This is more like the kind of bun you'd get with a gourmet hamburger in a restaurant.

Not bad.

SEE NOTES FOR FREEZING INSTRUCTIONS. OMG, these buns are the bomb. In a mixing bowl (of your stand mixer), combine the flour, yeast, sugar and salt.

King Arthur Baking Company, Inc. All rights reserved. I have provided tips and explained the basics to help you get perfect results every time, with this hot dog bun recipe! Another great advantage of this technique/recipe is that you can cover the dough and keep it in the fridge until you’re ready to bake the bread. Preheat oven to 350°F and place the thawed out hot dog buns on the tray and bake for about 10 to 15 minutes until the buns are golden brown on top. This dough is also a little stickier than other doughs (at least until the gluten develops properly).

Alternatively, 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. This way the buns support each other to rise UPWARD while baking, rather than flattening out. A zombie party sounds awesome! . ½ cup warm water plus an extra ¼ cup if needed. These buns are then frozen and stored in air-tight containers. Wrap each bun in foil. I hope that helps. While the dough is rising, preheat your oven to 375°F. Hi W. A. P. These will keep in an air tight container for about 2- 3 days at room temperature. Add the oil or butter and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is. Knead for about 5 minutes, until you have a smooth ball of dough. 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. Hi Anne Specifically 1 egg. Lightly grease your New England hot dog bun pan. Both these ingredients also make the buns soft. If you are looking for one like grocery store buns, light and fluffy, these aren't what you are looking for. *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. Glutenin is sort of like a coil that can be stretched out and Gliadin binds to these to create the bonds. Grease a baking sheet, and place it atop the risen buns. However, if you do this, the second proofing at room temperature will be longer because now the bread rolls will have to defrost first and then rise. Turn the buns out of the pan onto a rack to finish cooling; make sure the top (rounded) side is up. This slab is cut into 10 – 12 sections, and then each section is placed on the baking tray, proofed for the second time and baked. You can also bake the hot dog buns, but remove them from the oven about 5 – 10 minutes before they are completely baked (when the tops aren’t completely golden brown). If your active dry yeast granules are larger, then I recommend activating the yeast in some of the warm liquid first. This method is easier and less time consuming. These hot dog buns contain eggs. Roll out the dough into a rectangle that's about 16 inches in length and 4-5 inches in width.

If you’re feeling bold, you can use Thousand Island dressing, too.

(Optional - sprinkle sesame seeds or poppy seeds on the egg wash brushed dough before baking). This method is more time consuming but yields neater results. I agree to email updates from The Flavor Bender. You might be tempted to add more flour to make it less sticky, but this will make the dough drier and you will end up with tough buns.

Homemade hot dog buns are also excellent because YOU made them! Can I use whole-wheat flour to make these hot dog buns? There’s a saying that the noblest of all dogs is the hot dog, because it feeds the hand that bites it. I can’t thank you enough! Yes you can! This lets the yeast develop which adds air and flavor, and it also lets the gluten in the dough develop too. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week!

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