How To Keep Hot Dog Buns Fresh

These Easy Bootleg Hot Domestic dog Buns are perfectly soft and delicious! The dough is super versatile and tin can be used to make hot dog buns, subs or hamburger buns. I take provided tips and explained the basics to help y'all get perfect results every fourth dimension, with this hot domestic dog bun recipe!

Step past step instructions to make soft, perfect Bootleg Hot Dog Buns.

A softer, more buttery and milky variation of this – the New England Hot Dog Buns recipe can exist found right here.

There'due south a saying that the noblest of all dogs is the hot dog, because information technology feeds the manus that bites it. Information technology may likewise be the most popular dog in America this time of year. Although hot dogs were not on our bill of fare this past fourth of July weekend, we enjoyed quite a few the week before, with these delicious, soft, like shooting fish in a barrel Homemade Hot Domestic dog Buns  that I made. I think that existence able to handle and bake dough that'southward versatile enough to exist hot dogs, subs or hamburger buns is a basic nonetheless fantastic skill to accept. That's why I'm so excited to share this recipe with you guys!

So, to all my American readers, how was your fourth?

Shop-bought vs bootleg hot dog buns

Information technology's easy to find hot dog buns anywhere, but not all of them taste the same. Supermarket hot canis familiaris buns are by and large,

• Likewise hard or dense
• Plummet and disappear in your oral cavity
• Have too many chemicals to increase shelf-life
• Accept an artificial gustatory modality

I do love my bread buns to exist soft, but no one wants buns that are then flimsy that they just dissolve in your mouth?

Subsequently a particularly disappointing experience with magical, disappearing hot dog buns at a local chili canis familiaris establishment, I started making my ain hot canis familiaris buns at abode. And thanks to my married man's killer chili, and good sausages, we've never been disappointed in chili dogs or hot dogs always since!

Why these bootleg hot canis familiaris buns are ameliorate than store-bought

These hot dog buns are soft, simply not too soft that they only collapse after that offset bite. And the best part is you tin make the buns as big or as small equally you like. Make them pocket-size plenty for small hot dogs, or large enough for larger and thicker sausages.

This hot dog bun dough is so versatile. You lot tin use it to make buns for subs, New England style hot dog buns, or fifty-fifty hamburger buns!

Homemade hot dog buns are besides excellent because YOU made them! So you know exactly what went into the dough and you tin can be confident that there are no artificial ingredients or chemicals.

I'm going to show you how to shape these hot domestic dog buns in Two dissimilar ways.

The first is a cutting method – where the dough is shaped into a slab and then cutting into hot dog buns.

The second is the shaping method – where you lot individually shape each hot dog bun into the desired shape.

Dough that has been proofed overnight in the refrigerator

But starting time, let's talk about the bread dough.

Usually with dough, there are two proof cycles. This lets the yeast develop which adds air and flavor, and it also lets the gluten in the dough develop also. The dough in this homemade hot dog bun recipe does crave an overnight rise. I have tried it with and without the overnight ascension, and I have to say the overnight rise results in a better taste and also makes the dough easier to handle.

Another nifty advantage of this technique/recipe is that you tin cover the dough and keep it in the refrigerator until you're set to bake the staff of life. Y'all can do this for upward to 24 hours (I have kept it for upwards to 1 ½ days actually).

What is Gluten?

Gluten in flour is actually two molecules – Glutenin and Gliadin. These two together form the all important lattice structure of bread. Glutenin is sort of like a curlicue that can be stretched out and Gliadin binds to these to create the bonds. More kneading and more protein in the flour, result in a more "organized" gluten structure, which in turn results in the kind of chewy staff of life we all similar.

Proofing also gives the bread dough extra flavor. Who doesn't love more flavor? It's because the yeast ferments and multiplies, introducing CO2 (which creates more air pockets) and alcohol (which leads to the beer-similar flavor).

Past the way, do you know what the process of letting the dough ascent slowly in the refrigerator is chosen?

It's called retarding the dough.  I know, right?

A colder environment (normally a refrigerator for us dwelling bakers) means a slower rise due to the slowing down of yeast action (metabolism). I do this for doughnuts equally well, considering it actually does brand information technology tastier and easier to handle.

how yeast works in bread

And even though the yeast activeness slows downward in the fridge, leaner and enzymes go along working to break downwardly proteins to develop more season in that colder surround. How neat is that? 😀

What are the TWO ways in which I tin can gear up these easy bootleg hot dog buns?

