These buns are easy to prepare and use simple ingredients. Start by prepping the yeast. In a medium bowl combine the hot water (105 to 115F) and the sugar. Then add the dry yeast. Mix them a bit with a fork and then allow the mixture to sit undisturbed for 10 to 15 minutes until it gets nice and foamy or frothy. If after 10 minutes you don’t have any foam or froth, start all over, the yeast may be old or bad or the water was too hot or not hot enough. Once the yeast has been activated put the mixture in a big bowl and add in the oil, rest of the sugar and whisk it together. In a separate bowl combine the bread flour with salt with a fork.
Take the egg and pour that in the yeast mixture. Whisk all those ingredients together well. Next, add a cup of the flour to the bowl with the wet ingredients. Use a wooden spoon to mix. Once that cup of flour has been incorporated do another cup. Until the dough comes together. Transfer the dough to a floured counter and knead the dough for 8 minutes adding more flour as necessary. The dough is going to be soft. Place the dough in a bowl and cover it with a damp cloth and allow it to rise for an hour until it doubles in size. Gently push it down deflate the dough.
Place it on the floured surface. Divide the dough into equal pieces. Shape the dough pieces into balls first and then roll them out into long hot dog shapes. Another method is to roll them flat into a square and then fold in the dough into thirds. Flipping the dough over and placing it seam side down. Shape the dough however you like. Once done place the dough on a sheet pan lined with parchment paper or a silicone mat.
Baste the tops of the buns with melted butter. Then cover them loosely with plastic wrap and then a damp towel over the plastic wrap. Allow them to rise another 30 minutes. Once the hot dog buns have raised, preheat the oven to 375 F. Bake them for 20 to 25 minutes until they are nice and golden brown on the top.
After you remove them from the oven baste them again with melted butter on the top (to add flavor and make them soft). Allow them to cool for 5 minutes before slicing them and serving. You can cut into the bun and put your hot dog in there and it is ready. Add some mustard and it is ready.
- 1 1/8 cups of water I use filtered (267mL)
- 2 Tbsp. active dry yeast 17g
- 1/3 cup oil olive, vegetable, etc. (71g)
- 3 Tbsp. of white granulated sugar 38g
- 1 large egg
- 3 to 3 1/3 cups of bread flour or all-purpose/plain flour (360 to 400g)
- 1 tsp. salt 4g
- Butter for basting
- First, get the yeast started. Add the hot water (105 to 115F) to a large bowl. Next, add a pinch of the sugar to the water. Now add in the active dry yeast. Agitate the yeast in the water a little bit and then let it sit until it gets foamy (5 to 10 mins).
- Now add in the oil and sugar. Beat an egg in a separate bowl and then add that in as well. Combine all those ingredients together well with a whisk.
- Whisk together the flour and the salt then adds in a cup at a time to the large bowl of other ingredients. Use a wooden spoon or dough hook on a stand mixer from this point on. Continue stirring or mixing and adding the flour until a nice dough forms. You will have some flour left over.
- Knead the dough by hand or with a stand mixer for 8 to 10 minutes add the extra flour as necessary.
- Cover the dough with a damp towel and or plastic wrap and let it rise for 1 hour or until doubled.
- After the dough has risen, punch down the dough and cut it into 16 equal pieces or if you want them larger into 12 equal pieces. Roll them out into hot dog bun shapes or hamburger bun shapes.
- Place them on a sheet pan lined with parchment paper or a silicone mat.
- Baste the tops of the homemade hot dog buns with butter and then cover them loosely with plastic wrap and a damp towel. Let them rise for about 30 minutes. Remove the plastic wrap and towel.
- Preheat the oven to 375 F/176 C. Then bake the hot dog buns for 20 to 25 minutes until golden brown on top. Again baste them with butter and then allow them to cool before serving.