Homemade Hot Dog Buns

Before you start

A hot dog bun should be soft, slightly sweet and pliable enough to wrap around a sausage without cracking. This dough is a lightly enriched milk dough, close to a dinner roll, with egg and butter for tenderness. It bakes into buns with a thin, golden crust and a fine, fluffy crumb that toasts well on a grill.

The buns can be shaped two ways. Side-split buns are rolled into logs and baked touching, so they pull apart with soft sides and slice along one edge. New England split-top buns, used for lobster rolls, are baked packed in a pan, then cut so they have flat sides to butter and griddle. Both start with the same dough; the shaping instructions differ.

Ingredients

• 420 g (3½ cups) all-purpose flour
• 240 g (1 cup) whole milk — warm
• 1 large egg — room temperature
• 30 g (2½ tbsp) granulated sugar
• 8 g (1⅓ tsp) fine salt
• 7 g (2¼ tsp) instant yeast
• 40 g (3 tbsp) unsalted butter — softened
• 1 tbsp melted butter — for brushing after baking

Method

1. Combine the flour, sugar, salt and yeast. Add the warm milk and egg and mix until a dough forms. Add the butter and knead on medium-low for 7 to 9 minutes, until smooth and elastic.
2. Cover and let rise 60 to 90 minutes, until doubled.
3. Divide into 12 pieces of about 66 g. Pat each into a rectangle about 10 x 7 cm (4 x 3 in), then roll it up from a long side into a tight log, pinching the seam. Roll each log under your palms to 14 cm (5½ in) long with rounded ends.
4. Arrange seam side down on a parchment-lined half-sheet pan in two rows of six, about 1 cm (½ in) apart so they touch as they rise.
5. Cover and proof 45 to 60 minutes, until puffy and touching. Heat the oven to 190°C (375°F).
6. Bake 15 to 18 minutes, until golden and 88°C (190°F) inside. Brush with melted butter and cool for 20 minutes before pulling apart and slicing along one side.

Tips for success

• Shape all 12 logs to the same length so they rise and bake evenly.
• Proof the buns touching for soft sides; spaced buns develop a crust all around.
• Slice buns along one side with a serrated knife, stopping before the other side so they hinge open.

Substitutions

All-purpose flour

Bread flour makes a chewier, sturdier bun; add 10 g more milk.

Butter

Neutral oil works in the same weight; the buns stay just as soft.

Egg

Replace with 45 g milk for egg-free buns; the crumb will be a little less rich.

Variations

New England split-top buns

Shape logs 11 cm (4½ in) long and pack them tightly side by side in a buttered 23 x 33 cm (9 x 13 in) pan. Bake 20 to 24 minutes, cool, then cut a slit in the top of each and trim a thin slice off the sides to griddle in butter.

Poppy seed buns

Brush the proofed buns with egg wash and sprinkle with poppy seeds before baking.

Troubleshooting

Buns split open on top

The logs were not sealed tightly or were under-proofed. Pinch the seams closed and give them the full proof.

Buns are too crusty

They baked too long or spaced too far apart. Bake just until golden and proof them touching.

Uneven sizes

The dough was divided by eye. Weigh the pieces for consistent buns.

Storage

Keep in a sealed bag at room temperature for 2 days or freeze for up to 3 months. Toast or griddle to revive.

Safety notes

Do not taste raw dough; it contains raw egg and flour. Contains wheat, milk and egg.