Ingredients
For the Dough
- 2 cups bread flour
- 1 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 2 1/4 tsp instant yeast (1 standard packet)
- 3 tbsp granulated sugar
- 1 cup whole milk, lukewarm
- 1 large egg, at room temperature
- 6 tbsp unsalted butter, at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, all-purpose flour, kosher salt, yeast, and granulated sugar.
In a small bowl, whisk together the lukewarm milk and the egg.
Pour the milk and egg mixture into the dry ingredients. Mix on low speed until a shaggy dough forms.
With the mixer on medium speed, start adding the cubed butter, a few pieces at a time. Make sure each addition is fully incorporated before adding the next.
Knead and Proof the Dough
Once all the butter is in, turn the mixer up to medium-high and let it knead for ~8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot for ~1-1.5 hours, or until it has doubled in size.
Shape and Proof Again
Once the dough has proofed, turn it out onto a clean, non-floured surface.
Divide the dough into ten equal pieces, about 100 grams each.
To shape each bun, pat a piece of dough into a rough rectangle. Take the top edge and roll it down towards you, pressing the dough into itself with each roll to create a tight tube.
Once you’ve reached the bottom, pinch the seam to seal it. Gently roll the tube back and forth a few times to elongate it to about 4-5 inches.
Place the shaped buns on a parchment-lined baking sheet, leaving some space between them. Cover the pan and let the buns rise in a warm place for another ~hour, or until they look puffy.
Bake the Buns
When you’re ready to bake, preheat your oven to 425 F.
In a small bowl, whisk together the egg and milk for the egg wash. Gently brush this mixture over the top of the proofed buns.
Bake for ~15-20 minutes, until the tops are a deep golden brown.
Let the buns cool on a wire rack for at least ~15-30 minutes before slicing into them.
Homemade Hot Dog Buns
Ingredients
For the Dough
- 2 cups bread flour
- 1 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 3 tbsp granulated sugar
- 1 cup whole milk lukewarm
- 1 large egg at room temperature
- 6 tbsp unsalted butter at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
Instructions
- Whisk bread flour, all-purpose flour, salt, yeast, and sugar in stand mixer bowl.
- Combine lukewarm milk and egg, add to dry ingredients. Mix on low until shaggy dough forms.
- Add butter cubes gradually on medium speed, incorporating fully between additions.
- Knead on medium-high for 8-10 minutes until smooth and elastic.
- Transfer to greased bowl, cover and let rise 1-1.5 hours until doubled.
- Divide dough into 10 equal pieces (100g each).
- Shape each piece into 4-5 inch rolls by patting into rectangles, rolling tightly, and pinching seams.
- Place on parchment-lined baking sheet, cover and let rise 1 hour until puffy.
- Preheat oven to 425°F.
- Brush rolls with egg wash (beaten egg + milk).
- Bake 15-20 minutes until deep golden brown.
- Cool on wire rack 15-30 minutes before slicing.
Notes
