Ultimate Fluffy Hotdog Buns from Scratch
There's nothing quite like the satisfaction of baking your own bread, and these hotdog buns are no exception. They are soft, fluffy, and ideal for holding your favorite hotdog, instantly turning any meal into a gourmet experience. Not to mention, they're incredibly enjoyable to make! Whether you're an experienced baker or just starting out, this recipe will lead you to perfection
Ingredients and Their Purpose
1. All-Purpose Flour:
Provides the basic structure for the buns.
2. Warm Milk:
Activates the yeast and adds moisture, contributing to the softness of the buns.
3. Rapid Rise Yeast:
This is used to leaven the dough, creating a fluffy texture.
4. Unsalted Butter:
Adds richness and moisture to the dough.
5. Egg (1 large):
This binds the ingredients together and adds to the softness.
6. Sea Salt:
Enhances the flavor and strengthens the dough.
Equipment Needed
Before we dive into the process, make sure you have these tools on hand:
– Mixing bowls
– Baking sheets
– Parchment paper
– Dough scraper (optional but helpful)
– Kitchen scale (for precise measurements)
Step-by-Step Instructions
Mixing Ingredients:
First, start by mixing the flour, rapid-rise yeast, and salt in a large mixing bowl. It's important to ensure that the salt and yeast do not come into direct contact to avoid hindering the yeast's fermentation process.
Next, warm the milk to around 110°F, making sure it's warm to the touch but not hot. Then, add the egg to the milk and whisk the two together. Cut the softened butter into cubes and add the milk and egg mixture along with the butter to the dry ingredients. Combine them until a shaggy dough is formed. Cover the dough with plastic wrap and a clean towel and allow it to rest for 15 minutes.
For kneading, turn the dough out onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
After kneading, place the dough in a lightly greased bowl, cover it with plastic wrap and a clean kitchen towel, and let it rise in a warm, dry place for 45-60 minutes, or until it doubles in size.
When the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 8-10 equal pieces, each weighing around 70-75 grams if you have a kitchen scale. Shape each piece into a log about 6 inches long and place them on a parchment-lined baking sheet, leaving some space between each bun.
Cover the buns with plastic wrap and a clean kitchen towel and let them rise again for about 30-45 minutes, or until they double in size. This second rise is crucial for achieving a light, fluffy texture.
Before baking, preheat your oven to 375°F (190°C) for about 20 minutes. In a small bowl, beat the remaining egg with a tablespoon of water. Once the buns have risen, brush the tops with the egg wash to give them a beautiful golden color.
Baking Time:
Bake the hotdog buns in the preheated oven for 20-25 minutes, or until they’re golden brown on top and sound hollow when tapped on the bottom. Every oven is different, so keep an eye on them towards the end of the baking time.
The first time I attempted to make hotdog buns from scratch, I ended up with something more suited for a Jurassic Park picnic. These things were so massive, they could have comfortably housed two hotdogs, a side of fries, and maybe even a small beverage. They tasted fine, but calling them buns was a stretch—they were more like bread mattresses. I learned that the secret to achieving that soft, fluffy perfection was adding milk and butter and of course, making them much smaller.
Storing Your Hotdog Buns
If you somehow manage to have leftovers (or just want to make them ahead), here's how to keep those buns fresh:
Room Temperature: Store the cooled buns in an airtight container or zip-top bag at room temperature for up to 3 days. They’ll stay soft and perfect for your next meal.
Freezing: For longer storage, freeze the buns. Wrap each bun individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes.
These delicious hotdog buns are destined to steal the show at your table, transforming an ordinary hotdog into a culinary sensation. Go ahead and give this recipe a whirl, and don't forget to share your baking triumphs in the comments below. Happy baking!
Tips for Success
Temperature Matters: Ensure your milk and water are warm (not hot) to properly activate the yeast.
Kneading: Proper kneading develops gluten, giving the buns their structure and fluffy texture.
Rising Time: Don’t rush the rising times; they are crucial for the perfect texture.
These delicious hotdog buns are destined to steal the show at your table, transforming an ordinary hotdog into a culinary sensation. Go ahead and give this recipe a whirl, and don't forget to share your baking triumphs in the comments below. Happy baking!
Additional Bread Recipes:
Ultimate recipe for fluffy hotdog buns made from scratch! Perfect for barbecues and picnics, these buns are soft, delicious, and easy to make.
- 420 g All Purpose Flour
- 277 g Whole Milk
- 38 g Unsalted Butter
- 50 g Whole Eggs
- 8 g Rapid Rise Yeast
- 7 g Sea Salt
- 1 Large Whole Egg (for egg wash)
In a large mixing bowl, carefully combine the flour, rapid-rise yeast, and salt, making sure that the salt and yeast do not come into direct contact to avoid hindering the yeast's fermentation process.
Thoroughly stir the ingredients, then whisk the egg with the warm milk and add it to the dough until a shaggy dough is created. Cube the room-temperature butter and mix it into the dough. Cover the dough with a clean towel and allow to rest for 15 minutes.- Once the dough has rested, transfer it to a lightly floured surface and knead it for approximately 10 minutes. I recommend using the slap-and-fold kneading method for optimal results with this dough's higher hydration.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Allow the dough to rise in a warm, dry area for 45 to 60 minutes until it has doubled in size.After the dough has risen, gently deflate it and divide it into 8-10 equal portions. I like to make each hotdog bun around 70-75 grams. Take each portion, roll it into a log approximately 6" long and place it on a parchment-lined cookie sheet, slightly apart. Loosely cover the buns with plastic wrap and a clean kitchen towel and allow them to rise for 30-45 minutes until they are puffed.
Preheat your oven to 375°F (190°C) for about 20 minutes before the buns are ready to bake. In a small bowl, beat the remaining egg with a tablespoon of water. After buns have risen brush the tops of the buns with the egg wash to give them that beautiful golden color. - Place the baking sheet in the preheated oven and bake the buns for 20-25 minutes or until golden brown. Once the buns are baked, remove them from the oven and let them cool on a wire rack. Every oven is different, so keep an eye on them towards the end of the baking time.
Thank you for trying our recipe. Please leave a review in our comment section if you enjoyed it or have any questions.
Enjoy your day.
Sandy