hot dog buns

These Easy Homemade Hot Dog Buns are perfectly soft and delicious! The dough is super versatile and can be used to make hot dog buns, subs or hamburger buns.There is an overnight rise time in this recipe.EASY - This is an easy recipe, but there are a few techniques that require patience - especially with shaping the dough. US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌ 

Easy Homemade Hot Dog Buns (or Burger Buns)

flour

milk

½ cup warm water (plus an extra ¼ cup if needed.)

dry active yeast

tsp salt

tbsp sugar

tbsp softened butter / oil

Extra oil

egg egg

In a mixing bowl (of your stand mixer), combine the flour, yeast, sugar and salt.

In another small bowl, whisk together the water, milk and egg.

With the paddle attachment in your stand mixer or a dough whisk, mix the dry ingredients and add the water-milk-egg mixture and mix to combine.

Switch to the dough hook of your stand mixer, and knead the dough to bring it together. Add  up to ¼ cup water, if the dough is too dry (the dough needs to be fairly wet and sticky). Knead for about 5 minutes, until you have a smooth ball of dough. 

Add the oil or butter and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and 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.

For best results, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours. 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.

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.&nbsp;

Roll out the dough into a rectangle that's about 16 inches in length and 4-5 inches in width. Cut the dough into 10 sections and place them on a parchment paper lined baking tray, with about 1.5 inches of space between each.

FOR THE CUTTING METHOD FOR HOT DOG BUNS

Cut the dough into 12 (or 10) equal sections. I usually weigh the bread dough so that I know how much each section should weigh.&nbsp;

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.&nbsp;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.&nbsp;

FOR THE SHAPING METHOD FOR HOT DOG BUNS

Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller buns) and roll these portions in your hands to form smooth balls. Place them on the parchment paper lined baking tray, about 3 inches apart.

FOR BURGER BUNS

Cover the dough with plastic wrap 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.&nbsp;&nbsp;

Preheat the oven to 180°C / 350°F about 30 minutes prior to baking.

Brush the hot dog rolls 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). SEE NOTES FOR FREEZING INSTRUCTIONS.&nbsp;

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.

Preparing the dough for the second proofing

These New England Hot Dog Buns are the be all end all of buns. Their unique shape and soft texture make them so delicious that you&#039;ll never go back to store bought buns again!

New England Hot Dog Buns

all-purpose flour

instant yeast

sugar

milk powder

cornstarch

salt

tbsp butter (unsalted, softened)

water

egg (beaten, for egg wash)

Make Dough:

Make Dough: Add all the ingredients to the bowl of your mixer, starting with ¾ cup of water, and mix until the dough is elastic and shiny, about 5 minutes. Add more water as needed, until the dough is smooth, soft and comes clean from the sides of the bowl.

Rise:

Rise: Transfer the dough to a greased bowl, cover with plastic wrap or a damp clean towel and allow it to rise in a warm, draft free environment until doubled in size.

Prep Pan:

Prep Pan: Lightly grease your New England hot dog pan.

Shape Dough:

Shape Dough: Cut the dough into 10 equal pieces. To be precise, you can weigh the dough, this way you&#039;ll get 10 equal portions. Roll out each piece so that it&#039;s about 4x6-inches, then tightly roll up the shorter side to form a tube shape. Pinch the seam to seal it and then place it sealed side down, in the prepared pan. Repeat with remaining pieces.

Rest:

Rest: Cover the pan with plastic wrap and place them in a warm, draft free environment. Let them rest for another 45 min to an hour or until doubled in size.

Preheat Oven:

Preheat Oven: Preheat the oven to 350°F degrees.

Bake:

Bake: Brush the buns with the egg wash and transfer the pan to the preheated oven. Bake for 15-20 minutes or until golden brown.

Cool:

Cool: Let the buns cool enough so you can handle them comfortably. Remove them from the pan and let them finish cooling on a wire rack. Gently pull the buns apart before storing them or using them.

These Homemade Hot Dog Buns will take your barbecue to the next level! They are soft and fluffy and way better than store bought!

Hot Dog Buns

all purpose flour ((you can sub in whole wheat) divided)

yeast

unsalted butter

In a large bowl (the bowl of a stand mixer if you&#039;re using one), stir together 1 cup of flour, sugar, yeast and salt.

Add water and butter and stir until combined.

Add two more cups of flour and stir until combined.

Place bowl in stand mixer, and gradually add remaining 3-4 cups flour, 1/2-1 cup at a time. As your dough gets closer to finishing, reduce the amount of flour you add at once so that you don&#039;t add too much. You can make this dough by hand as well -- just stir in flour gradually until you can no longer use a spoon, then knead it in by hand, just until a soft and smooth dough forms. We want to stop adding flour when our dough is just past the sticky point.

Cover and place dough in a warm spot for 1.5 hours or until doubled (I like to turn my oven on to preheat for a few minutes, then turn it off before placing my dough inside). Punch dough down.

