New England Hot Dog Buns

White Hot Dog Buns at oldfatguy.ca

My buddy was coming over for a meal of hot links. He likes white bread. I prefer whole wheat but friends are friends. So I made white hot dog buns for the meal.

I based the recipe on a recipe from Fleischmann’s Yeasts excellent site, http://breadworld.com/. In particular, I used their dough from the Beginner’s Dinner Rolls recipe and modified the method to make it in my KitchenAid mixer and then to make the dough into hot dog buns.

I started by mixing 90 grams (3.2 ounces) of flour with the sugar, yeast and salt.

White Hot Dog Buns 1

I put the milk, water and butter in a Pyrex measure and microwaved it to 125 F. The liquid was added to the dry ingredients and I put the paddle on my KitchenAid. I mixed for 2 minutes on medium.

White Hot Dog Buns 2

I changed to the dough hook, added the remaining flour and kneaded for 7 minutes.

White Hot Dog Buns 3

I covered the bowl with a tea towel and let sit for 10 minutes.

I turned the dough out onto to a floured counter and cut it into 16 equal pieces. I took 3 of the balls and formed them into a log. I did this until 5 logs had been formed. There will be one ball left over. Put 4 logs across one side of an 8 by 8 inch cake pan that has been sprayed with baking spray. Put the last log across the end of three already in the pan and the left over ball in the space left in the pan.

Cover the pan and put it in a warm place until the dough has doubled in size, 30 to 40 minutes.

White Hot Dog Buns 4

Put the pan in a 375 F oven for 20 minutes. Turn the rolls out onto a rack to cool.

White Hot Dog Buns 6

I have done a video of me making these buns:

The Verdict

While these are not whole wheat, they are very tasty. They have a nice bread texture and are substantially better than store bought. Also, they are very easy to make.

Addendum:

This recipe has been presented on my community TV show on ShawTV:

White Hot Dog Buns

Yield: 5 buns

White Hot Dog Buns

Ingredients

  • 240 grams (8 1/2 ounces) all-purpose flour
  • 25 ml (2 tablespoons) sugar
  • 1 packet Fleischmann's® RapidRise Yeast
  • 3 ml (1/2 teaspoon) salt
  • 125 ml (1/2 cup) milk
  • 50 ml (1/4 cup) water
  • 25 ml (2 tablespoons) butter

Instructions

  1. Mix 90 grams of flour with the sugar, yeast and salt in the mixing bowl.
  2. Put the milk, butter and water in a microwave proof container and microwave until it is over 120 F.
  3. Put the liquid into the flour mixture and beat with a paddle on medium for 2 minutes.
  4. Change to the dough hook and add the rest of the flour. Knead until the dough comes together in a ball and then continue to knead with the dough hook for 7 minutes.
  5. Cover the bowl with a tea towel and let sit for 10 minutes.
  6. Turn the dough onto a floured counter and cut it into 16 equal sized balls.
  7. Take 3 balls at a time and form them into 5 logs. There will be one ball left.
  8. Put 4 logs side by side against one edge of an 8 by 8 inch pan that has been sprayed with baking spray. Put the 5th log across the end of 3 of them. Put the left over ball into the empty corner of the pan.
  9. Cover the pan and put it in a warm place for 30 to 40 minutes to allow the dough to rise to double its original size.
  10. Bake the buns in a 375 F oven for 20 minutes.
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