1904Louisiana Purchase Exposition in St.
Customers were first given gloves to hold his sausages, which he thought was a nice touch.
And so was developed the traditional hot dog bun.
- Hot dog buns in the New England style
- A list of buns
- A food gateway
- According to the article, “New England-style bun, from HoJo’s to handmade,” published on July 2, 2013, and accessed on February 12, 2014
- “Archived copy,” according to the National Hot Dog and Sausage Council. The original version of this article was published on January 3, 2012. Retrieved2012-01-02. CS1 maint: Archived copy as title (link)”Straight From The “H” Files: The Hot Dog’s True History”], accessed January 29, 2011
- CS1 maint: Archived copy as title (link)”Straight From The “H” Files: The Hot Dog’s True History”], accessed January 29, 2011
- Josh Chetwynd’s “How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations that Shape What We Eat and Drink,” published in 2012, is an example of accidental discoveries and unexpected inspirations that shape what we eat and drink. Beth Allen and Susan Westmoreland are the editors of this book (2004). The Great American Classics Cookbook from Good Housekeeping. 49
- New York, NY: Hearst Books, p. 49. Mary Ellen Snodgrass is the author of this work (2004). Encyclopedia of the History of the Kitchen. Fitzroy Dearborn & Company, New York, p. 968
- “History of the Hot Dog,” retrieved on January 29, 2011. “History of the Hot Dog,” accessible on January 29, 2011. Zeldes, Leah A. (September 26, 2010)
- Archived September 26, 2010, at the Wayback Machine (2010-07-13). In order to hold Chicago hot dogs, you need huge buns. Chicago is a great place to eat. Chicago’s Restaurant and Entertainment Guide, Inc. Chicago’s Restaurant and Entertainment Guide, Inc. Retrieved2010-07-31
Homemade Hot Dog Buns
Hot dogs have a special place in my heart since they remind me of my youth. Summer days at the pool, birthday parties with water balloons and a slip ‘n slide, and the occasional get-together around a blazing hot grill just for the purpose of getting together are all brought to memory. While we never had homemade hot dog buns, we nearly always had at least one pack of “American hot dogs,” as my grandmother used to refer to them, on hand at our barbecue grill. In the end, the buns we did have for the delectable sausage were virtually always a mass-produced bun that would practically never live up to their promise of quality.
They were always a last-minute consideration: the bread that no one wanted but that everyone needed.
As an alternative, let’s construct our own, sturdier version that is packed with flavor and has a light, airy feel.
Also, if the dough is soft and tacky, as is typically the case with a hamburger dough, molding the thin tubes to accept hot dogs can be a bit difficult (in my view, it is simpler to shape a round shape rather than an oval shape if the dough is sticky).
All of this comes from a dough that is much easier to work with than traditional yeast dough.
An option: homemade New England hot dog buns
In the first place, a remark on the difference between ordinary and New England hot dog buns: if you’re familiar with the legendary New England style hot dog buns, which are rectangular in shape and have a slice cut into the top half of the bun, this recipe may be tweaked to work in that manner, as well. When compared to other hot dog buns, these are somewhat more rectangular in shape. These buns are typically served with lobster rolls, crab rolls, and sometimes even clam rolls, depending on where you live.
- On the top, there is a split directly down the middle
- The center has a tall rise that softly tapers
- The sides are shorter.
Sourdough hot dog buns in the New England tradition. This recipe can be easily modified to make a New England-style hot dog bun by following the directions exactly as written, but instead of proofing them with space between them on a half sheet pan, place them in a single row, side by side (almost touching), in a single row in the middle of the same pan. The dough will press against the portions to the left and right as they rise throughout the proving process, forcing the entire thing to fuse and rise as one giant rectangle.
Tradition dictates that hot dog buns be prepared entirely of white flour, but I prefer to incorporate 20 percent whole wheat flour into my buns. The use of a combination of all-purpose white flour and whole wheat flour results in a sturdier—and somewhat more nutritious—bun. Furthermore, whole wheat adds taste to the dish, both in terms of the flour itself and in terms of the extra organic acids produced as a result of the fermentation process. If you don’t want to use whole wheat flour in these buns, simply substitute additional all-purpose flour for the whole wheat flour in the recipe.
