How To Shape Hot Dog Buns

Hamburger or Hot Dog Buns

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

  • To prepare the dough, combine the following ingredients in a mixing bowl. Dissolve the sugar and then the yeast in the warm water in a large mixing basin until completely dissolved. In a large mixing bowl, combine the yeast mixture with the milk, oil, salt, and 3 cups of flour. For 2 minutes, beat the drums hard. 1/4 cup at a time, gradually incorporate the flour until the dough begins to pull away from the sides of the basin. Using a floured work surface, roll out the dough. Knead the dough for a few minutes until it becomes 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. Using a pastry brush, coat the inside of the dough bowl with oil. Turn the dough ball one more to ensure that the oil is evenly distributed throughout. Set aside for about an hour, covered with a closely woven moistened cloth
  • The dough should have quadrupled in size. Roll or pat the dough onto a work surface that has been gently greased. Partition the dough in half to make 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. Create balls out of each component. Shape the balls into 3 1/2″ disks to use as hamburger buns. Roll the balls into cylinders that are 4 1/2 inches in length to use as hot-dog rolls. 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 tall one. Place the 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 for crisper buns. Make hot dog buns or hamburger buns and bake them in either our hot dog bun pan or our hamburger bun pan For the second rising, cover with a towel and allow it rise until almost doubled in size, about 45 minutes
  • And Preheat your oven to 400 degrees Fahrenheit 15 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
  • Bake the buns according to package directions. BAKE for 20 minutes, or until the internal temperature of the loaf of bread reaches 190°F. If you have a dough thermometer, you can eliminate the guessing completely. The buns should be cool on a wire rack once they have been taken out of the oven. Soggy crust will be avoided as a result of this method.

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

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.

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.

As an alternative to whole spelt flour (with possibly a minor reduction in hydration as necessary), you might experiment with type-85 flour or perhaps a type-85 flour blend.

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

The desired dough temperature is 75 degrees Fahrenheit (24 degrees Celsius). For additional information on the target and final dough temperatures, please see my guide to dough temperatures. To make the egg wash, in addition to the items listed below, you’ll need one whole egg and around a tablespoon of whole milk for each egg.

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. Fill a large container with water and place it in the refrigerator for bulk fermentation.

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.

Icing on the cake after the third round of stretches and folds; Icing on the cake just after mixing;

3. Chill dough – 12:30 p.m. to 1:30 p.m.

Placing the closed bulk fermentation container with the dough in the refrigerator for one hour will let the dough to cool, making it simpler to form in the future. When in a hurry, you may skip this stage and move right to shape, however you should be aware that it will be more difficult (I’ve done it with no difficulty, though).

4. Divide and shape – 1:30 p.m.

Using parchment paper, line one full sheet pan or two half sheet pans and place them close to where you will be working. The photo below shows my dough after three hours of bulk fermentation and one hour in the refrigerator. However, it feels hard and chilly to the touch despite the fact that it is well-risen, frothy, and light in texture. After cooling in the refrigerator, the hot dog bun dough is ready to use. Uncover and gently flour the top of the bulk fermentation container after removing it from the refrigerator for the first time.

  1. Attempt to split the dough into tiny rectangles in order to make shaping the dough more manageable.
  2. Then, starting at the top edge (which is the side that is furthest away from your body), begin rolling it down toward your body.
  3. Continue to roll and press, roll and press, until a tube has been formed.
  4. When each piece has been molded, set it on the sheet pan that has been prepared, leaving space between each piece.
  5. Hot dog buns made with sourdough starter.
See also:  How To Toast Buns In Oven

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 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

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. 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
  2. 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
  3. 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.

Notes

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

Soft Homemade Hot Dog Buns – Milk and Pop

With this recipe, you can make amazing hot dog buns that will elevate your hot dog game! These hot dog buns are one of the simplest breads to make, and they are sure to be a hit in your house! They are soft and tasty, thanks to the generous amount of butter used.

Why you should make your own hot dog buns

Isn’t it true that hot dog buns may be found just about anywhere? Because there are a plethora of various brands available on the market, purchasing them is far more convenient than spending a significant amount of time baking them. So what’s the point of baking hot dog buns when you have them there in front of you in a zip-top bag?

  • These buns will not include any of the chemicals found in the ones you purchase. Store-bought buns need the use of these chemicals in order for them to survive longer on store shelves.
  • There are no artificial flavors. It is possible that the chemicals listed above will result in a more artificial-tasting bun, which is something that your bread will not include.
  • 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 produced with eggs and butter, which means that it is similar to a brioche hot dog bun, and it has the most delicious flavor possible.

