10 Brilliant Ways to Use Up Leftover Hot Dog Buns

It would be a shame to throw away a perfectly excellent bun. Want a dose of cold, harsh truth delivered straight to your inbox? If we continue to buy hot dogs by the pound and hot dog buns by the pack of eight, we will always have more of one than we require of either. In my family, thebuns are the most often encountered. Moreover, while food waste isn’t the most serious problem you’re likely to encounter in life, no one goes to a summer picnic with the intention of wasting food. You can certainly use your leftover hotdog buns as a substitute for sandwich bread in a hurry, stuffing it with chicken salad or deli meat to your heart’s content.

Homemade Croutons

DIY croutons are one of the most simple things you can do to elevate your salads and soups to a higher level of flavor. All you have to do now is chop up your leftover buns into cubes, and combine them with a drizzle of oil or melted butter (or both), a pinch of salt, and any additional seasonings of your choosing. Bake at 375° for 10 to 15 minutes, or until the bread cubes are golden brown, after which they should be spread on a sheet pan. (Continue to stir the pan halfway through the cooking.)

French Toast Sticks

Give your buns the French toasttreatment and serve them with a side of warm maple syrup to complete the meal. You just prepare a basic French toast custard recipe, such as this one, and then dip and griddle the buns in the custard like you would any other slice of bread, resulting in delicious French toast.

Breakfast Bake

Given that we’ve previously proved that incorporating bread into a salad is a certain way to improve almost any dish, why not get creative and make a panzanella with your leftover barbeque buns? This BLT Panzanella is especially delicious throughout the warmer months.

Thicken Soups

Hot dog buns may be used as a thickening for any soup that you want to make more flavorful, from gazpachot to ribollita, for example. Give it a shot in your next batch of soup.

Homemade Bread Crumbs

Buttery handmade bread crumbs, which are similar to croutons, are a terrific ingredient to keep on hand. A plastic container of them is always in my freezer, and I keep them there for emergencies.) Season roasted vegetables, bowls of pasta, salads, soups, and anything else that may use a little toasted crisp with a little flavor. Take a look at this simple recipe for toasted bread crumbs, then grab some buns and get to work.

Easy Tiramisu

Because hot dog buns are similar in form to lady fingers, why not use them as lady fingers? This simple version of tiramisu is made with King’s Hawaiian bread, but if you have an overabundance of buns, you may use the half buns to make the layers of the “cake.”

Bread Pudding

Except if your buns are really stale, it is recommended that you cube them and toast them gently in the oven before using them in the bread pudding recipe. Try using your dog buns in a bright Summer Pudding for a no-bake twist on this classic treat.

Garlic Bread Sticks

Whether it’s spaghetti night or not, no one will object if you mix up a loaf of homemade garlic bread sprinkled with Parmesan and oregano before serving.

Meatball Binder

Nobody will object if you make a batch of handmade garlic bread and top it with Parmesan and oregano, whether it’s for a spaghetti night or otherwise.

10 Brilliant Ways to Use Up Leftover Hot Dog Buns

Written by Darcy Lenz for Myrecipes.com, this article first published on the website. Want a dose of cold, harsh truth delivered straight to your inbox? If we continue to buy hot dogs by the pound and hot dog buns by the pack of eight, we will always have more of one than we require of either. In my family, thebuns are the most often encountered. Moreover, while food waste isn’t the most serious problem you’re likely to encounter in life, no one goes to a summer picnic with the intention of wasting food.

However, there are a plethora of creative methods to turn them into something useful and even interesting.

Homemade Croutons

French Toast Sticks

Breakfast Bake

Thicken Soups

Hot dog buns may be used as a thickening for any soup that you want to make more flavorful, from gazpachot to ribollita, for example. Give it a shot in your next batch of soup.

Homemade Bread Crumbs

Easy Tiramisu

Because hot dog buns are similar in form to lady fingers, why not use them as lady fingers?

