Gordon Choice Mini Hot Dog Buns (18 ct) Delivery or Pickup Near Me
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Amazon.com : mini hot dogs
There are only 12 left in stock, so place your purchase now. There are only 2 left in stock, so act quickly. 1 certification may be found here. Our dedication to helping preserve the natural environment is supported by the usage of sustainability certifications, which are made available via the Climate Pledge Friendly program. Time is a finite resource. More information may be found here. SubscribeSave customers may save $8.91 on PRODUCT CERTIFICATION (1) 1 certification may be found here. Our dedication to helping preserve the natural environment is supported by the usage of sustainability certifications, which are made available via the Climate Pledge Friendly program.
- More information may be found here.
- 1 certification may be found here.
- Time is a finite resource.
- CERTIFICATION OF THE PRODUCT (1)See 1 certification Our dedication to helping preserve the natural environment is supported by the usage of sustainability certifications, which are made available via the Climate Pledge Friendly program.
- More information may be found here.
Small Hot Dog Buns (Coney Buns) 4.75 in 18 pk
| Serving Size: | 1 Bun |
| Servings per Container: | 18 |
| Certifications: | Kosher |
| Product Number: | 3700 |
| Slice Profile: | Hinged Slice |
| Bun Profile: | Round Top |
| Bun Weight: | 36 g |
| Bun Type: | Hot Dog Buns |
| Bun Variety: | White |
| Bun Size: | 4.75 in. |
There are 18 little hot dog buns per pack that are 4.25 inches long and hinged at the top.
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There are 18 little hot dog buns per pack that are 4.25 inches long and hinged on one side.
Fosters Frozen Mini Brioche Hot Dog Rolls 90mm – 84x27g
Mini white hot dog finger rolls with a glazed top that are frozen and ready to bake. These hot dog bread rolls, which are made with brioche dough that has been enhanced with butter and eggs, have a sweet buttery flavor. Fosters Bakery in Yorkshire is the source of this product. Simply defrost before serving. There are nine rolls in total, each measuring around 3.5 inches/9cm in length. Each package has a total of 84 rolls. Fosters Bakery began in 1952 when Emily Foster and her daughter Betty opened a transport café in a derelict blacksmith’s shop in the small Yorkshire village of Mapplewel, where they lived with their two children.
Water, WHEAT Flour (WHEAT Flour, Calcium Carbonate), Butter (from MILK) (7.7 percent), Pasteurised Liquid Whole EGG (6.7 percent), Glaze (Water, Vegetable Proteins (Pea, Potato, Faba Bean), Sunflower Oil, Dextrose, Maltodextrins, Starch), Yeast, Salt, Emulsifiers: E471, E481, E472e, Rapeseed Oil, Palm Oil
Hot Dog Buns, Mini Whole Grain White, 3.7″ (#595)
| 1 Hot Dog Bun (35g)Serving size | |
| Amount per servingCalories 90 | |
| % Daily Value* | |
|---|---|
| Total Fat1.5g | 2% |
| Saturated Fat0g | 0% |
| TransFat0g | |
| Cholesterol0mg | 0% |
| Sodium180mg | 8% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber2g | 7% |
| Sugars1g | |
| Includes 1g Added Sugars | 2% |
| Protein4g | |
| Vitamin D0mcg | 0% |
| Calcium23mg | 2% |
| Iron1mg | 6% |
| Potassium70mg | 2% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
You might try wrapping your hot dogs in our little hot dog buns if you prefer your hot dogs in smaller portions.
They’re whole grain, tasty, and the ideal size for whatever you’re craving for breakfast.
General Specifications
192/1.25 ounce per pack Kosher:OUShelf At room temperature, the battery lasts 5 days. 365 days of time has been frozen. Status:Inactive
School Specifications
Smart Snacks at School”>USDA Smart Snack: Yes, according to school guidelines for snack products 15 to 3 in terms of nutritionGrain (ounce equivalents): 1 in terms of nutrition Statement (in PDF format) Whole grain: 11.55 g (60 percent of the total) 7.7 g of Enriched Flour Combined Flour19.24g Combined Flour
11Gwhole grains
The price is for a single serving.
