Hot dog buns
Binging with Babish · ♥ 224.5K likes · 10.8M views · 9 min video
Read about rolls and buns in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup milk
- ¾ cup water
- 2 tbsp butter
- 1 packet active dry yeast
Heat the milk, water and butter to 110F, add the active dry yeast and a tablespoon of sugar and let it bloom 10 minutes.
Hot dog bun dough
- 1 tbsp sugar
- 250 g bread flour
- 250 g all purpose flour
Whisk the bread flour, all purpose flour and kosher salt together, adding the salt to the flour rather than the yeast.
- 1½ tsp kosher salt
- 1 whole egg
Beat one large egg into the wet ingredients, pour the dry over the top and mix with a dough hook on low about one minute, then medium for five to eight minutes to a smooth, tacky, supple ball.
- oil
Stretch into a ball that springs back a little when poked, put it in a lightly oiled bowl and rise about one hour until doubled; this can take 45 minutes to two hours depending on the kitchen.
Turn out onto a well-floured surface, roll out and divide into 10 equal pieces, fold and stretch each a couple of times and roll into a torpedo thicker in the centre with tapered ends.
- nonstick spray
Set on a parchment-lined baking sheet at least one inch apart, spray with nonstick spray, cover loosely with plastic wrap and rise another hour until doubled.
- 1 whole egg
Brush with a large beaten egg and bake at 350F for 15 to 25 minutes until golden brown and puffed.