The hot dog buns, soft, slightly sweet, and elongated, are perfect for holding sausages and sauerkraut: whether it’s a backyard barbecue, a picnic, a buffet, or a happy hour, these buns will be a great success. For years, I have been trying to make them, studying recipes and combinations, and finally, after many attempts, I have brought you what I consider the perfect recipe for making hot dog buns perfectly. Try them!
The credit, of course, and it’s truly the case to say, also goes to my new Bosch series 8 steam oven, one of the latest models on the market. I decided to change the old one, which had lost efficiency. The right appliances in the kitchen really make a difference. But which one to choose and, above all, how to make the right choice?
Read “SPECIAL guide for conscious purchases: complete list of essential appliances in every kitchen“.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 5 buns
- Cooking methods: Oven, Electric Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp powdered milk
- 1 1/2 tsp dry yeast
- 1 oz egg
- 1/2 cup water
- 2 tbsp butter
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Baking Tray
- 1 Reusable Parchment Paper
- 1 Bowl
- 1 Kitchen Scale
- 1 Scraper
- 1 Cooling Rack
Steps
In the mixer bowl, pour the water, salt, sugar, flour, egg, powdered milk, and dry yeast. Work for seven minutes to obtain a smooth and homogeneous dough. Then add the butter, one piece at a time, allowing it to be well absorbed by the dough. Work for four minutes. Transfer the dough to a bowl, cover it, and let it rest in a warm place for one hour. After the rest time, put the dough back on the work surface and divide it into five portions, each weighing about 90 grams (3.2 oz). Shape them into balls and let them rise covered for twenty minutes or until doubled in volume.
Bring each ball back to the lightly floured work surface, roll it out with a rolling pin, and then roll it up to form an elongated bun.
Place them spaced out on a baking sheet lined with parchment paper: I use reusable, convenient, washable, and waste-free. Let the buns rise covered for 40 minutes or until doubled. After the rising time, brush the buns with the beaten egg and bake them in a preheated oven at 375°F for 15/18 minutes. Let them cool on a wire rack before cutting.
Notes
For these amounts, I used half an egg (1 oz). Just break it into a small bowl placed on a kitchen scale, beat it and then take out half of what you need. The rest will be used for brushing the buns. Or you can simply double the amounts using the whole egg and get ten buns.
