Dec. 02, 2024
Machinery
If you are looking for more details, kindly visit QinLi.
JUMP TO RECIPE PIN RECIPE from votesAs an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These easy homemade hot dog buns will be a new favorite addition to your cookout. This recipe makes 10 buns, so you&#;ll never be stuck with extra dogs ever again! Recipe also includes instructions for turning this hot dog buns recipe into homemade hamburger buns.
While the method for bringing homemade hot dog buns to fruition is, of course, not as quick as buying a bag of buns, I must say that the quality we find in the homemade version is always enough to make the whole hot dog experience top notch. As a hot dog connnoissuer, I stand by this statement.
Not only that, but as someone who loves making homemade bread, I find making these hot dog rolls is no more difficult than any other yeast bread recipe. The shaping of the dough takes some time, but believe me, the extra elbow grease is worth it.
Here are my qualms with store-bought hot dog buns:
&#; they can be too dense or too dry
&#; they disappear in your mouth
&#; they absorb toppings and get soggy
&#; they have an artificial taste
These hot dog buns are soft but not too soft that they simply collapse after that first bite. They are also so versatile in that if you&#;re serving extra long dogs, thicker sausages, or mini dogs, you can shape the dough to accommodate them.
Save This Recipe formEnter your below & we'll send it straight to your inbox. Plus you&#;ll get great new recipes from us every week!
BONUS POINTS: you can use this dough to make hamburger buns. See notes in the recipe card below for specifics.
This is an enriched yeast dough, which means we&#;re using milk and an egg to bring richness to the dough.
WARM WATER: we&#;ll use this to activate the yeast.
GRANULATED SUGAR: no, these hot dog buns will not be sweet. Just 1 Tablespoon of sugar helps the medicine go down helps feed and activate the yeast and brings a subtle balance to the overall flavor.
ACTIVE DRY YEAST: you will use a whole packet of yeast. If you&#;d like to use instant yeast, you do not have to activate the yeast and can just add it in with the rest of the ingredients in step #2 of the instructions.
WARM MILK: I prefer using whole milk here, but you can use any fat content you like.
UNSALTED BUTTER: you can use salted butter, just reduce the added salt to ½ teaspoon.
EGG: this is giving structure and &#;glue&#; to the dough. I prefer a bread made with egg because it has more body and a richness you don&#;t get without an egg.
SALT: for flavor!
FLOUR: you can use all-purpose or bread flour here. I have made these buns with both and do not prefer one over the other.
EGG WASH: this will make your buns shiny and give them a slightly crisp exterior.
Pour the warm water into a large bowl, or into the bowl of a stand mixer fitted with the dough hook. Pour the sugar and yeast into the water and whisk with a fork to combine, then allow the mixture to rest for about 5-10 minutes so it can activate.
When the yeast is active, whisk in the milk, butter, egg, and salt and mix to combine.
Gradually add the flour, about ½ cup at a time, to the mixture until the dough begins to pull away from the sides of the bowl. The dough should feel stable like PlayDoh but may be a tiny bit sticky. This is ok.
Turn the dough out onto a lightly floured surface, then knead the dough until you have a smooth, elastic dough. You might want to use a bench scraper to help you knead the dough, since it will be a little loose and maybe slightly sticky.
Knead the dough until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.
Place the dough into an oiled bowl, turning and flipping the ball of dough to coat it with the oil. Cover the bowl with a kitchen towel and allow to rise in a warm environment until about double in size, approximately 1 hour.
Punch the dough down, then turn out onto your work surface. Divide the dough into 10 equal pieces (I like to weigh my dough on a kitchen scale, divide by how many portions I need, then tear off chunks and push them together). Shape each piece into a ball and allow to rest for 10-15 minutes to relax the gluten. Meanwhile, line a large baking sheet with parchment paper or a silicone baking mat.
