You must be logged in to post a review.
Homemade Hot Dog Buns elevate an ordinary hot dog meal into an extraordinary experience. Soft, buttery, flavourful, and able to hold up to infinite toppings, these buns put all supermarket rolls to shame.
To mix dough in a bread machine:
Put all ingredients except for the buttermilk in the pan of your bread machine. Program bread machine for the dough cycle and hit start.
To mix dough in a stand mixer:
Put all ingredients except the buttermilk in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 10 minutes, or until a smooth, elastic dough is formed. Remove the bowl from the mixer, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.
To mix dough by hand:
Add all ingredients except for the buttermilk to a large mixing bowl. Use a sturdy wooden spoon or your hand to stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead until a smooth, elastic dough forms, about 15 minutes. Place in an oiled bowl, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.
To form rolls:
1. Lightly grease an 11-inch by 13-inch baking sheet or line the pan with a silpat or parchment paper. Set aside.
2. Divide dough into 3 equally sized pieces and form into logs.
3. Divide each log into 5 equal pieces for standard sized rolls or 4 equal pieces for larger Italian sausage or hoagie rolls.
4. Working with one piece at a time, pat each piece out into an oval.
5. Press an indentation down the length of the center of the oval with the side of your hand.
6. Roll the dough up around the indentation.
7. Pinch the seam together lightly.
8. Roll the pieces gently seam side down until about 6-inches in length.
9. Transfer the pieces of dough to the lined baking sheet, leaving about 1 inch between the pieces, and let rise in a warm, draft-free place until puffy, about 30 minutes.
10. Preheat oven to 375°F.
11. Brush the puffy dough generously with buttermilk.
12. Bake for 18-22 minutes, or until deep golden brown.
13. Cool the rolls on a rack for at least 10 minutes before slicing.
To serve as a hot dog or sausage roll:
Make a slice down the center of the top of the roll nearly through to the bottom. Gently pry open with your fingers to hold the hot dog or sausage.
To serve as a hoagie or sandwich roll:
Lay the roll on its side and slice it in half about midway up the roll.
To store leftovers:
Wrap tightly and store at room temperature for up to two days. They can be wrapped tightly and frozen for storage up to a month.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!