Oh, and they don’t come packaged in a plastic bag; instead, they’re hot out of the oven. Are they the PERFECT hot dog buns, or are they not? Since the first batch of buns I prepared, those are the only buns I’ve been able to store in my apartment.

How To Make Them

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.

8. Allow them to cool before continuing. When the hot dog buns are finished baking, take them from the oven and lay them on a cooling rack. 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

  • Take care when handling the liquid. Make careful to accurately measure all of the liquid components so that you don’t end up with more liquid than you need. Keep in mind that you can always add more, but you can’t take anything away. If you have any questions regarding the dough consistency or how to shape the dough, watch the recipe video. To increase the amount of fiber in your hot dogs, you may swap 1 cup of white bread flour with 1 cup of whole wheat flour. Are you looking for small hot dog buns? Divide the dough into 20 equal pieces. These hot dog buns include dairy, but you may make a dairy-free hot dog bun by substituting the ingredients listed below.

Ingredient Substitutions

There are a few substitutes that may be used in this recipe, but keep in mind that each one will have a different effect on the final flavor. Eggs: You can use a flax egg in place of the egg that was used in the dough. You may substitute coconut oil for the egg wash, but the flavor will be a little different this time. Butter: Vegetable, canola, or sunflower oil can be used for dairy butter, as can vegan butter. Bread flour can be used in place of all-purpose flour, but the structure of the bun will be slightly compromised.

  1. As previously stated, you may use whole wheat flour for the all-purpose flour in this recipe.
  2. Soy, rice, or other vegan milk powders can be used in place of regular milk powder, but the final flavor will be affected.
  3. Yeast: You may use active dry yeast, but remember to prove it before using it.
  4. Please remember that the proofing water should be lukewarm (not hot!) at all times.

Can I use this dough to make hamburger buns?

Yes, it is possible! Alternatively, this recipe 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

Maintaining the softness of your hot dog buns by storing them at room temperature in an airtight container/plastic bag or bread keeper can help them last longer. Buns that are not covered will dry out. These buns will keep in the refrigerator for 4 to 5 days. If the buns begin to lose their freshness after 2 days, I find that warming them for 5 minutes at a medium temperature in the oven typically restores their freshness. They come out looking as though they were freshly cooked! These buns may also be frozen as soon as they are completely cooled, which should be within 4 to 5 hours of baking.

The dough should not be frozen before baking, in my opinion. To defrost, reheat for 10 minutes at 250°F in an oven that has been prepared. You may either heat them in the microwave or simply let them out at room temperature for 1 to 2 hours before serving.

What to serve with them

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

  • Toss this bread into a meatball sandwich for lunch
  • Serve it for breakfast with a pat of butter on top
  • Jams, as well as Nutella, are very wonderful served with this bread.

In addition, if you’re preparing a hot dog:

  • Make an attempt to include chili into it
  • Make your hot dogs more interesting by using smoked sausages
  • Have you ever experimented with caramelized sauerkraut? It’s very delicious

Are you ready for a better hot dog experience?

See also:  How To Do Soace Buns

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 basin. Using a spoon or a spatula, combine the egg, butter, and water until the dough comes together. The dough should be kneaded until it is soft and tacky, either in a stand mixer or on a clean and floured surface. A mixer will take around 5 minutes on medium-low speed, and the dough will be able to clear the edges of the bowl but will remain somewhat sticky in the bottom. Kneading by hand will take you 7 to 10 minutes
  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:

The bread flour, salt, powdered milk, sugar, and yeast should all be mixed together in a large mixing basin before baking. Mix in the egg, butter, and water with a spoon or spatula until a dough is formed, about 5 minutes. Knead the dough until it is soft and tacky, either in your stand mixer or on a clean, floured surface. It will take around 5 minutes on medium-low speed for the dough to clear the edges of the bowl but remain a little sticky at the bottom. You’ll need 7 to 10 minutes if you’re kneading the dough by hand.

  1. Allow it to rise for 1 hour and 30 minutes to 2 hours, or until it has more than doubled in volume.
  2. Form an even cylinder by rolling each section flat and then securely rolling it up, tucking in and closing the edges.
  3. Before wrapping each bun with plastic wrap or a kitchen towel, gently oil the top of each bun to prevent it from sticking together.
  4. Then, in a small bowl, mix in the remaining egg until it becomes foamy again.
  5. Place a cooling rack over a baking sheet after removing them from the oven and sheet pan.

