HOT DOG BUNS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water, sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Preheat oven to 425°. Bake until golden brown, 8-10 minutes. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 332 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 421mg sodium, CarbohydrateContent 58g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 9g protein.
HOT DOG BUNS RECIPE - NYT COOKING
Provided by Jonathan Reynolds
Total Time 3 hours
Yield 12 hot dog buns
Number Of Ingredients 8
Steps:
- Stir together the yeast and 1/4 cup lukewarm (105 degrees to 115 degrees) water in a small bowl; let stand until creamy, about 5 minutes. Combine the flour, sugar, 1 cup lukewarm water, milk, butter, 1 tablespoon salt and the yeast mixture in the bowl of a mixer fitted with a dough hook. Mix on low until the dough comes together, about 3 minutes.
- Increase speed to high and mix for 8 minutes. Stop the mixer, wet your fingers and pull off a small piece: it should be shiny, elastic and smooth and not break apart. If it is not elastic enough, mix for a few more minutes; if too wet, add a little more flour.
- Transfer dough to a floured baking sheet, cover with a damp towel and let rest for 30 minutes.
- Line two baking sheets with parchment paper. Cut dough into 12 equal pieces (each weighing approximately 2 3/4 ounces). On a lightly floured work surface, using the edge of your hand, roll each piece of dough firmly in a circular motion, curling your fingers to create a mold. The dough should pop up into your palm, having formed a tight, smooth skin. Cover balls with a damp towel and let rest for 10 minutes.
- Using your palms, roll each ball out to sausage shape about 5 inches long. Transfer to the prepared pans, leaving a few inches between each. Cover buns with a damp towel and let rise until almost doubled in volume, 1 to 3 hours.
- Preheat the oven to 450 degrees. Whisk together the egg, heavy cream and pinch of salt. Very gently brush the top of each bun with the egg wash. Bake until buns are golden brown, 15 to 20 minutes. Remove from the oven and transfer to a rack to cool, then slice.
Nutrition Facts : @context http//schema.org, Calories 281, UnsaturatedFatContent 2 grams, CarbohydrateContent 48 grams, FatContent 6 grams, FiberContent 3 grams, ProteinContent 10 grams, SaturatedFatContent 3 grams, SodiumContent 197 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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