How Hot Dog Buns Are Made

Chef John’s Hot Dog Buns

Exceptionally nice and unique. I prepared it according to the ingredients. Because I’m quite busy and tending to a sick friend, I used the bread machine to create the dough and allow it to rise for the first time (1 hour, 28 minutes). I then pulled the dough out of the machine and moulded it, following Chef John’s instructions for the rest of the process. In order to make foot long buns (I don’t have a large enough skillet for foot longs), I brushed melted butter on the sides and bottom of the buns after baking them in the oven.

Light, flavorful, and crunchy on the outside, these hot dog buns are nothing like a “normal” hot dog bun.

Hot dogs like this go above and beyond the typical hot dog.

So much so that I sprinkled poppy seeds on half of the buns I baked (without seeds on the others).

Most helpful critical review

These did not seem to work very well for me. They came out with a dry feel and a thick texture. I want a bun that is light and airy. Perhaps it was something I did, or perhaps it was the weather circumstances. The fact that there are so many positive reviews suggests that it was definitely something I did! This review should not stop you from giving it a go. It was most likely a clerical error on my side! More information can be found at

• 5star values are 50
• 4star values are 6, 3star values are 6, 2star values are 1, and 1star values are 2.

Exceptionally nice and unique. I prepared it according to the ingredients. Because I’m quite busy and tending to a sick friend, I used the bread machine to create the dough and allow it to rise for the first time (1 hour, 28 minutes). I then pulled the dough out of the machine and moulded it, following Chef John’s instructions for the rest of the process. In order to make foot long buns (I don’t have a large enough skillet for foot longs), I brushed melted butter over the edges and bottom of the buns after baking them in the oven.

Light, flavorful, and crunchy on the outside, these hot dog buns are nothing like a “normal” hot dog bun.

Hot dogs like this go above and beyond the typical hot dog.

So much so that I sprinkled poppy seeds on half of the buns I baked (without seeds on the others).

1. When I first attempted this, I prepared 8 buns, which corresponded to the number of servings specified in the recipe.
2. Since then, I’ve started making 12 buns from the same amount of dough, and I’ve found that this method produces buns of the perfect size.
3. King Arthur Flour sells a split-top pan, which is ideal for baking pies.
4. Everything tastes better when the bread is warm both on the inside and outside while being loaded with fried clams or lobster salad, as well as grilled hot dogs or sausage!
5. Not a single thing was changed I learned many years ago from my dear mother that baking is an art and that changing something in a great recipe runs the risk of ruining the whole thing.
6. Thank you, Chef John, for taking the time to share this recipe with us.
7. The inside is light and fluffy, and the outside has a nice buttery crust.

Continue readingAdvertisement This recipe was absolutely delicious!

I did watch the video to make sure I shaped them correctly, and it was quite beneficial.

You will never want to eat a packaged bun again once you have tried them!

However, I made a blunder with them.

That’s not something you can do.

Getting the correct consistency out of the dough was simple, and the finished product was just stunning.

I’m considering using this recipe for bread sticks as well.

They came out with a dry feel and a thick texture.

Perhaps it was something I did, or perhaps it was the weather circumstances.

This review should not stop you from giving it a go.

Hamburger or Hot Dog Buns

1. This is a very exceptional and unique product. I followed the recipe exactly. For the first rise, I used the bread machine on its dough cycle (1 hour and 28 minutes), which saved me time because I was really busy caring for a sick friend. Then, as Chef John explains, remove the dough from the machine, shape it, and proceed as directed. In order to make foot long buns (I don’t have a large enough skillet for foot longs), I brushed melted butter over the edges and bottom of the buns after they had baked in the oven. They were a big hit with the family! This hot dog bun is light and flavorful, with a crisp exterior that makes it stand out from the crowd. Everything about them smells amazing! An average hot dog is transformed into something far more special with these buns. Despite the fact that Chef John enjoys his with only mustard, I decided to dress these up in the Chicago fashion. So much so that I sprinkled poppy seeds on half of the buns I baked! (without seeds on the others). This is one of those things that I believe you have to try at least once in your life, regardless of the toppings you use on your hot dogs. More information can be found at
   

