CHEF JOHN'S HOT DOG BUNS | ALLRECIPES
Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Total Time 3 hours 50 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 8 hot dog buns
Number Of Ingredients 9
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
- Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
- Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
Nutrition Facts : Calories 310.3 calories, CarbohydrateContent 46.8 g, CholesterolContent 46.1 mg, FatContent 10.4 g, FiberContent 1.7 g, ProteinContent 6.9 g, SaturatedFatContent 5.8 g, SodiumContent 435.9 mg, SugarContent 4.9 g
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.
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CHEF JOHN'S HOT DOG BUNS | ALLRECIPES
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