This simple version of tiramisu is made with King’s Hawaiian bread, but if you have an overabundance of buns, you may use the half buns to make the layers of the “cake.”

Bread Pudding

Bread pudding is a delicious and simple dessert that can be made from leftover buns. To make this delectable custard dessert, you may use a combination of hot dog buns and any other stale white bread goods you happen to have lying around the house. Except if your buns are really stale, it is recommended that you cube them and toast them gently in the oven before using them in the bread pudding recipe. Try using your dog buns in a bright Summer Pudding for a no-bake twist on this classic treat.

Garlic Bread Sticks

Whether it’s spaghetti night or not, no one will object if you mix up a loaf of homemade garlic bread sprinkled with Parmesan and oregano before serving.

Meatball Binder

White bread soaked in milk is frequently used as a binding agent in meatballs and meatloaf, and having a couple of leftover buns—ready for soaking—on hand might just provide the inspiration you need to whip up a delicious home-cooked meal using the ground beef you also have leftover from the weekend’s cookout. Don’t forget that you can always put any leftover buns in the freezer and use them at a later time if any of the above suggestions seem good but aren’t quite suitable for you right now.

Recipes for Using Up Leftover Hot Dog Buns

In the event that you have a few extra hot dog buns, they don’t have to go to waste. It is possible to incorporate them into a variety of different recipes and cuisines with a little imagination.

Banana PB and J

To assemble this sandwich, do the following:

Spread grape jelly on one side of the bun and peanut butter on the other
Assemble the sandwich. Place a banana in the center of the bun once it has been peeled
To finish off the sandwich, top it with sliced nectarines and peaches.

Strawberries and Cream

To make this stunning pink and red sandwich, follow these steps:

1/2 cup strawberries should be blended and folded into the whipped cream
To decorate one side of the hot dog bun, pipe on some whipped cream. Cut two strawberries in halves and arrange them on the other side of the bun
Optional: sprinkle a few raisins on top.

Pizza Boats

Pizza “boats” are a no-fail dish that everyone enjoys making and eating. From a single bun, you may construct two boats.

Ingredients

Pizza sauce, leftover hot dog buns, 1 (16-ounce) container of mozzarella cheese, and 1 to 2 cups of mozzarella cheese Toppings of your choosing, such as tuna, sausage, onions, or mushrooms
And

Instructions

Preheat your oven’s broiler to high heat. Separate the sides of the hot dog buns by opening them up. Place the cookies or baking sheet on a baking sheet
Distribute the pizza sauce over the open bread halves as evenly as possible. You can top it with whatever you like. Cheese should be sprinkled on top of the buns. Place under the broiler for a few minutes until the cheese is melted and bubbling. According on your oven and the quantity of cheese on each side, it might take anywhere from 3 to 10 minutes to complete this process. Continue to keep an eye on the oven to ensure that the boats don’t burn.

Homemade Croutons

When it comes to salads, croutons are a tasty topping that can be simply made with hot dog buns instead of French bread. You should be able to obtain at least a dozen croutons out of a single leftover bread, depending on the size of the croutons you cut. You’ll need at least three to six leftover buns for this recipe; the less buns you use, the stronger the crouton flavor will be.

Ingredients

1/2 teaspoon salt
1/2 teaspoon pepper
2 to 4 tablespoons olive oil
Leftover hotdog buns, cut into 1/2″ squares
1-1/2 tablespoons onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1-1/2 teaspoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley

Instructions

The oven should be preheated at 350 degrees Fahrenheit. Place the sliced buns in a large mixing bowl with a tight-fitting cover
Combine the onion powder, garlic powder, parsley, salt, and pepper in a large mixing bowl until thoroughly blended. Pour the seasoning mix over the buns, cover with the lid, and shake vigorously
Drizzle a little extra virgin olive oil over the top. Start with one tablespoon and shake the bowl while covering it with the lid. Open the container to see whether additional tablespoon of dressing is required to coat the croutons. Continue to coat the croutons until they are completely covered. Sprinkle croutons on a baking sheet in a single layer and bake for about 10 minutes, or until the croutons are dry and toasted

