Hot Dog Buns Food

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees 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.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

CHEF JOHN'S HOT DOG BUNS

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.

HOT DOG BUNS

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.

HOMEMADE HOT DOG BUNS

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.

PRETZEL HOT DOG BUNS

Steps:

• In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
• In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
• Combine the all-purpose flour and bread flour in a mixing bowl.
• Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
• Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
• Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
• Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
• In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
• Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
• Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

FRENCH TOASTED HOT DOG BUNS

Steps:

• Pre-heat an oven to 150 - 175 degrees.
• Heat a pan & coat it in butter.
• Mix Eggs, Milk, Vanilla Extract in a square bowl (for dipping).
• Cut the buns on their seam, so you have 8 pieces of bread.
• Dip each bun half in the mix & then drip excess mix back in to bowl
• Place each bun half about an inch apart on your pan.
• Sprinkle Cinnamon Sugar on each side
• Then place the finished pieces on a cookie sheet in the oven (this will keep'em warm and make them nice and crispy).
• Note: you can follow these instructions on your favorite mobile device, Food.com is super mobile friendly!

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees 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.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12