Saturday, January 5, 2013

Homemade Hot Dog Bun

I prefer making my own hot dog buns than to purchase them from the bakery.  It gives me the full satisfaction of eating homemade ones especially as good as the one I spotted on Tasty Kitchen .  The moment I read how she described the bun, I knew I had to make them myself.   The soft, chewy and the wonderful rich flavor that melts in the mouth description by her...I was sold , plus the fact that the bun is sturdy and allows one to pile mountainous piles of topping on it without turning into a soggy mess had me making them without any hestitation :)   Read on to catch the recipe !

I have neglected my Kenwood mixer for some time now and it is time to put it into action. And see how clumsy I was....flour everywhere :p This baby does all the work for me. I just dump all the ingredients in , switch it on and I can continue watching my Korean drama LOL! That is the only good thing about using this baby to do the kneading for me :p  Anyway , within some minutes, I had the dough ready and can't wait to see how they will turn out to be.   Making them was fun and a great therapy for me:)  You can make them in big loads and keep them in air tight containers and store them in the fridge.   Reheat them in the microwave for 20-30 secs and it is as good as freshly baked ones :)

the dough is pliable and smooth.....I still need to learn the skill of shaping
them into hot dog buns of the same shape....practice makes perfect :p

I spray water on the surface whilst it was baking in the oven for a crunchy crust

see the inside...buttery soft, chewy and sturdy and
 the wonderful rich flavor was worth all the effort !

love the crispy lettuce and I want lots of it in my hot dog roll

chicken sausage on a bed of  lecttuce with djion mustard dressing
and topped with chilli sauce ....gosh , you tell me, is this good?

Homemade Hot Dog Buns- adapted from Tasty Kitchen

1 1/4 cup milk, Lukewarm
4 cups Bread flour * I use all-purpose flour )
1 large egg, beaten
6 tbsp butter, softened and cut into pieces
3 tbsp sugar
  1 tbsp gluten * I omitted this
  3 tbsp instant potato flakes
  2 tsp salt
  2 tsp instant yeast
  1/2 cups cultured buttermilk, for brushing  * I use water instead


  Put all the ingredients except the buttermilk in the bowl of a stand mixer fitted with a dough hook. Mix on high speed for 10 minutes, or until a smooth, elastic dough is formed.  Remove the bowl from the mixer, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.

To form rolls:

Lightly grease an 11 inch by 13 inch baking sheet or line the pan with a silpat or parchment paper. Set aside.  Divide dough into 3 equally sized  pieces and form into logs.  Divide each log into 5 equal pieces for standard sized rolls or 4 equal pieces for larger italian sausage or hoagie rolls.  Working with one piece at a time, pat each piece out into an oval. Press an indentation down the length of the center of the oval with the side of your hand.  Roll the dough up around the indentation.  Pinch the seam together lightly.  Roll the pieces gently seam side down until about 6 inches in length.  Transfer the pieces of dough to the lined baking sheet, leaving about 1 inch between the pieces, and let rise in a warm , draft free place until puffy, about 30 minutes.  Preheat oven to 375F.  Brush the puffy dough generously with buttermilk.  Bake for 18-22 minutes, or until deep golden brown.   Cool the rolls on a rack for at least 10 minutes before slicing.   

To serve as a hot dog or sausage roll:

Make a slice down the center of the top of the roll nearly through to the bottom.  Gently pry open with your fingers to hold the hot dog or sausage.  

To serve as a hoagie or sandwich roll:
Lay the roll on its side and slice it in half about midway up the roll.

To store leftovers:

Wrap tightly and store at room temperature for up to two days. They can be wrapped tightly and frozen for storage up to a month.

Have a nice day !

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