Best Hot Dog Buns Recipes

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BURGER OR HOT DOG BUNS



Burger or Hot Dog Buns image

This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.

Provided by Sally

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h30m

Yield 12

Number Of Ingredients 8

1 cup milk
½ cup water
¼ cup butter
4 ½ cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 ½ teaspoons salt
1 egg

Steps:

  • In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
  • In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
  • Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
  • Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
  • For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g

CHEF JOHN'S HOT DOG BUNS



Chef John's Hot Dog Buns image

Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h50m

Yield 8

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast (such as Fleischmann's RapidRise®)
3 ½ cups all-purpose flour, divided, or more as needed
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons melted butter
3 tablespoons sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
3 tablespoons melted butter, or as needed

Steps:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  • Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
  • Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  • Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  • Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
  • Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
  • Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 46.8 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 435.9 mg, Sugar 4.9 g

HOT DOG BUNS



Hot Dog Buns image

This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), divided
2 teaspoons plus 1/2 cup sugar, divided
1 cup warm milk (110° to 115°)
1/4 cup shortening
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 egg
1 tablespoon cold water
Caraway, poppy or sesame seeds

Steps:

  • In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.

Nutrition Facts :

WHOLE WHEAT HAMBURGER AND HOT DOG BUNS (BREAD MACHINE)



Whole Wheat Hamburger and Hot Dog Buns (Bread Machine) image

This is from Bread Machine Magic. The best bun we ever had. When barbecuing, I usually divide the dough in half and make 4 burger buns and 6 hot dog buns.

Provided by Engineer in the Kit

Categories     Breads

Time 2h5m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 9

1 cup water
1 egg
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon salt
1/4 cup shortening
1/4 cup sugar
3 teaspoons yeast
1 tablespoon vital wheat gluten (optional)

Steps:

  • Place all ingredients in bread pan, select Dough setting, and press Start. (Vital Wheat Gluten is optional but the bread will rise higher with it.).
  • When dough has risen enough, the machine will beep. Remove bread pan, and turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
  • With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
  • Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
  • Preheat oven to 400°F Bake 10 to 12 minutes until golden brown (be careful mine cook pretty fast). Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.

Nutrition Facts : Calories 172.9, Fat 5.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 153, Carbohydrate 27.7, Fiber 1.9, Sugar 4.3, Protein 4.4

BONNIE'S 30-MINUTE HOT DOG OR HAMBURGER BUNS



BONNIE'S 30-MINUTE HOT DOG OR HAMBURGER BUNS image

Make your own hotdog or hamburger buns in just 30 minutes? Sound too good to be true? Well, it isn't. This is a speedy, delicious one-bowl recipe that works every time. I am happy to share this recipe with my JAP friends! Enjoy!

Provided by BonniE !

Categories     Other Breads

Time 30m

Number Of Ingredients 8

1 cup plus 3 tablespoons warm water 110 degrees
1/3 cup of canola oil
1/4 cup of sugar
2 full tablespoons active dry yeast
1 teaspoon salt
1 egg beaten
3 1/3 cups bread flour
1 pat of real butter

Steps:

  • 1. Prepare a cookie sheet with parchment paper. Assemble all the ingredients. Use exact measurements. Do not substitute ingredients and follow the recipe exactly and you will have buns like hotdog buns in my photo!
  • 2. Rinse a large mixing bowl with hot water to warm it up. Add warm water, oil, sugar and the yeast. Set the timer for 15 minutes.
  • 3. While you are waiting for the yeast to work, measure your flour and add the one teaspoon of salt to the flour and mix well. Beat the egg.
  • 4. After the 15 minutes is up and the yeast has had a chance to work, add egg and the bread flour a little at a time to the yeast mixture with a whisk until it starts to get thick, and then trade your whisk for a wooden spoon and finish adding the rest of the flour or as much as needed to make a dough you can roll. It will be a nice tender dough.
  • 5. Turn the dough out onto a lightly floured board. Roll to about 3/4 inch thick and cut out with a 4 inch glass or a clean can. Transfer the cut out dough to the parchment paper. If you want hotdog buns, turn the sides down and under to overlap and lay on the parchment paper. If you want hamburger buns, use the entire circle and place it on the parchment paper.
  • 6. Brush tops of buns with the melted butter. Dont' skip this step because it makes them like store bought buns!
  • 7. Let buns rise in the oven with the light on for about ten minutes. Then pre-heat the oven to 425 degrees and bake buns 10 minutes. (for inexperienced bakers: you DO remove the buns from the oven before you preheat the oven!) Enjoy!
  • 8. Cook's Tip: These buns freeze really well for later use.