There’s nothing complicated about this recipe, which is perfect for those unplanned weekend grill sessions that usually tend to come up throughout the summer. There is no need to create a long levain or do an autolyse; simply use your mature sourdough starter and incorporate it into the dough. When you get back to the house in the late afternoon, your homemade hot dog buns will be ready just as the grill is getting hot. If you wish to prepare them ahead of time, I recommend retarding the dough in bulk at the conclusion of the three-hour room temperature fermentation time recommended.
Remove the dough from the container the following day and form it as indicated.
Homemade hot dog buns formula
|Total dough weight||1,050 grams|
|Sourdough starter in final dough||28.00%|
|Yield||10 x 100g hot dog buns|
Desired dough temperature: 75°F (24°C).
For additional information on the target and final dough temperatures, please see my guide to dough temperatures. To make the egg wash, in addition to the items listed below, you’ll need one whole egg and around a tablespoon of whole milk for each egg.
|398g||Medium-protein bread flour or All-purpose flour (~11% protein, Central Milling Artisan Baker’s Craft or King Arthur Baking All-Purpose)||80.00%|
|100g||Whole wheat flour (Central Milling High Pro Fine or King Arthur Baking Whole Wheat Flour)||20.00%|
|55g (one whole egg)||Egg||11.00%|
|9g||Fine sea salt||1.90%|
|139g||Ripe sourdough starter (100% hydration)||28.00%|
Hot dog buns prepared from scratch served on biodegradable wooden plates. Oh, and if you’re wondering what the snazzy hot dog holders in the photo above are, they’re biodegradable hardwood hot dog trays that can contain your own sourdough hot dog bun, sausage, and any fixings you can think of.
Homemade hot dog buns method
To begin, remove the butter from the refrigerator and cut it into 1/2-inch pats. Place the butter on a dish and allow it to come to room temperature while you continue to stir the ingredients. Pour all of the ingredients into the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed until the dough comes together. Combine the ingredients on speed 1 (stir on a KitchenAid) for 1 to 2 minutes, or until they are well combined. Mix for 4 to 5 minutes, increasing the mixer speed to 2 (2 on a KitchenAid), until the dough begins to thicken and clump around the dough hook (about 4 to 5 minutes).
Even while the dough won’t entirely detach itself from the bottom of the bowl, and it will still be shaggy, most of it should clump together around the dough hook.
Your butter should be at room temperature at this point; a finger should easily slip into it and make an impression.
Because this is a very strong dough, it won’t take long to include all of the butter and bring the dough back together and smooth, which should take no more than 3 to 5 minutes.
2. Bulk fermentation – 9:30 a.m. to 12:30 p.m.
A warm room temperature of 74-76°F (23-24°C) should allow for bulking to take around 3 hours. To stretch and fold the dough, perform three sets at 30-minute intervals, beginning 30 minutes into bulk fermentation and ending 30 minutes after bulk fermentation. For more information on this approach, please see my guide on stretching and folding dough during bulk fermentation.
- Dough right after mixing
- Dough after the third set of stretches and folds
- Dough right after baking.
Icing on the cake after the third round of stretches and folds; Icing on the cake just after mixing;
3. Chill dough – 12:30 p.m. to 1:30 p.m.
Placing the closed bulk fermentation container with the dough in the refrigerator for one hour will let the dough to cool, making it simpler to form in the future. When in a hurry, you may skip this stage and move right to shape, however you should be aware that it will be more difficult (I’ve done it with no difficulty, though).
4. Divide and shape – 1:30 p.m.
Using parchment paper, line one full sheet pan or two half sheet pans and place them close to where you will be working. The photo below shows my dough after three hours of bulk fermentation and one hour in the refrigerator. However, it feels hard and chilly to the touch despite the fact that it is well-risen, frothy, and light in texture. After cooling in the refrigerator, the hot dog bun dough is ready to use. Uncover and gently flour the top of the bulk fermentation container after removing it from the refrigerator for the first time.
Attempt to split the dough into tiny rectangles in order to make shaping the dough more manageable.
Then, starting at the top edge (which is the side that is furthest away from your body), begin rolling it down toward your body.
Continue to roll and press, roll and press, until a tube has been formed.
When each piece has been molded, set it on the sheet pan that has been prepared, leaving space between each piece. For uniform airflow and to avoid the ultimate buns from contacting one other, I like to stagger the pieces, as you can see in the photo below. Hot dog buns made with sourdough starter.
