Homemade Soft and Chewy Hot Dog Buns Recipe
Easy Homemade Hot Dog Buns: Deliciously Soft and Chewy Bread for Beginners
These buns are perfect as a substitute for plain bread rolls, and they make incredibly delicious hot dogs when filled with your favorite toppings! Enjoy bakery-quality hot dog buns right in your own home.
Dough Ingredients- 250g Bread flour (high-gluten flour)
- 45g Sugar
- 3g Salt
- 4g Instant dry yeast
- 1 large Egg (approx. 50g)
- 60g Water
- 40g Milk
- 40g Unsalted butter, softened to room temperature
Egg Wash- 1 Egg yolk
- 20mL Water
- 1 Egg yolk
- 20mL Water
Cooking Instructions
Step 1
Begin by accurately measuring all the ingredients for the dough. Ensure the butter is softened to room temperature for easier incorporation.
Step 2
In a large bowl, sift the 250g of bread flour. Sifting helps to create a lighter and softer dough.
Step 3
Around the sifted flour, add the sugar (45g), instant dry yeast (4g), and salt (3g). Make sure these ingredients do not directly touch each other, especially the yeast and salt, as this can hinder the fermentation process.
Step 4
Using a spatula, gently mix the ingredients, coating the flour with the surrounding components. This initial mixing helps to evenly distribute them.
Step 5
Add the combined liquid of 60g water and 40g milk, along with the whole egg, to the bowl. It’s best to use lukewarm liquid to activate the yeast effectively.
Step 6
With the spatula, scrape and gather all the ingredients together until they form a cohesive mass. The mixture might seem shaggy at first, but the goal is to bring it together.
Step 7
Once the dough has mostly come together, add the softened 40g of butter. Continue to mix and fold the dough with the spatula until the butter is incorporated.
Step 8
When the butter is partially absorbed and the dough is less sticky, use a stand mixer with a dough hook to knead the dough. If kneading by hand, continue to knead on a clean surface for about 10-15 minutes until smooth and elastic.
Step 9
The dough is ready when it becomes smooth, pulls away cleanly from the sides of the bowl, and forms a single cohesive mass. You’ll know it’s well-kneaded.
Step 10
To test for proper gluten development, gently stretch a small piece of dough. It should stretch thinly, becoming almost transparent without tearing, allowing your fingers to be seen through it. This is called the ‘windowpane test’.
Step 11
Shape the smooth dough into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap, and poke a few small holes in the wrap to allow gases to escape during fermentation.
Step 12
Allow the dough to undergo its first fermentation (bulk fermentation) in a warm place (around 40°C or 104°F) for 50 minutes. Using a slightly damp cloth or a proofing box can help maintain temperature.
Step 13
After the first fermentation, the dough should have at least doubled in size. To check if it’s ready, gently poke the dough with a floured finger; if the indentation springs back slowly, it has fermented properly.
Step 14
Gently punch down the risen dough on a lightly floured surface to release the gas. Divide the dough into 8 equal portions (approximately 60g each). Note: The recipe creator only used half of the dough for 4 buns, freezing the rest for later. Feel free to adjust the number of buns.
Step 15
Cover the divided dough portions with plastic wrap or a damp cloth and let them rest at room temperature for 15 minutes. This ‘bench rest’ allows the gluten to relax, making the dough easier to shape.
Step 16
After the rest, take each dough portion and roll it into a thin rectangle. Avoid making it too thick.
Step 17
Tightly roll up the rectangular dough, starting from one of the shorter sides, like rolling a sushi mat. Rolling tightly creates nice layers in the bread.
Step 18
Pinch the seam firmly to seal it shut. Make sure there are no gaps where the dough can open during baking.
Step 19
Place the sealed seam side down and gently roll the dough with your palms to lengthen it to approximately 12cm (about 4.7 inches), creating the classic hot dog bun shape. Aim for an even thickness.
Step 20
Arrange the shaped buns on a baking sheet lined with parchment paper, leaving some space between them.
Step 21
Allow the buns to undergo their second fermentation for about 40 minutes in a warm place (around 40°C), similar to the first fermentation conditions.
Step 22
While the second fermentation is in progress, prepare the egg wash by whisking together 1 egg yolk and 20mL of water in a small bowl.
Step 23
The second fermentation is complete when the buns have puffed up to about 1.5 to 2 times their original size. Be careful not to over-proof them.
Step 24
Optional: Using a lame (bread scoring knife) or a very sharp razor blade, make a shallow lengthwise slash (about 1-2 cm deep) down the center of each bun. This helps control the oven spring and creates a beautiful appearance. You can skip this step.
Step 25
Gently brush the tops of the proofed buns with the prepared egg wash using a pastry brush. This will give them a lovely golden sheen and color when baked.
Step 26
Bake in a preheated oven at 200°C (392°F) for 5 minutes, then reduce the temperature to 180°C (356°F) and continue baking for another 10-12 minutes, or until golden brown. Oven temperatures may vary, so adjust as needed.
Step 27
Enjoy your delicious homemade hot dog buns! Let them cool completely on a wire rack before serving or filling.
