Hot dogs are great, by have you ever made your own hot dog buns? My hot dog buns recipe will bring your BBQ to the next level!
- 2 1/4 cups (11oz/319g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup (4floz/113ml) whole milk
- 1/4 cup (2oz/57g) butter, softened
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In the bowl of an electric mixer, combine flour, sugar, yeast and salt. (Keep the salt and yeast on different sides of the bowl at this stage)
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In a seperate jug whisk together the milk and eggs.
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On medium speed, pour the liquid into the dry ingredients and knead with the dough hook attachment. (Tip: hold back a little liquid incase you doesn't need it all to make the dough come together)
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Once the dough comes together into a ball add in the sliced, softened butter. Continue to knead the dough for roughly another 6-8 minutes. You will notice it is a soft, saggy dough.
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Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap) and keep in a warm place for 1 1/2 - 2 hours.
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To make your Hot dog buns: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a long 6 inch baguette. Pinch the seams of the dough together well so the roll doesn't pop open while baking. You want a smooth, crease free roll. (Shaping the dough into a smooth ball is very important. See my How to Shape Rolls video!)
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Place the hot dog buns on a lined baking sheet to proof for roughly 45 to 60 minutes. Cover well with plastic wrap or a clean kitchen towel.
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Once proofed, brush each bun with egg wash.
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Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
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Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs they can spoil after 3 days so you can either keep them in the fridge or in the freezer for a longer shelf life.