Flatten each ball into a rectangle approximately 5&#; in length and 3-4&#; in width (I like to use my graduated bench scraper again for this). Starting with the longer side, roll each rectangle up into a cylinder, then tuck the ends under and pinch to seal. Place shaped buns on prepared baking sheet. You can keep them separate or allow them to touch, creating &#;pull apart&#; style buns.
Don&#;t worry if the middle of the log is sinking below the height of the tucked ends. It will gain some air in the next rise and produce beautifully proportioned hot dog buns.
Cover baking sheet with a kitchen towel and allow buns to rise a second time, about 1 hour.
Preheat the oven to 400°F (204ºC). When oven is ready, lightly brush the tops of the buns with the egg wash. If you want to add seeds or seasoning, add them now, then bake the buns for 15-20 minutes.
When the buns are finished, remove them from the baking sheet to cool on a wire rack to prevent them from getting soggy. Slice and use as soon as they&#;re cool, or store them at room temperature up to 4 days. Buns freeze well, up to 3 months. Thaw in refrigerator or at room temperature.
These hot dog buns are almost too nice to use with a hot dog, but it&#;s nice to have a quality hunk of bread next to your super tasty hot dog, rather than a thin, squishy one that almost disappears with each bite.
I know bread from scratch can sometimes feel like a chore, but these homemade buns really do take the taste and entire experience to a whole new level. And really very truly, it&#;s nice to find a solution to the &#;too many dogs, not enough buns&#; dilemma.
You can absolutely save some time and make these buns ahead of time! Think of the fridge as a &#;pause&#; button for the yeast bread process. Lay plastic wrap directly on the shaped buns and refrigerate up to 18 hours. Remove from the refrigerator 2 hours before you want to serve them. Let them rise at room temperature for 1 and ½ to 2 hours before baking them, then proceed with step 10 (where you bake them).
TO FREEZE UNBAKED BUNS: after the shaping step, cover the shaped hot dog buns (or hamburger buns) and tightly and freeze. Once frozen, transfer frozen dough to an airtight bag or container and freeze for up to 3 months. Thaw at room temperature until dough is room temperature to the touch and has fully gotten its second rise (this will be about 2 hours instead of just 1 if you&#;re not freezing the dough). They are now ready to bake!
TO FREEZE FULLY BAKED BUNS: bake the buns as directed and allow them to cool completely. Once they are at room temperature, you can store them in an airtight container or bag for up to 3 months. Thaw at room temperature. For best results, split and warm/toast them in the oven before serving.
Parbaking is a great solution for preparing buns ahead of time and my favorite method for saving yeast bread for later. Follow the recipe all the way to the baking step, then remove hot dog buns from the oven about 10 minutes before they are fully baked. Allow to cool completely to room temperature, then store in an airtight container or bag for up to 3 months. Bake frozen for the remaining 10 minutes.
These are always a hit with anything we put on them, which is nice because we don&#;t ever feel like we are using a hot dog bun as a last resort for a sandwich. Which is just a sad sandwich. These buns are sure to be a favorite for dogs and other fillings alike&#; I guarantee it!
Yes you can! I sometimes need a little more liquid when I use all bread flour, since it contains more gluten. If your dough is very dry, add 1 to 2 teaspoons of water or milk to the dough, then knead until desired consistency (remember, you want the texture of PlayDoh).
While you can use whole wheat flour to make these buns, they will not be as soft as they would be with all-purpose or bread flour. For best results, I would use half all-purpose and half whole wheat.
I prefer to parbake yeast bread when I want to freeze it, but you can also freeze them fully baked once they&#;re completely cool. For specifics on freezing baked, unbaked, or parbaked hot dog buns, see the section above in the post about freezing.
from votesPin Recipe Print RecipeThese easy homemade hot dog buns will be a new favorite addition to your cookout. This recipe makes 10 buns, so you'll never be stuck with extra dogs ever again! Recipe also includes instructions for turning this hot dog buns recipe into homemade hamburger buns.
