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 useful in scooping up the dough and folding it over on itself because the dough is so loose. 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 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
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 just create nine to obtain the exact size I’m looking for.
- Generally speaking, this dish was delicious
- But, it wasn’t quite as good as some of the reviews I had read previous to preparing it. The rolls were a tad heavier in weight than I had anticipated when I ordered them. Although I did discover that you need to let them rise for much longer than the recipe suggested, I just let mine rise for 2 hours because other reviews stated that you needed to. It took me about an hour to make 12 hamburger buns, although they weren’t quite as huge as I’d hoped. In order to obtain the size I truly want, I would only make 9 next time. More information can be found at
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 prepared baking pan, 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 these 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.
Brioche Hot Dog Buns (No knead!)
Since a few of years, I’ve been preparing this dish. A bread maker makes the process even simpler. Everything should be thrown together and placed in the bread machine, with the egg being softly beaten first. Set it on the dough cycle and let it work its magic. Follow the rest of the recipe from step 3 forward once that is completed. More information can be found at
- This recipe was created for sandwiches made with shredded barbecue beef, which I sold through my baking and culinary company.
- It takes approximately an hour to let the dough rise in a greased, covered basin after it has been prepared and kneaded.
- Cut it into 8 equal halves.
- They should rise for another hour or so if you cover them with a light dishtowel.
- It’s also what I use to create onion buns.
- When served with shredded beef sandwiches, the onion rolls are quite delicious!
- If you want to use traditional dry yeast instead, use 1 tbsp + 1 tsp (4 tsp total).
- You may use quick-rise yeast in instead of regular yeast and use the same quantity (4 tsp) and add it straight to the flour without having to wait for it to rise the first time; instead, let it rest for 10 min.
- As an alternative to white sugar, I used sucanat (raw cane sugar).
- **HINT** After kneading the dough, place it all in an oiled bowl and place it in a cold oven (without turning on the oven) to rise for an hour.
- 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 it in the oven).
- Taking them out of the oven, turning them over and brushing them with melted butter or an egg wash, then turning on the oven and waiting for it to warm Continue baking according to the package guidelines.
- Another thing: I really simply placed my butter, water, and milk in a dish and put it in the microwave for a minute.
- You will end up with thick bread if the mixture gets too hot since the yeast will be killed.
- Rather than using the small sachets of yeast, I have a huge package of yeast.
It was easy to make these since I used my bread machine’s dough cycle.
In the following 35 minutes, I let the buns to rise.
- The rolls were a tad heavier in weight than I had anticipated when I ordered them.
- It took me about an hour to make 12 hamburger buns, although they weren’t quite as huge as I’d hoped.
- Advertisement Continue reading A fantastic dish!
- Purchased through a store will no longer be an option!
- The recipe would be better if it had a bit extra yeast.
- 8 hamburger buns were produced, each of which was flat and dense.
- Ingredients Required to Make Brioche Hot Dog Buns
- What Makes This a Simple Recipe
- What Makes This a Delicious Recipe Recipes for Brioche that You Must Try
- Learn how to make Brioche Hot Dog Buns with this video recipe. Brioche Hot Dog Buns
Ingredients You Need to Make Brioche Hot Dog Buns
- All-purpose flour is used
- Instant yeast is used instead of active dry yeast. See the recipe notes for more information. Sugar: white granulated sugar, either regular or extremely fine
- A couple of eggs: one for the recipe and another for an egg wash before baking
- Salted butter: If you are using unsalted butter, increase the salt by 12 teaspoon. Kosher salt is a kind of salt that is kosher. Milk: Whole milk is preferred
All-purpose flour is used in this recipe; instant yeast is used in this recipe instead of active dry yeast. For further information, go to the recipe notes Sugar: white granulated sugar (regular or extremely fine) A couple of eggs: one for the recipe and one for an egg wash before baking. If you are using unsalted butter, add the salt by 12 teaspoons. Kosher salt is a type of salt that has been certified by the Jewish community as being kosher. It is best if the milk is entire.
What Makes this an Easy Recipe
Not only are these butterybriochehot dog buns baked from scratch, but they’re also incredibly simple to prepare. There is no need for a stand mixer or a dough hook! The no-knead brioche dough comes together in minutes and is really easy to make. Once the dough has risen naturally (preferably overnight in the refrigerator), it’s just a question of shaping the hot dog buns how you see fit (see step by step photos for shaping them below). They’ll be ready in time for the start of the game. I assure that preparing handmade hot dog buns is highly fulfilling, and that your family and friends will appreciate your efforts!