Easy Sweet Zwieback Toast

Zwieback is a traditional German bread recipe that calls for baking bread with a sweetened combination of sugar and butter before serving. While other recipes call for eggs, this one uses only butter and sugar, baking at a low temperature for an extended period of time in the oven. A wonderful recipe for uncut hot dog buns, this one is for you. Per remaining bun, you should be able to collect at least six pieces. Depending on how effectively the buns absorb the butter, this recipe should yield three to four dozen buns total.

Ingredients

2 cups of melted butter
1/2 cup of granulated white sugar
2 cups of flour leftover hot dog buns, split into 1″ thick chunks, with the ends thrown away

Instructions

Preheat the oven to 200 or 250 degrees Fahrenheit (the lowest temperature you can get above warm)
Combine the butter and white sugar in a large mixing bowl. With the help of a fork, completely submerge each bun in the butter/sugar mixture. Place each one on a piece of parchment paper that has been put on a cookie sheet or baking pan
Please do not crowd the slices
Provide at least 12″ of space between each one
Preheat the oven to 400°F and bake for 4 to 8 hours. When the pieces are crisp and firm, they are ready to eat. Prepare sure to keep an eye on your oven the first time you make this so you know how long it takes at the lowest temperature. Keep leftovers in an airtight container to avoid spoiling.

More Ways to Use Leftover Hot Dog Buns

You don’t need a particular recipe to make use of the hot dog buns you have left over. Instead of using bread, try substituting it in a number of recipes and cuisines.

Use leftover buns to line the bottom of a meatloaf dish to absorb extra oil and liquids. Hot dog buns can be used in place of bread in bread pudding recipes. Make any of your favorite sandwich recipes, but instead of a bread, use a hot dog bun. Cubed buns may be tossed into eggbreakfast casseroles for brunch. Cut the buns into tiny squares so that they may be dipped into the fondue
Use bread cubes instead of buns when making stuffing dishes for the holiday season. Italian bruschetta is made by slicing each bread into quarters and using them as the basis.

Don’t Discard Leftover Buns

Despite the fact that you’ve run out of hot dogs, the buns may still be used in a variety of delectable meals. These buns may be used in a variety of dishes, no matter what sort of food you prefer cooking, from savory to sweet. LoveToKnow Media was founded in the year 2021. All intellectual property rights are retained.

What to do with Hot Dog Buns! – Eugene Area Gleaners

We occasionally receive a large number of hot dog buns at our bread drops. This week, in particular, I loaded up my Dodge Grand Caravan with Hot Dog Buns and drove throughout town (I wish I had taken a picture). The fact that hot dog buns are available for pickup from bread drop sites may be overlooked by many people because, well, they appear to be an item that should only be used for one thing. hot dogs. Some people dislike hot dogs, others are vegetarians, yet others believe the bread is of poor quality, and still more believe that even if they do enjoy hot dogs, they will never consume that many.

Of course, as gleaners, we don’t want anything to go to waste.
I was thinking about that!” “I could really use some hot dog buns right now!” The classic hot dog (or veggie dog) is a must-have in any household.
Yes!
MORNING BREAKFAST (click each option for recipes) French Toast Sticks Prepared the Night Before French Toast Casserole is a dish that is made with French toast.
Bake King Ranch Breakfast is a breakfast dish that is popular in the United States.
3.
Chicken Parmesan Sub Bake (also known as Chicken Parmesan Sub Bake) Dogs on a stick Substitute Meatballs Eggplant Sandwich with Katsu Sauce Italian Sausage is a type of sausage that comes from Italy.
A sweet treat (click on each option for recipe) Bread Pudding is a dessert that is made with bread.
S’mores over a campfire Bread Pudding is a dessert that is made with bread.
Other Awesome Things to Do (click on each option for more) Hotdog buns may be used in a variety of creative ways – Food Network Garlic Breadsticks Croutons Bread Crumbs are a type of crumbs.

