Have you ever made fresh Hot Dog buns from scratch? Trust me, when I say that no other store bought Hot dog bun can even slightly compare to softest, fluffiest, delicioest ( is this even a word?) Bun which I am about to show you today.
I try to avoid words like “Best ever”, or “The best” or “The one and only” when I write my recipes, because i know for a fact that there’s so many fantastic, great, delicious and successful recipes out there. With this recipe, I humbly add this time that these Hot Dog Buns are Softest! You have to trust my taste here ( not to forget a very picky taste of my boys) and of course you have to give this recipe a try, and you will see for yourself- these Buns are incredibly soft. I want to hope that after you taste them, store bought soggy Hot Dog buns are going to be forgotten forever.
Like with every recipe which involves yeast , it takes time and patience to make these Hot Dog Buns, but it is so worth it. Your family will be in awe when they see a baking sheet full of yummiest buns which you juts took out of the oven. These Buns take a bring, simple Hot Dog to a totally different level!
Before you start, please read a recipe carefully, make sure you have all the ingredients ready and most importantly have fun creating these softest wonderful Buns. Enjoy!
Softest Hot Dog Buns
Notes
Better taste fresh!
Ingredients
- 240ml (1cup) Lukewarm milk
- 10g (2.5 tsp) Instant Yeast
- 525g (3.5 cups) All purpose flour
- 15g (1Tbsp) Sugar
- 8g (1.5 tsp) Salt
- 1 Egg +1 Egg yolk ( room temperature)
- 40g (2.5 Tbsp) Soft unsalted butter
Instructions
- Start by proofing yeast. For that warm up the milk to 37 degrees C (98F), add instant yeast, whisk together. Place milk in a warm place( oven, microwave, or simply at room temperature) for 8- 10 minutes.
- In the bowl of a stand mixer, combine all the dry ingredients together.
- Add milk/yeast mixture to dry ingredients and using the dough hook attachment start mixing at a low speed. Add egg and egg yolk.
- Mix until dough is smooth (2-3 minutes) add soft butter, about a teaspoon at a time. Scrape sides of the bowl if necessary. Mix until thoroughly combined, about 7-10 minutes
- Shape soft dough into a ball, grease glass bowl container nicely with olive oil. Place dough into the container, cover with plastic wrap and let rise in a warm place for at least an hour. Dough should double in size.
- Deflate the dough by punching it down, transfer it onto a lightly floured table. Divide into 12 even pieces.
- Shape each piece into a ball , cover with plastic wrap, and leave to rest for 15 minutes.
- Once dough is rested, roll each ball into a long cylinder, make sure that each cylinder is the same size, place them on baking sheet lined with parchment paper and cover with a clean tea towel. Let them rest and proof at a room temperature once again for 30-45 minutes.
- Preheat oven to 190C (375F).
- Once unbaked hot dog buns are rested, gently brush each with a little bit of milk.
- Bake on the middle rack of the oven for 15-20 minutes.
- Once cooked, brush buns with melted butter and enjoy!