7. Proof – 1:45 p.m. to 3:45 p.m.
A big, reusable plastic bag should be used to cover the sheet pan and seal it securely. Allow about two hours of proofing time on the counter (be sure to preheat the oven about 30 minutes before the end of this time).
8. Bake – 3:45 p.m.
A large, reusable plastic bag should be used to cover the sheet pan and secure it. 2 hours on the counter is sufficient proofing time (be sure to preheat the oven about 30 minutes before the end of this time).
These homemade sourdough hot dog buns are sturdy, light, and airy, and they are absolutely delicious. They will take your next hot dog to the next level.
- 398g medium-protein bread flour or all-purpose flour
- 100g whole wheat flour
- 274g water
- 55g (one whole egg) egg
- 50g unsalted butter
- 25g caster sugar
- 9g fine sea salt
- 139gripe sourdough starter (100 percent hydration)
- 398g medium-protein bread flour or all-purpose flour
- 50g butter, unsalted
- Combine two or more ingredients in a mixing bowl (9:00 a.m.) Cut the butter into 1/2-inch pats and set aside to warm to room temperature while you prepare the rest of the ingredients. Add the water, flour, sourdough starter, egg, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough comes together. Toss the items together for 1 to 2 minutes on speed 1 until everything comes together. Increase the speed of the mixer to 2 and mix for 4 to 5 minutes, or until the dough begins to strengthen and clump around the dough hook (about 4 to 5 minutes). Allow the dough to rest in the mixing basin for 10 minutes before continuing. Turn the mixer to speed 1 and add the room temperature butter, one pat at a time, making sure to wait until the previous pat has been completely absorbed before adding the next. Because this is a very strong dough, it won’t take long to include all of the butter and bring the dough back together and smooth, which should take no more than 3 to 5 minutes. Fermentation in large quantities (9:30 a.m. to 12:30 p.m.) Transfer the dough to a large mixing bowl and allow it to ferment for 3 hours at 75°F (23°C) before using. Perform three sets of stretch and folds every 30 minutes for 30 minutes. Refrigerate the dough (12:30 p.m. to 1:30 p.m.) Place the closed bulk fermentation container in the refrigerator for at least 1 hour to let the contents to get properly chilled. Rolls should be divided and shaped (1:30 p.m.) Prepare a full sheet pan, or two half sheet pans, with parchment paper and place them close to your work area to facilitate mixing. Using a scale, weigh out ten pieces of dough, each measuring 100g. Using your hands, shape each into a tube approximately 4-inches long and arrange them on the sheet pan with space between them
- Demonstration (1:45 p.m. to 3:45 p.m.) Cover the dough with a big, airtight cover, making sure that the cover does not come into touch with the dough (grease it with oil if necessary to prevent sticking). For a two-hour proofing period, let the dough at room temperature
- Make a cake (3:45 p.m.) Preheat an empty oven to 425°F (220°C), with a rack in the bottom-third of the oven. For the egg wash, whisk together one whole egg and one tablespoon of whole milk in a small mixing basin. As soon as the oven is hot, remove the dough from the pan and coat it with a thin layer of egg wash. Preheat the oven to 200°F and bake for 20 minutes on a baking sheet. After that, turn the pan around so that the bottom is facing up and lower the oven temperature to 350°F (175°C). Remove from the oven and bake for a further 10 minutes, or until the tops are golden brown but the sides are still pale yellow. After the buns have finished baking, take them from the oven and let them to cool on a wire rack for 15 to 30 minutes before slicing. If you butter and grill the buns before serving them, they are absolutely delicious.
- Making these buns New England-style involves proofing them in a single row, side by side on a large sheet pan.
Bakery-Style Hot Dog Buns
This recipe for Bakery-Style Hot Dog Buns produces a bun that is wonderfully soft and fluffy at the same time. It’s the ideal vessel for a hotdog or a smokie. – Prepare this recipe at home, and you’ll never have to buy hotdog buns from the grocery store again. Hot dogs and hamburgers are two of the most popular summertime foods. Even though we don’t consume a lot of hotdogs, when we come across ones that aren’t loaded with nitrates, we’ll give the boys a special treat.
Why you’ll love this recipe
This recipe calls for only six ingredients, all of which are likely to be found in your cupboard or refrigerator. The buns came out soft and fluffy even without the use of any bread conditioners (which is what makes commercial buns so soft). Tangzhong is the secret ingredient that ensures the buns remain soft even after being stored for a few days. In the case of a package of ten hotdogs, one batch of this recipe will yield precisely ten hotdog buns! (There is no need to be concerned about an odd number of buns to dogs.)