100% WHOLE WHEAT BURGER/HOT DOG BUNS



100% Whole Wheat Burger/Hot Dog Buns image

I found a recipe on the internet and substituted and added different ingredients to make a white hamburger bun recipe 100% whole wheat and healthy. I have been making them for years and my family and friends just love these buns! Never will I buy buns again! As with any bread machine recipe, add flour and/or water as needed. You can add other ingredients such as dried onion flakes, ground flax seed or whatever. Sometimes after cooling I wrap and freeze them and defrost as needed. I hope you will love this recipe as much as I do! Also, this recipe also makes great dinner rolls. Just divide dough into 12 to 24 balls, depending on the size of roll you want.

Provided by Mavis S.

Categories     Breads

Time 2h15m

Yield 8-10 hamburger or hot dog buns, 8-10 serving(s)

Number Of Ingredients 8

1 cup water
2 tablespoons canola oil
1 egg
3 1/4 cups whole wheat flour
1/4 cup vital wheat gluten
1/4 cup honey
1 teaspoon salt
1 tablespoon instant yeast (I like active dry) or 1 tablespoon active dry yeast (I like active dry)

Steps:

  • Place all ingredients in order according to your bread machine.
  • Select 'dough' cycle.
  • Allow cycle to run.
  • Dump out onto lightly floured surface. Divide into 8-10 pieces(I make 8 hamburger,10 hot dog).
  • Shape each piece into a hot dog or hamburger bun.
  • Place on greased cookie sheets (or bun pans), cover; let rise 30 to 40 minutes.
  • Bake in preheated 375 degree oven for 12 to 15 minutes until golden.
  • Cool on wire racks.

FRENCH TOASTED HOT DOG BUNS



French Toasted Hot Dog Buns image

Whether you're out of loaf'ed bread or just want to make a special variation on this classic breakfast: hot dog buns are the bomb (at least according to one cool kid).

Provided by paulgpetty

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

4 hot dog buns
3 eggs
1 teaspoon vanilla extract
2 tablespoons cinnamon sugar (by McCormick)
1/4 cup milk
maple syrup (by Login Cabin)
butter

Steps:

  • Pre-heat an oven to 150 - 175 degrees.
  • Heat a pan & coat it in butter.
  • Mix Eggs, Milk, Vanilla Extract in a square bowl (for dipping).
  • Cut the buns on their seam, so you have 8 pieces of bread.
  • Dip each bun half in the mix & then drip excess mix back in to bowl
  • Place each bun half about an inch apart on your pan.
  • Sprinkle Cinnamon Sugar on each side
  • Then place the finished pieces on a cookie sheet in the oven (this will keep'em warm and make them nice and crispy).
  • Note: you can follow these instructions on your favorite mobile device, Food.com is super mobile friendly!

HAMBURGER OR HOT DOG BUNS



Hamburger or Hot Dog Buns image

There's nothing better with your burgers than homemade buns. For a heartier bun substitute 1 cups of whole wheat flour for 1 cup all-purpose flour. I've written the instructions for use with a stand mixer, however you can knead by hand. Prep time includes rising. Recipe comes from Peter Reinhart's 'The Bread Baker's Apprentice'. These are hearty buns, perfect for bratwurst and BBQ sandwiches. Note: Milk can be substituted for the buttermilk, and will slightly affect the final outcome, so experiment and see which one you like best. The same is true with the different types of fat.

