Tuesday, May 22, 2012

Homemade Hotdog Buns

Guys... we've had a breakthrough. FORGET about store-bought buns! They are in our past... and I plan on them staying there. These homemade Hotdog buns make you never want to buy buns from the store again. I'm serious! They are light and airy, and gives a defining character to the generic hotdog!

They're really not hard to make...
We can do this together!

Making the dough is easy... throw all the dry ingredients in your stand mixer, and then add your wet, and mix for 10 minutes until smooth and elastic.

Next, roll out your dough into 3 equal pieces.

Next, take each piece, and divide that equally into 4 parts. Then, roll each part into an oval, and with your hand, make an indention in the center.

Then, pinch the seems together...

Then, flip them over, and place them on a baking sheet either lined with a silpat or parchment paper.

One more quick rise, and in the oven they go for 18-20 minutes.

Guys... these are the best! Try them!
I hope you like it!


4 Cups Bread Flour (All Purpose can be substituted)
1 Large Egg, beaten
3 tablespoons sugar
3 tablespoons instant potato flakes
1 tablespoon kosher salt
1 package highly active yeast
1 cup tepid milk
1/4 cup tepid water
6 tablespoons butter

Begin by proofing your yeast. Pour your package of yeast into a bowl with 1/4 cup tepid water, and a tablespoon of salt. Wait five minutes for the yeast to become puffy... this will let you know the yeast has been activated.

Next, add all ingredients into a kitchen aid, and mix for 10 minutes with the dough hook attachment.

After the dough is well-kneaded, smooth, and elastic, place the dough in a buttered bowl, and allow to rise in a warm, draft-free place for one hour.

After the dough has risen, divide the dough into 3 separate parts, then again, divide each separate piece of dough into 4 additional equal parts. Roll each piece of dough into the shape of a hotdog bun, then with your hand, create an indention down the middle of the dough, and then pinch the dough together to seal it.
Place on a baking sheet lined with either parchment paper or a silpat and let rise for an additional 30 minutes.

Preheat oven to 375*, and cook for 18-20 minutes until golden brown.

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