I’m sure your friends and family members will feel the same way.
More Must Try Brioche Recipes
- Brioche Buns (A simple bun recipe that is ideal for hamburgers and sandwiches.) Buns de Brioche à la Brioche (Ideal for all kinds of sliders, particularly thesePork Belly Sliders.) Rolls de Brioche (a Christmas favorite!)
- Brioche Cinnamon Rolls (this is the last cinnamon roll recipe you’ll ever need – I swear! )
- Brioche French Toast (again, I promise!)
How to Make Brioche Hot Dog Buns
Step 1: Combine the dry ingredients in a large mixing bowl (flour, sugar, salt, and yeast). 2. Heat the milk and butter until the butter is barely melted, then remove from the heat and leave aside to cool slightly. Step 3: In a separate bowl, whisk together the warm water and egg. In a separate bowl, whisk together the milk and butter mixture. Add heated water mixture to dry ingredients and whisk with a rubber spatula or wooden spoon until everything is well incorporated. Cover with plastic wrap and set aside in a warm area until doubled in size.
- Tuck the edges of each piece under and squeeze them together to seal them, then gently roll them into a ball.
- Make a letter-like fold by rolling the long sides of the rectangle into thirds and folding the ends beneath.
- Cover and set aside until the dough has doubled in size.
- Remove the buns from the oven and brush the tops with melted butter while still warm before transferring them to a wire rack to cool.
Brush the hot dog buns with egg wash and bake them for 12-15 minutes at 375 degrees Fahrenheit, flipping the baking sheet halfway through. Transfer to a wire rack to cool when they have been removed from the oven and brushed with the melted butter while still hot.
Brioche Hot Dog Buns
- A no-knead brioche hot dog bun recipe that is quick and easy to make! To see photographs of the dough being formed step by step, see this page. Preparation time: 25 minutes Cooking Time: 20 minutes Time to Awaken4 hours Time allotted: 4 hours and 45 minutes CourseBreads and Quick Breads are two types of bread. CuisineFrenchServings 10 hot dog buns (per person) Calories234kcal
- 33 cups all-purpose flour, or bread flour, 453 grams 6 big eggs divided (one for egg wash before baking)
- 1 12 teaspoon instant yeast (see recipe note1)
- 2 teaspoons sugar
- 1 12 teaspoon kosher salt
- 5 tablespoons butter divided (see recipe note2)
- 3 tablespoons milk
- 1 cup warm water
- 1 teaspoon quick yeast (see recipe note1).
- In a large mixing bowl, whisk together the flour, yeast, sugar, and salt
- In a small saucepan, heat 3 tablespoons of the butter and the milk over low heat until the butter has barely melted. Remove the pan from the heat and allow it to cool slightly. In a medium-sized mixing basin, whisk together warm water and one egg. Whisk in the heated milk and butter mixture until everything is well-combined. Using a rubber spatula or a wooden spoon, stir the flour mixture until no dry flour is visible and you have a sticky, crumbly dough. Wrap firmly with a cover or plastic wrap and set aside in a warm location for 2 to 4 hours, or until the dough has doubled in size, whichever comes first. Alternatively, carefully cover and refrigerate for 12 to 24 hours to allow the cake to gently rise in the refrigerator. (This is my favourite method since it produces the greatest flavor and texture.) I usually give it a head start at room temperature before putting it into the refrigerator. It just takes 30-60 minutes, depending on how warm the kitchen is, to allow the dough to begin to bubble and rise.
