Hot dogs are one of my favourite foods. I can eat them anywhere and at anytime! 🙂 it was one of the most things I ate as a kid and to this day, im always eating one at BBQs or outings.
There are so many ways and toppings you can add to a hot dog sandwich. So many veggies and sauces, I love a mix of everything, ketchup, mustard the works!
Since I recently shared my favourite burger buns recipe, I figured I definitely have to share my favourite hot dog buns recipe. I mean it’s still summer right 🙂 so burgers and hot dogs are always on the menu!
This recipe is very simple and can be done by hand without a mixer. The ingredients listed below make 18 large buns but you can easily half the recipe to make less.
I like making my doughs at night so that they can rise slowly in the fridge.
Once it has risen, quite big and pillowy 😉 punch it down and divide into 18 balls. Roll each one into a log and place onto a floured baking tray to rise. There are two ways to make these buns, either soft or crispy sided. To make them soft, place the rolls close to each other about 1 inch apart. For crispy sides, keep them at least 3 inches apart from each other.
Let them rise for about an hour if you are not leaving them over night (above picture) then brush tops with an egg wash and sprinkle some spices on top! Bake and enjoy, super delicious! 🙂
I have to tell you that these buns disappeared fast! Try them for yourself and see 🙂
Perfect Hot Dog Buns
Makes 18 large buns
- 2 tablespoons sugar
- 5 teaspoons instant yeast
- 1/2 cup (125mls) warm water
- 2 cups (500mls) warm milk
- 2 tablespoons oil
- 3 teaspoons salt
- 6 – 6 1/2 cups (700 -800 gms) flour (more if needed)
For wash 1 beaten egg + 1 tablespoon cold water or just butter may be used
Course black pepper, salt or any other herbs for sprinkling on top
- In a large bowl, combine yeast, sugar and water and let rest till foamy and bubbly.
After yeast is ready, whisk in milk and oil.
- In separate bowl, whisk salt and flour.
- Add 3 cups of flour to liquids and whisk fast for about 2 minutes. Continue adding flour 1/2 cup at a time until a smooth, soft dough forms.
- Turn onto a floured surface and knead while adding more flour for about 10 minutes until dough is elastic. It should be soft and feel like it doesn’t want to hold its shape so take care not to add too much flour.
- Place dough in an oiled bowl, cover and rise for 2 hours or until doubled in size.
- Once doubled, punch down and divide into 6 balls. Divide each ball into 3 and make into log shapes. Place each log onto floured tray, cover and rise for 1 hour.
- Preheat oven to 190C. Brush tops with wash and sprinkle herbs on top. Bake for 15 – 20 minutes until baked through. Cool on wire rack to prevent them from becoming soggy.
Recipe adapted from Joy The Baker.