Ingredients
Ingredients: Whole White Wheat Flour, Water, Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin and Folic Acid), Yeast, Sugar, Wheat Gluten, Soybean Oil This product contains no more than 2 percent of the following ingredients: salt, monoglycerides, calcium propionate (preservative), potassium sorbate (preservative), wheat starch, enzymes, and ascorbic acid.
AllergensDisclosures
There are wheat-based components in this recipe. It contains components derived from bioengineered foods. This product is manufactured in a facility that is nut-free.
Case Specifications
GTIN:00737410005959 The following are the dimensions: 23.375″ x 16.375″ x 9.75″ Cube:2.16Gross Weight:17.08 lb/pallet:40Tier x Height:5 x 8Inside Dimensions:5 x 8 16 bags each case; 16 bags per bag; 12 bags per case
Case Label
Download the PDF version of the case label. Cases may be marked with on-case inkjetting or labels that differ somewhat from those seen in the illustration.
Bid Specification
Bake Crafters INACTIVE – Mini Whole Grain White Hot Dog Buns, 3.7″; hot dog buns must be whole grain rich and deliver 1.0 ounce grain equivalent to qualify. At least 65.0 calories should be provided by the portion, with no more than 2.5 grams of fat. It must have a sodium content of less than 230.0 milligrams. Bake Crafters 595 is a brand that is acceptable.
Hot Dog Buns Recipe
When you’re out of buns and have leftover hot dogs from the pack, this hot dog buns recipe will come in handy! In fact, this recipe only yields 6 hot dog buns, and they’re made in the airy brioche form, too! This dish will be a hit with you!
Hot dog buns recipe:
Almost every weekend, a modest batch of hot dog buns is just what I’m looking for. It is a pleasure to live in a friendly community with several tiny parks where we can interact and grill out with our friends. Friday and Saturday nights are her favorite nights of the week, when we all gather around the grill to grill hot dogs and toast marshmallows for s’mores and let the kids run about and play outside until they are practically asleep. We were out until about 11 p.m. on Saturday and Sunday.
I believe that these are the actual moments of childhood–the freedom to run around barefoot and just have fun with my friends.
I’m hoping I don’t have to get up at 6 a.m.
Oh, but the baby wakes up at 6:00 a.m., so it’s time for another cup of coffee!
These informal get-togethers with neighbors are the most noticeable thing I’m losing as a result of our present social distancing attempts. This recipe for little hot dog buns fills a vacuum for us–it makes just enough for our small family grill-out gathering.
Small batch hot dog buns:
It will be easy to spot the similarities between this recipe and my small batch hamburger buns if you are familiar with my small batch hamburger buns. Because we’re creating 6 hot dog buns instead of 4 hamburger buns, we’ve divided the dough balls into somewhat smaller pieces to accommodate this. For this, I made a little firmer dough by adding an extra quarter cup of flour and mixing it well. When it comes to hamburger buns, we don’t mind if they stretch out as they rise in order to accommodate the burger meat.
The additional flour aids in spreading them gently into the traditional hot dog form!
Brioche dough is categorized as a ‘enriched dough’ since it contains eggs and milk, which give it a rich flavor.
Once you’ve experienced brioche buns, I don’t believe you’ll ever want to go back to the cotton-y versions you find at the grocery store!
To make whole wheat buns:
Please keep in mind that you may substitute some whole wheat flour in this recipe if you so choose! Half a cup of all-purpose flour can be replaced with whole wheat flour to incorporate a small amount of whole wheat flour. That is the only method I have been able to successfully test this recipe. I have not tested this recipe with 100 percent whole wheat flour because baking with 100 percent whole grain flour is a very different experience than baking with a fraction of whole grain flour in it.
As I previously stated, my recipe below calls for either 100 percent all-purpose flour or up to 1/2 cup whole wheat flour, depending on your preference.
As for me, I’m OK with a tiny proportion of whole grain flour in my baking.
Can you see the cottony-soft, pillow-like texture of the buns in the picture below?
How to make hot dog buns from scratch:
Okay, I’m going to give you a little game plan for getting these buns from the oven to your plate as quickly as possible.