   Tips from our Bakers

   • Really excellent and one of a kind. I followed the recipe to the letter. Because I’m really busy and taking care of a sick friend, I used the bread machine to create the dough and do the first rise (which took 1 hour, 28 minutes). After that, I pulled the dough out of the machine, shaped it, and proceeded as Chef John shows. In order to make foot long buns (I don’t have a large enough skillet for foot longs), I brushed melted butter over the edges and bottom of the buns after baking in the oven. They were a hit with the family. Light, flavorful, and crunchy on the outside, this hot dog bun is nothing like a “normal” hot dog bun. These have a great scent. These hot dogs go above and beyond the usual hot dog. Despite the fact that Chef John enjoys his with only mustard, I decided to dress these up in the Chicago manner. I even sprinkled poppy seeds on half of the buns I baked (without seeds on the others). No of what toppings you choose to put on your hot dogs, I believe this may be one of those things that you simply must try before you die. More information can be found at
     

     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.

     Hot dog bun

     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
     Type	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, whereas New England-style hot dog buns, which are top-loading, are more common in that region. Adding poppy seeds to the buns of Chicago-style hot dogs is an example of another regional variation on the theme.

     History

     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.

     Regional variations

     Split-top hot dog buns are popular in New England for lobster rolls and clam sandwiches, and they are also available in other regions. To withstand the steaming that occurs in Chicago, Illinois, where poppy-seed buns are typically served with Chicago-style hot dogs, the buns are manufactured with a high concentration of gluten flour. A “hot dog” is a baguette that has been hollowed out by cutting off the end and impaling it on a spike, allowing a sausage to be inserted. A “hot dog” is popular in Austria, Poland, and across Central Europe.

     This famous dish is served on baguettes that have been specially baked for it.

     See also

     • Hot dog buns in the New England style
     • A list of buns
     • A food gateway

     References

     1. According to the article, “New England-style bun, from HoJo’s to handmade,” published on July 2, 2013, and accessed on February 12, 2014
     2. “ 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: copy as title (link)”Straight From The “H” Files: The Hot Dog’s True History”], accessed January 29, 2011
     3. CS1 maint: copy as title (link)”Straight From The “H” Files: The Hot Dog’s True History”], accessed January 29, 2011
     4. Josh Chetwynd’s “How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations that Affect 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
     5. 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
     6. “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)
     7. 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

     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 receptacle 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

     It just takes 6 ingredients, all of which are likely to be found in your cupboard or refrigerator already. Without the use of any bread conditioners, the buns came out soft and fluffy (which is what makes commercial buns so soft). When it comes to buns, tangzhong is the secret ingredient that ensures them remain soft even after several days. In the case of a package of ten hotdogs, one batch of this recipe will yield exactly ten hotdog buns. The odd number of buns vs dogs is no longer an issue.

     • Whole milk: you can use milk or a non-dairy option in place of whole milk. Use normal flour or, if you have it on hand, bread flour as your all-purpose flour substitute. active dry yeast: makes the buns light and airy since it is active
     • The addition of a big egg helps to keep the dough soft and pliable. The addition of granulated sugar provides a subtle sweetness. If you don’t want to use sea salt, you may use kosher salt.

     How to make the buns

     Full-fat milk: you can use regular milk or a non-dairy substitute. Use ordinary flour or, if you have it on hand, bread flour as your all-purpose flour. Buns are made lovely and fluffy using active dry yeast. The presence of a big egg helps to keep the dough soft and pliable. The addition of granulated sugar provides a little sweetness. If you don’t want to use sea salt, you may substitute kosher salt instead.

     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.

     Variations

     Grilled or BBQ’d hotdogs, or BBQ’d/grilled smokie, should be served in the fresh hot dog buns. Alternatively, the hot dog buns can be used as a bun for a sausage and pepper sandwhich or sandwich. Buns may be kept at room temperature for up to 2 days if they are stored in an airtight container/freezer bag. They will last up to 1 week if kept in the refrigerator. Refrigerate the buns for up to 3 months before using them. To reheat the buns, place them in the microwave for 40-60 seconds, or until they are warm throughout.

     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

     Recipe for bakery-style hot dog buns that are light and fluffy, created with only six ingredients. Preparation time: 15 minutes Cooking Time: 20 minutes 1 hour and 30 minutes of rest 2 hours and 5 minutes in total Side Dish is the course of action.

     Cuisine:American 10 servings; 196 calories per serving When weight (metric) measures are available, use them in baking recipes to ensure accuracy and precision.

     Tangzhong:

     • 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)

     For brushing:

     • 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
     • Beat 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 form 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 provided 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.

