Hot dog buns are soft, slightly sweet rolls designed to hold hot dogs. They have a slit down the middle for easy insertion of the sausage and are commonly used at picnics and barbecues.
Ingredients:
4 cups all-purpose flour
1 cup warm milk
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
1 large egg
2 1/4 teaspoons active dry yeast
1 teaspoon salt
Sesame seeds (optional, for topping)
Step-by-Step Instructions:
- Activating the Yeast:
In a bowl, combine warm milk and sugar. Sprinkle the active dry yeast over the mixture, allowing it to activate for 5-10 minutes until frothy. - Creating the Dough:
In a large bowl, combine the activated yeast mixture with melted butter, beaten egg, and salt. Gradually add the flour, stirring until a dough forms. - Kneading and Rising:
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size. - Shaping the Buns:
Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a hot dog bun shape and place them on a parchment-lined baking sheet. - Second Rise:
Cover the shaped buns with a kitchen towel and let them rise for an additional 30-45 minutes. - Baking:
Preheat the oven to 375°F (190°C). If desired, brush the risen buns with melted butter and sprinkle sesame seeds. Bake for 12-15 minutes or until golden brown. - Cooling and Enjoying:
Allow the hot dog buns to cool on a wire rack. Once cooled, slice them open, add your favorite hot dog or sausage, and savor the homemade goodness.
To store hot dog buns, keep them in an airtight container or resealable plastic bag to maintain freshness. Store them at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To use, thaw at room temperature or toast them from frozen.