Hot Dog Buns With Fresh Milled Flour
Take your barbecue to the next level with homemade hot dog buns! These hot dog buns are fluffy, flavorful, and sure to make your hot dogs even tastier.
Servings: 8 buns
Calories: 251kcal
Equipment
Ingredients
- 2 teaspoons yeast
- 1 cup warm milk
- 3 cups Hard white wheat flour (390g) reserve 1/4 cup
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 eggs one for the dough, one for the egg wash
- 4 tablespoons butter melted
Instructions
- Whisk the yeast into the warm milk and let it sit for 5 minutes to proof.
- In a mixing bowl, combine 2 3/4 cups flour, sugar, and salt.
- Add the proofed yeast mixture, one egg, and melted butter. Mix well. The dough will be sticky—don’t add the reserved flour yet. Cover and let it rest for 5 minutes.
- Transfer the dough to a lightly floured surface and knead, slowly adding the reserved flour until the dough comes together.
- Lightly grease your mixing bowl, place the dough back in, cover, and let it rise for about 30 minutes.
- Punch down the dough to release air.
- Divide into 8 pieces. Roll each piece between your hands into a log about 5–6 inches long, pinch the ends, and place them on a parchment-lined baking sheet.
- Make an egg wash by whisking the remaining egg. Brush the tops of the buns.
- Cover gently and let rise for 10–15 minutes. Preheat oven to 350°F during the last few minutes of rise time.
- Bake on the center rack for 12–14 minutes, until golden brown.
Notes
- If your dough is too sticky while kneading, dust your hands and the counter with a little flour instead of dumping in too much at once.
- Don’t skip the resting times; they give the dough structure and make the rolls light and fluffy.
- For softer tops, brush the rolls with melted butter right after baking.
- Allow the buns to cool for 10-15 minutes before cutting into them for best results.
- I like to slice these buns right before serving so they stay as soft and fresh as possible. Be careful not to slice them all the way through, so they hold your hot dog and condiments without breaking.
- The egg wash makes them shiny and golden, but if you prefer a softer crust, skip it or brush with milk instead.
- These buns freeze really well. Just let them cool completely, then store them in a freezer bag for up to 6 months. Reheat them in the oven when you're ready to serve!