     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 usually 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

     Hot dogs have a special place in my heart since they remind me of happy memories from my youth. They bring back memories of hot summer days spent at the pool, birthday parties complete 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. While we never had homemade hot dog buns, we usually always had at least one pack of “American hot dogs,” as my grandmother used to refer to them, on hand at the barbecue.

     The flavorless vehicle was either dry and mealy or too wet, and it was quite likely that it would lose all structural integrity the moment ketchup was added to the equation.

     Let’s take a different approach with the hot dog bun from the shop.

     Past experiments with producing sourdough hot dog buns using my brioche hamburger bun recipe (which was a touch too buttery) and my soft potato bun recipe (which was a little too soft) have yielded satisfactory but not outstanding results.

     Using natural leavening, this recipe produces handmade hot dog buns that are light and firm, a little buttery and sweet, and with a richer flavor as a result of the extended fermentation period inherent in the process. All of this comes from a dough that is much simpler to manage.

     • Split on top, right 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.

     Flour selection

     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.

     Baking schedule

     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 come back to the house in the late afternoon, your handmade 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

     Total formula

     There’s nothing complicated about this recipe, which is perfect for those unplanned weekend grill sessions that always tend to crop up throughout the summer. Rather than making a long levain and autolysing the dough, just combine the ingredients in the dough maker with your mature sourdough starter. The freshly baked hot dog buns will be available for you in the late afternoon, just as the grill begins to heat up, so plan accordingly. If you wish to prepare these ahead of time, I recommend retarding the dough in bulk at the conclusion of the three-hour room temperature fermentation time specified.

     Close and store the bulk fermentation jar in the refrigerator with an airtight lid. Take out the dough and shape it as recommended the next day after removing the container. Proof them on the counter until they are extremely soft and light, which might take 2 to 3 hours depending on the temperature.

     Weight	Ingredient	Baker’s Percentage
     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%
     274g	Water	55.00%
     55g (one whole egg)	Egg	11.00%
     50g	Butter, unsalted	10.00%
     25g	Caster sugar	5.00%
     9g	Fine sea salt	1.90%
     139g	Ripe sourdough starter (100% hydration)	28.00%

     During the summer, it’s common to have unplanned weekend grill sessions, and this dish is perfect for those occasions. Instead of making a long levain and autolysing the dough, utilize your mature sourdough starter and incorporate it directly into the dough. We’ll have the handmade hot dog buns ready for you in the late afternoon, just as the grill begins to heat up. You may prepare these ahead of time by retarding the dough in bulk after it has gone through its 3-hour room temperature fermentation.

     Remove the dough from the container the next day and form it as directed.

     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 (approximately 4 to 5 minutes).

     Even though the dough won’t completely remove 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 just after mixing
     • Dough after the third round of stretches and folds
     • Dough right after baking.

     The evolution of the dough during bulk fermentation. After the last set, cover the homemade hot dog bun dough with plastic wrap and leave it aside until the completion of the bulk fermentation process.

     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 is firm and cool to the touch despite the fact that it is well-risen, bubbly, 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 divide the dough into small 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.
     • 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.

     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 prepared, remove the dough from the refrigerator and brush it with a thin coating of the egg wash. Preheat the oven to 200 degrees F and bake for 20 minutes—be sure to keep an eye on them near the end of this time frame and reduce the oven temperature if they begin to brown too quickly.

     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.

     These buns are delicious when they are buttered and cooked before being served.

     Furthermore, the flavor and texture of these are years ahead of anything you’d get in a plastic bag at the supermarket.

     No matter how you prepare your hot dog, with these handmade hot dog buns, your next summer event will be even more enjoyable than your childhood memories—just don’t forget the water balloons! We’re never too old for such kinds of things. Thank you for your time and consideration. Print

     Description

     These handmade sourdough hot dog buns are sturdy, light, and airy, and they are very delicious. They will take your next hot dog to the next level.

     Main dough

     • 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
     • 25

     Egg wash

     1. 398g medium-protein bread flour or all-purpose flour
     2. 100g whole wheat flour
     3. 274g water
     4. 55g (one whole egg) egg
     5. 50g unsalted butter
     6. 25g caster sugar
     7. 9g fine sea salt
     8. 139gripe sourdough starter (100 percent hydration)
     9. 398g medium-protein bread flour or all-purpose flour
     10. 50g butter

     Notes

     • Making these buns New England-style involves proofing them in a single row, side by side on a large sheet pan.

