Side Pannel
Homemade Hot Dog Buns
Ingredients List
- 2 tablespoons granulated sugar
- 2 packets or 2 scant tablespoons active dry yeast
- 1/2 cup warm water (105°F to 115°F)
- 2 cups warm milk (105°F to 115°F)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 6 to 7 1/2 cups all-purpose flour*
- egg wash: 1 egg beaten with 1 tablespoon cold water
- poppy seeds, coarse black pepper, and sea salt for topping (optional)
Directions
King Arthur Flour gives a fairly wide flour measurement variation for a
couple of reasons.
First, you”™ll find in the summer that you”™ll need a bit
more flour to absorb a given amount of liquid than you will in the winter.
This is because it”™s humid and flour acts somewhat like a slightly
dampened sponge as a result. I used 6 1/2 cups flour for my hot dog
buns.
King Arthur Flour also notes that this particular dough should be quite
slack, i.e., very relaxed in order to make soft and tender buns.
So you want to add only enough more flour, past the 6-cup point, to make the dough just kneadable; sprinkling only enough more to keep it from sticking to you or the board.
To mix the dough: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture.
Beat vigorously for 2 minutes.
Gradually add flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work
surface.
To Knead the dough: Knead until you have a smooth, elastic dough.
Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.
To rest and rise the dough: Put the dough into an oiled bowl.
Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.
To shape the buns: Turn the dough out onto a lightly oiled work surface.
Divide into 18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds.
Roll the dough into cylinders, 4 1/2-inches in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top.
Line two baking sheets with parchment paper and lightly grease the
parchment paper.
For soft-sided buns, place them on prepared baking sheets a half inch
apart so they”™ll grow together when they rise. For crisper buns, place them three inches apart.
Second Rising: Cover with a towel and let rise until almost doubled, about 45 minutes.
Just drape a towel over the buns for the second rose, a piece
of plastic wrap may stick and deflate the buns when the plastic is
removed.
To Bake: Fifteen minutes before you want to bake your buns, preheat
your oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with whatever seeds strike your fancy.
Bake for 20 minutes or until the internal temperature of the bread
reaches 190°F. (A dough thermometer takes the guesswork out of this.)
When the buns are done, remove them from the baking sheet to cool on a
wire rack.
This will prevent the crust from becoming soggy
couple of reasons.
First, you”™ll find in the summer that you”™ll need a bit
more flour to absorb a given amount of liquid than you will in the winter.
This is because it”™s humid and flour acts somewhat like a slightly
dampened sponge as a result. I used 6 1/2 cups flour for my hot dog
buns.
King Arthur Flour also notes that this particular dough should be quite
slack, i.e., very relaxed in order to make soft and tender buns.
So you want to add only enough more flour, past the 6-cup point, to make the dough just kneadable; sprinkling only enough more to keep it from sticking to you or the board.
To mix the dough: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture.
Beat vigorously for 2 minutes.
Gradually add flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work
surface.
To Knead the dough: Knead until you have a smooth, elastic dough.
Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.
To rest and rise the dough: Put the dough into an oiled bowl.
Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.
To shape the buns: Turn the dough out onto a lightly oiled work surface.
Divide into 18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds.
Roll the dough into cylinders, 4 1/2-inches in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top.
Line two baking sheets with parchment paper and lightly grease the
parchment paper.
For soft-sided buns, place them on prepared baking sheets a half inch
apart so they”™ll grow together when they rise. For crisper buns, place them three inches apart.
Second Rising: Cover with a towel and let rise until almost doubled, about 45 minutes.
Just drape a towel over the buns for the second rose, a piece
of plastic wrap may stick and deflate the buns when the plastic is
removed.
To Bake: Fifteen minutes before you want to bake your buns, preheat
your oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with whatever seeds strike your fancy.
Bake for 20 minutes or until the internal temperature of the bread
reaches 190°F. (A dough thermometer takes the guesswork out of this.)
When the buns are done, remove them from the baking sheet to cool on a
wire rack.
This will prevent the crust from becoming soggy
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