The start method of shaping the dough is the cutting method.

Afterward the overnight ascent, the dough is rolled out to a slab. This slab is cutting into 10 – 12 sections, and so each section is placed on the baking tray, proofed for the second time and baked. This method is easier and less fourth dimension consuming. With this method, the hot canis familiaris buns will have rougher edges where they were cut.

Rolled out dough following an overnight ascent

This is because the buns need be placed shut to each other while blistering. This way the buns support each other to ascension UPWARD while baking, rather than flattening out. This will as well result in the hot dog buns having soft sides also.

The shaped dough before the 2d rise. This is the best phase to freeze the dough too. In one case frozen, y'all tin store in plastic numberless in the freezer.

The 2nd method of shaping the dough is to portion the dough, and and then shape each portion individually.

For this, the dough that was proofed overnight, is turned out on to a floured working surface and flattened to let out excess air. And then the dough is weighed, and so divided into portions equally (by weight, to ensure all will be similar in size).

For this recipe, I like dividing information technology into 12 portions (for smaller hot canis familiaris buns), or x for medium sized hot dog buns, or 8 for large hot dog buns.

Each portion is and then rolled out into a flat piece that's nigh 5 – 6 inches long and 4 inches wide. The dough is then TIGHTLY rolled upwardly, and the edges are tucked in and sealed, to form an evenly shaped cylinder that'due south about 5 inches long and 1 inch broad.

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This method is more time consuming but yields neater results.

One time the dough is shaped, what's next?

The next step is to let them proof for the 2d fourth dimension. You can permit these hot dog buns ascension with expert spacing between each, in order to take smooth sides. OR you can allow them rise in close proximity, so that the dough sticks together as they rise and broil. This way you finish up with pull-apart hot dog buns. The other pick is to use a New England hot dog bun pan, which will give you soft sides, with pull apart hot dog buns.

Can I freeze unbaked hot dog buns?

Afterwards rolling out and cut/shaping the dough into hot dog buns or burger buns (following the first overnight rising), you can freeze them (on a lined pan). So you can store these frozen dough rolls in plastic numberless in the freezer until you're ready to bake them. However, if yous practice this, the second proofing at room temperature will be longer because at present the breadstuff rolls will have to defrost showtime and and so rise.

However, this is not my preferred manner to freeze hot dog buns.

What is the all-time way to freeze hot dog buns?

Baked and cooled hot dog buns.You can hands bake them all the way through, until they are golden brown. One time they are at room temperature, freeze the hot domestic dog buns, and store the frozen buns in air-tight containers.

When needed, simply allow them thaw out and use every bit normal. For an even better tasting buns, carve up and toast them lightly in the oven.

Par-baking the hot dog buns. Yous tin can also bake the hot dog buns, but remove them from the oven about five – x minutes before they are completely baked (when the tops aren't completely golden brown). These buns are then frozen and stored in air-tight containers. When needed, popular the frozen buns in the oven and bake them until golden brown.

In the end, y'all volition have perfectly soft, delicious homemade hot dog buns or burger buns that you and your family volition Beloved!

What substitutions can I make in this recipe?

I oft get asked by my readers most substitutions. You can substitute certain ingredients in this recipe, but please annotation that information technology can obviously change the texture and/or gustatory modality of these buns.

Can I make these hot dog buns with breadstuff flour?

Yes you can! However, bread flour contains more gluten, and the dough may crave extra milk/water to get the aforementioned consistency.

Can I utilise whole-wheat flour to make these hot dog buns?

I take used 50% whole-wheat flour and had good results. They are not as soft every bit the hot dog buns made with 100% AP flour, but they are withal delicious! I've also had a reader, who made these buns with one-half whole spelt and half white spelt flour and was really happy with the results (thank you Devorah!).

How about the other ingredients?

These hot dog buns contain eggs. Specifically 1 egg. The egg adds richness and makes the bread tender and soft. These hot domestic dog buns also contain dairy – milk and butter. Both these ingredients also make the buns soft.

Tin I make these hot domestic dog buns vegan?

While the eggs and milk can be substituted, they volition change the season and texture of the final product.

Milk substitutions – You can admittedly apply a not-dairy milk (almond, soy, coconut milk) instead of regular milk. Or in a pinch, apply h2o instead.

Butter substitutions – For dairy-costless or vegan substitutions, just add a vegan butter or oil. You tin use vegetable oil and then that information technology doesn't add flavor to the dough. OR you lot could be audacious, and add some olive oil or a flavored oil instead.

Egg substitutions – Y'all can add actress milk or water to compensate for the liquid that the egg adds to the dough. The extra liquid tin be betwixt 3 – 4 tbsp. You could use a flax egg instead as well, which would add a dissimilar flavor to the dough. I have non tried this, still.

I love how versatile these homemade hot dog buns are!

Y'all tin cut this dough into 8 portions for larger buns or hamburger buns, and into 10 – 12 portions for smaller hot dog buns. I prefer to shape the buns into x – 12 portions for hot dog buns, but accept my burger buns be slightly larger.

This recipe ever gives me ridiculously delicious and soft buns that are perfect for hot dogs, subs and hamburgers. These hot dog buns tin also serve as a canvas for bigger, better and tastier creations like these curry chicken meatball sandwiches! 🙂

Do you prefer New England hot dog buns instead?

Yous can brand New England hot domestic dog buns with this same recipe, OR you tin can utilise THIS recipe right hither for hot dog buns that are more buttery, and with an extra milky season!

New England hot canis familiaris buns

Other recipes you may similar,

Maine Lobster Rolls

Sri Lankan Curried Beef Buns

Classic White Breadstuff Loaf

The softest, Japanese Milk Staff of life loaf / rolls

Authentic Brioche Staff of life

Frequently asked questions

Why practice you not actuate the yeast?

If you lot use active dry yeast that has smaller granules, and is fresh, you don't demand to activate it. But if you're not sure how fresh / active the yeast is, then you may desire to actuate the yeast in 1/2 cup of warm liquid starting time. I very rarely activate my active dry yeast, considering I know my yeast is fresh (I employ up yeast pretty quickly).

Tin can I use instant yeast instead of agile dry yeast?

Yes! There'south conflicting information about how much instant yeast to utilise, ranging from 50% – 100% of the weight.
I have had readers who simply substituted 1:i, and had good results. Just remember, instant yeast is more than fast interim, and then proofing times will be shorter.

My hot dog buns are dense

If y'all use volumetric measurements (loving cup measurements), chances are that the flour was non measured correctly. If also much flour is packed into the loving cup, then also much flour is added to the dough, which will result in dry, dense hot canis familiaris buns. The dough should be sticky to work with at the start. If non, then too much flour was added.
Every bit noted in the recipe, PLEASE Utilize WEIGHT MEASUREMENTS for accurate results.

EQUIPMENT & TOOLS I USED FOR THIS RECIPE

Stand Mixer – A stand mixer will brand the process of kneading much faster. Y'all could knead the dough past hand merely this will take a longer time, and can be tiring.

Small-scale rolling pin – This is to gyre out the dough portions to help shape the buns. Rather than using big rolling pins, I adopt to use smaller fondant rolling pins for pocket-sized jobs like this.

Pastry brush – to brush the tops of the buns to get that shiny crust!

Half Sheet pan – to bake the the hot domestic dog buns

Cooling rack – To assist cool down the buns to avoid soggy bottoms

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Prep: twoscore minutes

Proof time (including overnight): 10 hours

Cook: xxx minutes

Total Time: 11 hours 10 minutes

Servings: 12 hot canis familiaris rolls

• ▢ 17.6 oz all purpose flour 4 U.s.a. cups, measured by spoon and level method (delight see notes).
• ▢ ½ loving cup warm milk
• ▢ ¾ loving cup warm h2o
• ▢ ii tsp dry active yeast
• ▢ 1 1/ii tsp common salt
• ▢ 1 tbsp sugar
• ▢ 1 egg
• ▢ 2 tbsp softened butter / oil
• ▢ Actress oil to lightly oil the basin
• ▢ 1 egg for the egg launder

• In a mixing basin (of your stand mixer), combine the flour, yeast, sugar and salt.

• In another small bowl, whisk together the water, milk and egg.

• With the paddle attachment in your stand up mixer or a dough whisk, mix the dry ingredients and add the water-milk-egg mixture and mix to combine.

• Switch to the dough hook of your stand mixer, and knead the dough to bring it together. The dough needs to be adequately wet and sticky. Knead for about 5 minutes, until you have a smooth ball of dough.

• Add the oil or butter and knead for a further 5-x minutes (I knead information technology for about 8 minutes), until the dough is shiny, shine and tacky to the touch.

• Lightly oil a big basin and identify the dough in it. Make sure the dough is lightly oiled on the surface likewise.

