Homemade Hot Dog Buns
These hot dog buns are soft and slightly buttery, with a tender crumb that's still sturdy enough to hold up to any toppings you can throw at them. The dough is enriched with milk and butter, which gives it a great flavor and keeps the buns from being dry. A long knead is key to developing the gluten, which is what will give the buns a nice, fluffy texture.
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
Keep dough surface clean but unfloured during shaping. Rolls should feel light and puffy before baking.
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