HotDog Buns Have a Wide Range of Applications Uses for Leftover Hotdog and Hamburger Buns | ThriftyFun Delish.com – ideas on what to do with leftover hotdog and hamburger buns

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.

Brioche Hot Dog Buns (No knead!)

It is possible that this content contains affiliate links. Once you’ve had these fluffy, buttery Brioche Hot Dog Buns, you’ll never go back to the store-bought variety again. Create the dough in only 10 minutes and let it to rise before using it to make the buns the same day, or allow it to gently rise overnight before using it to bake the buns the following day. Hot dogs are the ultimate hands-on comfort food; they’re a crowd-pleaser that’s perfect for game day get-togethers, tailgate parties, and backyard barbecues, among other occasions.

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
Observations
Comments

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.

Prepare a baking sheet with parchment paper and arrange the buns in two rows of five buns each, side by side on the baking sheet, with approximately 12 inches of space between each bun. Cover and set aside until the dough has doubled in size.

Fifth, brush the hot dog buns with egg wash and bake for 12-15 minutes at 375 degrees Fahrenheit, turning the baking sheet halfway through cooking time. 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.

Recipe Video

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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.

Reader Interactions

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

When it comes to bread, flavor and texture are the two most crucial aspects for me to consider. I understand that bread-making may be time-consuming, and I’m not a fan of bland bread that tastes like cardboard or bread with an awful hard feel to it. That is why I am constantly on the lookout for methods to make bread recipes in a much simpler and more uncomplicated manner without losing flavor and texture.

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. Mix well
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. Cover with a plastic wrap or a tight-fitting lid and let to rest for five minutes
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 back to the basin and lubricate the surface with a touch of oil or melted butter, cover with a plastic wrap or a tight-fitting lid, and let to rest for 30 minutes
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 parchment-lined baking sheet
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 become beautifully plump
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.

Hot Dog Bun French Toast

Have you ever been stumped as to what to do with all of the leftover hot dog buns from your summer BBQ parties? Well, wonder no more, because I’ve come up with a fantastic technique to turn those leftover hot dog buns into a fun and tasty morning treat that the whole family will appreciate. French Toast in a Hot Dog Bun! Wonder ® bread has generously sponsored this delectable article. And, of course, you are aware that all of the thoughts presented here are solely mine. This recipe for Hot Dog Bun French Toast is so delicious that you may never want to make French toast with standard bread again after trying it out.

Using Wonder Classic Hot Dog Buns as a starting point for this recipe for Hot Dog Bun French Toast is one of the many reasons it is so delicious.
Since more years than I’ve lived (not to boast, but I’ve been around for a long time!) this brand has been recognized for making healthful and excellent bread goods.
This recipe for Hot Dog Bun French Toast is best served with a dollop of whipped topping and a slice of fruit stuffed within.
Speaking of patriotic, Wonder has teamed with the United Services Organization (USO) this summer to celebrate the selfless service of military men and women through their “Camo for a Cause” campaign, which is taking place throughout the summer.

Now through July, look for unique packaging on Wonder hot dog and hamburger buns with stars, stripes, and camouflage patterns at your local grocery store.

Leftover Hot Dog Buns Recipe

The grilling season is upon us, and I’m finding myself doing a lot of it. A summertime meal must-have is hamburger and hot dog sandwiches, and the buns that go with them are nearly always on hand in my cupboard. Frequently, I have leftover hot dog buns from a barbecue that were not consumed. Although these items lack a hot dog or burger to accompany them, they may still be eaten as a meal in their own right. They are still in fantastic condition! Nevertheless, the topic of what to do with all of these wayward buns remains an open subject.

When life throws you a couple of leftover hot dog buns.
Hot Dog Bun French Toast is a delicious way to use up any leftover hot dog buns you may have.
Isn’t that a lot of fun?
It is, of course, totally okay to eat them with a knife and fork as well as your hands.
This innovative kid-friendly breakfast delight will be enjoyed by the whole family with only a few basic ingredients.

