6.13.2012

Homemade Hot Dog Buns


The one thing I don't like about hot dogs is the bun.  Typically dry and tasteless.  These, however, are soft, lightly yeasty, and all around delicious.  They are satisfying although don't overpower the dog.  This recipe is very simple and versatile - make the buns larger for Brat or Philly Cheesesteak rolls.  If you make up a batch and don't eat them all, they keep at room temperature in a plastic bag for up to 5 days or freeze well for 30-60 days.  I hope you try them at least once!

Adapted from a recipe by King Arthur Flour

Homemade Hot Dog Buns
Makes 10 hot dog buns or 6 brat or cheesesteak buns

1 c. milk, warmed
2 T. unsalted butter, softened
1 large egg
3 1/2 c. all-purpose flour {or a combination of all-purpose and wheat}, divided
1/4 c. sugar
1 t. salt
1 T. instant yeast

In a stand mixer with a dough hook, combine all ingredients except 1/4 c. of the flour.  Knead until the dough comes together and is soft and smooth.  If the dough seems too sticky, add remaining 1/4 c. of flour, 1 Tablespoon at a time until the dough is smooth.  Place the dough in a large, lightly greased, bowl and cover with a towel or plastic wrap.  Let it rise for 1 - 1 1/2 hours.

Gently deflate the dough and divide into 10 pieces {6 for larger buns}.  Keep the pieces covered with the towel or plastic wrap while rolling each one out.  With your hands, roll each piece into the shape of a small hot dog bun.  Don't get fancy, it should take seconds to do.  Place onto greased baking sheets, with space between for rising.  Cover and let rise another 30-45 minutes.  If they get too monstrous or misshapen, reshape them prior to baking.

Preheat the oven to 375 degrees Fahrenheit.  Bake them for 12-14 minutes, until golden brown.  Remove from the oven and allow to cool on a cooling rack.  Split them down one side.

1 comment:

Winnie said...

Found you through Maggie's farm. Can't wait to try these! Sound and look yummy!