How To Form Hot Dog Buns

Summer has here, which means it’s time to fire up the grill! Who am I kidding, we live in Wisconsin, and we grill even when the temperature is 20 degrees below zero and snowing! Having warm weather simply implies that you will not be required to wear a coat when standing at the grill. The bratwurst is the most popular grilled dish in Wisconsin, which means you’ll need buns to accompany it. Even when I started making my own hamburger buns and trying to stop buying store-bought bread entirely, I found myself still purchasing hot dog buns.

  1. My attempts at making things from scratch usually came out looking, well, just plain terrible.
  2. Not to mention the two inches of extra bun at the end of the bun.
  3. My previous statement was that I was putting together some ideas on how to manufacture hot dog buns that didn’t look weird.
  4. However, rather than forming it into a lumpy snake with tapered ends as I had done with previous batches of french bread and cinnamon rolls, I smoothed my dough first before wrapping it up cinnamon roll style.
  5. Soft bread, buns, and rolls can be made with your favorite recipe or from scratch.
  6. Make your dough according to the guidelines until the first rise is completed (or a full dough cycle on the bread machine).
  7. I make so much bread that I decided to invest in a dough scraper (which cost me less than $5).
  8. Make a half-dough ball and leave it aside for now.

It was impossible for me to imagine ever getting my dough to flatten into a really long, thin rectangle that would roll out to a suitable thickness for hot dog buns, so I came up with the following solution: Manipulate the dough into a rectangle of 8 x 18 inches by gently rolling and stretching it in various directions.

  • Find the midpoint (as measured the short method) and award it a light score to represent it.
  • Alternatively, you could just eyeball it when rolling; the choice is yours; nevertheless, it’s helpful to have a reference point when rolling so that both sides finish up nearly the same size.
  • To separate the two tubes of dough, cut along the score line with a dough scraper or a knife to create a separation line.
  • Now, damp the open end of each tube with your finger and crimp and seal the edges shut with your other finger.
  • Again, no sawing is allowed; instead, press straight down.
  • Place them on the baking sheet that has been prepared, about an inch apart and seam side down.
  • My other half, on the other hand, I used to make hamburger buns.
  • Here they are, all risen and ready to be placed in the baking pan: After that, bake them according to the guidelines on your recipe.

Here they are, golden and delectable, in their whole glory: Keep in mind that I never guaranteed perfection; I merely stated that they would not seem crooked. Each of the four buns in the middle is the appropriate size for a child, while the huge bun on the near side will be used as a sandwich bun.

Hot Dog Buns

In this tutorial, I’ll teach you how to create delicious hot dog buns from scratch. This recipe for homemade hot dog buns is really simple to prepare and only calls for a few simple ingredients. They are far superior to store-bought versions in terms of flavor. You can bake a large batch of these hot dog buns ahead of time and consume only what you need while storing the rest in the freezer for later use. You can do it if I can do it, so can you. Let’s get this party started!:) Take a look at my other instructables and don’t forget to follow me on Twitter.

Alternatively, you may follow the simple instructions below, watch the video guide, or do both.

Step 1: Ingredients/Tools

You may print this recipe, as well as others, by clicking here. Ingredients:

  • 3 tablespoons of white granulated sugar (45g)
  • 1 1/8 cups of water (filtered) (267mL)
  • 1 teaspoon of white granulated sugar (5g)
  • 2 tablespoons active dry yeast (30g)
  • 1/3 cup oil (olive, vegetable, or other) (75g)
  • 1 big egg (I use a large egg). 3-3-2/3 cups bread flour (or all-purpose/plain flour) (360-400g)
  • Butter for basting
  • Salt and pepper to taste.
  • Plastic wrap or a clean towel
  • A sheet pan or a baking sheet
  • Parchment paper or a silicone mat
  • A basting brush
  • A dough cutter or a knife

Plastic wrap or a clean towel; a sheet pan or a baking sheet; parchment paper or a silicone baking mat; a basting brush; a dough cutter or knife;

Step 2: Prep the Yeast

First and foremost, let’s get the yeast going. Fill a large mixing bowl halfway with water and heat it to 105 to 115 degrees Fahrenheit (40 to 44 C). Then, 1 teaspoon (5 grams) of white granulated sugar will be added, which will function as a food source for the yeast. After that, stir in your 2 tablespoons of active dry yeast (30g). Stir the mixture with a fork a few times, and then set it aside to rest for 10 minutes. It should get quite foamy/frothy. If it isn’t foamy after 10 minutes, you will need to repeat the process.

