Are you a hotdog lover? Let me put you onto something, you should try our easy mini homemade hot dog recipe buns and judge it by yourself.

Easy mini homemade Hot Dog Buns are the perfect appetizer for any occasion. They’re really soft and nice you can make so many more breads with this Dough since it’s Very versatile, we always use it to make burger buns, mozzarella buns or any type of soft bread.

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WHY HOMEMADE BREAD WHEN YOU CAN BUY THEM ON THE STORE?

First of all we are gonna compare store bought buns with homemade buns, sometimes is really tentative to just buy the product and we all know bread is actually kinda cheap, but making it by yourself is not much expensive. Nowadays we have access to a lot of recipes, from recipe books, our family, internet thats why if you have time and love baking you should give it a try on this mini homemade hot dog recipe buns

HOMEMADE HOT DOG BUNS

• Natural flavors
• soft bread right after baking lasts 1-2 days being soft (microwave after that period of time)
• healthier since it doesn’t contain any artificial flavor or preservatives
• Tastes better
• Less salt and doesn’t contain sugar

STORE-BOUGHT HOT DOG BUNS

• Artificial flavors
• always soft and it lasts longer because of the preservatives
• Really bad for you health
• They contain really bad for your health oils

We also have to say that when cooking your own food you get to appreciate more a recipe, and you can have a healthier relationship with food.

HOW TO SHAPE THE DOUGH INTO A HOT DOG BUN

It’s actually really simple. You just need to follow these steps:

Following these steeps you are gonna have a really smooth bun without wrinkles.

INGREDIENTS YOU NEED:

• bread flour
• Water
• Butter
• Milk powder
• Fresh yeast
• Salt
• Egg for eggwash

MATERIALS YOU NEED:

• plastic wrap
• Scale or measuring cups
• Brush
• Stand mixer
• Bowl
• Baking pan
• Rolling pan

TIMES:

• Knead: 20 minutes
• First proof: 1h 30 minutes
• Shape: 10 minutes
• Second proof: 25 minutes
• Baking: 13 minutes

• It takes about 20 minutes to knead when you’re using a stand mixer (it’s so much easier, you should probably check on stand mixers and invest in one that you like the most. They last forever and it’s so worth it). But you can also knead the dough by yourself, it may take a little longer about 25 minutes.
• For the first proof is really important that you cover the dough with a damping towel or plastic wrap and you leave it in a place that is warm, maybe you can leave it outside at the sun or by the fire place. This step should take about 1h and 30 minutes.
• It’s time to shape the dough into tiny sticks, this step is really simple, we are separating the dough into 10 balls that should weight from 25 to 26 grams. This is gonna take about 10 minutes.
• After shaping the buns we need to let them proof for about 25 minutes, covering them with a damp towel or plastic wrap so the dough doesn’t dry. Allow them to proof in whatever warm place you have, its really important that they grow in size on this step, they should about double in size.
• It’s time to bake them! I like mine to have some color that’s why i bake them for about 13 minutes but they should be done. After 10 minutes approximately.

BAKES:

• Bake at 220 C or 428 F from 10 to 13 minutes depending on the color you want them to be.

ALL STEPS IN PICTURES”:

TIPS on how to make Easy mini homemade hot dog recipe buns

1. Leave the butter on the countertop 30 minutes before starting so its actually soft
2. Use plastic wrap so the dough doesn’t dry out, if it does its gonna wrinkle on the oven and its not gonna be as smooth
3. Egg wash so it has this beautiful orange color after baking. There’s so many options if you can’t eat egg that also leave the bread with a pretty color ( water with cornstarch, milk, oil..)
4. Right after baking add some butter on top so it looks really shinny and it also looks smooth for longer time.
5. When forming the hot dog: Put the sauces of choice inside of piping bags, this is gonna help you add the right amount and it’s gonna look even.
6. You can freeze the bread up to 3 months inside of food bags or Tupperwares whatever method you like to use the most. Then microwave it before eating or put it in the oven for a couple minutes for the bread to be warm and soft.