Ingredients you’ll need
In total, there are only six ingredients in these buns. There are just three components in the tangzhong, and they are all included in the overall ingredient list.
- These buns are made with only six different ingredients! There are just three components in the tangzhong, and they are all included in the list of ingredients.
How to make the buns
To make the tangzhong, boil the milk and flour in a small saucepan over medium heat until the flour is completely dissolved. Whisk until the mixture is thickened and paste-like in consistency. Remove from the heat and set aside to cool somewhat. Make the dough by combining the following ingredients: In a mixing basin, combine the yeast, sugar, and warm milk. Toss it around and let it aside for a few minutes, or until the yeast starts to bubble. In a stand mixer bowl fitted with a dough hook attachment, combine the flour, salt, egg, and oil until well combined.
- Using a lightly oiled bowl, transfer the dough and cover it with a clean kitchen towel.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll the dough into an oval shape approximately 7″ in length, using a rolling pin to help it along.
- Place the seam side down on a baking sheet coated with parchment paper.
Repeat the process with the remaining ingredients and cover with a clean towel or plastic wrap. Allow for a few minutes of resting time till somewhat puffy. Milk should be brushed on the tops. Preheat the oven to 350°F and bake for 18-20 minutes.
How to servestore
Using the freshly baked hot dog buns, serve the hotdogs with a steamed or boiled hotdog, or with BBQ’d or grilled sausage. Alternatively, the hot dog buns may be used as a bun for a sausage and pepper sammich as well. Buns may be kept at room temperature for up to 2 days if they are stored in an airtight container or freezer bag. Keeping the buns in the fridge for up to 1 week is recommended. Buns can be stored in the freezer for up to three months. In order to reheat the buns, microwave them from frozen for 40-60 seconds, or until they are well warmed through.
To prepare hamburger buns, roll out the dough and cut it into rounds. To create bigger sub-style buns, divide the dough into eight equal halves.
Other recipes you may like
Don’t forget to check out these delicious recipes: Pepperoni Buns made by Mom Activated Charcoal in a dark brown color Buns for Hot Dogs Braided Pork Floss is a type of braided pork floss. Buns with Green Onions Coconut Buns are a delicious treat (Chinese Cocktail Buns) 雞尾包 If you try this recipe, please let me know what you think – I’d love to see your results! Please tag me on Instagram @siftandsimmer or leave a comment/rating in the section below!
Bakery-Style Hot Dog Buns
Keep reading for some delicious recipes: Pepperoni Buns from Mom’s Kitchen Active Charcoal in a Dark Shade a bun for a hot dog Pork Floss with a Braided Design Onion Buns with Green Onion Buns made with coconut (Chinese Cocktail Buns) 雞尾包 Please report back if you try this recipe; I’d love to see what you come up with. Comment or rate this recipe below and tag me on Instagram @siftandsimmer!
- Active dry yeast (9g), sugar (15g), warm whole milk (115ml), all-purpose flour (300 g), sprinkle of sea salt, 1 big egg, 60ml avocado oil or neutral vegetable oil (60ml avocado oil or neutral vegetable oil)
- Stir together the milk and flour in a small saucepan over medium heat until the mixture thickens, about 3-4 minutes. Remove from heat and set aside. The paste will appear to be extremely thick and gluey at first glance. Remove the pan from the heat. Allow for a brief cooling period.
Make the dough:
- In a mixing basin, combine the yeast, sugar, and warm milk. Give it a good stir and set it aside for a few minutes until the yeast starts to bubble. In a stand mixer bowl fitted with a dough hook attachment, combine the flour, salt, egg, and oil
- Mix until well combined. Fill the bowl halfway with the active yeast mixture and the lightly cooled tangzhong mixture, and knead until the dough is smooth, glossy, and elastic. Wrap a clean kitchen towel around the dough and set it aside to rest. Allow the dough to rise in a warm place for around 1-1.5 hours, or until it has doubled in size. Preheat the oven to 350 degrees Fahrenheit/177 degrees Celsius. Divide the buns into 10 equal pieces, each weighing approximately 62g
- Make an oval shape out of the dough using a rolling pin that is approximately 7″ in length
- Form a log shape out of the dough by coiling it up lengthwise and pinching the seams together. Place the seam side down on a baking sheet coated with parchment paper
- Repeat the process with the remaining ingredients and cover with a clean towel or plastic wrap. Allow to rest for a few minutes until slightly puffy. Lightly coat the tops of the muffins with milk using a pastry brush
- Preheat the oven to 350°F/177°C for 18-20 minutes, or until the buns are softly golden brown. Remove from the heat and set aside on a wire rack to cool.