Step 3: Oil, Sugar, Egg Whisk

Transfer the mixture to a large mixing basin and stir in the oil and sugar until well combined. In a separate dish, whisk together your egg and set it aside. Combine all of the ingredients in a large mixing bowl.

Step 4: Flour Time!

Using a fork or whisk, combine the flour and salt in the mixing bowl until everything is well combined. Next, pour approximately 1 cup of the flour in your mixing bowl and whisk it in with the remaining ingredients until well combined. Continue to add flour while mixing. After about the first cup of flour has been added, you will need to move to a wooden spoon. In small increments, add the flour until the dough comes together. You will most likely have approximately 1/2 to 3/4 cup of flour left over after making this recipe.

Step 5: Knead, Cover, Rise

After that, turn the dough out onto a well-floured surface or table. For around 8 minutes, knead the dough, adding flour as required. I knead the dough by folding it over on itself, pressing down with my palms, turning the dough a quarter turn, and repeating the process many times. This is a fantastic little workout. Alternatively, if you have a stand mixer fitted with a dough hook, you may use it instead.

The dough should be kneaded for approximately 10 minutes before being placed in a big mixing basin and covered with a moist cloth, such as a tea towel, and left somewhere warm for about 1 hour, or until it is about doubled in size. When the dough begins to rise, I am overjoyed!

Step 6: Shape and Cut

Afterwards, turn the dough out onto a surface or table that has been generously dusted with flour. For around 8 minutes, knead the dough, adding flour as needed. I knead the dough by folding it over on itself, pressing down with my palms, turning the dough one quarter turn, and repeating the process. The workout was fantastic. Another option is to use an electric stand mixer fitted with a dough hook. Afterwards, place the dough in a big mixing basin and cover with a moist cloth, such as a tea towel, and set it aside somewhere warm for about 1 hour, or until it has doubled in volume.

Step 7: Shape and Place

We’ll need to form our dough at this point. There are two approaches that I employ. The first step involves rolling out the dough into a long rectangle and folding in one-third of the dough, followed by folding in the other-third of the dough on top of the first third of dough. Afterwards, flip the piece over and curl the ends beneath. Alternatively, I just put the parts I’ve cut in their original positions. Place them on a baking sheet that has been lined with parchment paper or a silicone mat.

Step 8: To Slice or Not to Slice

So if you want the type of bun that has its slit on top rather than the sides, run your knife along the centre of the dough, starting at one end and ending at the other. After that, melt some butter and use it to brush the tops of the dough. Allow for around 30 minutes of rising time after covering loosely with plastic wrap and a towel.

Step 9: Bake, Butter, Cool, Serve

As soon as the rolls have risen, place them in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 25 minutes, or until they are lovely and golden brown on the top. When they come out of the oven, baste them with more butter until they are evenly coated. This will not only enhance the flavor, but it will also make the tops lovely and soft. Allow them to cool for approximately 5 minutes before slicing them and serving them. Oh, absolutely.:) Enjoy!

Step 10: Video Tutorial

You may print this recipe, as well as others, by clicking here. Take a look at the video lesson to see those methods shown in action.

1 Person Made This Project!

This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery. Recipe for sausage buns. This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery.” data-medium-file=” data-large-file=” width=”1024″ height=”576″ src=”data:image/svg+xml, percent 3Csvg percent 20 alt=”s data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-sizes=”(max-width: 1024px) 100vw, 1024px” data-lazy-src=”(max-width: 1024px) 100vw, 1024px”

Ingredients needed for making this easy sausage buns or hot dog buns

  1. 325 g (2 1/2 cups) all-purpose flour
  2. 190 ml (3/4 cup plus 2 teaspoons) somewhat warm milk (not hot)
  3. 50 g (3 1/2 tbsp) unsalted butter Yeast (instant): 1 teaspoon (if using active dry yeast, use 1 and 1/4 teaspoons)
  4. Sugar: 2 1/2 tablespoons (30 grams)
  5. Salt: 1 1/4 teaspoon (7 grams)
See also:  How To Make Red Bean Buns

This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery. This recipe for sausage buns requires only a few ingredients to be successful. ” data-medium-file=” data-large-file=” width=”1024″ height=”576″ src=” data-large-file=” width=”1024″ height=”576″ src=” data:image/svg+xml, percent 3Csvg percent 20 ingredients for sausage buns alt=”sausage buns components” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-srcset=”1024w,300w,768w,480w,1280w” Data lazy sizes are defined as follows: data lazy sizes=” (max-width: 1024px) “100vw, 1024px” is the resolution.

the lazy-src attribute specifies that this Chinese sausage buns recipe has been derived from our original, Quick and Easy Dinner Rolls Recipe.

