Hot Dog Buns Recipes

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A QUICK AND EASY HOT DOG BUNS RECIPE



A quick and easy hot dog buns recipe image

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

2 tsp Yeast
2 Tbsp Sugar
1 cup Milk warm
2¾ cups Flour
½ tsp Salt
2 Eggs
3 Tbsp Butter (Melted)

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



Hot Dog Buns image

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

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), divided
2 teaspoons plus 1/2 cup sugar, divided
1 cup warm milk (110° to 115°)
1/4 cup shortening
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 egg
1 tablespoon cold water
Caraway, poppy or sesame seeds

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 :

BURGER OR HOT DOG BUNS



Burger or Hot Dog Buns image

This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.

Provided by Sally

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h30m

Yield 12

Number Of Ingredients 8

1 cup milk
½ cup water
¼ cup butter
4 ½ cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 ½ teaspoons salt
1 egg

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.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g

PRETZEL HOT DOG BUNS



Pretzel Hot Dog Buns image

Provided by Jeff Mauro, host of Sandwich King

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 cup milk
1/4 cup light brown sugar
2 tablespoons honey
1 packet active dry yeast
2 tablespoons unsalted butter
2 small cloves garlic, grated
3 cups all-purpose flour, plus more for dusting
1 cup bread flour
1/2 cup baking soda
Pretzel salt or coarse ground sea salt, for sprinkling

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.

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