RECIPE in cups and grams

INGREDIENTS:

• 1 + 1/4 cup (150 grams) bread flour
• 1/4 + 1/8 cup (90 grams) water
• 1 tbsp + 1 tsp (20 grams) butter
• 1 tsp (3 grams) milk powder
• 1 tsp (5 grams) fresh yeast

Egg wash

• 1 egg

This is how we make them Easy mini homemade hot dog recipe buns

INSTRUCTIONS:

1. First of all we are gonna add bread flour, water, milk powder, fresh yeast and butter in a bowl or on the same stand mixer bowl so we don’t have to wash as many dishes later.

2. For the next steep we are gonna Knead for about 20 minutes in your stand mixer of choice or if you don’t have one it’s probably gonna take longer as 25 minutes. It’s really not that bad so you get to exercise a little before eating them hot dogs it’s definitely a win win.. You’re gonna know if the dough is ready when grabbing a piece of it and stretching it from the sides, it should not break while creating a thin layer.

3. Cover it with plastic wrap or a damp rowel, I personally like to use plastic wrap Better because it doesn’t dry out the dough, but when using a damping towel if you put it under water for a little and it gets wet but not wet wet because you should be squeezing all extra water, it may help you so it doesn’t dry out but its gonna stick to the towel.

Now we allow the dough to rest in whatever warm place of choice we have. This step should take about 1h and 30 minutes if you’re lucky and it’s warm, sunny or you have a fire place. It speeds up the process a little bit.

4. The dough should’ve been doubled in size, punch the dough or not, just grab it because the next step is forming this pretty dough into a kind of sticks shape. Really simple.

5. We are cutting the dough into 10 sections they should weight 24-25 grams each really approximately and roll out the dough using a rolling pan. We spread some flour on the surface so it doesn’t stick but don’t use a lot.

6. This step is gonna be easier for us and all of you to understand if you’re looking at the picture, we are not good with words and we re gonna save us a headache. Just roll the dough and then pinch the extras so it looks all smooth and pretty! Just look at the pictures. 🙂

7. It’s time to put them on a previously greased pan, like I said we are getting 10 tiny ones but you can also make them bigger, it’s really up to you. Cover the baking pan with plastic wrap and allow the dough to proof for about 25 minutes again by some warm place. After this time has passed we should have our buns in a bigger size (double size)

8. Beat one egg and brush it on the sticks. Don’t put as much as we did because then you’re gonna be having an omelette under the bread. Just use a bit to paint so it looks all orange and pretty. Bake at 220 C or 428 F 10-13 minutes.

9. You can bake the frankfurts now while the bread is baking. I don’t like to leave them for too long in the stove but that’s up to you! Im personally fine eating them straight out from the plastic they come.

10. Here you have the final results! You can separate them into two different baches tbh we should’ve done that but we baked 8 on one pan and 2 after they were baked. Simply for commodity and because we didn’t want to get another pan dirty. You could bake 5 on one pan and 5 more into the other one. I like them to be together and then having to pull them apart but you can also place them so they don’t touch each other.

HERE YOU CAN SEE HOW WE DID THE HOT DOG:

Print

5 from 1 vote

Hot dog buns

Prep Time20 minutes mins

Yield: 10

Materials

• 1 +¼ Cups bread flour (150 grams)
• ¼ + ⅛ cup water (90 grams)
• 1 + 1 Tbsp + tsp butter (20 grams)
• 1 Tsp milk powder (3 grams)
• 1 Tsp fresh yeast (1 tsp)

egg wash

• 1 egg

Instructions

• put all the dough ingredients into a bowl
• knead for about 20 minutes
• cover with a plastic wrap and allow to proof for 1h and 30 minutes
• cut into 10 sections, they should weight around 24 grams each, roll out the dough using a rolling pan
• look at the pictures on how to fold
• allow the dough to proof for about 25 minutes
• paint with egg
• bake at 220 C or 428 F for 10/13 minutes