Make Hot Dog Bun French Toast

Making Hot Dog Bun French Toast begins with combining eggs and milk together in a large mixing bowl. then dip the buns into the egg mixture, being careful not to remove the buns from one another at the top. The amount of time it takes for the hot dog buns to absorb enough egg mixture will be determined by how fresh they are. The fresher the hot dog bun, the more quickly it will absorb the liquid that is poured on it. If you desire, you may add a few drops of vanilla essence and/or a pinch of ground cinnamon to the egg mixture.

In a heated skillet, fry the buns until they are golden brown on both sides, once they have absorbed enough of the liquid.
Blueberries and strawberries are two of my favorite fruits to use in this recipe, but you may use whatever fruit you prefer!
The options are virtually limitless!
You won’t be able to stop yourself from eating more than one!

Preparation time: 10 minutes Cooking time: ten minutes total time required: 20 minutes

ingredients:

1 – 13 oz. package per order (8 buns) Wonder bread Classic Hot Dog Buns
Wonder bread Classic Hot Dog Buns A mixture of four big eggs, one cup milk (of any sort), and one pinch of kosher salt. 2 cups whipped cream or nondairy whipped topping
2 cups chopped up fruit of your choice (I used strawberries and blueberries)
2 cups whipped cream or nondairy whipped topping

instructions

In a large mixing basin, whisk together the eggs, milk, and salt. Fill a large pie pan halfway with the egg mixture. Remove from consideration
Hot dog buns should be opened so that they are flat, but they should not be split in half. Buns that are a day or two old or older work best. Using a large nonstick skillet coated with cooking spray, saute the ingredients over medium heat. (If you want, you may grease the pan with butter instead of cooking spray.) One bun at a time, dip it into the egg mixture, making sure to cover both sides of the bun. The amount of time it takes for the bun to absorb the egg mixture is dependent on how fresh it is. Buns that are fresher will absorb the liquid more quickly. Place the bun on the pan with the sliced side facing up. If there is enough room in the pan for another bun, repeat the process and place the second bun cut side down in the pan. Cook until golden brown on one side, then turn and cook the other side till golden brown on the other. Transfer to a platter and cover with plastic wrap to keep warm. Repeat the procedure for the remaining buns. Place fruit on top of the buns after they’ve been piped or spooned into them to serve. Serve as soon as possible. It is possible to coat it with powdered sugar or drizzle it with syrup.

NOTES:

Once they have cooled enough to handle, they can be eaten as sandwiches, or they can be eaten with a fork, much like regular french toast. Renee’s Kitchen Adventures is a trademark of Renee’s Kitchen Adventures.

If you love Hot Dog Bun French Toast, don’t forget to pin it!

More delectable dishes that make use of hot dog buns include:

Polish Boy Sandwiches, Homemade Refrigerator Dill Pickle Relish, and Ultimate Chili Dogs are all delicious options.

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Hot Dog Bun Cinnamon French Toast

You might think that making French toast out of hot dog buns and cinnamon is an absurd idea. But believe me when I say it will come in useful when you have leftover hot dog buns and are unsure what to do with them. To solve this problem, make French toast. Children will love helping to make this cinnamon french toast dish, and everyone will like it as well. Please keep in mind that this content may include affiliate links for your convenience. I only suggest things in which I have complete faith and confidence.

DOWNLOAD THE PRINTABLE RECIPE BELOW

Hot Dog Buns For French Toast

I’m not sure about you, but every time I get buns for a special occasion, we end up with an excessive amount of leftovers. I despise throwing things out, so transforming hot dog buns into a french toast meal is ideal for me. However, even if you don’t have any left over, you can always purchase hot dog buns to use for french toast! Due to the fact that hot dog buns are thick, I enjoy preparing french toast with them. The hot dog buns for this dish can be made from any sort of hot dog bun that you have on hand.

