A chewy exterior, soft and fluffy interior, and perfect large size makes these homemade hot dog buns a perfect choice for any hot dog, link, or sausage you enjoy.
75gramsfat*plus extra for greasing pans and kneading
500 mililiterswarm waterNo hotter than 110°F, 2 cups
1tablespoonhoney
1tablespoon yeast
1tablespoonmilk
Instructions
Hot Dog Bun Dough
Combine the honey, yeast, and warm water and stir to dissolve honey. Let proof 5-10 minutes until bubbly.
Combine flour, salt, and fat into a large bowl.
When yeast mixture is proofed, pour it into the dry ingredients and begin mixing.
Once most of the flour has been absorbed, turn out the dough onto a lightly oiled surface and begin kneading.
Knead for 10 minutes until dough is soft, tacky, and elastic. You should be able to stretch it gently for several seconds without it ripping.
Form into a ball and place in a large, oiled bowl. Cover and let rise for 1-1.5 hours.
Shaping Hot Dog Buns
When doubled and the dough does not bounce back with poked, punch it down and turn it out onto a clean surface.
Divide the dough into 12 equal pieces measuring about 112 grams each.
Form each chunk into a smooth ball then flatten it. Use a small rolling pin to roll the dough circle into a long, wide oval.
Starting at the bottom, narrower end of the oval, roll it up tightly like a croissant, gently pushing your hands out toward the ends so it is wider in the middle and narrower on each edge.
Place on a baking sheet and repeat.
Cover buns and let rise for another 1-1.5 hours until puffy and risen.
Baking Hot Dog Buns
Preheat oven to 425°F and place a large, oven safe dish on the lowest rack of your oven.
Warm up a few cups of water in the microwave or a kettle.
Brush the buns with milk and place on a rack in the upper 1/3 of your oven.
Pour the warm water in the dish on the bottom rack and shut the oven door quickly.
Bake for 20-25 minutes, or until golden brown.
Transfer to a cooling rack. Once cooled, store at room temperature for 4 days, or the freezer for 3 months.
Notes
*Depending on how you measure flour, using volume (measuring cups instead of a scale) can be variable. Spoon and level it into the cups and it should be 6 cups.*I like to use rendered bacon fat because I save my drippings and love the flavor it brings. You can also use softened butter, lard, shortening, or olive oil.**112/113 grams per bun makes large buns ideal for polish sausages, hot links, robust hot dogs, etc. Feel free to reduce that to 96/97 grams to make smaller ones, and you'll yield 14 instead.