Hot Dog Buns
Ingredients
- 35oz All-Purpose Flour
- 1 cup 100 degree milk
- 1.5 cups 110 degree water
- 4 tsp dry active yeast
- 3 tsp Salt
- 2 tbsp sugar
- 2 eggs
- t tbsp softened budder
- 2 eggs for wash
Preparation
- In a mixing bowl, 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. 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
FOR THE CUTTING METHOD FOR HOT DOG BUNS
- 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 SHAPING 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.
- 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. 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.
Burger 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.
-
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.
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.
- 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.