Amount of calories: 196kcal|Carbohydrates: 27g|Protein: 5g|Fat: 7g|Saturated Fat: 1g|Trans Fat: 1g|Cholesterol: 19mg|Sodium: 17mg|Potassium: 77mg|Fiber: 1g|Sugar: 3g|Vitamin A: 59IU|Vitamin C: 1mg|Calcium: 32mg | The nutritional information supplied should be regarded as approximate and should not be relied upon for accuracy. Please use your best judgment to verify that food is cooked properly and/or that it is a suitable fit for your dietary needs. King Arthur Flour provided the inspiration for this recipe.
Soft Homemade Hot Dog Buns – Milk and Pop
With this recipe, you can make amazing hot dog buns that will elevate your hot dog game! These hot dog buns are one of the simplest breads to make, and they are sure to be a hit in your house! They are soft and tasty, thanks to the generous amount of butter used.
Why you should make your own hot dog buns
Isn’t it true that hot dog buns may be found just about anywhere? Because there are a plethora of various brands available on the market, purchasing them is far more convenient than spending a significant amount of time baking them. So what’s the point of baking hot dog buns when you have them there in front of you in a zip-top bag?
- These buns will not include any of the chemicals found in the ones you purchase. Store-bought buns need the use of these chemicals in order for them to survive longer on store shelves.
- There are no artificial flavors. It is possible that the chemicals listed above will result in a more artificial-tasting bun, which is something that your bread will not include.
- There is no artificial flavoring or flavoring agents used. In addition, the chemicals listed above can result in a bun that tastes more artificial than usual, which is something your bread will not have
- You may cut them to the size that you require. Do you want a super-sized hot dog? What is the standard size? Mini buns, perhaps? When making homemade buns, you can make them in any size you want.
- They have a delectable flavor. This recipe is produced with eggs and butter, which means that it is similar to a brioche hot dog bun, and it has the most delicious flavor possible.
Oh, and they don’t come packaged in a plastic bag; instead, they’re hot out of the oven. Are they the PERFECT hot dog buns, or are they not? Since the first batch of buns I prepared, those are the only buns I’ve been able to store in my apartment.
How To Make Them
Not only that, but they are served hot from the oven rather than in a plastic bag.
Whether they are the best hot dog buns or not is up for debate. The first batch I prepared has been consumed entirely by my family, and those are the only buns I have room for at home.
How To Shape Them
When it comes to shaping this dough into hot dog buns, I only use one method. After the first rise, I divide the dough into portions and shape each component separately. Lightly flour the surface of your workstation. Each portion should be rolled out flat and then tightly rolled up, tucking in and sealing the edges so that you get an evenly shaped cylinder. It may appear little at first, but don’t be concerned; it will grow to twice its original size. Place the formed dough into the sheet pan that has been prepped for the second rise.
Tips for getting perfect buns
- Take care when handling the liquid. Make careful to accurately measure all of the liquid components so that you don’t end up with more liquid than you need. Keep in mind that you can always add more, but you can’t take anything away. If you have any questions regarding the dough consistency or how to shape the dough, watch the recipe video. To increase the amount of fiber in your hot dogs, you may swap 1 cup of white bread flour with 1 cup of whole wheat flour. Are you looking for small hot dog buns? Divide the dough into 20 equal pieces. These hot dog buns include dairy, but you may make a dairy-free hot dog bun by substituting the ingredients listed below.
There are a few substitutes that may be used in this recipe, but keep in mind that each one will have a different effect on the final flavor. Eggs: You can use a flax egg in place of the egg that was used in the dough. You may substitute coconut oil for the egg wash, but the flavor will be a little different this time. Butter: Vegetable, canola, or sunflower oil can be used for dairy butter, as can vegan butter. Bread flour can be used in place of all-purpose flour, but the structure of the bun will be slightly compromised.
- As previously stated, you may use whole wheat flour for the all-purpose flour in this recipe.