- Prepare a baking sheet with a rim using parchment paper. Turn out the rising dough onto a lightly floured work surface and, using lightly floured hands, shape the dough into a ball, then gently flatten it into a rectangle. Dividing the dough into 10 equal pieces with a sharp knife or a dough scraper is a good idea (use a kitchen scale for perfectly even hot dog buns). Shape each piece into a ball by first tucking the edges under and then squeezing the pieces together to bind them together. One ball should be rolled into a rectangle about 6 inches long with a rolling pin. Fold the rectangle into thirds in the same way you would a letter, folding one long side to the center and folding the opposing long side over the top of the rectangle. Turn the dough over so that the seam is on the bottom and gently fold the ends under to seal. Repeat with the remaining dough balls, spacing each bun approximately 12 inches apart on the baking sheet that has been prepared in two rows of five buns side by side on the baking sheet (see image). Place a clean kitchen towel over the top of the dough and let it rise until puffy and light to the touch, approximately 1 hour or up to 2 hours if the dough is refrigerated
- Preheat the oven to 375 degrees Fahrenheit when you are ready to bake. The remaining egg and 1 tablespoon water should be whisked together and brushed over the buns with a pastry brush. Bake for 12-15 minutes, or until the tops are golden brown, turning the baking sheet midway through the baking time. When the buns are nearly through baking, melt the remaining 2 tablespoons of butter in a small saucepan over low heat. When you take the buns out of the oven, spray the tops with melted butter while they’re still very hot to prevent them from sticking together. Transfer to a wire rack and allow to cool fully before serving.
- If you want to use active dry yeast instead of instant yeast, increase the amount to 2 tablespoons. In the third stage of the recipe, stir a teaspoon of sugar into the heated water and sprinkle yeast over the top of the mixture. Allow it sit for 5-10 minutes, or until the yeast has foamed. In a separate bowl, whisk together the egg and the somewhat cooled butter and milk mixture. Toss in the yeast mixture with the dry ingredients and continue with the instructions
- If you’re using unsalted butter, you’ll want to up the kosher salt to 2 tablespoons. It should be noted that 2 tablespoons of the butter will be used to brush the heated buns at the end of the process. If the temperature in your home isn’t warm enough for the dough to rise, follow this trick from Cooks Illustrated magazine to build a proving oven for the dough: Position a covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups boiling water on the bottom shelf of your oven to bake the dough. Then you can close the oven door and you’ve produced an ideal environment for the dough to rise
- Allowing hot dog buns to cool fully before transferring them to a freezer-safe bag or container is the best way to store them. Allow the bag to defrost at room temperature. Use within 2 months after purchase
Calories:234kcal Carbohydrates:35g Protein:6g Fat:7g 4 g of saturated fat 1 gram of trans fat Cholesterol:53mg Sodium:418mg Potassium:83mg Fiber:2g Sugar:3g Vitamin A (i.u.) is 236 IU. 1 milligram of vitamin C Calcium:20mg Iron:2mg Keyword Father’s Day, Independence Day, and Memorial Day are all simple celebrations on the Fourth of July. I’d really like to see it! Please tag me on Instagram at @pinchandswirlor and leave a comment and rating in the section below.
The most recent update was made on August 5th, 2021 at 10:25 a.m. A quick and simple hot dog buns recipe that can be completed in about an hour from start to finish. Even though these buns are quite soft, and they continue to be soft the following day and the day after that, their strength is sufficient for them to stand up under even the thickest of hot dogs and sausages. They’re light and fluffy, and they’re delectable.
Hot Dog Buns
Putting hot dogs and buns together is a marriage made in heaven. In fact, I have a recipe for hot dog buns where I wrap the dough around the hot dog and bake them together in the oven! Our is one of the most popular posts on this platform according to our readers. In addition, if you haven’t already, you might want to look at the recipe. Recipe for sausage bread rolls may be found here. With these buns, you may enjoy sandwiches and hot dogs for breakfast, lunch, or supper. They’re also wonderful for BBQ cookouts, family reunion tailgating, birthday celebrations, holidays and other events as well as for everyday use.
By now, you all (or at least those who are familiar with my work) know that I like baking bread in whatever form.
Flavor and Texture
It’s a marriage made in heaven when it comes to hot dogs and buns. In fact, I have a recipe for hot dog buns where I wrap the dough around the hot dog and bake it all together in the oven! This is a platform that many of our readers like using. If you haven’t already, you might want to have a look at the recipe. Sausage bread rolls may be found here: Sausage bread rolls. With these buns, you may enjoy sandwiches and hot dogs for breakfast, lunch, or supper. They’re also wonderful for BBQ cookouts, family reunion tailgating, birthday celebrations, holidays and other events as well as for everyday cooking.
You everyone (or at least those who are familiar with my work) are aware that I enjoy baking bread in any form.
Easy Hot Dog Buns Recipe
This recipe for hot dog buns is quite simple to prepare, and you won’t even need a mixer to complete it. However, in order to obtain the best results, I recommend that you useBread Flour, which has a greater gluten concentration than all-purpose flour and hence yields a more uniform outcome. A high rise bun with a soft and springy texture may be made with bread flour and baking powder. Despite the fact that I’ve used all-purpose flour, the product is equally as wonderful as the day before.
