Hot Dog Buns
Updated:
This recipe is adapted from foodwishes recipe.
Recipe
Ingredient | Baker’s Percentage |
---|---|
Flour | 100% (by definition, for completeness) |
Water | 50% |
Egg | 10% |
Butter | 8.5% |
Sugar | 8.5% |
Salt | 1.5 % |
Yeast | 1.5 % |
Technique
- Warm water and mix in yeast and ~1/5 of the flour. Allow to proof and bubble, 10 minutes.
- Melt butter and mix into levain, along with the remainder of ingredients, sans flour.
- Mix in flour.
- Knead until smooth. Dough will be soft and sticky.
- Shape dough and put in bowl to rise for 2 hours.
- Lightly shape the dough into a rectangle. No need to knead.
- Cut buns and transfer to baking sheet, with cut side up.
- Score the tops of buns and brush with melted butter.
- Rise another 45 minutes.
- Bake at 350F or 175 C for 20 minutes.
- Brush tops with melted butter again, to keep the top soft.
Tips
- This will produce a light brioche bun dough, which is sticky, soft, and supple.
- 50 g will create very large and sturdy buns. Probably 30 g will result in the smaller, store-bought buns.
- This dough is quite soft and sticky, consider using more flour to get a stiffer dough.
- The eggs and sugar in this dough will result in a yellow-ish colour, and this bun will brown easily.