Provided by Galley Wench

Categories     Yeast Breads

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 11

4 1/4 cups unbleached all-purpose flour (19 oz.)
1 1/2 teaspoons salt
3 tablespoons granulated sugar
2 teaspoons instant yeast
1 large egg, slightly beaten, at room temperature
1/4 cup butter, room temperature (margarine, shortening or vegetable can be substituted)
1 1/2-1 3/4 cups buttermilk, room temperature (milk can be substituted)
1 egg, beaten with
1 teaspoon cold water
2 tablespoons poppy seeds (optional) or 2 tablespoons caraway seeds (optional)
cooking spray

Steps:

  • In a large mixer bowl, blend together the flour, salt, sugar and yeast.
  • Pour in the egg, butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry, add additional buttermilk until the dough is soft and supple.
  • With dough hook, knead dough on medium speed until soft, supple, and tacky, but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom).
  • Lighly oil a large bowl and transfer the dough to the bowl, turning over to coat it with oil.
  • Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
  • Remove dough from bowl and divide into 12 pieces, 3 ounces each.
  • Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
  • Place on lined baking sheets.
  • Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes.
  • For hamburger buns: gently press down on the rolls to form the desired shape.
  • For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets.
  • Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes, or until nearly doubled in size.
  • Preheat oven to 400°F.
  • Brush tops of the buns with egg wash and garnish with sesame or poppy seeds.
  • Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center).
  • When the buns are done, remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.

HAMBURGER OR SANDWICH BUNS OR HOT DOG BUNS



Hamburger or Sandwich Buns or Hot Dog Buns image

What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. This is more like the kind of bun you'd get with a gourmet hamburger in a restaurant. If you are looking for one like grocery store buns, light and fluffy, these aren't what you are looking for. (And yes, it really does call for 1 cup of oil)

Provided by Marg CaymanDesigns

Categories     Yeast Breads

Time 3h20m

Yield 16-20 serving(s)

Number Of Ingredients 7

6 cups flour
1 tablespoon salt
1/4 cup sugar
2 cups water (warm)
1 tablespoon yeast
2 eggs, well beaten
1 cup oil

Steps:

  • Dissolve yeast in water with a pinch of sugar.
  • Mix in with other ingredients.
  • Knead for 10 minutes on a floured surface.
  • Let rise until doubled in bulk (about 45 minutes).
  • Punch down and let rise again.
  • Punch down and form into bun shapes (hamburger or hot dog).
  • Make them on the small side as they do raise a little more when you bake them.
  • Let rise until double.
  • Bake at 375 degrees for 20 minutes.
  • Let cool until just warm to the touch; place in a sealed bag to soften crust.
  • Makes 16-20 hamburger rolls.
  • NOTE: I usually cut this in half.
  • Double wrap and freeze any remaining ones.

Nutrition Facts : Calories 314.6, Fat 14.7, SaturatedFat 2, Cholesterol 26.4, Sodium 446.7, Carbohydrate 39.2, Fiber 1.4, Sugar 3.3, Protein 5.9

HOMEMADE HOT DOG BUNS



Homemade Hot Dog Buns image

Make and share this Homemade Hot Dog Buns recipe from Food.com.

Provided by ellie3763

Categories     Breads

Time 2h50m

Yield 9 buns, 9 serving(s)

Number Of Ingredients 8

1 tablespoon sugar
2 1/2 teaspoons active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F)
2 teaspoons vegetable oil
2 teaspoons salt
3 1/2 cups all-purpose flour
1 egg white (for egg wash)

Steps:

  • In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.
  • Add in milk, vegetable oil and salt.
  • With the mixer on a low speed with the dough hook attached, gradually add the flour.
  • Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
  • Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.
  • Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
  • Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.
  • Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) -- don't worry, they will expand when baking.
  • Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.
  • Preheat oven to 400°F.
  • Brush buns with egg white and bake for 20 minutes.
  • Remove to a rack to cool before slicing.