- Soy, rice, or other vegan milk powders can be used in place of regular milk powder, but the final flavor will be affected.
- Yeast: You may use active dry yeast, but remember to prove it before using it.
- Please remember that the proofing water should be lukewarm (not hot!) at all times.
Can I use this dough to make hamburger buns?
Yes, it is possible! Alternatively, this recipe can be used to make delectable hamburger buns. Simply divide the dough into 8/10/12 pieces, form each piece into a ball, and flatten each disk into a 3 inch disk before placing them onto the baking pan that has been prepared. The rising time and baking time for hot dog buns are the same as for hot dog buns.
Storing and Freezing
Maintaining the softness of your hot dog buns by storing them at room temperature in an airtight container/plastic bag or bread keeper can help them last longer. Buns that are not covered will dry out. These buns will keep in the refrigerator for 4 to 5 days. If the buns begin to lose their freshness after 2 days, I find that warming them for 5 minutes at a medium temperature in the oven typically restores their freshness. They come out looking as though they were freshly cooked! These buns may also be frozen as soon as they are completely cooled, which should be within 4 to 5 hours of baking.
The dough should not be frozen before baking, in my opinion. To thaw, reheat for 10 minutes at 250°F in an oven that has been preheated. You may either heat them in the microwave or simply let them out at room temperature for 1 to 2 hours before serving.
What to serve with them
Aside from hot dogs, you may use this bread to serve almost anything you desire!
- Toss this bread into a meatball sandwich for lunch
- Serve it for breakfast with a pat of butter on top
- Jams, as well as Nutella, are very wonderful served with this bread.
In addition, if you’re preparing a hot dog:
- Make an attempt to include chili into it
- Make your hot dogs more interesting by using smoked sausages
- Have you ever experimented with caramelized sauerkraut? It’s very delicious
Are you ready for a better hot dog experience?
More Easy Buns and Rolls Recipes
Rolls that are ideal for sandwiches Dinner Rolls Made with Whole Wheat Orange Cinnamon Buns are a delicious treat. Preparation time: ten minutesCooking time: fifteen minutes Extra Time is available. 2 hours30 minutesTotal Time2 hours55 minutesTotal Time2 hours30 minutes
- Bread flour: 4 cups, 1 teaspoon salt, 14 cup powdered milk, 2 tablespoons sugar, 2 teaspoon quick yeast, 1 egg, 3 tablespoons melted butter, 1 13 cup plus 2 tablespoons water, and 1 egg for the egg wash
- Mix the bread flour, salt, powdered milk, sugar, and yeast together in a large mixing basin. Using a spoon or a spatula, combine the egg, butter, and water until the dough comes together. The dough should be kneaded until it is soft and tacky, either in a stand mixer or on a clean and floured surface. A mixer will take around 5 minutes on medium-low speed, and the dough will be able to clear the edges of the bowl but will remain somewhat sticky in the bottom. Kneading by hand will take you 7 to 10 minutes
- Using an electric mixer will take you 15 to 20 minutes. Transfer the dough to a large mixing bowl and cover with plastic wrap or a kitchen towel to keep the dough from drying out on the surface. Allow it to rise for 1 hour and 30 minutes to 2 hours, or until it has more than doubled in volume
- Remove the dough from the bowl and divide it into eight, ten, or twelve sections on a lightly floured work surface. Each section should be rolled out flat and then tightly rolled up, tucking in and closing the sides so that you have an equally cylinder. Place your formed buns on a sheet pan that has been prepped for the second rise (I usually line mine with parchment paper and flour it lightly before placing the buns). To prevent the buns from sticking together, gently oil the tops of each bun before covering them with plastic wrap or a dish towel. Set aside for another hour and a half, or until the dough has doubled in size. Preheat the oven to 400 degrees Fahrenheit, using the center shelf of the oven rack, 20 minutes before baking your buns. In a small mixing bowl, whisk the remaining egg until it is frothy. Set aside. Just before baking, brush the tops of the buns with the egg wash to prevent them from browning. 15 to 20 minutes, or until the tops (and sides, if you want to arrange them widely apart from one another) of the buns are golden brown. When they are finished, take them from the oven and sheet pan and place them on a cooling rack to cool. To serve, allow them to cool for at least 15 minutes before cutting into them.