When I cook it, my children find it to be quite enjoyable and wonderful.

Splitting hot dog buns in half and slicing them into thirds Each hot dog bun will yield a total of 6 pieces. If you do not have sweet cream coffee creamer, you might use all vanilla almond milk
Vanilla almond milk, or ordinary milk if that is what you like to use
Cinnamon, eggs, butter, olive oil, and, if desired, powdered sugar and maple syrup for the topping

The components are straightforward. If you have leftover hot dog buns, it’s likely that you already have the other ingredients on hand.

How To Make Hot Dog Bun French Toast

As previously indicated, cut your hot dog buns into six equal pieces. In a small mixing bowl, whisk together the creamer, milk, cinnamon, and eggs until well blended. Set aside. Using a large skillet, cook the ingredients over medium heat. Toss in the butter and olive oil. French toast should be dipped and placed in a pan. The amount of french toast you can cook at one time will be determined by the size of the pan you are using. For me, it takes two rounds to complete the task. Cook the french toast for 4 minutes after it has been placed in the pan.

Each time you put a round of french toast into the pan, add a bit extra butter and oil to the pan.

ENJOY!

Fun Ways to Eat Hot Dog Bun French Toast

French toast made from hot dog buns is ideal for filling. Don’t split the buns; instead, stuff them with your favorite flavor combinations, such as Because my children consider this to be a high-end treat, I occasionally decorate the top with whip cream and sprinkles. Try some of our other morning favorites, such as our Healthier Banana Bread or our Breakfast Sandwiches.

Breakfast Muffins in the Shape of Pancakes with Sausage Have you ever tried your hand at making hot dog bun french toast? Please share your thoughts in the comments section below! Preparation time: 5 minutes Preparation time: 14 minutes Time allotted: 19 minutes

Ingredients

1/4 cup Sweet Cream Coffee Creamer, 1/4 cup unsweetened vanilla almond milk, 1/2 teaspoon cinnamon, 4 eggs, 1 tablespoon butter, 1 tablespoon olive oil (optional) and powdered sugar and syrup for sprinkling on top

Instructions

After separating the hot dog buns along their lengths, cut each side of the buns into thirds. A total of six hot dog buns will be used in this recipe. In a small mixing bowl, whisk together the creamer, milk, cinnamon, and eggs until well blended
Set aside. Using a large skillet, cook the ingredients over medium heat. Add 1/2 teaspoon butter and 1/2 teaspoon olive oil
Mix well. Half of the french toast pieces should be dipped and placed in the pan
4 minutes of cooking time French toast should be flipped over. Cook for another 2-4 minutes on the second side, or until the chicken is golden brown on both sides. Remove the french toast and continue the process with the remaining pieces. If desired, dust with powdered sugar and drizzle with maple syrup. ENJOY

Nutrition Information:

a total of six pieces The following is the amount of food per serving: Calories:289 15 g of total fat 5 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol:252mg Sodium:339mg Carbohydrates:29g Carbohydrates (net): 0 g Fiber:1g Sugar:11g 0 g of sugar alcohols Protein:12g Nutrition is determined based on the goods I use, and as a result, it is not always precise.

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 (Before Measuring, Aerate the Flour – See How)
2 1/2 cups sugar (Before Measuring, Aerate the Sugar)
1 packet (7g) instant yeast (or active dry yeast)
2 teaspoons (1 teaspoon / 7g) sugar
Sugar (about 2 tablespoons)
1 teaspoon table salt 1 cup milk (reduced fat or whole milk), heated at 120-130° F for instant yeast (or 110-120° F for active dry yeast)
1 cup sugar (reduced fat or whole sugar)
2 tablespoons extra-virgin olive oil 1 egg
1 egg white
1 egg yolk
Approximately 1/4 cup extra flour is required. For the egg wash, 1 beaten egg should suffice.

Instructions:

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.

