⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Just like with hamburger buns, the functional aspect is important when it comes to hot dog buns. The sausage and the bread should bite off in the same bite, so the buns should neither be too chewy nor too large. This dough produces light-colored hot dog buns, but if you want a bit of whole grain in yours, you can use the hamburger bun dough instead and shape it into hot dog buns.
Ingredients
Dough
- 10 g fresh yeast (5 packets instant yeast) or 3 g instant yeast
- 350 g cold water (3.5 dl)
- 15 g butter (1 tbsp)
- 15 g honey (2 tsp)
- 500 g bread flour (8¼ dl)
- 10 g salt (1½ tsp)
Instructions
Mix all ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed (cut the butter into thin slices to make it easier to incorporate into the dough). Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 45 minutes.
Scrape the dough onto a floured work surface and stretch it into a square. Fold one edge toward the center and then the opposite edge so they meet in the middle. Roll out the dough until it’s about 1.5 cm thick - try to get the edges as straight as possible.
Cut off a strip with a dough scraper, about 3 cm wide. Then cut the strip into 10-12 cm long pieces and place them on a baking sheet with parchment paper. Continue in the same way with the rest of the dough. Cover with a tea towel and let proof for about 2 hours.
Set the oven to 225°C (435°F) well in advance, at least 30 minutes before baking.
Place the sheet in the middle of the oven and bake until the buns have a nice color, 10-15 minutes. Let cool on a rack wrapped in a towel for a while before putting them in a plastic bag.
Notes
Functional design: These buns are intentionally sized so the bread and sausage bite off together in one bite. Not too chewy, not too large.
Shape consistency: Try to keep the width consistent (3 cm) and cut evenly (10-12 cm long) for uniform buns that cook evenly.
Straight edges: Rolling with straight edges makes it easier to cut uniform strips.
Whole grain option: For a healthier version with more texture, use the hamburger bun dough recipe (which includes whole grain) and shape it into hot dog buns instead.
Butter incorporation: Cutting the butter into thin slices makes it much easier to incorporate into the dough without lengthy kneading.
Long proof: The 2-hour proof after shaping develops flavor and creates soft, fluffy buns.
Storage: Store in a plastic bag to keep them soft. They freeze well and thaw in just a few minutes in a 150°C (300°F) oven.
Effort level: 2 out of 5 - straightforward with simple shaping.
Batch size: Makes 20 buns, perfect for parties or to freeze for later use.
Towel wrap: Wrapping in a towel while cooling creates steam that keeps the crust soft.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson