Hot dog Buns

5 from 3 votes

Homemade hot dog buns are fluffy and rich with soft texture. These buns are easy to make with only 1 hour of rising time.

Prep Time25 mins

Cook Time15 mins

Rising Time:1 hr

Total Time1 hr 40 mins

Course: bread, Breakfast, lunch

Cuisine: American, Middle Eastern

Diet: Halal

Servings: Loaves

Calories: 186kcal

Author: Amira

Ingredients

½ cup warm water
2 Tablespoons sugar 28g
1 Tablespoon active dry yeast 12g
3 cups all purpose flour 390g
¼ teaspoon salt
2 Tablespoons dry milk 14g
½ cup warm milk
2 Tablespoons unsalted room temperature butter 40g
1 teaspoon oil or oil spray
Extra milk for brushing

Instructions

In the bowl of your mixture add warm water, sugar and yeast. Let the yeast proof for 5-10 minutes until bubbly.
In a separate bowl combine flour, salt and dry milk.
Pour warm milk in the yeast mixture.
Add flour mixture and butter then start kneading until it forms a smooth elastic dough.
Pour about a teaspoon of oil over the dough and turn the dough in all directions to cover the surface with oil. You can also use an oil spray
Cover and let it rest for 5-10 minutes.
Take the dough out and divide into 10 equal sections.
Roll each piece into a small ball. Place all the balls on your working surface covered with plastic wrap.
Take the first dough and roll into an oval or rectangular shape with a length of approximately 8 inches.
Tightly roll each rectangle into a rope.
Pinch the ends and edges to seal.
Place the loaves 2 inches apart on a parchment paper lined baking sheet.
Spray top with oil or brush and cover with plastic wrap.
Let it rise for about an hour or until doubled in size.
Preheat your oven to 350F place one rack on the very top of the oven and another one in the middle.
Brush the top with milk and bake in the middle for about 12 minutes until bottom is browned.
Move them to the upper rack and continue to bake for another 3-4 minutes until top is lightly browned. Do Not Broil.
Let them cool down on a wire rack before consuming.

Notes

You will need to knead the dough for 8-10 minutes.
The dough will weigh around 700g so if you use a scale divide it into 10- 70g pieces.
Some people like to roll the dough on a lightly floured surface but I did not feel the need to.
For a shiny bun brush with a beaten egg before baking.
You can sprinkle the top with sesame seeds, nigella seeds, poppy seeds, sea salt flakes or anything you like.
You can use the same dough to make hamburger buns as well.
To Store:
- Place bread in an air-tight container or plastic bag. Bread can stay for up to 4 days on the countertop or up to a week in the refrigerator.
- Freeze bread buns for up to 3 months.
Make ahead:
- Dough can be put in a container in the fridge for up to 3 days. Take it out, shape and let it rise until buns are doubled, this might take more than 1 hour as the dough was chilled.
- You can also bake the buns and take them out right before they start browning, that's baking them for about 7-10 minutes. Take them out and let them cool completely then freeze. When ready to use, take them out and bake covered for about 5 minutes then remove the cover to brown.
- You can also freeze shaped and unbaked hot dog buns, in this case it is recommended that you use 1 ½ tablespoons dry yeast in the dough. After shaping the dough cover the pan with greased plastic wrap and freeze until firm, about 10 hours. Take the loaves out and place in a plastic freezer bag. When ready to bake place the loaves in a baking sheet, cover and let them thaw in the fridge overnight. Take them out and let them rise and continue with the baking instructions as is.

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