Perfect Homemade Hot Dog Buns in about an hour!

Yes, you can make perfect Homemade Hot Dog Buns in an hour! I promise you, these aren’t difficult to make and they are incredibly good! They are fluffy, tender and fun to make. This recipe can easily be adapted as hamburger buns too!

This recipe for homemade hot dog (or hamburger) buns is as easy as it gets.  From start to finish, I had beautiful golden homemade hot dog buns in an hour. Seriously!

I love baking bread, which is fairly new to me. I used to own a bread making machine, but it broke and I never replaced it.  A few years ago, I discovered that my Kitchen Aid Stand Mixer does a great job of mixing and kneading bread dough.  That’s when I began to experiment with making bread rolls, and that I could have piping hot homemade rolls in an hour.  My husband’s favorite bread rolls are my Buttered Rosemary Skillet Rolls.  (If you look at my Recipe Index By Category, you’ll see a collection of bread recipes that I’ve made.)

I’ve always wanted to try making homemade hot dog buns. A recent trip to buy hot dog buns left me coming up empty. They were all sold out.  Necessity is the Mother of Invention, so I did a little research on how to make hot dog rolls, and  got started.

I have a Danish Dough Whisk, that is a great tool for mixing bread dough by hand.  The dough is a bit wet, and becomes sticky at first.  For the dry ingredients, all you need is All-Purpose Flour (or bread flour), salt and Instant Yeast (with this batch, I used Fleischmann’s Rapid Rise yeast).  For the wet ingredients, you use milk, water and butter.

As you can see, the dough is very soft.  Once mixed together, dump the dough onto a generously floured surface and begin kneading the dough, adding a little flour at a time until smooth and elastic.

Cut the dough into ten pieces, then stretch them into a rectangular shape (no need for perfection here), then roll into a hot dog shape.  

These look a but “rustic” (in other words…crude), but after placing them into my “proofing” oven (turning the oven on WARM for a few minutes, then turning it off)…  UPDATE: I love my new Folding Bread Proofer that I bought.  I use it often.

…the bread dough had risen in 30 minutes.  The reason that I placed the buns closely together, is that I wanted soft edges– just like the commercial hot dog buns that I buy at the grocery store.

This extra step is optional:  I whisked one egg and lightly brushed each roll evenly, then sprinkled on poppy seeds.

These were baked at 400F for about 10-12 minutes.  The aroma of fresh baked bread…what can I say?

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Best Homemade Hot Dog Buns– In An Hour!

At last, I have broken my habit of buying commercially made hot dog buns! I promise you,that these take about an hour to make and they are incredibly good! They are fluffy, tender and fun to make and ready to enjoy in just an hour! For real! This recipe can easily be adapted as hamburger buns too.

Prep Time50 minutes mins

Cook Time10 minutes mins

Total Time1 hour hr

Course: Bread

Keyword: Bread, hot dog buns

Servings: 12 buns

Calories: 241kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 1 cup milk
• 1/2 cup water
• 1/4 cup butter
• 4 1/2 cups all-purpose flour or bread flour
• 1 package instant yeast (I used Fleischmann's Rapid Rise Yeast)
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 egg

Optional egg wash

• 1 egg whisked
• 1 to 2 tablespoons poppy seeds or sesame seeds

Instructions

• In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt.
• Mix milk mixture into flour mixture, and then mix in egg.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth– 5-8 minutes.
• Divide dough into 10 to 12 equal pieces. Shape each piece into a 6×4-inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal.
• Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the “proofing” of your dough.
• Place the rolls onto a parchment covered baking sheet (or greased sheet pan). If you desire softer edges, place the rolls closely together.
• If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds.
• Cover with a clean tea towel, and let rise for 20 to 25 minutes.
• Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown.
• Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes.

Notes

You can easily adapt these as hamburger buns.

 

Recipe source: All Recipes.com

Nutrition

Calories: 241kcal | Carbohydrates: 39g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 346mg | Potassium: 98mg | Fiber: 2g | Sugar: 3g | Vitamin A: 190IU | Calcium: 46mg | Iron: 2.4mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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