Uncover dough and divide into 4 even sections. Divide each section into 5 equal sections so you have 20 pieces. Keep remaining pieces covered to prevent drying out while you roll each bun. (For smaller hot dog buns, divide each section into 6 pieces, for a total of 24 buns)

Line a baking sheet with parchment paper. 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&quot; by 1-1.5&quot;. For hot dog buns that are not as thick, press down to flatten slightly. Line up on baking sheets about 1-1.5&quot; apart.

Once your hot dog buns are all rolled, let rise for 45-60 minutes until doubled again.

Bake at 400 degrees F for 15-20 minutes, until light golden brown. Optional: brush wth melted butter upon removing from the oven.

Let cool to room temperature before slicing and serving.

What to do with excess hot dog buns in summer? Make a grilled Cubano sandwich!

Grilled Cuban Sandwich in a Hot Dog Bun

pains à hot-dog

tsp (20 ml) mayonnaise

meat

cheese (such

tbsp frozen corn kernels,

chili peppers

Cilantro leaves, to taste (optional)

Cover the inside and outside of the buns with the mayonnaise. Fill the buns with the remaining ingredients. Press lightly on the sandwiches to close them.

In a cast iron grill pan over medium-high heat, cook the sandwiches on both sides until the cheese has melted and the buns are golden. Serve immediately.

https://cdn.jwplayer.com/v2/media/yV0fUkVA

Keeping Herbs Fresh

Soft and with enough butter to be super flavorful, these hot dog buns are one of the easiest breads to make. Stop buying and start baking your hot dog buns!

bread flour

tbsp butter

+ 2 tbsp water

In a large bowl, mix the bread flour,...

In a large bowl, mix the bread flour, salt, powdered milk, sugar and yeast. Add the egg, butter and water, and mix with a spoon or spatula until the dough is formed.

Using your stand mixer or on a clean...

Using your stand mixer or on a clean and floured surface, knead the dough until soft and tacky. If using a mixer, it will take about 5 minutes on medium low, and the dough will clear the sides of the bowl but stick a bit in the bottom. If you’re kneading by hand, it will take you 7 to 10 minutes.

Oil a large bowl and transfer the dough,...

Oil a large bowl and transfer the dough, covering with a plastic wrap or kitchen towel to prevent the top from drying out. Let it rise for 1 hour and 30 minutes to 2 hours, or until it doubles in size.

On a lightly floured surface, remove the dough...

On a lightly floured surface, remove the dough from the bowl and portion in 8, 10 or 12 portions. Roll flat each portion and then tightly roll it up, tucking in and sealing the edges so you get an evenly cylinder.

Place your shaped buns into a prepared sheet...

Place your shaped buns into a prepared sheet pan for the second rise (I usually line mine with parchment paper and flour it lightly before placing the buns). Oil lightly the top of each bun before covering it with plastic wrap or a kitchen towel, to prevent it from sticking. Let it rise for another 1 hour and a half, or until it doubles in size.

20 minutes before baking your buns, preheat your...

20 minutes before baking your buns, preheat your oven to 400°F, oven rack in the middle shelf. In a small bowl, whisk the remaining egg until frothy. Just before baking, brush the top of the buns with the egg wash.

Bake the buns for 15 to 20 minutes,...

Bake the buns for 15 to 20 minutes, or until they are golden brown on top (and sides, if you choose to place them far away from each other).

When done, remove them from the oven and...

When done, remove them from the oven and sheet pan, placing them into a cooling rack. Wait for them to cool, at least 15 minutes, before serving.

https://mediavine-res.cloudinary.com/video/upload/jfkvtadjlce7r1zsmebc.mp4

Make soft brioche hot dog buns. Perfect for game night and barbecues.

Brioche Hot Dog Buns

What do you think of the idea of some super hot dogs with homemade hot dog buns and totally whole wheat? Dare to prepare them! You will see that it is not as complicated as it seems. And also, you don&#8217;t need big ingredients!&hellip;

Whole Wheat Hot Dog Buns Recipe

Whole wheat flour

Milk powder 40

Whole cane sugar

Milk 150 ml / ¾ cup / 10 tbsp

Water 150 ml / ¾ cup / 10 tbsp

Egg 1

Salt 1 tsp

For paint the buns:

Milk 3-4 tbsp

At last, I have broken my habit of buying commercially made hot dog buns! I promise you,that these take about an hour to make and they are incredibly good! They are fluffy, tender and fun to make and ready to enjoy in just an hour! For real!  This recipe can easily be adapted as hamburger buns too.

Best Homemade Hot Dog Buns-- In An Hour!

butter

all-purpose flour bread

white sugar

egg (whisked)

poppy seeds (or sesame seeds)

In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C).

In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt.

Mix milk mixture into flour mixture, and then mix in egg.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5-8 minutes.

Divide dough into 10 to 12 equal pieces. Shape each piece into a 6x4-inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal.

Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough.

Place the rolls onto a parchment covered baking sheet (or greased sheet pan).  If you desire softer edges, place the rolls closely together.

If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds.

Cover with a clean tea towel, and let rise for 20 to 25 minutes.

Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown.

Once baked and cooled, these rolls freeze well.  To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes.

