Soft hot dog buns at home!
- In a medium bowl, combine the flour, milk powder, and salt.
- In your mixing bowl (or stand mixer), combine lukewarm water, melted butter, sugar, and yeast.
- Pour in the dry ingredients and the egg into the wet ingredients and cut into the mixture with a mixing spatula until it starts to combine.
- Switch to the dough hook of your stand mixer, and knead the dough to bring it together.
- Once the ingredients look like a dough, continue to knead for 2-3 minutes until the dough looks smooth. Resist the temptation to knead for too long. Once it looks smooth, it's done. It will be a little bit sticky, or tacky to the touch.
- Lightly oil a big bowl and place the dough in it. Make sure the dough is lightly oiled on the surface as well.
- You now have 2 options:
1) cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours, or
2) if you want to bake it on the same day, you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.
- On the day you bake the bread rolls - turn the chilled dough out on to a lightly floured surface and lightly dust the surface of the dough as well. If the dough wasn't chilled, you may need extra flour on your hands and on your work surface to prevent the dough from sticking.
SHAPING METHOD FOR HOT DOG BUNS
- Cut the dough into 12-14 equal sections. I usually weigh the bread dough so that I know how much each section should weigh.
- Knead each portion for just a few seconds to form a smooth ball. Roll out each portion into a flattened piece of dough that's about 5 inches long and 4 inches wide. Then TIGHTLY roll up the dough to form a cylinder. Tuck in the sides/edges and pinch these edges and seams to seal. Place each portion on a parchment paper lined baking tray, about 2 inches apart.
SECOND PROOFING
- Cover the dough with plastic wrap (or lightly cover with parchment paper so it won't stick to the buns) and let it rise for 45 min in a warm place, until it has just about doubled in size. In winter, this can take a little longer than 45 min, and on very hot summer days, it can take less than 45 minutes.
BAKE
- Preheat the oven to 180°C / 350°F about 30 minutes prior to baking.
- Brush the hot dog buns with the egg wash (lightly beaten egg) and bake in the preheated oven until they are golden brown on top and sounds hollow when tapped, which should take about 15-20 mins. (Optional - sprinkle sesame seeds or poppy seeds on the egg wash brushed dough before baking).
- Remove from the oven and let the buns cool down enough to be handled comfortably. Best eaten on the same day. Will keep longer in an air-tight container in the fridge.
To freeze, let the buns cool completely and place in an airtight container. Stick in the freezer.
To defrost, let sit on the counter to bring to room temperature, or put frozen rolls in the oven at 200 degrees until warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Bun (70g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 178 | ||
Calories from Fat: 25 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.7mg | 7 % | |
Sodium 312.4mg | 11 % | |
Potassium 76.4mg | 2 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 30.7g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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