Hot Dog Buns Glutencaseinyeast Free Recipes

A QUICK AND EASY HOT DOG BUNS RECIPE

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.

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 (GLUTEN/CASEIN/YEAST FREE)

Steps:

• Preheat oven to 400°F.
• Mix together the dry ingredients.
• Mix together the wet ingredients.
• Combine the wet with dry.
• Grease a cookie sheet, then shape dough into hotdog bun shapes if it's sticky, wet a spatula and your hands a bit to form them.
• Bake for about 12-15 minutes, until they start to brown.

CHINESE HOT DOG BUNS

Steps:

• In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (add it in that order). Using the dough hook attachment, turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
• After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 60-90 minutes, until the dough doubles in size.
• In the meantime, heat a tablespoon of oil in a skillet over medium heat. Add the hot dogs, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
• After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
• Preheat the oven to 350 degrees F. Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends. Roll the rope around a hot dog, tucking in the ends. Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
• Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size. Brush with egg wash, and bake the buns for 14 minutes, rotating the pans halfway through baking.
• Remove from the oven and immediately brush the buns with sugar water. This last step gives them that signature Chinese bakery shine.

VEGAN HOT DOG BUNS

Steps:

• In a large bowl, whisk together the flour, yeast, sugar and salt. Then, add in the water.
• Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place.
• Once doubled, roll out onto a lightly floured surface.
• Cut dough into 8 equal pieces. *We prefer to weigh the pieces on a scale so they are even.
• Grab a piece and fold the ends under shaping into a ball. Then roll the dough into a log.
• Place on a baking sheet and repeat with remaining pieces. Place dough logs in a line approximately 1 inch apart. *This is so that when they grow and cook they touch and separate just like store bought.
• Cover with a damp towel. (not soaking wet but damp)
• Let sit for 60-90 minutes in a warm, draft free place or until doubled in size again.
• Remove towel and brush with half the vegan butter across each.
• Bake at 375 degrees for 25-35 minutes.
• Remove from oven and brush with more vegan butter.
• Carefully slice in half but not all the way through and use however you would normally use hot dog buns.

GLUTEN FREE HAMBURGER AND HOT DOG BUNS

Steps:

• Blend the dry ingredients in the bowl of a stand mixer using a whisk or the paddle attachment. With the mixer running on low, slowly add the milk, followed by the eggs and the butter.
• Turn the mixer up to high and beat for about 5 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be. More like a slightly thinned out cookie batter.
• Remove the paddle attachment and scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl with plastic wrap and place it in a warm, draft-free area for about 2 hours, or until at least doubled or even tripled in volume. It should be fluffy and almost look like frosting.
• Chill for at least 4 hours, but preferably overnight.

EASY HOMEMADE HOT DOG BUNS (OR BURGER BUNS)

Steps:

• In a mixing bowl (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 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 fairly 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 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and tacky to the touch.
• Lightly oil a big bowl and place the dough in it. Make sure the dough is lightly oiled on the surface as well.
• For best results, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours. Alternatively, if you want to bake it on the same day, you can cover 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 - turn the chilled dough out on to a lightly floured surface and lightly dust the surface of the dough as well. If the dough wasn't chilled, you may need extra flour on your hands and on your work surface to prevent the dough from sticking.

HOT DOG BUNS

Steps:

• In a large bowl (the bowl of a stand mixer if you're using one), stir together 1 cup of flour, sugar, yeast and salt.
• Add water and butter and stir until combined.
• Add two more cups of flour and stir until combined.
• Place bowl in stand mixer, and gradually add remaining 3-4 cups flour, 1/2-1 cup at a time. As your dough gets closer to finishing, reduce the amount of flour you add at once so that you don't add too much. You can make this dough by hand as well -- just stir in flour gradually until you can no longer use a spoon, then knead it in by hand, just until a soft and smooth dough forms. We want to stop adding flour when our dough is just past the sticky point.
• Cover and place dough in a warm spot for 1.5 hours or until doubled (I like to turn my oven on to preheat for a few minutes, then turn it off before placing my dough inside). Punch dough down.
• Uncover dough and divide into 4 even sections. Divide each section into 5 equal sections so you have 20 pieces. Keep remaining pieces covered to prevent drying out while you roll each bun. (For smaller hot dog buns, divide each section into 6 pieces, for a total of 24 buns)
• Line a baking sheet with parchment paper. Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling until smooth. Place ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 5-6" by 1-1.5". For hot dog buns that are not as thick, press down to flatten slightly. Line up on baking sheets about 1-1.5" apart.
• Once your hot dog buns are all rolled, let rise for 45-60 minutes until doubled again.
• Bake at 400 degrees F for 15-20 minutes, until light golden brown. Optional: brush wth melted butter upon removing from the oven.
• Let cool to room temperature before slicing and serving.