Italian Melt (use up hot dog buns!) #DeliFreshBOLD

This post and its accompanying images may contain affiliate connections to Amazon or other third-party merchants. If you make a purchase after clicking on one of my affiliate links, I may get a small compensation at no additional cost to you. Any supplies used may be provided to me at no cost; nonetheless, all projects and opinions expressed are solely those of the author. Are you looking forward to a delicious sandwich to complete up your weekend? Everyone, including children and adults, will appreciate my Italian melt.

I’m not sure why it is that I always have a few extras in the delivery.
You don’t want them to go to waste, do you?
Fortunately, Oscar Mayer sent me a bag of their new lunch meats to experiment with, and I have to admit that these are what makes this sandwich so delicious.
They are available in four mouth-watering new flavors:

Italian Style Herb Turkey Breast
Cajun Style Turkey Breast
Maple Honey Ham
Chipotle Season Chicken Breast
Italian Style Herb Turkey Breast

See also: How Long Are Hot Dog Buns Good For

Chipotle Seasoned Chicken Breast; Cajun Style Turkey Breast; Maple Honey Ham; Italian Style Herb Turkey Breast; Cajun Style Turkey Breast; Maple Honey Ham.

1 teaspoon zesty Italian dressing
1/2 teaspoon red wine vinegar
2 slices Oscar Mayer Fresh BOLD Italian Style Herb Turkey Breast
1 slice provolone cheese
1 1/2 slices tomato
Butter
1 teaspoon zesty Italian dressing

On a hot dog bun, arrange the ingredients in a layering pattern. Preheat the pan over medium high heat and melt a little amount of butter. Once the pan is hot, fry the sandwich over medium high heat for 2 to 2 1/2 minutes per side, depending on the thickness of the sandwich. Using the back of the spatula, press the sandwich firmly on both sides while it is cooking. Remove from the oven until both sides are golden and crusty. Using a knife, cut in half and serve

If you’re using ordinary sandwich bread or rolls, you’ll want to double everything. tagging us will allow you to show off your work! The ingredients are heaped on the hot dog buns in the photograph above before they are cooked. Next, prepare the dish in a pan, as demonstrated in the image below. My mouth is salivating at the thought of another one of these delectable sandwiches. In this sandwich, the Oscar Mayer Deli Fresh BOLD is what makes it stand out. You’ll be hankering for more of that deliciously authentic Italian flavor.

(I’m not sure how I came to know that?) This weekend, make this Italian melt sandwich for your family to enjoy.

Also, be sure to follow Oscar Mayer on Twitter and Facebook for the latest updates.

Thank you for your support!

It has been more than a decade since I first started sharing Cricut instructions and craft ideas on this blog and on my YouTube channel. Teaching people to be creative, as well as learning as many new things as I can, are two of my greatest loves.

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%

temperature of 75°F (24°C) is ideal for dough. For additional information on the ideal and final dough temperatures, please see my guide to dough temperatures. The egg wash will also require one whole egg and around a tablespoon of whole milk in addition to the ingredients listed below.

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.

Begin by removing the butter from the refrigerator and slicing it into 1/2-inch pieces. Place the butter on a platter and allow it to come to room temperature while you finish mixing. Add the water, flour, sourdough starter, egg, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment. Using the speed 1 (STIR on a KitchenAid), combine the ingredients for 1 to 2 minutes, or until they are well combined. Increase the mixer speed to 2 (or 2 on a KitchenAid) and mix for 4 to 5 minutes, or until the dough begins to stiffen and clump around the dough hook (about 4 to 5 minutes).

Even though the dough won’t entirely extract itself from the bottom of the bowl and will still be shaggy, it should clump together around the dough hook.

Ideally, your butter should be room temperature, so that a finger can easily glide into it and create an imprint.

Being a powerful dough, it will not take long to include all of the butter and bring it all back together and smooth, which should take no more than 3 to 5 minutes.

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.

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.
We’re never too old for such kinds of things.
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

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.

Notes

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