However, the texture of the buns produced with bread flour on the second and third days is preferable to the texture of the buns made with all-purpose flour in my opinion. You may use this recipe to produce a batch of hot dog buns in the shortest amount of time without losing quality.
Step by step instructions to make tasty, soft, and fluffy Hot Dog Buns.
With only six common household ingredients and a few basic directions, you can whip up a batch of freshly baked hot dog buns in no time at all. Step 1: Verify that the yeast is active. If you don’t have instant yeast on hand, you may use active dry yeast in an equivalent amount. There is no need to prove it; it may just be added in with the other components. Step 2: Combine the dry ingredients, stir thoroughly, and set aside. It is critical that the dough is allowed to rest at this point in the process.
- Step 3: Knead the dough again and let it aside for another 30 minutes.
- That’s perfectly OK!
- Even though the dough will still be sticky at this point, resist the temptation to add additional flour since else the finished buns will be thick and tough.
- Using the egg wash, coat the surface of the cake.
- Here’s where you can see the recipe video:
If you enjoy this recipe, here are some of our favorite bread recipes you might want to try:
- Bread Rolls
- No-Knead Sandwich Bread Recipe
- How to Make Bread Rolls
- Sausage Bread Rolls
- No-Knead Bread Rolls
- No-Knead Bread-Garlic Knots
- Chicken Stuffed Braided Bread
- Crusty No-Knead Dutch Oven Bread
- No-Knead French Bread
- Raisin Bread Rolls
- Easy Honey Whole Wheat Bread
- Sweet Milk Bread Recipe
- No-Knead Fo
- This recipe may be used to create hamburger buns or hot dog buns, depending on your preference. This recipe yields 8 Hot Dog Buns, but it may easily be doubled or tripled depending on your needs. The buns keep well in the freezer, so you may make extra and store the rest for another time. A warm milk may be felt as it comes into contact with the yeast, indicating that it is ready to use. If the yeast is proofed with cold milk, it will not be activated, and if the yeast is proofed with hot milk, it will be killed.
- Sugar, 12 teaspoon salt, 2 eggs, 3 tablespoons melted butter, 1 cup warm milk, 234 cups flour, 2 teaspoon yeast
- Combine the yeast, 1 teaspoon sugar, and warm milk in a mixing bowl and let aside for 5 minutes to proof. By carefully scooping flour into a cup and sweeping away the excess with the dull edge of a table knife, you can get an accurate measurement. 2 1/2 cups flour, sugar, and salt should be combined. Make a thorough mix. Using a heavy-duty spoon, stir in the proofed yeast, one egg, and melted butter, until the dough comes together in a shaggy, rough lump. Allow for five minutes of resting time after covering with plastic wrap or a tight-fitting lid. Remove the cover, transfer the dough to a lightly floured work surface, and knead the dough while gradually adding the remaining quarter cup of flour — your dough will still be soft, so resist the temptation to add more flour
- Return the dough to the bowl and lubricate the surface with a little oil or melted butter, then cover with plastic wrap or a tight-fitting lid and set aside for 30 minutes to rest. Remove any trapped air from the dough by punching it down and transferring it back to a lightly floured work surface
- Using your hands, divide the dough into 8 pieces and roll each one out to approximately 6 inches long, pinching the sides and ends together. Place the buns, seam-side down, on a baking sheet coated with parchment paper
- Make the egg wash by whisking one egg, and then brush the egg wash onto the buns to finish. Cover the loaves with plastic wrap and let them aside for 15 minutes to rise. They should have a lovely plump appearance. Bake for 12 to 15 minutes at 350 degrees Fahrenheit in a preheated oven.
- Despite the fact that this recipe makes 8 Hot Dog Buns, it can easily be double or tripled to meet your needs, and it can be used to create either hamburger buns or hot dog buns. The buns keep well in the freezer, so you may make extra and store the rest for another time. A warm milk may be felt as it comes into contact with the yeast, indicating that it is ready to use. Proofing with cold milk will not result in yeast activation, while proofing with hot milk will result in the death of the yeast.