Nutrition Facts : Calories 213.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 3.8, Sodium 537.8, Carbohydrate 40.2, Fiber 1.6, Sugar 1.6, Protein 6.7

EASY GOOD HOMEMADE HOT DOG BUNS



Easy Good Homemade Hot Dog Buns image

WAY better than the mushy store-bought ones!!! Had that frozen bread dough in the freezer and thought...why not? Ha! They came out GREAT!! 1 loaf made 6 large buns, too!!! DH LOVED these! Guess I'm going to be making them "homemade" from now on! LOL! This "recipe" is more for the directions...not much to it, but GOOOOOD!

Provided by Wildflour

Categories     Breads

Time 40m

Yield 6 buns

Number Of Ingredients 3

1 loaf frozen bread dough, I used a cheap brand but you could use Rhodes
3 tablespoons melted butter, more if needed
poppy seed (optional)

Steps:

  • The night before, tightly wrap 1 frozen loaf bread dough in plastic wrap and refrigerate overnight.
  • Next morning, unwrap and cut loaf lengthwise down center.
  • Cut each long piece into 3 equal sections making 6 equal pieces total.
  • Pinch cut edges together so buns will eventually come out smooth, and roll into small ropes. *They should be about the size of a cooked hotdog.
  • Place on greased cookie sheet.
  • Brush with half the melted butter.
  • Cover lightly with plastic wrap, sealing the edges of the plastic wrap to the cookie sheet so that no air gets inside.
  • Let rise in warm place til doubled. (Mine took about 2 1/2 hours.).
  • Lightly brush each with rest of melted butter and sprinkle with poppy seeds if desired.
  • Bake in 350º oven for about 20 minutes til golden brown. You may want to turn your cookie sheet around half-way through baking for even browning of your buns.
  • Cool on wire rack for about 5-10 minutes.
  • Cut open with SHARP serrated knife.

PRETZEL HOT DOG BUNS



Pretzel Hot Dog Buns image

Provided by Jeff Mauro, host of Sandwich King

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 cup milk
1/4 cup light brown sugar
2 tablespoons honey
1 packet active dry yeast
2 tablespoons unsalted butter
2 small cloves garlic, grated
3 cups all-purpose flour, plus more for dusting
1 cup bread flour
1/2 cup baking soda
Pretzel salt or coarse ground sea salt, for sprinkling

Steps:

  • In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
  • In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
  • Combine the all-purpose flour and bread flour in a mixing bowl.
  • Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
  • Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
  • Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
  • Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
  • In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
  • Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
  • Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

5 STAR HAMBURGER AND HOT DOG BUNS



5 Star Hamburger and Hot Dog Buns image

My family loves homemade Hamburger and hot dog buns. You will never go back to store bought after giving these a try.

Provided by susan simons

Categories     Other Breads

Number Of Ingredients 11

1 c water
1 egg
2 c all-purpose flour
1 c whole wheat flour
3/4 tsp salt
3/4 tsp onion powder,optional
3/4 tsp italian seasoning, optional
1/4 c shortening
1/4 c sugar
3 tsp active dry yeast
pinch sesame seeds or poppy seeds

Steps:

  • 1. Place all ingredients in bread pan, select dough setting for a 1 1/2pound loaf, and press start.
  • 2. When the dough cycle is done turn out dough onto a floured countertop or cutting board. Gently roll and shape dough into a 12-inch rope.
  • 3. With a knife or scraper, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
  • 4. Grease baking sheet, or use parchment. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm over 10-15 minutes or until almost doubled.
  • 5. If you want to add an egg wash and sesame seeds or poppy seeds mix 1 small egg yolk and 1 tbsp water. brush top buns and add sesame seeds or poppy seeds.
  • 6. Remove sheet from oven to preheat oven. Preheat oven to 400 degrees. Bake 12 to 15 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns in half.

