Hot Dog Buns

1 minute read

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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

  1. Warm water and mix in yeast and ~1/5 of the flour. Allow to proof and bubble, 10 minutes.
  2. Melt butter and mix into levain, along with the remainder of ingredients, sans flour.
  3. Mix in flour.
  4. Knead until smooth. Dough will be soft and sticky.
  5. Shape dough and put in bowl to rise for 2 hours.
  6. Lightly shape the dough into a rectangle. No need to knead.
  7. Cut buns and transfer to baking sheet, with cut side up.
  8. Score the tops of buns and brush with melted butter.
  9. Rise another 45 minutes.
  10. Bake at 350F or 175 C for 20 minutes.
  11. 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.