Haniela's: Best Hot Dog Buns

Best Hot Dog Buns

Monday, April 2, 2018

Growing up in Slovakia these were the most common bread buns in the grocery stores. People would use them to make hot dogs, sandwiches, bread pudding, stuffing, appetizers or Pupaky(Bobalky - cut up buns soaked in hot milk, sprinkled with ground poppy seeds with sugar drizzle with a little bit of butter, ooh so good). When I found out I could actually make them myself and I don't have to fly all the way to Europe I was as excited as a little kid in a candy store.

Now that I've made these dozens and dozens of times I usually double the recipe and I freeze the buns as soon as they cool.  
Simplicity of the recipe, with only a few ingredients that most of us have in the pantry on any given day makes them even more appealing.
Recipe states 1tbl Salt, yes that is correct, that is what I use. If you prefer you can use less salt. 

Hot Dog Buns Recipe

500 grams bread flour/ about 3 cups
1tbl kosher salt
30 grams /2tbl soften butter, or use lard, duck fat, I haven't tried coconut oil yet
300ml /1 1/4 cup warm water

1tb flour
1tsp honey
2 1/2 tsp dry yeast
Oven temperature 220C/425F

You will need a small spray bottle to spray the buns before and after baking.

In a small dish whisk together warm water, honey, yeast and 1 tbl flour, let sit for 5 minutes until foamy.
Whisk salt and flour together.
Add foamy yeast mixture, soften butter into the flour and knead until smooth dough is formed. If the dough appears too dry you can add 1tbl warm water, alternatively it it appears too wet add little more flour.
Knead for 5-10 minutes. Dump onto lightly floured work surface and knead with your hand till it comes to a ball, 2 minutes. Transfer to a lightly oiled bowl. Cover with a damp paper towel and a plastic wrap and let rice in a warm, draft free spot, for 30 minutes
Dump the risen dough onto a silicone mat, and divide dough into approximately same sections. I use scale to weight them so they are about same size around 90-100 grams each. Shape each piece into a small bun.
Roll each bun with the rolling pin, silicone mat underneath will help to keep the rolled out/stretched dough from retracting too much. 
With both of your hands starting at the end close to you, roll each rolled out piece, pushing the dough down and with your hands going outwards as to stretch the roll. Place the rolls seam side down on a baking sheet lined with parchment. Leave about 3 inches between the rolls to leave room for second proof.
Cover rolls on a baking sheet with a damp paper towel and let rise for 45 minutes.
Place a small shallow dish on the bottom rack of your oven, preheat oven to 425F.
When rolls are nicely risen right before putting the baking sheet into the oven spray them generously with water, use a small spray bottle.
Place the baking sheet into the oven, then pour about 1/4 cup of water on the shallow dish on the bottom rack, quickly close the oven door, not letting the steam escape. 
Bake for 12-13 minutes, buns should have color, they shouldn't be pale, look for a nice gold color, take the buns out and spray them water as soon as you take them out of the oven. Let cool completely.
Hot Dog Buns can be frozen.

Watch me how I make the dough and shape the Hot Dog Buns in the video below.
If can't see the video try viewing it here.

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