Hotdog Buns

I got a craving for hotdogs and came up with this bun recipe. You could also use it for burger buns. I press the blunt end of a knife into the buns before baking to create a “slice here” guide. Go wild with the fillings—I made one with kimchi and mayo, and another with remoulade, ketchup, mustard, gherkins, and crispy bacon.

Hotdog Buns
Hotdog Buns

Makes 8

Hands-on Time 20 minutes

Proving Time +1 hour

Baking Time 16 minutes

Print friendly version

Ingredients

  • 450g strong bread flour

  • 2 tsp fast-action yeast

  • 20g caster sugar

  • 2 tsp fine salt

  • 50g unsalted butter (softened)

  • 1 medium egg

  • 125ml water

  • 125ml plus 2 tbsp full-fat milk

  • Oil for greasing (flavourless, e.g., sunflower or vegetable)

  • 1 medium egg yolk

Equipment

  • Freestanding mixer with dough hook or mixing bowl and spatula

  • Dough scraper or knife

  • Tea towel

  • Baking sheet

  • Baking parchment

  • Clingfilm

  • Long knife or skewer

  • Small bowl

  • Pastry brush

  • Wire rack

Method

1. Make the Dough

  • Add the flour to the mixing bowl. Place the yeast on one side and the sugar and salt on the other.

  • Add the butter, whole egg, water, and 125ml of milk. Knead for 10 minutes until smooth.

  • By hand: Stir with a spatula until a dough forms, then knead on a clean surface. Use a dough scraper if needed.

  • Lightly grease the mixing bowl with oil. Return the dough to the bowl, cover with a tea towel, and let it prove for at least 1 hour, or until doubled in size.

2. Shape the Buns

  • Line a baking sheet with parchment.

  • Tip the dough onto a clean surface and divide it into 8 equal portions using a knife or dough scraper.

  • Roll each portion into a sausage shape and place on the baking sheet. Space them apart for individual buns.

  • Lightly oil a piece of clingfilm and cover the buns. Let them prove for another hour, or until doubled in size.

3. Prepare and Bake

  • Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5.

  • Remove the clingfilm. Lightly oil a long knife or skewer and press it into the centre of each bun, ensuring it goes deep but doesn’t split the bun.

  • Mix the egg yolk and 2 tablespoons of milk in a small bowl. Brush the mixture over the buns.

  • Bake on the middle shelf for 16 minutes, or until golden brown.

4. Cool and Serve

  • Transfer the buns to a wire rack to cool completely.

Tip

  • For a shiny finish, brush the buns with a little melted butter as soon as they come out of the oven.

Enjoy!

Hotdog Buns
Hotdog Buns