     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 often asked topics regarding how hot dog buns are correctly 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 put on a machine that exerts 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).

     1. Is Top Sliced Hot Dog Bun a Type of Hot Dog Bun?
     2. 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.
     3. In order to create the perfect top sliced hot dog bun, the cut must be shallow and the sides must be joined together.
     4. 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.

     Why Do Hot Dogs Come in Packs of 10 and Buns in 8?

     When you’re in the grocery store, you’re probably asking yourself a number of questions: What am I preparing for dinner? Where am I going? Are all of the items that I came for in their proper places? Should I buy a second gallon of ice cream in case there’s an unexpected situation? I don’t have all the answers, but I can tell you that you should absolutely pick up some more ice cream. I can also put some light on another often asked issue in the grocery store: What is the difference between hot dogs that come in packs of ten and hot dog buns that come in packs of eight?

     How many hot dogs are in a standard package?

     The following questions are undoubtedly on your mind every time you walk down the supermarket aisles: What am I preparing for dinner? Where am I getting my groceries? Is everything I came for in my possession? Should I buy a second gallon of ice cream just in case something happens? My knowledge is limited, but I can tell you that you should absolutely have more ice cream. A second often asked question in the grocery store, which I can assist answer, is What is the difference between hot dogs that come in packs of ten and hot dog buns that come in packages of eight?

     Why do hot dogs come in packs of 10 and buns in 8?

     The short explanation is that there is a lack of coordination. Butchers and bakers are two very different professions. While there is unquestionably a symbiotic relationship between hot dog manufacturers and bun makers, each craft developed its own traditions independently of the other. Unlike hot dog manufacturers, American bakers did not have an uniform bread weight that everyone agreed on. The situation was different in the United Kingdom, where the Bread Act of 1822 mandated that all loaves must weigh one pound or a multiple of one pound in order to be considered edible.

     But, if there wasn’t a weight requirement in place, why did bakeries start selling buns in packs of eight instead of just one?

     Why do hot dog buns come in packs of eight?

     One notion is that bakers prefer to work in multiples of four rather than in multiples of five, despite the fact that this is just speculation. When kneading dough by hand, splitting the dough into consistent amounts on a regular basis is much easier than attempting to divide an odd number like five into equal portions each time. With one major exception, of course, there is the “baker’s dozen,” which consists of thirteen people. As a result, this hypothesis may not be valid. Today, however, the reason why buns are sold in packs of eight is considerably more practical: they are designed to fit into a common industrial-sized bread pan.

     Alternatively, you may have noticed a 12-pack being marketed in a 4-3 configuration.

     This is due to the fact that the baking pan on which those buns were prepared had a capacity for four buns crosswise.

     Manufacturers would find it difficult to justify the expense.

     And forget about American exceptionalism: inconsistency is not a feature unique to the United States of America. Hot dogs in the United Kingdom are often sold in cans of eight (yes, I said cans), but hot dog buns are typically sold in packs of six in the United States.

     Conspiracy theory1: Corporate greed

     Because of the monetary motivation, some people feel that bun producers are hesitant to alter their breads (even if they wanted to). As the idea goes: A box of 10 buns will always be more expensive than a package of eight buns, regardless of the quantity purchased. A large proportion of consumers are just concerned with comparing prices and will not bother to count the quantity of buns contained in each package. In a 2001 academic study titled “Why Do Hot Dogs Come in Packs of 10 and Buns Come in 8s or 12s?” the researchers asked the question “Why do hot dogs come in packs of 10 and buns come in 8s or 12s?” According to the findings of “A Demand-Side Investigation,” researchers discovered that roughly 40% of respondents polled did not evaluate package sizes vs unit pricing, lending some validity to this hypothesis.

     If your less costly 8-pack of buns is selling well, why would you want to add a more expensive and less in-demand 10-pack to your product line?

     Conspiracy theory2: The barbecue king’s theory

     Because of the profit incentive, some people believe that bun manufacturers are hesitant to switch their loaves (even if they desired to). In general, a bundle of 10 buns will always be more expensive than a package of eight buns, according to the hypothesis. A large proportion of consumers are just concerned with comparing prices and will not bother to count the quantity of buns contained in each box. In a 2001 academic study titled “Why Do Hot Dogs Come in Packs of 10 and Buns Come in 8s or 12s?,” the researchers investigated the question of why hot dogs come in packs of ten and buns come in eights or twelves.

