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hot dog buns

October 5, 2011

I was in a bit of a bread-baking frenzy last Friday (gotta love classes four days a week as a 2L–I still have work to do, but at least I can sit around at home while dough rises). Starting with these.

See, I knew I would be making meatball subs for dinner to celebrate Chris’s new job (woo!), but I was too lazy to walk to the grocery store to buy hot dog buns. (Oh yeah, I don’t have to drive 15 minutes to get to the nearest grocery store anymore. It’s NBD.) Of course, I wasn’t too lazy to walk to the bakery and pick up cupcakes for dessert, but I digress.

Anyway, these fit the bill pretty perfectly. They came together relatively quickly (you know, minus the rising time) and resulted in perfect, slightly chewy rolls with crusts thin enough that they didn’t make it impossible to get through the bun to the meat. All important considerations, obviously. Plus, they made way too many just for us, so now I have a freezer full of bread, just when I was running out of light wheat bread! That was a close one.

Hot Dog Buns
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1/4 cup warm water
1 cup warm milk
1 tablespoon vegetable or canola oil
1 teaspoon salt
3-4 cups all-purpose flour
1 large egg beaten with 1 tablespoon water

1. In the bowl of a stand mixer, combine the sugar, yeast, and warm water. Stir in the milk, oil, salt, and 3 cups of the flour. Mix with the dough hook until well combined. Add the remaining cup of flour, 1 tablespoon at a time, just until the dough pulls away from the sides of the bowl (you may not need the full cup [I used maybe a couple tablespoons]). Continue kneading on low speed, 5-7 minutes, until the dough is smooth and elastic.
2. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise until doubled in bulk, about 1 hour.
3. Line a baking sheet with a silicone baking mat or parchment paper. Turn the dough out onto a lightly oiled work surface. Using a kitchen scale, divide the dough into 9 equal pieces. Shape each piece into a ball. Roll the balls into cylinders 4 1/2 inches in length, and flatten slightly. Place each bun on the prepared baking sheet with the sides just barely touching. Cover lightly with a clean kitchen towel and let rise until almost doubled, about 45 minutes.
4. Preheat the oven to 400 degrees. Brush the tops of the buns with the egg wash and sprinkle with sesame seeds or poppy seeds, if using. Bake 18-20 minutes, or until golden brown. Transfer the buns to a wire rack and cool completely.

Source: Annie’s Eats 

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