Homemade Hot Dog Buns
Soft and flavorful homemade hot dog buns, much better than store-bought!
Ingredients
- ¼ cup whole milk (60 ml)
- 1 cup water (237 ml)
- 2 tablespoons unsalted butter (28 grams)
- About 3-4 cups bread flour (420 grams, amount you'll need will vary)
- 2 ¼ teaspoons active dry yeast (1 envelope, 7 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 ½ teaspoon salt
- 2 large eggs , lightly beaten
- 1 large egg + 1 teaspoon water , for egg wash
- Poppy seeds , for sprinkling (optional)
Instructions
- In a small saucepan set over medium low heat, warm the milk, water and butter until butter is melted. Set aside to cool slightly to 120-130° F.
- In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt. Add the warm milk mixture, followed by the eggs and mix until combined.
- With the mixer on medium low speed, continue to add more flour ¼ cup at a time until the dough clears most of the bowl but is still sticky to the touch. Continue to knead dough on medium speed until smooth and elastic, a few minutes more.
- Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Gently punch down dough and knead a few times. Cover with plastic wrap to keep from drying out and let rest for about 10 minutes.
- Divide the dough into 10 equal pieces and roll into an oblong roll 4 ½ inches long. Place on a sheet pan lined with parchment paper. Let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 400° F.
- Brush rolls with egg wash and sprinkle with poppy seeds, if desired. Let bake until golden, about 10-12 minutes.
- Buns are best the day they are baked but will keep in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 219kcal | Carbohydrates: 36g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 374mg | Potassium: 96mg | Fiber: 2g | Sugar: 3g | Vitamin A: 151IU | Calcium: 21mg | Iron: 1mg