Before we moved last August, we sold our grill. Facing its fourth move in only 5 years, it just wasn’t going to make it across country. We knew that once the moving truck arrived to our new home in California, the grill would probably limp down the ramp with at least a few broken pieces. So, we left it behind where it’s serving another family back in Illinois, and I’m sure he is being treated very well. (Meaning, I hope they covered him tightly for the winter!) 🙂
It took us longer than we expected to get our new grill, which isn’t good for someone who has a million (maybe a little exaggeration) grilling recipes bookmarked. For example, after accomplishing homemade burger buns last year, I was immediately anxious to make my own hot dog buns. Then, when my friend, Shawnda, posted a recipe for them, I was super excited! But, I knew I had to wait until we got our new grill. And, now that we have it these homemade hot dog buns were first on my list to make.
These buns are soft and tender (yes, just the way you like them!), with the perfect amount of fluff. We often like to grill our buns, as well, to add a crispy outer crust. Ben was sold at the first bite, so I couldn’t wait to dig into mine. Since these are so simple to make, I plan to always have a batch in the freezer ready for this grilling season. And, with Memorial Day coming up, I bet you can bake these up to impress those party guests!
We use either Hebrew National or Nathan’s Famous all-beef franks. And, always Chicago-style (recipe soon to appear in another post). What’s your favorite style of hot dog?
Hot Dog Buns
- olive oil , for coating
- 3-4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/4 cup warm water
- 1 cup warm milk
- 1 tablespoon vegetable oil
- 1 egg , beaten with 1 tablespoon water (for egg wash)
- sesame seeds or poppy seeds (optional)
Oil a large bowl with 1-2 tablespoons olive oil; set aside. In the bowl of a stand mixer fitted with the dough hook, stir together 3 cups of the flour, sugar, salt and instant yeast. Beat in the 1/4 cup water, milk and oil until combined, scraping the sides of the bowl as necessary.
With the mixer on low speed, add the additional flour one large spoonful at a time until the dough pulls away from the sides of the bowl. Continue to knead for 5-7 minutes, until the dough becomes smooth and elastic. Place the dough in the oiled bowl, turning once to coat the top. Cover tightly with plastic wrap and let rise until doubled in bulk, about 45 minutes to 1 hour.
Transfer the dough to a lightly oiled work surface and divide it into 9 equal pieces. Shape each piece into a ball, then roll the balls into cylinders, about 4 1/2 inches in length. Slightly flatten each cylinder. Place each bun next to each other, on a lined baking sheet with the sides of the buns just barely touching. Cover with a kitchen towel and let rise until almost doubled, about 45 minutes.
Meanwhile, adjust rack to the lower third of the oven. Preheat the oven to 400?F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle the sesame or poppy seeds (optional). Bake for about 20 minutes. (If the tops are browning too soon, loosely cover with foil for the rest of the baking time.) Remove buns from the baking sheet and cool completely on wire rack.
*To freeze: Freeze in a labeled freezer bag. For best freshness the next day, freeze any leftovers immediately then thaw in microwave for 45 seconds to 1 minute.
Source: Confections of a Foodie Bride, originally from King Arthur Flour
I used instant yeast which is reflected in my version of the recipe. For instructions on using active dry yeast and proofing, please refer to the original source listed at the end of this post.