A serving contains: 0g|240kcal|37g carbohydrate |7g protein |7g fat |4g saturated fat |55mg cholesterol |212mg sodium|101mg potassium |1g fiber|5g sugar |240IU vitamin A|48 mg calcium|2mg iron|0 calorie per serving Thank you for taking the time to visit. Let’s get together! You may find me on social media platforms such as Facebook and Instagram. Maintaining contact with everyone of you is a pleasure for me!
1-Hour Hot Dog Buns, Homemade Hot Dog Buns
Check to verify that the oil and egg are both at room temperature. Is there no mixer? Simply combine the ingredients in a mixing dish by hand, kneading for approximately 150 turns. Ingredients:
- 2 1/2 cups all purpose flour (Aerate Flour Before Measuring -See How)
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 cup milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry yeast)
- 2 Tablespoons vegetable oil
- 1 egg
- About 1/4 cup additional flour
- 1 beaten egg for egg wash
- 1 teaspoon baking
- In a large mixing basin, combine the flour, yeast, sugar, and salt
- In a separate bowl, whisk together the milk, oil, and egg
- 2 minutes of high-intensity beating Slowly add approximately 1/4 cup of flour at a time until the dough comes together in a ball. Prepare a floured surface and knead the dough for 50 rotations
- Cover with plastic wrap and set aside for 10 minutes. Meanwhile, prepare a baking sheet by lining it with parchment paper. Cut the dough into eight equal pieces. Using floured hands, flatten each into a rectangle measuring 4 x 6 inches. Roll the 6-inch side firmly into a log and tuck the ends in
- Repeat with the other side. Lie them on a baking sheet, seam-side down, and cover with a cloth. Allow them to rise in a warm place until they have doubled in size, about 30 minutes. In the meantime, preheat the oven to 375 degrees Fahrenheit. Just before baking, brush each roll with egg wash to seal in the moisture. Preheat the oven to 350°F and bake for 12 minutes.
Homemade Hot Dog Buns
In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. In a separate bowl, whisk together milk, oil, and egg. For 2 minutes, beat on high speed. Slowly incorporate about 1/4 cup of flour at a time until the dough comes together in a ball. Prepare a floured surface and knead the dough 50 times. Keep covered for 10 minutes to allow the flavors to blend. Prep a baking sheet by lining it with parchment paper in the meantime 8 pieces of dough should be cut from the ball of dough.
Make a log out of the 6-inch side by rolling it firmly and tucking the ends inside.
Allow them to rise in a warm place until they have doubled in size, approximately 30 minutes; Pre-heat the oven to 375 degrees Fahrenheit in the meantime.
12 minutes in the oven
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 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
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%
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 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 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.
Using parchment paper, line one full sheet pan or two half sheet pans and place them close to where you’ll work. My dough after three hours of bulk fermentation and one hour in the refrigerator is shown below. However, it is hard and chilly to the touch despite the fact that it has risen nicely and bubbled. After cooling in the refrigerator, the hot dog bun dough is ready to use! Uncover and gently flour the top of the bulk fermentation jar after removing it from the refrigerator. Gently scrape the dough out onto your work area and divide it into ten equal pieces, each weighing 100g (see recipe below) (you will have very little scrap dough left).
- Stretching or patting each piece of dough into a rough rectangle with short edges to your left and right is the first step in shaping each piece.
- Preparing a pretzel is comparable to rolling out dough and pressing it into itself so it may be shaped.
- In order to extend a piece of dough that has become squat, roll it out several times using the palm of your hand after you have reached the bottom of the dough and seal it.
- For uniform airflow and to avoid the buns from touching, I like to stagger the pieces, as you can see in the picture below.
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 a check on them at 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
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.
- 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 fry the buns before serving them, they are really delicious.
- Making these buns New England-style involves proofing them in a single row, side by side on a large sheet pan.
Homemade Hot Dog Buns
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
- 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
- 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 lay them on a baking sheet coated with parchment paper and covering them with an inverted baking sheet
- 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
Warm Your Buns: The Art Of Preparing Hot Dog Buns
Buns can be handled in a number of different ways. Hot dog establishments all around the country steam them, while many others toast them on a griddle. You make the decision.
Steaming your buns
Hard buns are something I only eat at my health club. Heating the buns warms and softens them, but steaming them for an extended period of time makes them mushy and sticky. There are various methods for steaming buns at home, including: 1) Bring a little amount of water to a boil in a double boiler or Chinese bamboo steamer, and then place the buns in for around 20 seconds. That is all they require. 2nd, dampen a sheet of paper towel by sprinkling water on it softly until about 20 percent of its surface area is wet.
