Homemade Hot Dog Buns

2014-08-17
  • Yield : 16
  • Servings : 16
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 5:30 h

If you really feel like going all out, these outstanding buns are outstanding, they are substantial yet tender. They will be the perfect match for your ultimate hot dog. The soft sides of the top-split hot dog buns are made for grilling or toasting.

FOR DOUGH

1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105–115°F)
1 (1/4-oz) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
2 teaspoons salt

EQUIPMENT:

a stand mixer fitted with paddle attachment (if you don’t have a stand mixer, see chef’s note below);2 (13- by 9-inch) baking pans

MAKE DOUGH:

Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.

Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)

Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.

Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan.

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours.

Preheat oven to 375°F with racks in upper and lower thirds.
Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).

COOKS’ NOTES:
If you don’t have a stand mixer, stir ingredients together in a large bowl with a wooden spoon until a dough forms. Turn out dough onto a floured surface and knead, incorporating only enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.
Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks.

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