How to make sausage buns or sausage rolls

Five easy steps will guide us through the process of making these sausage buns. Preparing the dough and the first proofing are the first two steps. 3. Divide and form the dough as necessary. 4. A second round of proofreading 5.Bake the sausage buns according to package directions.

1.Prepare the dough

In a large mixing basin, combine all of our ingredients and stir until they create a shaggy lump of dough. Mix in the milk, sugar, yeast, salt, butter, and flour until everything is well combined. Transfer the dough to a clean work area and knead the dough until it is soft and elastic, about 5 minutes. Sausage buns or sausage rolls that are light and fluffy can only be made with a well-kneaded dough. This bread dough is incredibly simple to knead and is perfect for beginners. It will not be very sticky and will be easy to knead into a soft and elastic bread dough after it has been mixed.

In a stand mixer fitted with a dough hook attachment, knead the dough for approximately 8 minutes until smooth.

2.Proof the dough

After we have prepared our dough, we will cover it and allow it to rise for 30 minutes. Meanwhile, heat a tablespoon of oil in a pan over medium heat until shimmering. Add the hot dogs and cook them until they are slightly crisped and have some color on them. Place on a platter to cool for a while.

3.Divide and shape the sausage bunsor sausage rolls

Our dough will begin to rise somewhat after 30 minutes. After that, split the dough into eight equal pieces. Each of them weighed around 74 grams, which was a more precise measurement than I had originally intended. Roll the balls into little round balls by tucking the edges in towards the center of the balls. Each dough ball should be rolled out to a thin sheet. Roll the dough into a long cylinder shape (like in the video). Pinch the edges together and seal them. Roll this into a 10- to 12-inch rope, making sure that the centre is thicker than the ends of the rope.

Place on a baking sheet lined with parchment paper.

Repeat the process with the remaining dough balls.

4. Final Rising

Cover the baking sheet with cling film and set aside in a warm location for another 45 minutes to allow the buns to rise further. If your home is not warm, allow 1 hour for the rolls to puff out to their full potential. Before putting them in the oven, brush them with egg wash to prevent them from sticking. This will give our sausage buns or hot dog buns a wonderful gloss and a golden brown hue, which will be quite appealing. Sprinkle some sesame seeds on top of the sausage buns to give them a good taste boost while also making them more visually appealing.

5. Bake the sausage buns or sausage rolls

Bake the sausage buns or hot dog buns for 18-20 minutes, or until they are golden brown on top, in a preheated 375 F or 190 C oven until golden brown. I placed mine in the bottom rack of my oven; this will eliminate any danger of over browning from the top coils Remove the sausage rolls from the oven and brush the buns with melted butter as soon as they are removed. The buns will get even softer as a result of this. This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery.” data-medium-file=” data-large-file=” width=”1024″ height=”576″ src=”data:image/svg+xml, percent 3Csvg percent 20 alt=”hot dog buns” title=”hot dog buns” description=”hot dog buns” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-sizes=”(max-width: 1024px) 100vw, 1024px” data-lazy-src=”(max-width: 1024px) 100vw, 1024px”

Can I freeze these Sausage Buns or Sausage bread Roll s

This recipe for sausage bread rolls freezes beautifully. Allow the rolls to come to room temperature before serving. Place them in a Ziploc bag or a plastic bag with a firm closure and place them in the freezer for later use. They should be thawed before reheated. You may warm them up in an oven warmed to 350 degrees Fahrenheit for 7-8 minutes or in the microwave for a minute or two. This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery.” data-medium-file=” data-large-file=” width=”1024″ height=”576″ data-large-file=” width=”1024″ height=”576″ src=”data:image/svg+xml, percent 3Csvg percent 20 recipe for sausage buns alt=”sausage buns recipe” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-sizes=”(max-width: 1024px) 100vw, 1024px” data-lazy-src=”(max-width: 1024px) 100vw, 1024px”

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Watch the video to see How easy it is to make chinese sausage buns

Sausage buns, burger buns, or hot dog buns are all acceptable options.