If the bread is frozen, microwave it for 30 seconds to thaw it out.
3) Bring a large saucepan of water to a boil.
If you’re dealing filthy water dogs, this is the quickest and most straightforward way.
Toasting your buns
Because I grill the majority of my franks, I toast the buns right next to the meat on the grill to keep them warm. My method is to just open them up and place them on the grates. They can burn in as short as 30 seconds, depending on how hot the grill is, so don’t leave your buns alone while you’re cooking them. Keep an eye on them on a regular basis. It is typically possible to scrape away the char with a serrated knife if they become a bit too dark around the edges. Alternatively, you may brush a little butter or oil over the cut face of the buns before grilling them if you really want to go all out.
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:
- Preparing the dough in the late morning or early afternoon and setting it aside to rise is recommended. By the afternoon, you’ll be ready to form the buns into the desired shape. They’ll be ready to go into the oven in about an hour. By dinnertime, you’ll have freshly baked buns. If you want to make the dough ahead of time, it may be kept in an airtight container in the refrigerator for up to 2 days. You may start shaping the dough as soon as it comes out of the refrigerator. Roll the dough pieces into a ball first, and then into the “cigar” form to create a lovely smooth crust on the bun. During the rising and baking process, a tight skin forms on the outside of the dough, which helps the buns hold their shape. Set aside a piece of dough that has grown too elastic to form for 5 minutes to allow it to rest before re-shaping it. The rolls are at their finest the day they are cooked. Extra rolls can be stored in the freezer for up to three months.
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.
- Soft and even crumb characterize homemade hot dog buns. It is strongly recommended that you use yeast to produce your own burger buns, such as theseMilk and Honey Hamburger Buns. Recipe for Sourdough Burger Buns is a great option if you maintain your own sourdough starter in the refrigerator. The Chicken Satay Burger with Peanut Sauce is an incredible burger recipe that I believe you will enjoy if you’re seeking for a new one. A 5-star rating would be much appreciated if you enjoy this dish as much as I do.
- 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.
Hot Dog or Brat Buns
15 to 20 minutes is recommended.
time ranges between 15 and 20 minutes.
15 to 20 minutes is plenty.
15 to 20 minutes
- Ease of preparation
- Yields 8 buns Preparation time: 30 minutes
- Baking time: 15 to 20 minutes
- Rising time: 30 to 45 minutes
- Fleischmann’s® RapidRise® Instant Yeast
- 2 1/2 to 3 cups all-purpose flour
- 1 (2-1/4 teaspoon) Fleischmann’s® RapidRise® Instant Yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup plus 1 tablespoon butter OR margarine
- In a large mixing basin, combine 2 cups flour, the undissolved yeast, the sugar, and the salt. To make the soup, heat the water, milk, and 1/4 cup butter together until extremely warm (120° to 130°F). Toss into the flour mixture. Beat for 2 minutes at medium speed with an electric mixer, scraping down the sides of the bowl regularly. In a large mixing bowl, combine enough remaining flour to form a soft dough. Knead on a lightly floured surface for 8 to 10 minutes, or until the dough is smooth and elastic. Cover and set aside for 10 minutes. To roll each rope, divide the dough into eight equal pieces and roll each piece to a 6-inch rope. Form the roll into an oval shape. Place on a large baking sheet that has been buttered. Bake at a distance of 3 inches apart for crispier buns. Place buns 1/2-inch apart to make them softer (more like commercial hot dog buns). Remove the cover and let the dough to rise in a warm, draft-free environment until it has doubled in size, about 30 to 45 minutes
- Bake for 15 to 20 minutes, or until the potatoes are done, in a preheated 375°F oven. Remove off sheet and allow to cool on a wire rack before serving. Melt the remaining tablespoon of butter and brush it over the tops of the buns. If you’re making brat buns, split the dough into 5 equal pieces rather than 8. As previously indicated, cut out shapes and bake them.
Hot Dog Buns
For a variety of reasons, we adapted the recipe for Japanese milk bread and fashioned it into the classic longhotdogform. This cottony-textured milk bread dough is hydrated with a paste of milk and flour, resulting in a fluffy crumb. As well as balancing off the saltiness of cured hotdogs, milk bread also has a tiny sweetness to it. Buns with beautiful height and soft edges are baked together in a row when they are baked together in a row. These buns may be used for the basic function of holding sausages, hotdogs, or bratwursts in your mouth.
