Half Hour Hot Dog Buns {Recipe}

After yesterday’s success with half hour hamburger buns, I decided to try the recipe again, this time as hot dog buns. It’s the same basic recipe. I changed the shaping instructions and rewrote it to make by hand instead of with a mixer.

Half Hour Hot Dog Buns

Ingredients

  • 1 cup warm water
  • 1 1/2 tablespoons instant yeast
  • 1/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 1 teaspoon Kosher salt
  • 3 1/2 cups all-purpose flour

Directions

  1. Preheat oven to 425°F. Line baking sheet with parchment paper or Silpat.
  2. Pour water into a large bowl. Add yeast and sugar, stir to dissolve, and allow to rest for 5 minutes.
  3. Add remaining ingredients and mix with dough whisk or large spoon. Turn out onto a lightly floured surface and knead for 3 to 5 minutes, adding flour as necessary so that dough it smooth and elastic, like French bread dough.
  4. Divide dough into 12 equal pieces and preshape each piece into a ball. Working with one dough ball at a time, flatten into an oval. Fold top third of dough to the center, seal, then fold down again and seal into a torpedo shape. Using both palms, roll from the center to the ends to desired length.
  5. Place dough balls close together (about an inch or less apart) on prepared baking sheet. Cover and let rest for 10 minutes. If desired, brush rolls with water and sprinkle with sesame seeds just before baking.
  6. Bake rolls for 8-10 minutes, until well-risen and browned. Cool on pan for a few minutes.

Makes 12 hot dog buns.