Hot Dog Buns
Super soft with just a hint of sweetness, homemade Hot Dog Buns are worth the time. They freeze really well.
buns
Ingredients
- 8 oz whole milk (1 cup)
- 1 oz unsalted butter
- 1 oz granulated sugar (2 tablespoons)
- 1 ½ teaspoons table salt
- 1 large egg (room temperature)
- 2 ¼ teaspoons dry yeast
- 15 oz bread flour (3 cups, see note)
- 2 oz whole milk (for brushing buns)
Instructions
- In a microwave proof measuring cup or bowl, scald 8 oz whole milk. Add 1 oz unsalted butter to the milk and allow it to melt. Set the milk/butter aside to cool to about 100F.
- Combine the milk/butter with 1 oz granulated sugar, 1 ½ teaspoons table salt and 1 large egg in a mixer bowl. Sprinkle 2 ¼ teaspoons dry yeast over the mixture. Mix on low speed to combine the ingredients. Add 1 cup (5oz) of the flour.
- If using a stand mixer use the dough hook. With the mixer running, add the remaining flour. Knead the dough for 5 minutes until it gathers on the hook and clears the sides of the bowl. If mixing by hand add as much flour as you can by hand then knead on a floured surface.
- Set the dough into a lightly oiled bowl, turning once to coat the surface of the dough. Cover with plastic wrap and set aside to rise until doubled in volume (1 - 1½ hours).
- Line two baking sheets with parchment paper or a silicone baking mat.
- Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion to a tight ball. Starting with the first piece of dough you rolled, roll the dough to form a 6" long cigar shape. Set it on the baking sheet. Continue with the remaining dough, placing 6 rolls onto each baking sheet. Use the palm of your hand to flatten each roll to about 1/2" thick and 2" wide oval. If at any point the dough is too difficult to work with give it a 10 minute rest and then continue.
- Cover the pans and set aside in a warm place to rise until almost doubled in height and it nicely puffed (about 1 hour). Meanwhile, preheat the oven to 400 °F.
- Brush the tops of the buns with milk. Bake until the buns are golden brown and feel light when lifted off the sheet pan, about 10-13 minutes. Allow to cool completely before slicing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The buns freeze very well.
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