HOT DOG BUNS
Steps:
- In the bowl of your mixture add warm water, sugar and yeast. Let the yeast proof for 5-10 minutes until bubbly.
- In a separate bowl combine flour, salt and dry milk.
- Pour warm milk in the yeast mixture.
- Add flour mixture and butter then start kneading until it forms a smooth elastic dough.
- Pour about a teaspoon of oil over the dough and turn the dough in all directions to cover the surface with oil. You can also use an oil spray
- Cover and let it rest for 5-10 minutes.
- Take the dough out and divide into 10 equal sections.
- Roll each piece into a small ball. Place all the balls on your working surface covered with plastic wrap.
- Take the first dough and roll into an oval or rectangular shape with a length of approximately 8 inches.
- Tightly roll each rectangle into a rope.
- Pinch the ends and edges to seal.
- Place the loaves 2 inches apart on a parchment paper lined baking sheet.
- Spray top with oil or brush and cover with plastic wrap.
- Let it rise for about an hour or until doubled in size.
- Preheat your oven to 350F place one rack on the very top of the oven and another one in the middle.
- Brush the top with milk and bake in the middle for about 12 minutes until bottom is browned.
- Move them to the upper rack and continue to bake for another 3-4 minutes until top is lightly browned. Do Not Broil.
- Let them cool down on a wire rack before consuming.
Nutrition Facts : Calories 186 kcal, Carbohydrate 32 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 91 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BEST HOMEMADE HOT DOG BUNS-- IN AN HOUR! RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5-8 minutes. Divide dough into 10 to 12 equal pieces. Shape each piece into a 6x4-inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough. Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together. If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds. Cover with a clean tea towel, and let rise for 20 to 25 minutes. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes. Notes: You can easily adapt these as hamburger buns.
A QUICK AND EASY HOT DOG BUNS RECIPE
These buns are so soft, and they stay soft the next day and the day after, but they are strong enough to hold up under even the thickest of hot dogs and sausages. They are fluffy and delicious.
Provided by Lola Osinkolu
Categories Breakfast/Lunch/Dinner
Time 1h20m
Number Of Ingredients 7
Steps:
- Mix the yeast, 1 teaspoon sugar, and warm milk and leave to proof-about 5 minutes.
- Combine two and a half cups of flour, the remaining sugar, and salt. Mix well.
- Add the proofed yeast, one egg, and melted butter, and use a sturdy spoon to mix until everything comes together in a rough, shaggy mass of dough.
- Cover with a plastic wrap or a tight-fitting lid and leave to rest for five minutes.
- Remove the lid, turn the dough to a lightly floured work surface and knead, gradually adding the leftover quarter cup of flour - your dough will still be soft, but don't be tempted to add more flour.
- Return the dough to the bowl and grease the surface with a bit of oil or melted butter, cover with a plastic wrap or a tight-fitting lid, and leave to rest for 30 minutes.
- Punch down the dough to remove any trapped air and transfer it back to a lightly floured work surface.
- Divide the dough into eight pieces, roll each out about 6 inches long, and pinch down the sides and ends.
- Place the buns, seam-side down, on a parchment-lined baking sheet.
- Make the egg wash by whisking one egg, then brush the buns with the egg wash.
- Cover the loaves and leave them to rise for 15minutes. They should become nicely puffy.
- Place in a 350F preheated oven and bake for 12 to 15 minutes.
Nutrition Facts : Calories 240 kcal, Carbohydrate 37 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 212 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
HOT DOG BUNS
This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts :
HOMEMADE HOT DOG BUNS
Make and share this Homemade Hot Dog Buns recipe from Food.com.
Provided by ellie3763
Categories Breads
Time 2h50m
Yield 9 buns, 9 serving(s)
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.
- Add in milk, vegetable oil and salt.
- With the mixer on a low speed with the dough hook attached, gradually add the flour.
- Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
- Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.
- Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
- Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.
- Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) -- don't worry, they will expand when baking.
- Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.
- Preheat oven to 400°F.
- Brush buns with egg white and bake for 20 minutes.
- Remove to a rack to cool before slicing.
Nutrition Facts : Calories 213.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 3.8, Sodium 537.8, Carbohydrate 40.2, Fiber 1.6, Sugar 1.6, Protein 6.7
CHEF JOHN'S HOT DOG BUNS
Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
- Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
- Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 46.8 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 435.9 mg, Sugar 4.9 g
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- Combine milk, butter, sugar, salt and egg in a mixer bowl. Sprinkle the yeast over the mixture. Mix on low speed to combine the ingredients.
- Add 1 1/2 cups of the bread flour until the batter is very thick. If using a stand mixer, switch to the dough hook. With the mixer running, add the remaining flour. Knead the dough for 5 minutes until it is smooth and elastic. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper and knead on a floured surface.
- Turn the dough out onto a lightly floured surface and knead into a smooth ball. Set in a lightly oiled bowl, turning once to coat the surface of the dough. Cover with plastic wrap and set aside to rise until doubled in volume (1 - 1 1/2 hours).
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