NEW ENGLAND HOT DOG BUNS (ABM)



New England Hot Dog Buns (Abm) image

I purchased the pan from King Arthur Flour and this is the recipe that came with the pan. When looking on line at King Arthur recipes, it is different. This one is great as it uses the bread machine to mix the dough. What a great time saver. I am posting the recipe for safe keeping.

Provided by PaulaG

Categories     Yeast Breads

Time 3h20m

Yield 10 buns

Number Of Ingredients 9

3 cups unbleached all-purpose flour
2 teaspoons fast rising yeast
2 tablespoons sugar
1/4 cup nonfat dry milk powder
1/4 cup potato flour or 1/4 cup instant potato flakes
1 1/2 teaspoons salt
2 tablespoons soft butter
1 large egg, beaten
1 -1 1/4 cup water

Steps:

  • Using the dough cycle of your bread machine, place all the ingredients into the basket as manufacturer's directions; press start. When the cycle is complete, remove the dough.
  • On a lightly floured surface, knead until smooth and elastic; shape the dough into a 6 x 15 inch rectangle. Lightly grease the special hot dog bun pan and and place the shaped dough in the pan.
  • Grease the bottom of a clean baking sheet and place on top of the dough filled pan. Let rise 1 to 1 1/2 hours in a warm place or until the dough has almost filled the pan.
  • Preheat oven to 375 degrees and with the baking sheet on top, bake the rolls for 18 minutes. Remove the baking sheet and bake a few minutes longer if necessary to brown the rolls.
  • Remove from oven and place on a rack to cool for 5 minutes; remove the buns from the pan and place directly on rack to finish cooling. When completely cool, slice each bun down the middle vertically, without cutting through the bottom; then separate into individual buns.

Nutrition Facts : Calories 201.5, Fat 3.2, SaturatedFat 1.7, Cholesterol 27.9, Sodium 392.1, Carbohydrate 36.4, Fiber 1.4, Sugar 4.4, Protein 6.2

BURGER OR HOT DOG BUNS



Burger or Hot Dog Buns image

This recipe can be used to make either hamburger buns or hot dog buns

Provided by mycmdavies

Time 1h30m

Yield Makes 12 to 16

Number Of Ingredients 8

1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all purpose flour
1 packet instant yeast
1 tablespoon white sugar
1 teaspoon salt
1 egg

Steps:

  • In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C)
  • In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
  • Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
  • Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
  • For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12

NEW ENGLAND STYLE HOT DOG BUNS RECIPE - (4.3/5)



New England Style Hot Dog Buns Recipe - (4.3/5) image

Provided by sandiB2010

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons instant yeast
2 tablespoons sugar
1/4 cup nonfat dry milk
2/3 cup instant mashed potato flakes
1-1/2 teaspoons salt
2 tablespoons butter, softened
1 egg
1 cup warm water

Steps:

  • Mix all of the ingredients together and knead until dough is smooth and shiny. Add additional water a little at a time if dough is not smooth. Allow dough to rise in greased bowl until nearly doubled in size. Gently punch dough down and place into a lightly greased New England Hotdog Bun pan, stretching the dough to the corners. If dough does not easily stretch, let it rest a few minutes then continue stretching. Place a greased baking sheet on top of the pan and weigh it down. Let the dough rise again until the dough comes to within 1/2 inch below the rim of the pan. With the cover still in place and weighted, bake 18 minutes at 375 F. Remove the cover and bake an additional 5 minutes or until the buns are golden brown. Allow buns to cool in pan then turn out onto cutting board. With rounded side up, slice the top of the buns almost to the bottom. Makes 10 buns

WHOLE WHEAT HAMBURGER AND HOT DOG BUNS FOR THE BREAD MACHINE



Whole Wheat Hamburger and Hot Dog Buns for the Bread Machine image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8

1 cups water
1 units eggs
2 cups flour
1 cups wholewheat flour
0.75 teaspoons salt
0.25 cups shortening
0.25 cups sugar
3 teaspoons yeast

Steps:

