I’ve been making homemade buns for my hot dogs for a while, and they’re sooo good. They make every hot dog come to life, even if it’s plain with fat reduced sausages.
I usually eat mine with just ketchup and maybe potato chips if there are some around. But for this occasion I fancied them up with cheese and bacon.
Did I mention they’re really easy, too? Especially with a bread machine: just dump the ingredients in, wait, shape, wait, bake and enjoy. If not, you can use your preferred kneading method.
If you divide the dough by weight, you will have the exact amount of buns that you need (not that you’d mind some extras, though). And since the recipe doesn’t have eggs, it can be easily scaled up or down.
When placing the buns on the sheet, make sure they’re all pretty close together, so that they rise in height rather than width. The second rise can be extended for a couple hours, so that you have warm buns when you need them. Or, you can reheat them later. That’s what I did in this case, since I was adding cheese.
|They’re so easy, they won’t even mess up your manicure|
So, if you haven’t yet, you should go make your own hot dog buns soon. Let me warn you, though: it’s a one way road.
Hot dog buns
Recipe by Escuela de Arte Gastronómico
Yield: 10 buns
17.6 oz bread flour
0.9 oz fresh yeast (or 0.3 oz dry yeast, about 2 1/2 tsp)
0.4 oz salt (about 1 2/3 tsp)
2.6 oz sugar
1.7 oz butter, softened
1/2 cup water, warm
1/2 cup milk, warm
1 egg, for wash (optional)
1. Dissolve the yeast and a tablespoon of the sugar in the warm milk. Let stand, covered, for about 5 minutes (you can skip this step if using dry yeast).
2. Mix the flour with the salt and remaining sugar. Make a well in the middle and add the butter, water and yeast mixture.
3. Form a dough and knead until tender and elastic.
4. Let stand, covered, for at least 15 minutes.
5. Shape the dough into 3.2 oz long rolls (or 2.5 oz buns for burgers). Distribute on a greased sheet, separated by about half an inch.
6. Cover and let rise until doubled, about 40 minutes.
7. Preheat the oven to 400ºF.
8. Brush the buns with a beaten egg and bake for 15 minutes, or until they reach an internal temperature of 190ºF.