1Serving Size (in grams): Calories:224 5 g of total fat 2 g of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol:54mg Sodium:244mg Carbohydrates:36g Fiber:1g Sugar:3g Protein:8g Only an estimate of the nutritional value may be given; actual values will differ based on the replacements made and/or the brands utilized.
Homemade Hot Dog Buns
Hot Dogs Made From Scratch The buns are really delicate, with only a slight trace of sweetness. Bake fresh hot dog buns in the afternoon and you’ll have them ready by the time you’re ready to fire up the barbecue for evening. The majority of us simply purchase pre-packaged buns without ever considering the possibility of preparing our own. But I can assure you that this simple recipe will make store-bought hot dog buns taste like cardboard. But don’t worry, they’re actually rather simple to create and don’t need any prior bread-baking experience.
Scroll through the process photos to see exactly how to make Homemade Hot Dog Buns:
Roll the dough into 12 balls and set them aside. Roll each ball into a 6′′ cigar form with a flat hand on a level surface. Flatten each piece of dough to a thickness of 1/2 inch and a width of 2 inches. Remove from the heat and allow it rise until it has doubled in height. Before slicing the buns, let them to cool on a wire rack.
Tips for making great Homemade Hot Dog Buns:
- Make 12 balls out of the dough. Making cigar shapes out of the balls will need a flat hand and 6′′ of rolling time. Each piece of dough should be 1/2 inch thick and 2 inches broad when finished flattening. Remove from the oven and allow it rise until it has doubled in size. Before slicing, allow the buns to cool on a wire rack.
Homemade hot dog buns have a nice, even crumb that is perfect for a hot dog. It is strongly recommended that you use yeast to make theseMilk and Honey Hamburger Buns if you want to make your own burger buns. If you have a sourdough starter, try this recipe for Sourdough Burger Buns if you have one. When it comes to burger recipes, I think you’ll enjoy this fantastic Chicken Satay Burger with Peanut Sauce if you’re seeking for something different. A 5-star rating would be greatly appreciated if you like this dish as much as I did.
- 1 cup (236 mL) whole milk (100°-110°F, slightly warmer than body temperature)
- 2 tablespoons (1 oz, 28g) unsalted butter, melted to room temperature
- 1 cup (236 mL) whole milk (100°-110°F, slightly warmer than body temperature)
- 1.5 teaspoon table salt
- 1 big room-temperature egg
- 1 package (2 14 teaspoons, 7g) dried yeast
- 3 cups (15 oz, 420g) bread flour
- 1/4 cup (2 oz, 60ml) whole milk for brushing buns
- 1 large egg, room temperature.
- In a large mixing basin, combine the milk, butter, sugar, salt, and egg. Using a pastry brush, lightly coat the mixture with the yeast. To mix the components, start with a moderate speed and gradually increase it. Add 1 1/2 cups of the bread flour at a time until the mixture is thick and smooth. If you’re using a stand mixer, change the attachment to the dough hook. Add the remaining flour while the mixer is still running. Make a smooth and elastic dough by kneading it for 5 minutes at a time. Use a wooden spoon and/or a plastic bowl scraper to incorporate the flour into the batter, then knead on a floured surface. Turn the dough out onto a lightly floured surface and work it into a smooth ball. Place the dough in a lightly oiled mixing bowl, turning it once to cover the surface of the dough with oil. Cover with plastic wrap and leave aside to rise for 1 1/2 to 2 hours, or until doubled in volume. Prepare two baking sheets by lining them with parchment paper or a silicone baking mat
- Turn the dough out onto a lightly floured surface and knead until it forms a smooth ball
- Bake for 20 minutes. Using a knife, cut the dough into 12 equal pieces. Each part should be rolled into a tight ball. Starting with the first piece of dough you rolled, roll the dough into a 6″ long cigar shape, starting with the first piece of dough you rolled. Place it on a baking pan to cool. Continue with the remaining dough, placing 6 rolls on each baking sheet as you finish it. Each cigar should be approximately 1/2″ thick and 2″ wide oval when flattened with the palm of your hand
- Cover the pans and lay them away in a warm location to rise until about doubled in height and well puffed (about 1 hour). Meanwhile, preheat the oven to 400°F and brush the tops of the buns with milk to prevent them from burning. Bake for 10 to 13 minutes, or until the buns are golden brown and spring back when taken from the sheet pan from the oven. Allowing for complete cooling before slicing is recommended.
The buns keep nicely in the freezer.