Homemade Hot Dog Buns are soft, fluffy, and airy inside with the perfect golden brown crust. This easy to make bread recipe takes just 30 minutes to prep. 

240 grams milk (1 cup)

2 eggs, divided

grams granulated sugar (1 tablespoon)

500 grams all-purpose flour (4 cups)

grams salt (1 teaspoon)

unsalted butter (1/4 cup), softened

In a medium mixing bowl, whisk well to combine the milk, 1 egg, yeast, and sugar until fully dissolved, about 2 minutes.

Whisk in 1 cup flour and mix well until smooth. In a large mixing bowl, add 3 cups flour, butter, and salt. Mix evenly with a spatula. Pour in the milk mixture and stir well to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).

Cover the bowl with plastic cling wrap and let the dough rest for 10-15 minutes. This helps dough develop gluten naturally without kneading.

Knead the dough on a clean lightly floured surface for 8-10 minutes until a smooth and soft dough ball is formed.

Cover the bowl and let the dough rise until doubled in size, about 1 hour. You can lightly oil the dough ball to prevent it from sticking to the bowl.

Use a rolling pin to roll out the dough into an approximate 12x5-inch rectangle. Use a knife or bench scraper to divide the dough into 10 equal pieces. Shape each piece into the shape of a hot dog bun and arrange them on a parchment lined baking sheet, spaced evenly apart, about 2-inches apart. You can also roll the bread to shape it into a hot dog bun.

Cover the baking sheet loosely with cling wrap and let dough rise until almost doubled in size, about 45 minutes depending on the room temperature.

In a small mixing bowl, use a fork to beat the remaining egg. Brush the egg wash evenly over each bun. The egg wash creates shine and enhances the golden color of the buns when baking.

Transfer the hot dog buns onto a wire cooling rack and allow the buns to cool completely before slicing, about 20 minutes.

Wiener 'Cake'

butter, melted

OSCAR MAYER Bun-Length Wieners, cooked, cut lengthwise in half

HEINZ Tomato Ketchup

HEINZ Yellow Mustard

HEINZ Sweet Relish

Separate each bun into 2 halves. Place 7 bottom bun halves, cut sides up, in single layer in 9-inch springform pan; press gently to form even layer. Brush with about 1/3 of the butter. Cover with 10 wiener halves, cutting into smaller pieces as necessary to form even layer.

Spoon ketchup into small resealable plastic bag, then spoon mustard into separate bag. Cut off small piece off one bottom corner of each bag. Use to drizzle 1/3 &lt;u&gt;each&lt;/u&gt; of the ketchup, then mustard over wieners in pan.

Place 2 bun bottoms and 4 bun tops, cut sides up, over wieners in pan. Brush with half of the remaining butter. Top with layer of 10 of the remaining wiener halves. Drizzle with half &lt;u&gt;each&lt;/u&gt; of the remaining ketchup and mustard

Cover with remaining bun halves, cut sides down. Brush with remaining butter.

Cut remaining wiener halves crosswise in half. Arrange on top of wiener &quot;cake.&quot;

Bake 10 min. Cool cake 3 min. before removing rim of pan. Top with relish, and swirls of the remaining ketchup and mustard.

These hot dog buns are an easy, versatile bread recipe perfect for summer barbecues or parties. With no added preservatives or additives, they're soft, fluffy, and not too dense.

Hot Dog Buns: the fluffy, versatile bread recipe perfect for your next party

warm milk, 240 ml (1 cup)

Sugar, 20 g (2 tbsp)

Egg, 1

Dry yeast, 7 g (1 1/2 tsp)

All-purpose flour, 440 g (3 1/2 cups)

Salt, 2 g (1/2 tsp)

butter, softened, 30 g (2 tbsp)

Whisk warm milk with sugar, egg, and salt. Sprinkle dry yeast and whisk to combine.

Form a ball and set it aside to double in size (for around 1 hour).

Roll each one into a hot dog-shaped bun as shown. Set the buns aside until they are doubled in size (for around 30 minutes).

Serve your buns with hot dogs and sauces. Enjoy!

Enjoy your hot dogs Hawaiian-style! These sweet and smoky club sandwiches are stuffed with OSCAR MAYER Wieners, bacon and finely chopped pineapple.

Hawaiian Club Dogs

OSCAR MAYER Wieners

OSCAR MAYER Bacon

pineapple

green onions, sliced

KRAFT Real Mayo

Cook wieners and bacon as directed on packages.

Spread buns with mayo; fill with wieners, bacon and pineapple mixture.

Follow this Chicago Hot Dogs recipe for the kind of franks you'd find at any Windy City ballpark. Top these hot dogs with tomatoes, peppers and relish.

Chicago Hot Dogs

OSCAR MAYER Selects Uncured Angus Beef Franks

poppy seed hot dog buns

tomato,

CLAUSSEN Kosher Dill Pickle Spears, halved lengthwise

onions

CLAUSSEN Sweet Pickle Relish

sport peppers

Fill buns with franks; place 2 tomato wedges on one side of each frank and 1 pickle piece on other side.

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