Prep Time
30
minutes
mins
Bake Time
25
minutes
mins
Resting Time
2
hours
hrs
Total Time
2
hours
hrs
55
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings:
10
buns
&#;
¼
cup
(60g) warm water
&#;
1
Tablespoon
(12g) granulated sugar
&#;
1
packet
(7g) active dry yeast
or 2 and ¼ teaspoons
&#;
¾
cups
(180mL) warm milk
&#;
1
Tablespoon
(14g) unsalted butter
melted
&#;
1
large egg
For more Fully Automatic Hot Dog Buns Forming Lineinformation, please contact us. We will provide professional answers.
Featured content:lightly beaten
&#;
1
teaspoon
salt
&#;
3 to 3 and ½
cups
(360-420g) all-purpose or (381-445g) bread flour
be sure to measure properly
&#;
egg wash: 1 egg beaten with 1 teaspoon water
Pour the warm water into a large bowl, or into the bowl of a stand mixer fitted with the dough hook. Pour the sugar and yeast into the water and whisk with a fork to combine. Allow to rest 5-10 minutes to activate.
¼ cup (60g) warm water,
1 Tablespoon (12g) granulated sugar,
1 packet (7g) active dry yeast
When the yeast is active, whisk in the milk, butter, egg, and salt and mix to combine.
¾ cups (180mL) warm milk,
1 Tablespoon (14g) unsalted butter,
1 large egg,
1 teaspoon salt
Gradually add the flour, about ½ cup at a time, to the mixture until the dough begins to pull away from the sides of the bowl. The dough should feel stable like PlayDoh but may be a tiny bit sticky. This is ok.
3 to 3 and ½ cups (360-420g) all-purpose or (381-445g) bread flour
Turn the dough out onto a lightly floured surface, then knead the dough until you have a smooth, elastic dough. You might want to use a bench scraper to help you knead the dough, since it will be a little loose and maybe slightly sticky.
Knead until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.
Place the dough into an oiled bowl, turning and flipping the ball of dough to coat it with the oil. Cover the bowl with a kitchen towel and allow to rise in a warm environment until about double in size, approximately 1 hour.
Punch the dough down, then turn out onto your work surface. Divide the dough into 10 equal pieces (I like to weigh my dough on a kitchen scale , divide by how many portions I need, then tear off chunks and push them together). Shape each piece into a ball and allow to rest for 10-15 minutes to relax the gluten. Meanwhile, line a large baking sheet with parchment paper or a silicone baking mat.
Flatten each ball into a rectangle approximately 5" in length and 3-4" in width (I like to use my graduated bench scraper again for this). Starting with the longer side, roll each rectangle up into a cylinder, then tuck the ends under and pinch to seal. Place shaped buns on prepared baking sheet. You can keep them separate or allow them to touch, creating "pull apart" style buns.
Cover baking sheet with a kitchen towel and allow buns to rise a second time, about 1 hour.
Preheat the oven to 400°F (204ºC). When oven is ready, lightly brush the tops of the buns with the egg wash. If you want to add seeds or seasoning, add them now, then bake the buns for 15-20 minutes.
egg wash: 1 egg beaten with 1 teaspoon water
When the buns are finished, remove them from the baking sheet to cool on a wire rack to prevent them from getting soggy. Slice and use as soon as they're cool, or store them at room temperature up to 4 days. Buns freeze well, up to 3 months. Thaw in refrigerator or at room temperature.
½ to
4&#; in diameter.Did you make this recipe?
Mention @freshaprilflours on Instagram or tag #freshaprilflours
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving:
1
bun
|
Calories:
192
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.05
g
|
Cholesterol:
22
mg
|
Sodium:
247
mg
|
Potassium:
84
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
89
IU
|
Vitamin C:
0.002
mg
|
Calcium:
32
mg
|
Iron:
0.5
mg
If you want to learn more, please visit our website 5 Rows Dough Divider Rounder.
Previous: Stainless Steel Banding - The Ultimate Guide - Crown Wealth
Next: Considerations for your rotary screw compressor solution
If you are interested in sending in a Guest Blogger Submission,welcome to write for us!
All Comments ( 0 )