  • Place all ingredients in bread pan in order recommended by manufacturer. Select Dough setting, and press Start. When dough has risen enough, the machine will beep.
  • Remove bread pan, and turn out dough onto a floured countertop. Gently roll and shape the dough into a 12” rope. With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
  • Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6” rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
  • Preheat oven to 400. Bake 10 to 12 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HAMBURGER/HOT DOG BUNS - BREAD MACHINE RECIPE



Hamburger/Hot Dog Buns - Bread Machine Recipe image

Provided by lindaauman

Number Of Ingredients 7

1 CUP WATER (I USE LUKEWARM)
1 EGG, SLIGHTLY BEATEN
3 CUPS BREAD FLOUR (OR 1 CUP ALL PURPOSE AND 2 CUPS WHOLE WHEAT FLOUR)
3/4 TEASPOON SALT
1/4 CUP SUGAR
1/4 CUP CRISCO (SOLID)
1 PKG YEAST

Steps:

  • PLACE ALL INGREDIENTS IN BREAD PAN; SELECT DOUGH SETTING AND PRESS START. WHEN DOUGH HAS RISEN LONG ENOUGH, THE MACHINE WILL BEEP. TURN OFF MACHINE AND REMOVE BREAD PAN, AND TURN OUT DOUGH ONTO A FLOURED COUNTERTOP OR CUTTING BOARD. GENTLY ROLL AND DIVIDE DOUGH INTO 8 EQUAL PIECES FOR HAMBURGER BUNS OR 12 HOT DOG BUNS. GREASE A BAKING SHEET AND PUT DOUGH PIECES ON SHEET ( I USE TWO SHEETS). COVER AND LET RISE BEFORE BAKING IN 400 DEGREE OVEN. I ACTUALLY REMOVE THE DOUGH FROM THE BREAD MACHINE AND PUT IN A GREASED BOWL, COVER AND LET RISE AGAIN. THEN I POUR OUT ON A FLOURED BOARD AND SEPARATE INTO 8 ROUND PIECES FOR HAMBURGER BUNS OR 12 PIECES OBLONG SHAPED FOR HOT DOG BUNS. I PLACE ON GREASED SHEET PANS AND LET RISE IN WARM PLACE AND THEN BAKE IN 375 DEGREE OVEN. WHEN THEY COME OUT OF THE OVER AND TAKE A STICK OF BUTTER AND ROLL OVER THE TOPS TO MAKE THEM SHINY AND TASTIER. JUST SLICE WHEN READY TO USE. I SOMETIME BUTTER AND TOAST THEM JUST BEFORE USING THEM. IF YOUR MACHINE DOES NOT HAVE A REGULAR DOUGH SETTING, JUST ADD THE INGREDIENTS AND LET IT MIX UNTIL THE BEEP AND SHUT OFF THE MACHINE AND TAKE OUT THE DOUGH AT THAT POINT.. IT DOES NOT TAKE LONG FOR EITHER RISING PERIODS. I MAKE ONE BATCH FOR HAMBURGER BUNS AND WHEN I TAKE THEM OUT OF THE MACHINE AND PUT THEM IN A GREASED BOWL TO RISE, I MAKE ANOTHER BATCH FOR HOT DOG BUNS. BY THE TIME THE HOT DOG BUNS ARE READY TO TAKE OUT OF BREAD MACHINE AND PUT IN A GREASED BOWL, IT IS TIME TO TAKE THE HB BUNS OUT OF THE BOWL AND MAKE INTO THE BUNS TO RISE. WHEN THE HOT DOG BUNS ARE READY TO POUR OUT OF THE BOWL FROM RISING, THE HB BUNS ARE READY TO STICK INTO OVEN. THEY BAKE WHILE THE HOT DOG BUNS ARE RISING. TO GET EIGHT EVEN PIECES I DIVIDE THE DOUGH IN HALF, THEN IN HALF AGAIN TO MAKE FOUR. THEN I DIVIDE EACH OF THE FOUR IN HALF AGAIN TO MAKE EIGHT. DOG BUNS ARE RISING ON THEIR SHEETS.

