Easy Homemade Hot Dog Buns Recipe
User Reviews
4.7
Easy Homemade Hot Dog Buns Recipe
Description
The recipe starts with mixing dry ingredients, then adding lukewarm milk and eggs to form a dough that is kneaded until soft and elastic. Butter slices are incorporated gradually to enrich the dough, which becomes very soft but still slightly sticky. After an initial rise in a warm place covered with plastic wrap or a shower cap, the dough is shaped into hot dog bun shapes and proofed until nearly doubled.
Once proofed, the buns are brushed with egg wash for a light golden shine and baked until cooked through but still soft. The resulting buns have a tender crumb suitable for either hot dogs or sandwiches. They offer a homemade touch with adjustable flour types, including using some whole wheat for added fiber.
Tips include holding back some liquid as dough hydration may vary, using instant yeast for ease but noting active dry yeast needs proofing, and recognizing that this enriched dough does not puff dramatically. A springy dough indentation signals readiness for baking. Buns can be frozen for up to six weeks to prepare batches ahead.
Ingredients
- 2 ¼ cups (11 oz/319 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- ½ cup (4 fl oz/120 ml) whole milk lukewarm
- 2 large egg at room temperature
- ¼ cup (2 oz/57 g) butter softened and sliced
- egg wash
Notes
- Hold back some liquid when mixing as dough hydration can vary; add reserved liquid gradually to reach the right consistency.
- Replace up to half the all-purpose flour with whole wheat flour to add fiber without drastically changing texture.
- Use instant yeast for convenience; if substituting active dry yeast, proof it with milk and sugar beforehand for 15 minutes until foamy and increase yeast slightly.
- Cover dough during proofing with a reusable shower cap to retain moisture and warmth effectively.
- The enriched brioche dough is soft and heavy, not expected to puff greatly; test readiness by poking the dough: if the indent remains, it's ready for baking.
- Buns freeze well for up to six weeks; freeze before or after baking for storage and convenience.
- Rolling buns smoothly is important for shape and texture; see step-by-step guidance if needed.
User Reviews
Overall Rating
4.7
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