Split Hot Dogs With Butter Toasted Buns And Homemade Toppings Recipes

NEW ENGLAND HOT DOG BUNS

Steps:

• Make Dough: Add all the ingredients to the bowl of your mixer, starting with ¾ cup of water, and mix until the dough is elastic and shiny, about 5 minutes. Add more water as needed, until the dough is smooth, soft and comes clean from the sides of the bowl.
• Rise: Transfer the dough to a greased bowl, cover with plastic wrap or a damp clean towel and allow it to rise in a warm, draft free environment until doubled in size.
• Prep Pan: Lightly grease your New England hot dog pan.
• Shape Dough: Cut the dough into 10 equal pieces. To be precise, you can weigh the dough, this way you'll get 10 equal portions. Roll out each piece so that it's about 4x6-inches, then tightly roll up the shorter side to form a tube shape. Pinch the seam to seal it and then place it sealed side down, in the prepared pan. Repeat with remaining pieces.
• Rest: Cover the pan with plastic wrap and place them in a warm, draft free environment. Let them rest for another 45 min to an hour or until doubled in size.
• Preheat Oven: Preheat the oven to 350°F degrees.
• Bake: Brush the buns with the egg wash and transfer the pan to the preheated oven. Bake for 15-20 minutes or until golden brown.
• Cool: Let the buns cool enough so you can handle them comfortably. Remove them from the pan and let them finish cooling on a wire rack. Gently pull the buns apart before storing them or using them.

HOT DOG BUN BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• Rub the hot dog bun halves with olive oil and sprinkle with salt and pepper. Toast until golden in the oven.
• Smear herbed cheese on each piece of bread. Slice tomatoes thin, and layer on 3 to 4 slices per bread. Sprinkle on basil, mozzarella, salami, Parmesan and red pepper flakes.
• Bake until the cheese is melted and slightly golden, about 8 minutes.

A BIG DECADENT HOT DOG

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium-low heat and add the onions. When the onions begin to soften, add the sugar and season with salt and pepper. Turn the heat to low and cover the pan. When the onions just begin to brown, remove the cover. Continue cooking, stirring frequently, until the onions are a dark brown color. Be careful not to let them burn. Set aside.
• Melt 2 more tablespoons butter in same skillet over medium heat. Cut several shallow slashes across the hot dogs and add them to the pan. Fry until they are cooked through and nicely browned. Set aside and keep warm. Add the cocktail franks to the pan and fry until they are cooked through and nicely browned. Set aside and keep warm.
• Melt 2 tablespoons butter in another pan and set aside.
• Add the remaining 2 tablespoons butter to the skillet. Split open the hot dog buns and toast them in the buttery juices. Spread a thin layer of mousse inside both halves of each bun. Top with a hot dog and pile on the onions. Add a few dollops of mustard and serve.
• Split the dinner rolls down the middle and spoon on some of the melted butter. Stuff in 2 of the cocktail franks and spread on some mousse. Top with some onions and mustard and serve.

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.