- First and first, scald this milk. Scalding is the process of bringing milk to a rapid boil for a limited period of time in order to denature the proteins in the milk. Remove from heat and allow it cool to a temperature that is suitable for yeast. As it cools, adding water to the mixture will aid in cooling it to 105 degrees F. To finish, add just a sprinkle of sugar to the mixture and let the yeast to bloom. As soon as the mixture has bloomed and is ready, it’s time to whisk in the butter and egg
- I like to knead the dough in a little stand mixer since it’s just faster and simpler! We would like to point out that while this is a small-batch recipe, a typical full-size stand mixer will be insufficient
- Knead the dough for 10 minutes after adding the flour(s). It’s going to be sticky
- Wait until the dough has doubled in size in a well-oiled bowl–this can take up to 2 hours at room temperature or just 1 hour on the proof setting in the oven. You’re looking for the dough to double in size
- Don’t pay attention to the time
- Pay attention to the dough. Roll the dough into a smooth ball by tucking the seams beneath the dough using 73-74 gram dough portions as you go. After that, roll it between your palms to form a hot dog bun log
- And Allow the buns to rise for another hour or so–check the buns (as seen in the photo below), and when they appear like full-size buns, they’re ready to be put in the oven. Brush the buns with a beaten egg yolk before baking, since this will assist them turn golden brown throughout the baking process.
Please keep in mind that the weight of the dough ball changes based on the sort of hot dog buns you’re creating (all-purpose flour versus 1/2 whole wheat flour). If you’re making buns made entirely of all-purpose flour, the dough ball should weigh between 73 and 74 grams. The weight of each bun will be around 71 grams if the buns are cooked with up to 1/2 cup whole wheat flour. I’m not sure why the scale in the photo has 90 grams shown on it, but it does, haha! This was before I took a portion of the dough and used it to reduce the amount of dough to the right amount, I believe.
In the shot, you can see how the ends are all gathered together, but the top surface (which is in contact with my palm) is completely smooth.
Can you see how the buns have risen and are approximately the size that you would need for a hot dog?
At this stage, it’s time to brush the top with beaten egg yolk and bake the cake.
They appear to be like this, however they are simply disassembled for serving. Enjoy! Approximately 3 hours in preparation; 18 minutes in cooking. Extra Time is available. a period of three hours Time allotted: 6 hours a total of 18 minutes
Ingredients
- Half-cup whole milk, one tablespoon water, one teaspoon active dry yeast, one tablespoon unsalted butter, melted, and one big egg, beaten 1/2 teaspoon salt
- 3/4 cup all-purpose flour* 1 tablespoon sugar
Instructions
1. In a small saucepan, bring the milk to a boil (Scalding is heating until small bubbles form around the edges of the pan and steam rises from the surface, but never boiling). 2. Remove the milk from the heat and whisk in the water until smooth. Stir it well and set it aside until it reaches around 105° F. 3. Once the milk-water combination has reached 105° F, add the yeast and a pinch of sugar and mix well (not the tablespoon of sugar-save that for later). Allow the yeast mixture to bloom for approximately 5 minutes.
- 4.
- (Don’t be concerned if the butter doesn’t completely melt at first.) 5.
- 6.
- In a small mixing bowl, whisk together the flour, salt, and 1 tablespoon of sugar until well combined.
- Increase the speed of the mixer to medium and knead for 8-10 minutes.
- 8.
- Location in a warm place for about 2 hours, or until the dough has doubled in size.
(Allow the dough to rise until it has doubled in size, depending on the temperature of the room.) 9.
Make 6 balls of dough by weighing the dough and dividing it by 6.
10.
Then, using your hands, form the dough into a log shape about 4 inches in diameter “a long time 11.
12.
The dough logs should be spaced about an inch apart; they will rise and contact each other slightly as they bake (see photos for reference).
When they are finished, they will be puffy and almost full-size.
In the meantime, preheat the oven to 375 degrees.
Allow 16-19 minutes to bake until thoroughly golden brown on each bun after brushing generously on the entire surface with the egg wash.
Notes
*You may use up to 1/2 cup whole wheat flour for the white flour in this recipe. I cannot guarantee that the recipe will produce light and fluffy buns if the amount of whole wheat flour used is greater than 1/2 cup.
Nutrition Information:
1Serving Size (in grams): Calories:176 4 g of total fat 2 g of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol:38mg Sodium:22mg Carbohydrates:29g Fiber:1g Sugar:1g Protein:6g