Sausage buns:Printable Recipe

Recipe for sausage buns” data-medium-file=” data-large-file=” data-lazy-src=” data-lazy-src=” data-lazy-src=” data-lazy-src=” data-lazy-src=” data-lazy-src=”

Easy Sausage Buns Recipe

This Easy Sausage Buns Recipe will guide you through the process of making the best homemade sausage buns, which are far superior to bakery buns. Preparation time: 12 minutes Cooking Time: 18 minutes 1 hour and 30 minutes for proofreading Time allotted: 2 hours Appetizers, breakfast, and a snack are included in the course. Cuisines include American, British, and Chinese.

  • 325g flour (about 2 1/2 cups loosely packed)
  • 190ml water Milk that is somewhat warm (not hot) (about 3/4 cup plus 2 teaspoons)
  • 50g 5 tablespoons butter
  • 1 teaspoon instant yeast (use 1 and 1/4 teaspoon if you are using active dry yeast)
  • 30 grams flour Sugar2 1/2 tablespoons
  • 7 grams 8Sausage
  • 1 1/4 teaspoon salt

1.Prepare the dough

  • In a large mixing basin, combine all of our ingredients and stir until they create a shaggy lump of dough. Mix in the milk, sugar, yeast, salt, butter, and flour until everything is well combined. Transfer the dough to a clean work area and knead the dough until it is soft and elastic, about 5 minutes. A well-kneaded dough is required for the production of soft and fluffy sausage buns or sausage rolls.

2.Proof the dough

  • After we have prepared our dough, we will cover it and allow it to rise for 30 minutes. Meanwhile, heat a tablespoon of oil in a pan over medium heat until shimmering. Add the hot dogs and cook them until they are slightly crisped and have some color on them. Place on a platter to cool for a while

3.Divide and shape the sausage bunsor sausage rolls

  • Our dough will begin to rise somewhat after 30 minutes. After that, split the dough into eight equal pieces. Each of them weighed around 74 grams, which was a more precise measurement than I had originally intended. Roll the balls into little round balls by tucking the edges in towards the center of the balls. Each dough ball should be rolled out to a thin sheet. Roll the dough into a long cylinder shape (like in the video). Pinch the edges together and seal them. Roll this into a 10- to 12-inch rope, making sure that the centre is thicker than the ends of the rope. The dough rope should be wrapped around a hot dog with the ends tucked in. Place on a baking sheet lined with parchment paper. We need to leave some room between the sausage rolls since they will rise and puff up as they cook. Repeat the process with the remaining dough balls.

4. Final Rising

  • Cover the baking sheet with cling film and set aside in a warm location for another 45 minutes to allow the buns to rise further. If your home is not warm, allow 1 hour for the rolls to puff out to their full potential. Before putting them in the oven, brush them with egg wash to prevent them from sticking. This will give our sausage buns or hot dog buns a wonderful gloss and a golden brown hue, which will be quite appealing. To finish our sausage buns, sprinkle them with sesame seeds, which not only gives a pleasant flavor but also makes them seem more attractive

5. Bake the sausage buns or sausage rolls

  • Bake the sausage buns or hot dog buns for 18-20 minutes, or until they are golden brown on top, in a preheated 375 F or 190 C oven until golden brown. I baked mine on the bottom rack of my oven to avoid any danger of overbrowning from the top coils of the oven. Remove the sausage rolls from the oven and brush the buns with melted butter as soon as they are removed. The buns will get even softer as a result of this.

Recipe for hot dog buns, sausage buns, and sausage buns recipe are some examples of keywords.

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.

  • 5star ratings received: 746
  • 4star ratings received: 180
  • 3star values are 79, 2star values are 28, and 1star values are 31.

This is a recipe that I’ve been cooking for a number of years. If you have a bread maker, it will be even simpler. All you have to do is toss everything into the bread maker, being sure to softly beat the egg first. Set it on the dough cycle and let it do its thing. Once it is completed, proceed with the rest of the recipe starting with step 3. More information can be found at

  1. 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.
  2. After the dough has been prepared and kneaded, I allow it to rise in a greased and covered basin for approximately one hour.
  3. I roll them into balls and place them on a prepared baking pan, flattening them.
  4. 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.

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