Hot Dog Buns

Yield: 9 buns


1 tbsp. sugar

2¼ tsp. instant yeast

¼ cup warm water (105-110˚ F)

1 cup warm milk

1 tbsp. vegetable or canola oil

1 tsp. salt

3-4 cups all-purpose flour

1 large egg beaten with 1 tbsp. water

Sesame seeds or poppy seeds for topping, if desired


In the bowl of a stand mixer, combine the sugar, yeast and warm water.  Stir in the milk, oil, salt and 3 cups of the flour.  Mix with the dough hook until well combined.  Add the remaining cup of flour, 1 tablespoon at a time, just until the dough pulls away from the sides of the bowl (you may not need the full cup).  Continue kneading on low speed, 5-7 minutes, until the dough is smooth and elastic.  

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover and let rise until doubled in bulk, about 1 hour.  

Line a baking sheet with a silicone baking mat or parchment paper.  Turn the dough out onto a lightly oiled work surface.  Using a kitchen scale, divide the dough into 9 equal pieces.  Shape each piece into a ball.  Roll the balls into cylinders 4½ inches in length, and flatten slightly.  Place each bun on the prepared baking sheet with the sides just barely touching.  Cover lightly with a clean kitchen towel and let rise until almost doubled, about 45 minutes.  

Preheat the oven to 400˚ F.   Brush the tops of the buns with the egg wash and sprinkle with sesame seeds or poppy seeds, if using.  Bake 18-20 minutes, or until golden brown.  Transfer the buns to a wire rack and cool completely.

Printed from Annie’s Eats