     If your less costly 8-pack of buns is doing well, why would you want to add a more expensive and less in-demand 10-pack to your product line.

     How many packages do I need to buy to break even?

     If you buy four 10-packs of hot dogs and five 8-packs of buns, you’ll have precisely 40 hot dogs and 40 buns after all of your purchases. For example, if you buy six 10-pound hot dogs and five 12-pound hot dog buns, you’ll end up with exactly sixty hot dogs and sixty buns. If you continue reading, the situation becomes more complicated.

     What are the alternatives to buying 10-packs of hot dogs?

     Hot dogs are available in several sizes, including 8-packs and 6-packs, which will weigh around one pound, much like the 10-pack of hot dogs you are accustomed to. You can also get quarter-pound hot dogs in a 4-pack, which you got it, is what they’re called. Many manufacturers now provide “family size” or “party size” packs of hot dogs, which contain 12, 16, or 20 hot dogs, respectively. Sausages, which are frequently seen next to hot dogs at the grocery store, are typically sold in packages of four, five, or six.

     In this situation, if you find yourself feeling like Steve Martin in the filmFather of the Bride, you might want to consider avoiding the hot dog buns entirely.

     What are the alternatives to buying buns?

     Replace the bun with a pretzel roll or a crusty baguette to make it more substantial. Try a hot dog wrapped in lettuce as an appetizer. Wrap it in a soft tortilla to keep it warm. Alternatively, check out these 12 ingenious ways to serve hot dogs without buns(you’ll love1), which include: Alternatively, hot dogs can be eaten on their own. You can even eat them right out of the packaging since they’re completely cooked. no matter how many hot dogs are in the bag.

     What’s the verdict?

     Life is complicated, and asking difficult questions such as why hot dogs are sold in packs of ten and buns are sold in packages of eight does not always result in a straightforward, satisfactory answer. On the one hand, the reason why hot dogs were first sold in 10-packs is quite straightforward to comprehend. However, the origin of 8-pack buns is a murky combination of sheer guesswork and “that’s simply how it’s always been,” with no definitive answer. While we’re out shopping, matching the number of hot dogs we buy to the number of buns we buy needs some arithmetic, and the new alternate packs of 6 and 12 don’t make that math any simpler, if anything.

     But, in the end, no matter how much we try to explain or avoid the hot dog/bun problem, we know that we will never be able to stop ourselves from purchasing hot dogs and buns in infuriatingly different proportions.

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     Making the ultimate hot dog begins with the creation of the perfect hot dog bun, and I’m not talking about store-bought stuff here. SUPPLIES THAT WERE USED: Cast IronINGREDIENTS: Offset SpatulaCast Iron Buns for Hot Dogs:

     • 1.5 (7g)tsp fine sea salt
     • 1 egg
     • 1 egg yolk
     • 2.5 (35g) tbsp softened unsalted butter
     • 1/2 cup (120ml) warm milk
     • 1/2 cup (120ml) warm water
     • 2.5 tsp (9g) active dry yeast
     • 3.5 cups (525g) bread flour
     • 1 tbsp (15g) granulated sugar
     • 2.5 (35g) tbsp soft

     EXAMPLE OF DIRECTIONS: METHOD

     1. To begin, combine whole milk and water in a mixing bowl. Heat to 95-98 degrees Fahrenheit and add instant yeast. Combine the ingredients in a whisk. Allow for 10 minutes of resting time at room temperature. Combine all of the dry ingredients in the bowl of a stand mixer and whisk until well combined
     2. Using the dough hook attachment, mix on a low speed until the milk/yeast combination, as well as the egg and egg yolk, are well incorporated. Continue to mix until smooth, then gradually add in 1 tablespoon at a time of melted unsalted butter. Combine until everything is well-combined. Using your hands, form a ball of dough and set it in a greased bowl covered with oiled plastic wrap, allowing it to rise for 60 minutes at room temperature. The dough should be kneaded down and dumped onto a lightly floured board. Divide the mixture into 10-12 equal pieces. Toss the ingredients together and roll them up into a ball. Set aside for 10 minutes and enjoy! Roll the dough balls into 6-inch-long cylinders and place them on a baking sheet lined with parchment paper and covering them with an inverted baking sheet
     3. Egg wash should be applied to each cylinder. Preheat the oven to 375 degrees for 15-20 minutes. Remove the pan from the oven and coat it with melted butter

     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?

     • Right, hot dog buns can 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 making them from scratch. So what’s the point of baking hot dog buns when you have them there in front of you in a bag?
     • Isn’t it true that you can find hot dog buns just about anywhere? There are a plethora of various brands available on the market, and it’s just so much easier to purchase them rather than spend a significant amount of time baking them from scratch. So what’s the point of baking hot dog buns when you have them there in front of you in a plastic bag?
     • Hot dog buns baked from scratch have greater structure. The majority of the buns I’ve purchased have just vanished in my mouth. Almost like they aren’t even there anymore! Despite the fact that these buns are still soft, they have far more structure than store-bought buns.
     • 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 creating homemade buns, you may create them in any size you like.
     • They have a delectable flavor. This recipe is made with eggs and butter, which means that it is similar to a brioche hot dog bun, and it has the most delicious flavor possible.

     There is nothing like it. This dish is created with eggs and butter, which means that it is similar to a brioche hot dog bun, and it has the most delicious flavor.

     How To Make Them

     Are you a bread baker who is just getting started? Check out my greatest strategies for ensuring that you always have fresh bread right here. Bread should not be complicated, and this recipe will demonstrate that it is not: it is simple and straightforward! This recipe may be divided into three major parts: the initial rise, the second rise, and the baking time. The cooling period is vital since it is necessary to wait a few minutes after the bread has been baked before slicing the loaf (but who am I to say that).

     • Form the dough and knead it thoroughly.
     • Next, stir in the egg, butter, and water using a spoon or spatula until a dough is formed, about 5 minutes.
     • The dough should not adhere to the sides of the basin, and only a little amount should stick to the bottom of the bowl.
     • The first to rise.
     • Cover with a damp cloth, plastic wrap, or beeswax wrap to keep the moisture in.
     • Divide the dough into halves.
     • 4.

     Then, tightly coil each open piece up, tucking the ends in and sealing the sides.

     5.

     Place your buns in a baking tray after they have been formed.

     Allow it to rise for 1 hour, or until it has more than doubled in size.

     Egg wash (optional).

     7.

     Bake the buns for 15 to 20 minutes, or until they are golden brown on the top, depending on how big they are.

     Allow them to cool before continuing.

     Allow for a 15-minute cooling period before slicing and serving.

     How To Shape Them

     When it comes to molding this dough into hot dog buns, I only employ one approach. After the first rise, I divide the dough into portions and shape each component separately. Lightly flour the surface of your workstation. Each half should be rolled out flat and then tightly rolled up, tucking in and sealing the sides so that you have an equally 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

     • Creating hot dog buns out of this dough is a simple process that I employ only once. Immediately following the first rise, I divide the dough into portions and shape each component separately. Make a small dusting of flour on your workspace. Create an even cylinder by rolling each section flat and then carefully rolling it up, tucking it and sealing the edges. At first glance, it appears to be little
     • Yet, it will quickly grow in size. Using the prepared sheet pan for the second rise, put the formed dough into the pan. Prior to placing the buns on the baking sheet, I line it with parchment paper and dust it with flour.

     Ingredient Substitutions

     When it comes to molding the dough into hot dog buns, I only employ one approach. After the first rise, I divide the dough into portions and shape each component independently. Lightly flour your work surface to prevent splattering. Each section should be rolled out flat and then tightly rolled up, tucking in and sealing the edges so that you have an equally shaped cylinder.

     It may appear small 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. I usually line mine with parchment paper and lightly flour it before putting the buns on top of it.

     Can I use this dough to make hamburger buns?

     Yes, it is possible! Alternatively, this recipe may be used to create 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

     Certainly, this is possible! It is possible to use this recipe to produce wonderful hamburger buns. Simply divide the dough into 8/10/12 pieces, roll each piece into a ball, then flatten each disk into a 3 inch disk before placing them onto the baking pan that has been lined with parchment paper. Similarly to hot dog buns, the rising time and baking time are same.

     What to serve with them

     Aside from hot dogs, you may use this bread to serve almost anything you desire!

     • Toss this bun 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 absolutely 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

     Ingredients

     • 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

     Instructions

     1. Mix the bread flour, salt, powdered milk, sugar, and yeast together in a large mixing bowl. 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 approximately 5 minutes on medium-low speed, and the dough will be able to clear the sides of the bowl but will remain slightly sticky in the bottom. Kneading by hand will take you 7 to 10 minutes
     2. 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
     3. 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.

     Nutrition Information:

     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.