• For best results, comprehend the bowl with plastic wrap and store in the fridge overnight (eight hours) or for upwardly to 24 hours. Alternatively, if you want to broil it on the same 24-hour interval, you tin can comprehend the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.

• On the day you bake the bread rolls – plow the chilled dough out on to a lightly floured surface and lightly grit the surface of the dough as well. If the dough wasn't chilled, yous may need actress flour on your hands and on your piece of work surface to prevent the dough from sticking.

FOR THE Cutting METHOD FOR HOT DOG BUNS

• Ringlet out the dough into a rectangle that's about sixteen inches in length and iv-5 inches in width. Cutting the dough into 10 sections and identify them on a parchment paper lined baking tray, with about i.5 inches of space between each.

FOR THE SHAPING METHOD FOR HOT DOG BUNS

• Cutting the dough into 12 (or 10) equal sections. I usually weigh the bread dough so that I know how much each section should weigh.

• Knead each portion for simply a few seconds to form a smooth ball. Gyre out each portion into a flattened piece of dough that's virtually 5 inches long and 4 inches wide. Then TIGHTLY curl up the dough to grade a cylinder. Constrict in the sides/edges and pinch these edges and seams to seal. Place each portion on a parchment paper lined baking tray, near 2 inches apart.

FOR BURGER BUNS

• Cut the dough into 8 sections (for larger buns) or x sections (for smaller buns) and curl these portions in your easily to form smooth balls. Place them on the parchment paper lined baking tray, nigh 3 inches apart.

Preparing the dough for the second proofing

• Cover the dough with plastic wrap and allow information technology ascent for 45 min in a warm place, until it has merely nearly doubled in size. In winter, this tin accept a little longer than 45 min, and on very hot summer days, it tin take less than 45 minutes.

• Preheat the oven to 180°C / 350°F about thirty minutes prior to baking.

• Brush the hot dog rolls with the egg wash (lightly beaten egg) and bake in the preheated oven until they are golden brown on top and sounds hollow when tapped, which should take nigh xv-20 mins. (Optional – sprinkle sesame seeds or poppy seeds on the egg launder brushed dough before blistering). SEE NOTES FOR FREEZING INSTRUCTIONS.

• Remove from the oven and allow the buns cool down enough to exist handled comfortably. Best eaten on the aforementioned day. Will go on longer in an air-tight container in the fridge.

Note on the dough

Please utilize weight measurements for accurate results. Using cup measurements tin result in the addition of more than flour than intended, causing the dough to be besides dry out. This results in a heavy, dense staff of life roll, instead of the soft, fluffy roll that this recipe guarantees.

The dough should exist sticky and wet at the first, and with kneading it'll become sleeky, smooth and tacky. Do NOT add more flour than the recipe calls for.

Note ON ACTIVATING YEAST –

If you're non sure of how fresh / active the active dry yeast is, OR if the yeast granules are larger, THEN ACTIVATE IT Showtime.

Sprinkle the yeast over 1/ii cup of the warm liquid (water or milk) from the recipe (plus 1 tsp of carbohydrate), and allow information technology sit down for about 15 minutes until information technology forms a foam on the surface. Then it can be used in the recipe.

Freezing

Bake the hot dog buns until they are just starting to plow golden brown – about 10 to 15 minutes. Remove the buns from the oven, and allow them to absurd down. FREEZE the hot dog buns at this signal, and and then place them in an air-tight container (or freezer purse).

When yous're ready to bake, let the buns to thaw out in the refrigerator outset. Preheat oven to 350°F and place the thawed out hot dog buns on the tray and broil for about ten to xv minutes until the buns are gilded brown on top.

Calories: 185 kcal (9%) Carbohydrates: 33 g (11%) Protein: 5 chiliad (10%) Fatty: 3 k (5%) Saturated Fat: 1 g (6%) Cholesterol: 19 mg (6%) Sodium: 318 mg (14%) Potassium: 69 mg (two%) Fiber: 1 g (4%) Sugar: i 1000 (1%) Vitamin A: 95 IU (2%) Calcium: 20 mg (2%) Iron: 2 mg (11%)

"This website provides approximate diet information for convenience and as a courtesy only. Diet data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators."

Form: Breakfast, Dejeuner, Principal Grade, Snacks

Cuisine: Other, Worldwide

Keyword: Bread, Burgers & Sandwiches, Hot domestic dog buns

Source: https://www.theflavorbender.com/easy-homemade-hot-dog-buns/

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