Hot Dog Buns:
- ½ cup (120ml) warm water, 95℉
- ½ cup (120ml) warm milk, 95℉
- 2.5 tsp (9g) active dry yeast
- 3.5 cups (525g) bread flour
- 1 Tbsp (15g) granulated sugar
- 1.5 (7g) tsp fine sea salt
- 1 egg
- 1 egg yolk
- 2.5 Tbsp (35g) softened unsalted butter
Main Dishes
The Perfect Hot Dog With Homemade Buns feat. Roy Choi
Making the perfect hot dog starts by making the perfect hot dog bun, I'm talking that homemade stuff. You know how I am.
Prep
2 hours
Cook
15-20 minutes
Total
2 hours
Serves
10
people
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Ingredients
Directions
- the bowl of a stand mixer, combine all the dry ingredients and whisk together.
- Using the dough hook attachment, mix on low speed and mix in the milk/yeast mixture along with the egg and egg yolk.
- Continue to mix until smooth and add in softened unsalted butter 1 Tbsp at a time. Mix until thoroughly combined.
- Shape dough into a ball and place in a greased bowl covered with greased plastic wrap and let rise at room temperature for 1 hour.
- Punch the dough down, dump onto a lightly floured surface. Divide into 10-12 even pieces.
- Shape into a ball and cover with a damp towel and let rest for 10 minutes.
- Roll dough balls into 6” long cylinders and place on a parchment lined baking sheet and cover with an inverted baking sheet and let proof for 45 minutes.
- Brush each cylinder with egg wash. Set in a 375℉ oven for 15-20 minutes.
- Remove and immediately brush with melted butter.
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