Quick and easy hot dog buns recipe
These buns are so soft, and they stay soft the next day and the day after, but they are strong enough to hold up even under the thickest of hot dogs and sausages. They are nice, fluffy, and delicious.
- 2 teaspoons yeast
- 2 tablespoons sugar
- 1 cup milk (warm)
- 2¾ cups bread flour
- ½ tsp salt
- 2 eggs ((one for dough, one for eggwash))
- 3 Tbsp butter (melted)
- Mix the yeast, 1 teaspoon sugar, and warm milk, then leave to proof for 5 minutes.
- Combine two and a half cups of flour, the remaining sugar, and salt. Mix well.
- Add the proofed yeast, one egg, and melted butter, and use a sturdy spoon to mix until everything comes together in a rough, shaggy mass of dough.
- Cover with a plastic wrap or a tight-fitting lid and leave to rest for five minutes.
- Remove the lid, turn the dough onto a lightly floured work surface, and knead for 3 to 4 minutes, gradually adding the leftover quarter cup of flour – your dough will still be soft, but don’t be tempted to add more flour.
- Return the dough to the bowl, grease the surface with a bit of oil or melted butter, cover with a plastic wrap or a tight-fitting lid, and leave to rest for 30 minutes.
- Punch down the dough to release any trapped air and transfer it back to a lightly floured work surface.
- Divide the dough into eight pieces, roll each out about 6 inches long, and pinch down the sides and ends.
- Place the buns, seam-side down, on a parchment-lined baking sheet.
- Make the egg wash by whisking one egg, then brush the buns with the egg wash.
- Cover the loaves and leave them to rise for 15minutes. They should become nicely puffy.
- Place in a 350F preheated oven and bake for 12 to 15 minutes.
These buns are so soft, and they stay soft the next day and the day after, but they are strong enough to hold up even under the thickest of hot dogs and sausages. They are nice, fluffy, and delicious.
Hot Dog Buns
Have you ever craved hot dog buns but been left with lackluster store-bought buns? Today, I'm sharing a game-changing recipe that will redefine your hot dog experience. Quick and Easy Hot Dog Buns.
I love hot dog buns so much that I even made a recipe where I wrap the dough around the hot dog and bake them together in the oven!
As simple as it comes!
These hot dog buns are super simple but packed with the fluffy, soft, and slightly chewy texture we all love about our favorite hot dog.
By now, you all (well, if you are not new) will know that I love making anything bread. If you have been following for a while, you will also notice I have been devising ways to make complicated bread recipes a lot easier without sacrificing results.
You'll find this recipe is easy to follow with minimal effort and the best part? You don't even have to knead the dough, no messy hands, no intense arm workouts, just simple mixing and letting the yeast do its thing. It demands minimal effort but delivers maximum flavor.
Flavor and Texture - simplicity without compromising on taste
Flavor and texture are the most important things to me when it comes to bread. I know bread making can be a little time-consuming, and I'm not a fan of bland bread that tastes like cardboard or bread with terrible hard textures. That is why I always look for ways to create bread recipes in a much easier and more straightforward way without sacrificing taste or texture.
These buns are perfect for sandwiches and hot dogs and can be enjoyed as breakfast, lunch, or dinner, and they are great for BBQ Cookouts, Family reunions, tailgating, Birthdays, Holidays, parties, and more! Unlike most store-bought buns, these buns have no high-fructose corn syrup and no artificial colors or flavors.
Easy Hot Dog Buns Recipe
If you want to make a batch of hot dog buns as quickly as possible without sacrificing results, this recipe is for you.
For the best results, I suggest using bread flour because it has a higher gluten content than all-purpose flour. Bread flour yields a high-rise bun that is soft and springy.
Although all-purpose flour produces great results on the first day, I must admit I prefer the texture of buns made with bread flour on the second and third days. The difference is subtle but definitely noticeable in terms of overall satisfaction.
Step by step instructions to make tasty, soft, and fluffy Hot Dog Buns.
All you need are six everyday ingredients and simple instructions, and you will be rewarded with a batch of freshly baked hot dog buns.
If you don't have active dry yeast, you can use an equal amount of instant yeast. Just add it along with the other ingredients; there's no need to proof.
Step 2: Combine the dry ingredients, mix, and leave to rest.
Resting the dough at this stage is very important. This gives the flour time to absorb the liquid, making the dough much easier to work with.
Step 3: Knead the dough and leave to rest a second time.
Knead the dough for about 3 to 4 minutes. That's fine! Don't sweat it!!
The dough will still be a little sticky at this point; don't be tempted to add more flour, or the buns will be dense.
Step 4: Shape the dough, rest the dough, and bake:
Cut the dough into eight pieces and shape into about 6-inch-long rolls. Brush with the egg wash. Let it rest for 15 more minutes, then bake.
This recipe can be used to make either hamburger buns or hot dog buns.
This recipe makes 8 Hot Dog Buns, but you can double or triple it as needed.
The buns freeze well, so you can make more and freeze the rest for later use.
The milk must be warm to the touch for the yeast to work well. If you proof with cold milk, the yeast won't activate, and if the milk is too hot, the yeast will die.