Hot Dog Bun

Pair with vienna beef mini hot dog pups item sold on amazon for a unique slider.

Hot dog bun. Authentic hot dog stand bun made to hold up when steamed or heated. 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. 5g of white granulated sugar this will act as food for the yeast. Pop the dough in the bowl and turn it until it s coated with oil.

Step by step instructions to make tasty soft and fluffy hot dog buns. In a small saucepan heat milk water and butter until very warm 120 degrees f 50 degrees c. Roll each piece of dough into a smooth ball pinching the seams in the back and rolling until smooth. Place ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 5 6 by 1 1 5.

All you need is just six everyday ingredients and some simple instructions and you will be rewarded with a batch of freshly baked hot dog buns. If you read my post where i shared the bun recipe i said i was working on some ideas on how to make hot dog buns that don t look wonky. The side loading bun is common in most of the united states while the top loading new england style hot dog bun is popular in that region. You can also bake one or two breads at a time saving the rest of the dough in the fridge.

These buns are then frozen and stored in air tight containers. Par baking the hot dog buns. Line up on baking sheets about 1 1 5 apart. Stir in the remaining flour 1 2 cup at a time beating well after each addition.

The bun allows eaters consume hot dogs without burning their hands. Next add in your 2 tbsp. Other regional variations include the addition of poppy seeds to the buns of chicago style hot dogs. The original chicago style hot dog mini bun made for vienna by rosen alpha baking.

Mix milk mixture into flour mixture and then mix in egg. A hot dog bun is a type of soft bun shaped specifically to contain a hot dog or another type of sausage. Of active dry yeast 30g. Cover with a clean dishcloth or plastic wrap and let the dough rise until it s doubled in bulk.

Then add in 1 tsp. Agitate the mixture a bit with a fork and then let it sit for 10 minutes. When needed pop the frozen buns in the oven and bake them until golden brown. Rather than rolling it play dough style into a lumpy snake with tapered ends i took some cues from a few batches of french breads and cinnamon.

In a bowl add your water and heat it to 105 to 115 f 40 to 44 c. In a large bowl mix together 1 3 4 cup flour yeast sugar and salt. 16 buns per bag with 12 bags per case. If you don t have instant yeast you can use an equal amount of active dry yeast.

192 plain buns per case.