CHINESE BAKERY STYLE HOT DOG BUNS RECIPE - (3.8/5)



Chinese Bakery Style Hot Dog Buns Recipe - (3.8/5) image

Provided by kayjayjohnson

Number Of Ingredients 9

2 cups bread flour (300g)
1 package active dry yeast (about 7.4g)
1 tablespoon sugar (about 10g)
1/2 teaspoon salt (about 6g)
2 large eggs, lightly beaten and divided
3/4 cup milk, at about 90°F (egg + milk should equal about 220g)
2 tablespoons (1/4 stick) unsalted butter (about 30g)
8 hot dogs
Sesame seeds

Steps:

  • In a stand mixer bowl, stir together the flour, yeast, sugar and salt. Add in 1 of the lightly beaten eggs and the milk, stirring until it starts to come together. Attach the bowl to the stand mixer. Using the dough hook attachment, knead on medium-low speed (#4 on my KitchenAid) for 5 minutes. Add the softened butter and knead another 3 minutes or until the butter has been completely and thoroughly absorbed into the dough. The dough should feel smooth, satiny, and not sticky. If it's sticky, add more flour in tablespoon increments until you reach the right texture. The dough should pass the windowpane test (you can stretch it out very thinly without it breaking). Knead until it does. Spray a good size bowl with cooking spray. Take the dough out of the mixing bowl and form into a ball, pulling the sides down so that it becomes taut. Place the ball of dough in the greased bowl, cover it, and let it rise in a warm area for about 90 minutes, until about doubled in size. Take the dough out of the bowl and divide into 8 equal pieces, about 72g each (deflating the dough is fine). To form the braided rolls, roll out one of the pieces into a rectangle, with the longer side about the length of your hot dogs. Slash both sides of the rectangle into about 7 strips, without actually cutting through to the other side. Spread shredded cheese down the center if you wish, then place the hot dog on top. To seal, fold the strips down in an alternating pattern. To form the poofy rolls, roll out one of the dough pieces between your hands until it's about 2 to 2 1/2 times the length of the hot dog. If you want the center to be bigger than the ends, make sure you roll your dough accordingly, so that the middle of your long piece of dough is bulkier than the ends. Wrap the length of dough around a hot dog; it should be enough to make 3 loops, with the tapered ends at the bottom of the hot dog. Line a baking sheet with parchment paper. Place the shaped buns on the paper, leaving enough room in between each for the dough to have a place to go while it's rising. Cover the buns loosely with plastic wrap or a clean cloth (you don't want to ruin the rise by having to peel anything off them). Let the dough rise again for another 90 minutes or so, until it's about doubled in volume and look nicely plump. Meanwhile, preheat your oven to 400°F. When the buns have risen, gently brush egg wash (the remaining egg) generously onto each, making sure to get the sides as well, and sprinkle sesame seeds on top, if desired. Bake in the preheated oven for 8 minutes. Lower the temperature to 350°F and bake for another 5-8 minutes, until the buns are an attractive golden brown.

NEW ENGLAND HOT DOG BUNS



New England Hot Dog Buns image

Number Of Ingredients 9

3 cups Flour
2 teaspoons Instant Yeast
2 tablespoons Sugar
1/4 cup Dry powdered milk
2/3 cup Instant potato flakes
1 1/2 teaspoons Salt
2 tablespoons Butter (softened)
1 Egg
1 cup Warm water

Steps:

  • 1. Mix all ingredient
  • 2. Knead dough until smooth and shiny. (If not smooth add a little water)
  • 3. Allow dough to rise in greased bowl till almost doubled in size.
  • 4. Punch down in center, place in greased NE roll pan. Stretch to corners. (If resistant allow to rest a bit then stretch)
  • 5. Place a greased baking sheet on top and weigh down. Let dough rise till about 1/2 inch below top.
  • 6. Bake with cover for 18 minutes.
  • 7. Remove cover bake 5 more minutes till golden brown.
  • 8. Let cool. Remove from pan. Slice and slit buns!

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