Buns for Hot Dogs
- 2 large eggs (100 grams), room temperature and divided
- 3 tablespoons (36 grams) granulated sugar
- 212 teaspoons (7.5 grams) kosher salt
- 214 teaspoons (7 grams) active dry yeast
- Flour Paste (recipe follows)
- 12 cup (120 grams) water
- 13 cup (80 grams) plus 1 tablespoon (15 grams) whole milk, divided
- 14 cup (57 grams) unsalted butter
- 314 cups (406 grams) all-purpose flour, evenly divided
- Hand-mix 3 cups (375 grams) flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment until well-combined and smooth. Toss in the Flour Paste. Over medium heat, bring 12 cup (120 grams) water, 13 cup (80 grams) milk, and butter to a boil, stirring constantly, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add the heated milk mixture to the flour mixture and mix on a moderate speed until everything is well incorporated. 1 egg (50 grams) should be beaten in. Make use of the dough hook attachment now. Beat on low speed until a soft, somewhat sticky dough forms, 8 to 9 minutes, scraping down the sides of the bowl and the dough hook halfway through. If the dough is too sticky, add up to the remaining 14 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, until it is no longer sticky. Using a lightly floured surface, roll out the dough and form it into a smooth circle
- Using a little coating of oil, lightly coat a large mixing bowl. Place the dough in the basin and flip it to oil the top. Set aside for 45 minutes to 1 hour in a warm, draft-free environment (75 degrees Fahrenheit/24 degrees Celsius) until it has doubled in size. Prepare a baking sheet by lining it with parchment paper. Punch down the dough and set it aside to rest for 5 minutes. Turn out onto a lightly floured surface and continue to bake for another 15 minutes. Using a knife, cut the dough into eight pieces (about 97 grams each). 1 part should be pressed into a 54-inch rectangle. (Prevent the leftover dough from drying out by covering it with plastic wrap). Place a rectangle in front of you that is the same width as you. Beginning with the bottom 5-inch edge, fold the dough in half, about 12 inches at a time, pressing each time to seal before folding again. Continue until you have a tightly packed cylinder. Fold the ends in and place seam side up on the table. Place the seam side down and shape into a 5-inch-long rectangle of uniform thickness. Place the prepared pan on top of the pie and push lightly to flatten the top. Repeat the process with the second part of dough, placing it approximately 14 inches from the first bun and pressing it flat. Repeat the process with the remaining dough, forming two rows of four buns. Allow 30 to 45 minutes for the dough to rise in a warm, draft-free environment (75°F/24°C) until puffy. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). In a small mixing bowl, whisk together the remaining 1 egg (50 grams) and the remaining 1 tablespoon (15 grams) milk until well combined and smooth. Egg wash should be applied to the buns. Bake for 18 to 20 minutes, or until the top is golden brown and an instant-read thermometer placed in the middle registers 190°F (88°C). Allow for 10 minutes of cooling time on the pan. Remove from the pan and set aside to cool entirely on a wire rack before slicing if necessary.
Paste made from flour
- 3 cups whole milk (80 grams)
- 2 tablespoons all-purpose flour (16 grams)
- 1 teaspoon baking powder
- Cook the milk and flour in a small saucepan over medium-low heat, whisking frequently, until the mixture is thickened and the lines on the bottom of the pan have disappeared. Utilizing an instant-read thermometer, check that the temperature is less than 130 degrees Fahrenheit (54 degrees Celsius) before using the mixture.
Shape and Bake:HotDogBuns
- Divide the dough into 8 equal parts (each weighing approximately 97 grams)
2.Form 1 part into a 54-inch rectangle by pressing it down. (Prevent the leftover dough from drying out by covering it with plastic wrap). 3.Place a rectangle in front of you that is widthwise. Beginning with the bottom 5-inch edge, fold the dough in half, about 12 inches at a time, pressing each time to seal before folding again. Continue until you have a tightly packed cylinder. 5.Place seam side up on a flat surface, and fold ends in. Place the seam side down and shape into a 5-inch-long rectangle of uniform thickness.
Repeat the same with the second part of dough, placing it approximately 14 inches from the firstbun and pressing it flat.